Cinnamon rolls

I really felt like making cinnamon rolls, as they are one of my favorite sweet pastries. The thing is, when making proper cinnamon rolls you need to wait several times for the dough the rise. But as I am a very impatient person I came up with these. Made with some puff pastry and ready to eat in 40 min or so (including baking).

I advise you to get a roll of puff pastry, since it makes the cutting and rolling really easy. You can use butter instead of margarine, but I wanted to make it vegan for a roommate :).

You’ll need:

  • 1 roll of cold puff pastry (I used the one from “Tante Fanny”)*
  • 1 teaspoon of softened margarine
  • 1 teaspoon of sugar
  • 1/2 a teaspoon of cinnamon

*The recipe is for 2 cinnamon rolls and you will have a lot of puff pastry left over afterwards. Underneath the recipe I have some suggestions for what you can do with that.

  1. While the puff pastry is still cold, cut two 1cm slices. Leave to soften these while you prepare the rest.
  2. Preheat the over to 200°C.
  3. In a glass mix the sugar and cinnamon.
  4. Assembling time: unroll a roll off puff pastry on a cutting board. With the back of a spoon, butter the whole strip. Leave the last centimeter uncovered. Do this with the second roll as well.
  5. Now place take your glass and scatter the cinnamon sugar over the buttered side. Roll it back up and place in a small oven dish.
  6. Bake for about 20 minutes. Keep an eye on them, as your oven probably differs from mine.

You can finish these with some simple icing (icing sugar+ water), it is a nice addition to the flaky pastry.

The left over puff pastry can be frozen (check the packaging to be sure yours can be too). You can also use it in other dishes like:

  • chicken pot pie
  • apple turnovers
  • pigs in a blanket
  • beef wellington
  • a tart, for example red onion and goats cheese
  • millefeuille
  • salmon en croute
  • more cinnamon rolls




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