Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy cinnamon rolls with puff pastry. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

How to Make Puff Pastry Cinnamon Rolls. Traditional cinnamon rolls are a sweet breakfast pastry made with a buttery, yeast-based dough. These puff pastry cinnamon rolls swap the usual dough for a sheet of puff pastry, which is available in the freezer section of most grocery stores (no need to make it from scratch, truly!). Lightly dust your work surface* with flour and unroll one sheet of puff pastry out so that it is in a single layer.

Easy Cinnamon Rolls with Puff Pastry is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Easy Cinnamon Rolls with Puff Pastry is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook easy cinnamon rolls with puff pastry using 12 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Easy Cinnamon Rolls with Puff Pastry:

1. Take For the bread dough:
2. Get 300 grams All purpose flour (half strong flour + half cake flour)
3. Get 200 ml Milk
4. Prepare 30 grams Sugar
5. Get 4 grams Salt
6. Take 4 grams Dry yeast
7. Prepare 1 Frozen puff pastry (24 x 16 cm)
8. Take For the filling:
9. Make ready 6 to 7 shakes Cinnamon powder
10. Prepare 3 to 5 tablespoons Sugar
11. Get 40 grams Dried fruits
12. Get 10 grams Melted butter

Roll out the dough to sandwich the puff pastry. Fold the bread dough, making sure not to trap any air. In a small bowl whisk together brown sugar and cinnamon. Lightly dust your work space with flour.

Instructions to make Easy Cinnamon Rolls with Puff Pastry:

1. Knead all ingredients for the bread dough except for the puff pastry. Let the dough rise (first rising).
2. Punch out the air from the dough, and let rest for 15 minutes. While that's going on, soak the dried fruits in hot water to reconstitute. Take out the frozen puff pastry from the freezer to soften a bit.
3. Dust your work place. Using a rolling pin, stretch out the bread dough really gently. Fold in the puff pastry. Roll out the dough to sandwich the puff pastry.
4. Fold the bread dough, making sure not to trap any air. Turn it 90° and fold.
5. Fold in the edges. Repeat for 5 to 6 times.
6. Fold the top and bottom. Roll it out again until it's about 3 x 15 cm.
7. Evenly spread out the melted butter. If there are any leftovers, don't throw them out.
8. Sprinkle tones of cinnamon and sugar.
9. Drain the dried fruits and place them on top (don't put any on the seams).
10. Roll it up.
11. Divide int 12 portions. Place them in muffin liners if you have any. Cover with a sheet of damp kitchen paper. Let it rise for 40 minutes at 25 to 30° C (second rising).
12. When it doubles in size, brush any leftover melted butter on top.
13. Bake in oven for 15 minutes at 180℃ to finish. Please adjust cooking time to your oven.

In a small bowl whisk together brown sugar and cinnamon. Lightly dust your work space with flour. Carefully unfold puff pastry on to the work space. Gently roll the pastry sheet out so it's slightly larger. In a saucepan, melt butter over medium heat.

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