Cinnamon Swirls

And overhead shot of puff pastry cinnamon rolls stacked in a metal pie dish.

4.50 from 4 votes

These easy puff pastry Cinnamon Swirls come spiraling with layers of flaky, buttery pastry dough and cinnamony-sweet goodness! They’re eons better than anything you could ever pop out of a can, yet still easy to make! It’s the perfect recipe for make-ahead mornings, brunches, and even snack time!

Prep Time30

Cook Time15

Chill Time30

Total Time1 15

Course: Appetizer, Dessert

Cuisine: American

Keyword: Cinnamon Swirls, Puff Pastry Cinnamon Rolls

Servings:

Calories: 483kcal

Author: Kelly Anthony

Ingredients

1 large egg
1 (8-ounce) package cream cheese, room temperature
½ cup lightly packed light brown sugar
1 tablespoon ground cinnamon
2-3 tablespoons all-purpose flour, for dusting
1 package frozen puff pastry, thawed overnight in the refrigerator
1 ¼ cup powdered sugar
2 tablespoons whole milk
½ teaspoon pure vanilla extract
Pinch of fine sea salt

Instructions

In a small bowl, whisk together the egg with 1 tablespoon of water.
Set aside. In a medium-sized mixing bowl, combine the cream cheese, brown sugar, and cinnamon. Use a handheld mixer at medium-high speed to mix until well-combined. Set aside.
On a large floured work surface sprinkle one sheet of puff pastry lightly with flour and roll out into a rectangle about 9"x13". Turn so that one of the short ends of the pastry is facing you.
Add half of the cream cheese mixture to the center of the pastry and spread to the edges, leaving a bare 1" strip on the short edge closest to you. Brush the bare strip with the egg wash. Starting from the far short-end, tightly roll the pastry toward you. Pinch the seam to seal.
Transfer seam-side down to a flat surface lined with wax or parchment paper (such as a baking sheet) and repeat with the other puff pastry sheet. Cover lightly with plastic wrap and refrigerate for about 1 hour, or until chilled.
Preheat the oven to 375°F. Remove from the refrigerator and use a sharp, serrated knife to cut the log into slices about ¾-1" thick.
Transfer the wheels to a baking sheet lined with parchment paper or a silicone baking mat, spacing each one about 2" apart. Bake for 18-20 minutes or until golden and puffed.
Once the Cinnamon Swirls have cooled, transfer them to a sheet of wax paper and make the icing.
To make the icing, add the powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine
Drizzle a small spoonful of the icing over each Cinnamon Swirl. Allow to set (about 15-20 minutes), then serve, and enjoy!

Notes

Makes about 24 Cinnamon Swirls.

Nutrition