I was walking through the mall the other day and was hit by a waft of buttery, sugary, spicy goodness...of course it was the cinnamon roll store! Yummmm. The cinnamon rolls are the size of a child's head and probably contain a pound of butter and and at least a pound of sugar. Not to mention the flaky yet chewy pastry... It's like heaven! But the only thing worse than having to pass by the cinnamon roll store [looking longingly at the sweet delicious pasties] is waking up on Saturday morning and wanting a home made cinnamon roll hot out of the oven. Of course you don't want to have to make the complicated yeasty pastry, so you end up popping open a can of refrigerated rolls. Thankfully, Ina Garten has come to our rescue and developed this easy, quick recipe for delicious cinnamon rolls!
Project Easy Puff Pastry Cinnamon Rolls
Here is the link to Ina Garten's recipe.
You can make this recipe with things you probably already have in your pantry. If you don't keep a package of puff pastry in your freezer, it might be a good time to think about it. Puff pastry is a great shortcut for so many things [chicken pot pie, easy apple tart, fun roll up appetizers...] The hardest thing to do in this recipe is remembering to defrost the puff pastry. You can defrost it over night by just placing it in the frig, or you can just set it out on the counter for 40 minutes. [I always forget and end up putting it in the preheating oven for about a minute to get the frost off.]
I actually halved the recipe since Matt and I don't need 12 cinnamon rolls sitting around calling our names...we only need 6 doing that. Ha. We start with mixing the glaze that goes into the muffin tin. Ina says to use a mixer, but if your butter is soft enough you can just use a fork like I did. Once the butter and brown sugar are combined, refrain from spooning it directly into your mouth and divide it equally between the muffin tins. Then sprinkle the chopped pecans on top of the sugar butter mixture. This will melt down and caramelize into a sticky, sweet gooey goodness.
Now it's pastry time! Pull out your thawed puff pastry dough and put it on a clean floured surface. I use a large cutting board since I have granite tile counter tops. Unfold the pastry so that the fold lines lines are vertical. Ina doesn't say to, but I rolled it out a little with a rolling pin to smooth out the fold lines a little. Then you brush the pastry with the melted butter, sprinkle on the sugar, cinnamon, and raisins, and you are almost done!
Roll the dough up from the bottom to the top into a log. Then use the fold lines as your guide to cut the log into three sections. Then cut each of the three in half making 6 rolls. Ina says to trim the ends off, but I just left mine on. No reason to throw out perfectly good puff pastry! Now you will put the rolls into the muffin tin spiral side up. Put them in the oven and in 30 minutes or so, we have our yummy rolls!
Ina says to bake for 30 minutes until golden to dark brown. I checked mine at 25 minutes and they looked pretty much done. I took them out at about 28 minutes. This is what they looked like...
Don't freak out [like I did] that the caramely spill-over will be stuck there for eternity...it comes of easily when you flip them over thanks to all that butter!
Time to flip! Ina says to flip them out onto parchment paper, but I used a cookie sheet and a Silpat. You can use anything to flip these onto...foil, wax paper, a platter...anything you want. Oh, almost forgot. You need to wait 5 minutes before you turn them out. Here is what they look like.
You will need to scoop out some of the topping and redistribute to the rolls. And here is the final product! Yummm.
Upon first bite, I thought I had over cooked them because some of the sugar had gotten a little too caramelized and was a little bitter. Other than that, these were delicious! What a great easy way to get the delicious taste of cinnamon rolls or sticky buns without the can or the long complex recipe! The only thing I would do is possibly add more cinnamon and maybe a cream cheese glaze [if I really wanted to OD on the sugar]. And as Ina would say, "How easy is that!"
I would definitely make this one again! Thanks for reading. I would LOVE to hear your feedback and any suggestions on things to make. Leave me a comment :)
Project Easy Puff Pastry Cinnamon Rolls
Here is the link to Ina Garten's recipe.
You can make this recipe with things you probably already have in your pantry. If you don't keep a package of puff pastry in your freezer, it might be a good time to think about it. Puff pastry is a great shortcut for so many things [chicken pot pie, easy apple tart, fun roll up appetizers...] The hardest thing to do in this recipe is remembering to defrost the puff pastry. You can defrost it over night by just placing it in the frig, or you can just set it out on the counter for 40 minutes. [I always forget and end up putting it in the preheating oven for about a minute to get the frost off.]
I actually halved the recipe since Matt and I don't need 12 cinnamon rolls sitting around calling our names...we only need 6 doing that. Ha. We start with mixing the glaze that goes into the muffin tin. Ina says to use a mixer, but if your butter is soft enough you can just use a fork like I did. Once the butter and brown sugar are combined, refrain from spooning it directly into your mouth and divide it equally between the muffin tins. Then sprinkle the chopped pecans on top of the sugar butter mixture. This will melt down and caramelize into a sticky, sweet gooey goodness.
Now it's pastry time! Pull out your thawed puff pastry dough and put it on a clean floured surface. I use a large cutting board since I have granite tile counter tops. Unfold the pastry so that the fold lines lines are vertical. Ina doesn't say to, but I rolled it out a little with a rolling pin to smooth out the fold lines a little. Then you brush the pastry with the melted butter, sprinkle on the sugar, cinnamon, and raisins, and you are almost done!
Roll the dough up from the bottom to the top into a log. Then use the fold lines as your guide to cut the log into three sections. Then cut each of the three in half making 6 rolls. Ina says to trim the ends off, but I just left mine on. No reason to throw out perfectly good puff pastry! Now you will put the rolls into the muffin tin spiral side up. Put them in the oven and in 30 minutes or so, we have our yummy rolls!
Now time to wait...and check on my little cutie. She's being so good in her swing!
Ina says to bake for 30 minutes until golden to dark brown. I checked mine at 25 minutes and they looked pretty much done. I took them out at about 28 minutes. This is what they looked like...
Don't freak out [like I did] that the caramely spill-over will be stuck there for eternity...it comes of easily when you flip them over thanks to all that butter!
Time to flip! Ina says to flip them out onto parchment paper, but I used a cookie sheet and a Silpat. You can use anything to flip these onto...foil, wax paper, a platter...anything you want. Oh, almost forgot. You need to wait 5 minutes before you turn them out. Here is what they look like.
You will need to scoop out some of the topping and redistribute to the rolls. And here is the final product! Yummm.
Upon first bite, I thought I had over cooked them because some of the sugar had gotten a little too caramelized and was a little bitter. Other than that, these were delicious! What a great easy way to get the delicious taste of cinnamon rolls or sticky buns without the can or the long complex recipe! The only thing I would do is possibly add more cinnamon and maybe a cream cheese glaze [if I really wanted to OD on the sugar]. And as Ina would say, "How easy is that!"
I would definitely make this one again! Thanks for reading. I would LOVE to hear your feedback and any suggestions on things to make. Leave me a comment :)
No comments:
Post a Comment