For warm cinnamon rolls that don’t take all day, puff pastry is your new BFF.
In a pinch, using puff pastry will save you from all of the above.
And you’re only 30 minutes (and eight ingredients) away from inhaling them.
Betty Gold
Line a baking sheet with parchment paper and preheat the oven to 400F.
Using a pastry brush, coat the dough with a thin layer of the beaten egg all over.
Evenly sprinkle a mixture of 1 teaspoon cinnamon and 3 tablespoons packed brown sugar on top.
Gently roll up the puff pastry as tightly as possible, starting on a long side of the dough.
When fully rolled, tightly exit the seam by pinching and pressing with your fingers.
Cut the roll crosswise into 8 same-size pieces.
Lay each cut-side up on half of your lined baking sheet, making sure to space them evenly apart.
Repeat the same filling, rolling, and slicing the second sheet of pastry.
Brush each individual cinnamon roll with the remaining egg wash evenly.
Transfer to a wire rack and allow them to cool completely before glazing.
Mix powdered sugar, milk, and vanilla extract together thoroughly until smooth.
Drizzle over the cooled cinnamon rolls evenly.
