Go Back
+ servings
Close-up of a puff pastry cinnamon roll

Puff Pastry Cinnamon Rolls

30-minute Puff pastry cinnamon rolls are stuffed with a pecan and raisin filling, and topped with glaze. These rolls are such an easy treat for brunches or just about any time of day!
Course Brunch, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 9
Calories 225kcal
Author Shinta


  • 1 Puff Pastry sheet if using frozen, thaw before using
  • 1 tbsp Unsalted Butter  melted
  • ¼ cup Raw Pecans Coarsely chopped
  • ¼ cup Raisins
  • ¼ cup Light or dark brown sugar or use coconut sugar
  • 1 tbsp Cinnamon Powder
  • 1 Egg beaten

For the glaze

  • ½ cup icing sugar powdered sugar or confectioners' sugar
  • ½ tbsp milk
  • ½ tsp vanilla extract


  • Start by preheating your oven to 350 F (180 C)
  • Mix together the cinnamon powder and the brown sugar in a bowl and keep aside.
  • In a separate bowl, mix together the pecans and raisins and keep aside.
  • Lay out the puff pastry sheet (thaw if using frozen) on a lined baking sheet.
  • Brush the top of the puff pastry sheet with the beaten egg. This will help to keep the filling intact.
  • Sprinkle the pecans and raisins evenly over the cinnamon-sugar mixture.
  • Roll the puff pastry sheet into a tight log. Brush over with melted butter.
  • Use a sharp knife to cut up the puff pastry log into equal sections, each around 1.5 inches long.
  • Place each cut-up section of the rolled-up log, swirl-side-up, on the lined baking sheet, and bake for 20 minutes until golden brown.
  • Let the puff pastry cinnamon rolls cool while you prepare the glaze topping.

Prepare the glaze

  • To prepare the glaze, sift the powdered sugar into a bowl.
  • Add a little milk - starting with a tablespoon, then add a little more drops of milk, until you reach the desired thick, pourable glaze consistency.
  • Add the vanilla and mix it into the glaze.
  • Use a spoon to drizzle the sugar glaze over the cooled cinnamon rolls, and serve.


  1. To make vegan cinnamon rolls, use vegan puff-pastry sheets and substitute the milk with any non-dairy milk of your choice.
  2. You can also try various savory fillings with this recipe.
  3. Make ahead, by preparing the rolls and refrigerating them a day before baking.


Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 92mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg