Puff Pastry Cinnamon Rolls
INGREDIENTS
1 sheet Puff Pastry (half package just thawed enough to work with)
1/2 cup softened butter
3/4 cup brown sugar (divided into a half cup and quarter cup)
1/2 TBS cinnamon
1/4 cup chopped pecans
FOR ICING
1 cup powdered sugar
3 TBS milk
1/4 tsp vanilla
INSTRUCTIONS
Preheat oven to 400°F.
Make filling: stir together butter, cinnamon and half cup brown sugar.
Grease a standard size muffin tin with approximately 1 tsp of the butter filling mix and 1 tsp of the crushed pecans in each cup.
Lightly flour your workspace and unfold one sheet of puff pastry.
Spread remaining butter mixture onto on one side of the pastry (tip: work quickly so the butter doesn’t melt!), and sprinkle the quarter cup of brown sugar over the pastry, followed by the remaining crushed pecans.
Roll the puff pastry into a log (not too tight) and cut into six equal rolls. Place each roll into the prepped muffin tin.
For the best results, cover and chill in the refrigerator for 30 mins (or overnight) before baking.
Bake for 30 minutes or until dark golden brown.
Invert each roll (careful, they are hot!) onto a serving plate and spoon the remaining filling from the pan onto each roll.
Optional icing: whisk all icing ingredients together and drizzle over cinnamon rolls. For a thicker icing, decrease the amount of milk.
TIPS
Be sure to work swiftly with the softened butter to avoid it melting into the puff pastry. I recommend preparing these in advance and storing them (covered) in the refrigerator overnight to allow the butter to get cold. If the cinnamon rolls come out too oily or a bit mushy, it's likely that the butter melted into the pastry dough during your preparation.
You can easily double this recipe to make 12 rolls.