These puff pastry cinnamon rolls were a multi-day venture. I made the puff pastry on the first day, and did the rolling out and baking on the second day. It worked out pretty well since you need to thoroughly chill puff pastry dough anyways. I used rough puff pastry, but traditional puff pastry is next on my list!
I adapted a puff pastry recipe from The Great British Bake Off, and just added some sugar, cinnamon, and butter.
PUFF PASTRY CINNAMON ROLLS
- 112g all purpose flour
- pinch sea salt
- 95g cold unsalted butter, cut into small cubes
- 65 ml cold water
- 1-2 tbsp. unsalted butter
- 1/3 – ¼ cup granulated sugar
- ½ tsp. cinnamon
- Sift flour and salt into a bowl and mix together. Add cubed butter and mix around so that the cubes are coated with flour.
- Add water into mixture, and use pastry cutter to cut in butter. Everything should combine into a rollable dough with small bits of butter still visible.
- Flour your surface, and roll dough into a rough rectangle. Fold the top third down and the bottom third up, and rotate 90 degrees. Roll out again, and repeat folding and rolling procedure 5 times.
- Fold into thirds again, and wrap up and refrigerate. Chill for at least 30 minutes. I left it in the fridge for a few days.
- Once out of the fridge, do the folding and rolling procedure 2 more times. Roll out to ~1/8 inch thick, in a relative square shape.
- Melt the 1-2 tbsp. of butter (I just cut off a chunk that looked about right) and use a pastry brush to spread it over the dough.
- Sprinkle the sugar and cinnamon over the butter.* Roll up from one side (jelly roll style) until you have a cylinder. Refrigerate for at least 30 mins. **
- Once solid, cut into 1 cm circles and place on a lined/greased baking pan. ***
- Bake ************
*I sprinkled them separately, but next time I would combine the two before sprinkling. Also, I would increase the amount of cinnamon next time, as it wasn’t overly cinnamon-y.
**I was impatient and stuck it in the freezer. Also seemed to work ok.
***I still haven’t purchased parchment paper, which is why I greased it. I use shortening to grease pans rather than butter, due to reasons listed here.
Flour + salt mixture and small cubes of butter.
1) Flour coated cubes of butter.
2) Just combined dough ball.
3) Thirds folding technique.
3) Fold over #3. They get progressively smoother and nicer looking.
7) Rolled up and saran wrapped dough
8) Cutting into circles
8) Circles on the greased baking pan
Ok, so everything went swimmingly until this point. The dough was very easy to work with, and was rolling out nicely. Everything looked excellent. Then, the baking happened…
I have since found out that puff pastry is generally intended to be baked at a very high temperature for a short period of time. My only experience with it thus far was with a tarte tatin, which was baked at 350F. It also had a lot of fruit/liquid/caramel, so that probably affected things. Either way, I didn’t really know any better, and stuck these cinnamon rolls in at 350F. I think I ended up baking them for about 20 minutes after they looked done, because the insides weren’t done. The end result apparently tasted excellent, but were a bit crispier on the outside than necessary. Puff pastry is supposed to be quite dry, so it really could have been worse. Next time, I would bake them at 400F or 425F.