Puff Pastry Cinnamon Rolls (Video!)

As I try to write this post and, more importantly, try to figure out how I went over a month without posting anything, I, along with you, find myself completely baffled. In my earlier days of blogging I never really understood how a blogger could just “end up” going a long stretch of time without posting. But of course when I began this blog I had just finished my first year of college and had a lot less responsibilities and grown-up concerns vying for my attention compared to now. Still, though, I can’t believe I’ve gone so long without so much as a peep. So, in order to sort out both your and my confusion, I present you with a pie chart…

It’s truly surprising that these events managed to keep me away from blogging for the past month. Although I guess working on these videos and the recipe they contain still counts as active blogging, but still. All I can say in my defense is that this recipe is super duper awesome, not only because of its actual combination of flavors, but also because I’ve successfully found a way to get cinnamon rolls into your eager hands quicker than ever before.

As you’ve probably surmised from the title of the recipe, the not-at-all-secret, special ingredient we’re using today is puff pastry. Rather than spend hours kneading, rising, punching, repeating with traditional cinnamon roll dough (which is, admittedly, beyond delicious), puff pastry lets us take a great shortcut while still imparting the necessary pastry vehicle one expects from a good cinnamon roll.

Also, like I mentioned before, this recipe comes with another YouTube video, both in English…

…y en español…

I’m still trying to find a balance between blog posts and YouTube videos, so please bear with me. Ideally I’d like to do a post or two each week exclusively for this blog and then do a couple of YouTube videos a month. It’s just that whenever I’ve created a recipe and already taken out my camera for photos, I keep thinking, “Why not make it a video, instead?” Not to mention that pesky institution called “college” that I’ve gotten myself into. Homework can be such a drag when there’s cinnamon rolls to be baked.

So, like I said, I very much hope to get back to posting on a more regular schedule—I even got myself a cute planner just to keep track of when and what I want to post—so hopefully things will be back on track soon. Until then, have fun making some seriously yummy cinnamon rolls!

Puff Pastry Cinnamon Rolls

A La Kocinera Original Recipe

Printable Recipe

 

Cinnamon Rolls

1 sheet frozen puff pastry, thawed overnight in the refrigerator

2 tablespoons unsalted butter, melted, divided

1 ½ tablespoons granulated sugar

1 ½ tablespoons light brown sugar

1 teaspoon ground cinnamon

Pinch of salt

 

Icing

1 ½ to 3 cups powdered sugar*

Pinch of salt

½ teaspoon pure vanilla extract

About 1/8 cup milk*

 

*These measurements are approximate. You want the icing to be thick, but still pourable, so you may need to add a bit more milk or powdered sugar to adjust. Watch the video to see an example.

Grease a round cake pan with vegetable shortening or melted butter, set aside.

Place the sheet of puff pastry between two sheets of plastic wrap. Using a rolling pin, slightly roll the dough to make it a uniform size. Remove the top layer of plastic wrap and use a brush to brush the melted butter all over the dough. Sprinkle the dough evenly with granulated sugar, brown sugar, cinnamon, and salt.

Use your hands to press the sugar mixture into the dough. Then, using a fork, prick the dough all over to prevent the dough from puffing too much in the oven.

Next, use the bottom layer of puff pastry to tightly roll the dough into a log. Use either a knife or unflavored dental floss to cut the dough into 8 to 10 pieces. If using the unflavored dental floss, place a string widthwise under the dough, bring the ends to the top of the roll and cross them, then pull the ends of the floss in opposite directions to cut the dough.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the cinnamon rolls in the buttered pan and place them in the refrigerator for 30 minutes. Afterwards, place the cinnamon rolls in the oven and bake for 20 to 25 minutes, until they are puffed and golden brown.

While the cinnamon rolls cool, in a medium bowl, whisk together 1 ½ cups powdered sugar, salt, vanilla extract, and 1/8 cup milk until combined. Depending on the consistency, add more milk to make it thinner or more powdered sugar to make it thicker. For an example of the correct consistency, please watch this recipe’s video.

Once the icing is done, take spoonfuls of the icing and drizzle it over the cinnamon rolls. Once that’s done, the cinnamon rolls are ready.

Makes 6-8 cinnamon rolls, depending on size.

Recipe can be doubled if your puff pastry comes as two sheets per package.

 

 

Puff Pastry Cinnamon Rolls (Bollos de Canela hechos con Pasta de Hojaldre)

Una Receta Original de La Kocinera

Receta Imprimible

 

Cinnamon Rolls (Bollos de Canela)

1 hoja de pasta de hojaldre congelada, descongelada en el refrigerador por una noche

2 cucharadas mantequilla sin sal, derretida, dividida

1 ½ cucharadas azúcar granulado

1 ½ cucharadas azúcar moreno

1 cucharadita canela molida

Una pizca de sal

 

Glaseado

1 ½ a 3 tazas azúcar en polvo*

Una pizca de sal

½ cucharadita extracto de vainilla puro

Más o menos 1/8 taza de leche*

 

*Estas medidas son aproximadas. Queremos que el glaseado sea espeso, pero todavía queremos poder verterlo, así es posible que necesite añadir un poco más leche o azúcar en polvo para ajustarlo. Vea el video para ver un ejemplo.

Cubra un molde con manteca vegetal o con mantequilla derretida y déjelo aparte.

Ponga una hoja de pasta de hojaldre entre dos hojas de papel film. Usando un rodillo de amasar, estire la masa un poco para que sea de tamaño uniforme. Remueva la hoja de papel film por encima y use una brocha para aplicar la mantequilla derretida por toda la superficie de la masa. Esparza la masa con el azúcar granulado, el azúcar moreno, la canela, y la sal.

Use las manos para empujar la mezcla de azúcar en la masa. Después, usando un tenedor, pinche la masa por todas partes para prevenir que la masa se infla demasiado en el horno.

A continuación, use la hoja de papel film bajo la hoja de pasta de hojaldre para enrollar la masa firmemente en un cilindro. Use un cuchillo o hilo dental sin potenciadores de sabor para cortar la masa en 8 a 10 pedazos. Si usa el hilo dental sin potenciadores de sabor, ponga el hilo bajo el ancho de la masa enrollada, traiga los finales del hilo arriba y crúcelos, y después hálelos en direcciones opuestas para cortar la masa.

Precaliente el horno a 400 grados Fahrenheit (200 grados Celsius). Ponga los cinnamon rolls en el molde y póngalos en el refrigerador por 30 minutos. Después, ponga los cinnamon rolls en el horno y hornéelos por 20 a 25 minutos, hasta que se inflan y se ponen marrón dorado.

Después de hornearlos, mientras los cinnamon rolls descansan un poco y se ponen menos calientes, en un bol mediano, mezcle 1 ½ taza de azúcar en polvo, sal, extracto de vainilla, y 1/8 taza de leche hasta que estén combinados. Dependiendo de la consistencia, añada más leche para hacerlo más aguado o añade más azúcar en polvo para hacerlo más abundante. Para ver un ejemplo de la consistencia correcta, vea el video para esta receta.

Cuando el glaseado está listo, use una cuchara para verter ligeramente el glaseado por los cinnamon rolls. Después de eso, los cinnamon rolls están listos.

Hace 6-8 cinnamon rolls, dependiendo del tamaño.

Se puede doblar la receta si el paquete de pasta de hojaldre viene con dos hojas.