Flaky, buttery puff pastry cinnamon rolls layered with cinnamon and sugar, baked to golden perfection for a quick and delicious treat.

1 sheet puff pastry (thawed if frozen)

1/4 cup unsalted butter, melted

1/3 cup brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

1/2 cup powdered sugar (for glaze)

1 tablespoon milk or cream (for glaze)

1/4 teaspoon vanilla extract (for glaze)

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 10x12 inches.
Brush the melted butter evenly over the entire surface of the puff pastry.
In a small bowl, mix together the brown sugar, cinnamon, and salt. Sprinkle this mixture evenly over the buttered puff pastry.
Starting from one of the longer edges, carefully roll the pastry into a tight log.
Slice the log into 8 equal pieces and place them cut-side down on the prepared baking sheet, spaced evenly apart.
Bake for 15-18 minutes or until the rolls are puffed up and golden brown. Remove from the oven and let cool slightly.
Meanwhile, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle the glaze over the warm cinnamon rolls.
Serve warm and enjoy!

Optional: Add chopped nuts like pecans or walnuts before rolling for extra crunch.

Try adding raisins or dried cranberries on top of the cinnamon sugar for a fruity twist.

For a creamy touch, spread a thin layer of cream cheese before adding the cinnamon sugar.

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.

Reheat in a 350°F (175°C) oven for 5-7 minutes to maintain flakiness; avoid microwaving.

Thaw puff pastry overnight in the fridge or 30-40 minutes at room temperature before use.