Warm & Decadent Cinnamon Roll Puff Pastry

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This delicious cinnamon roll puff pastry has all of the elements of your favorite cinnamon roll in breakfast pastry form! Not only is it significantly less time consuming to make than traditional cinnamon rolls, but you can eat a lot more of them in one sitting too 😉 Fair warning, these are so addictive that they won’t last long! I made 18 of these in the evening and they were all devoured by the next morning.

Step by step instructions:

First, mix together the mascarpone filling. It’s significantly easier to do this in a stand mixer, but using a whisk and mixing by hand works too! Next, place your puff pastry on a parchment lined cookie sheet and use a pizza cutter to cut it into 9 squares.

Use a paring knife to lightly score a square 1 cm in from the edges of each pastry and use a fork to lightly pierce the centers.

Use a cookie scoop to add 1 tbsp of the mascarpone. mixture to the middle of each square.

Using a spoon, spread out the mascarpone mixture over the center of the pastry before brushing the edges with an egg wash or vegan egg wash (1 tbsp each milk and maple syrup, mixed together).

Mix together the cinnamon sugar filling and either pipe or spread it on. I used a piping bag to make sure the filling was evenly distributed, but you can just use an offset spatula! Both the mascarpone mixture and the cinnamon sugar mixture will spread while baking, so the method that you use doesn’t really matter!

Bake for 15 minutes at 400F and allow to cool on the pan for 10 minutes before transferring to a rack to cool completely. Enjoy warm!

puff pastry with cinnamon roll filling
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Cinnamon Roll Puff Pastry

Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast
Keyword: cinnamon roll puff pastry, puff pastry
Servings: 6
Author: Anaga

Equipment

  • Stand Mixer optional

Ingredients

  • 1 package puff pastry 2 sheets
  • 1 8 oz container mascarpone cheese
  • 1/2 cup powdered sugar
  • 1-2 tbsp whole milk
  • 1/4 cup melted unsalted butter
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • Vegan egg wash 1 tbsp maple syrup + 1 tbsp milk

Instructions

  • Thaw your puff pastry in the refrigerator overnight, according to the packaging directions.
  • Preheat your oven to 400℉.
  • Cut each sheet of puff pastry into 9 squares using a pizza cutter or knife.
  • Use a paring knife to lightly score a square 1 cm in from the edges of each piece of pastry.
  • Mix together the mascarpone, powdered sugar, and milk using a stand mixer or by hand.
  • Add 1 tbsp of the mascarpone filling to the middle of each pastry square.
  • Use a spoon to evenly spread the filling before brushing the edges of each pasty with the vegan egg wash.
  • Mix together the melted butter, brown sugar, and cinnamon and either pipe or spoon on 2 tsp on to each square.
  • Bake for 15 minutes, then allow to cool on the pan for 10 minutes before transferring to a rack to cool further.

Notes

When baking, the cinnamon sugar mixture will spread and make a delicious mess around each pastry. Just cut away the caramelized mixture that forms after baking before transferring the pastries to the rack to finish cooling!