Rolls
2 sheets puff pastry
1 tbsp butter, melted
1 tbsp ground cinnamon
1/2 cup brown sugar
1/2 cup pecans, chopped, plus more for garnish
Icing
1/2 cup powdered sugar, sifted, or powdered brown sugar for a darker glaze
1 tsp milk
1 tsp cinnamon
For Rolls:
Preheat oven to 400°F. Spray a muffin tin with non-stick spray.
Thaw your puff pastry and spread it out onto a lightly floured surface. Brush the melted butter on top of the pastry.
Combine the cinnamon, brown sugar, and pecans in a small container. Sprinkle half of this mixture evenly across the surface of the dough.
Once the filling is distributed, roll the flat dough up into a cylinder.
Slice evenly into 6 even pieces and place them into the muffin tin.
Repeat steps 2 through 5 with your second sheet of puff pastry.
Brush the tops of your rolls with butter. Bake for 20 minutes or until the dough is puffed and golden brown. Cool for 15 minutes.
For Icing:
Mix together powdered sugar, milk, and cinnamon in a small bowl.
If the mixture does not hold a somewhat-viscous consistency, add a bit more sugar to thicken or milk to dilute it.
Drizzle a spoonful of icing over your warm cinnamon rolls before serving. Garnish with additional pecans if desired.
Sugar: 14g
:
Calcium: 24mg
Calories: 322kcal
Carbohydrates: 34g
Cholesterol: 3mg
Fat: 20g
Fiber: 2g
Iron: 1mg
Potassium: 56mg
Protein: 3g
Saturated Fat: 5g
Sodium: 105mg
Vitamin A: 30IU
