Puff Pastry Cinnamon Rolls
Ingredients
The rolls
-
⅓
cup
raw pecans
-
1
package
frozen puff pastry (17.3 ounces/2 sheets), thawed
-
2
tablespoons
unsalted butter, melted
-
⅓
cup
light or dark brown sugar
-
3
tablespoons
granulated sugar
-
1
tablespoon
ground cinnamon
-
½
teaspoon
kosher salt
The glaze
-
1
cup
powdered sugar
-
1
teaspoon
pure vanilla extract
-
1
tablespoon
milk
-
1 to 3
teaspoons
additional milk as needed
Instructions
- Preheat the oven to 350°F and toast the pecans on a baking sheet for 8 to 12 minutes, then chop them.
- Prepare a baking sheet lined with parchment paper.
- Mix together the brown sugar, granulated sugar, cinnamon, and salt in a small bowl.
- Unfold one sheet of puff pastry, roll it out to a 10-inch square, and brush with half of the melted butter.
- Sprinkle half of the sugar mixture over the butter, then roll the pastry tightly from the bottom.
- Trim the ends and slice the roll into 8 equal pieces, placing them spiral side up on the baking sheet.
- Repeat with the second sheet of puff pastry and remaining filling.
- Bake for 18 to 22 minutes until golden brown.
- While the rolls cool, whisk together the glaze ingredients and drizzle over the rolls, then sprinkle with pecans.
Nutrition Facts (estimated)
Servings
16 buns
Calories
169
Total fat
9g
Total carbohydrates
22g
Total protein
1g
Sodium
114mg
Cholesterol
4mg
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