Fresh, warm, and gooey right out of the oven, these puff pastry Cinnamon Rolls with Maple Icing are as simple to make as they are delicious to eat.

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Cinnabon move over, because these Cinnamon Rolls with Maple Icing are taking over my kitchen. Ok, I am not going to lie, Cinnabons are amazing, but I do not have the time to make them, that’s why these little puff pastry cinnamon rolls are a right up my culinary time frame. They are fast to make, fast to bake and will be gone in seconds once they are served.
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So I made my first batch of these little breakfast beauties a few Sundays back and boy were they appreciated by all who consumed them. It is pretty remarkable who comes creeping around the corners with their noses in the air as they get a whiff of the sweet brown sugar baking, not to mention the yum factor as you watch your family or friends sink their teeth into one loaded with maple icing and pecans. MMMM GOOD!

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I have no doubt your family will love these brown sugar laced pastries, rolled into tight little buns baked to a golden brown and smothered with a creamy thick maple icing. So get your buns in the oven because Cinnamon rolls with Maple Icing are what’s for breakfast! xoxo

Cinnamon Rolls with Maple Icing
Serves 8
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1-Puff Pastry Sheet
  2. 1-TBLS of butter melted
  3. 1/2-cup brown sugar, splenda blend packed (or 1 cup packed brown sugar)
  4. 1-tsp cinnamon
GLAZE
  1. 1-cup powdered sugar
  2. 1/2-tsp maple extract
  3. 1/4-tsp salt
  4. 1-TBLS milk (I used non-fat, but use milk of choice)
  5. chopped pecans for garnish-optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Take a sheet of puff pastry and lay it on a slightly floured surface (make sure pastry is thawed out) and roll out about an extra half an inch. Brush the inside of pastry with melted butter. Sprinkle with brown sugar and cinnamon on buttered surface of pastry.
  3. Begin to roll the puff pastry from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the pastry into 1 inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until puffed and brown.
  4. In a separate bowl mix the powdered sugar, maple extract, salt and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans (optional). Enjoy!
Adapted from Brownsugar.com
Adapted from Brownsugar.com
Fitness Food Diva http://fitnessfooddiva.com/
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