Someday I'm going to make cinnamon rolls from scratch. Since today is not that day, I have a simplified version of this breakfast favorite to share. While real cinnamon rolls can take 2 hours or more, these can be enjoyed in about 30 minutes. With breakfast recipes, it's always a plus when you can make them on an empty stomach without running out of patience, so this is a shortcut I can endorse. What's the secret ingredient that makes this possible? Frozen puff pastry. Unfortunately, that buttery stuff is one of my favorite things. To counteract the decadence of that, I'm pretty conservative with the sugar in this recipe. By skipping the traditional cinnamon roll icing, the buttery, flaky pastry becomes the best part.
INGREDIENTS:
2 sheets of puff pastry, defrosted
2/3 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans
DIRECTIONS: (makes 12)
1. Preheat oven to 350 and lightly grease 2 medium-sized muffin tins.
2. In a small bowl, mix the cinnamon, sugar, and pecans.
3. Carefully unfold the puff pastry sheets, sprinkle the filling evenly over the entire sheet, and gently press it down with the back of a spoon.
4. Roll the pastry sheet up in the opposite direction of the fold lines.
5. Use a serrated knife to cut each pastry roll into 6 even sections.
6. Place one roll in each muffin tin, swirl-side-up, and bake at 350 for 30 minutes.
When done, the rolls will puff up and their texture will transform like magic into something delicious!
Enjoy, and come back tomorrow for my 100th recipe! It's gonna be a good one!
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