10 Minute Cinnamon Rolls

10 Minute Cinnamon Rolls

 




















Want to make delicious cinnamon rolls but just don’t have time for all that mixing and kneading and rising?  You can make the easiest, most scrumptious cinnamon rolls in just ten minutes or less thanks to one of my favorite shortcuts!  And no Yeast! 

10 Minute Cinnamon Rolls

1 puff pastry sheet (9 x 9), thawed

2 tablespoons melted butter

1 tablespoon ground cinnamon

⅓ cup light brown sugar

Preheat oven to 400 degrees. Line a small baking sheet with parchment paper.

 

  

Unfold the puff pastry on a lightly floured surface. Roll it out to a a 9x9 square. Brush the butter all over it from edge to edge. Next, sprinkle cinnamon over the butter from edge to edge followed by the brown sugar. 

 

Press it down lightly with the palm of your hands to help it adhere to the butter. Roll up the dough tightly into a log it up. It’s optional but I like to refrigerate mine for 20 minutes.

 

Using a sharp serrated knife, slice into 8 equal pieces. I like to slice the entire roll in half and then slice each half in half again. Then slice those pieces in half and so on to get equal pieces.  Lay the pieces on the parchment paper, barely touching. Bake in preheated oven for 16 minutes until golden.

Icing

4 oz (half a brick) cream cheese, softened

¹⁄₄ cup butter, softened

1 ¹⁄₂ cups powdered sugar

1 ¹⁄₂ teaspoons whole milk

¹⁄₂ teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. I like to pip my icing on but you can spread. Remove rolls from pans and serve. Store leftovers in refrigerator.

 

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