Buttery cinnamon rolls

Buttery cinnamon rolls

Puff Pastry Cinnamon Rolls

I don't like to waste food. I see a box of pastry dough and I want to use it not to let it expire. I decided on something that wasn't going to take hours to make. 

It's cold outside ...I want to make my kitchen smell so good; you just want to sit with me and enjoy a cup of coffee or tea.

Here goes:

1 package of Pepperidge Farm puff pastry (2 doughs)

1/4 cup flour for rolling out dough

Melted unsalted butter (1/2 stick)

1/2 cup light brown sugar

1 tsp ground cinnamon

1/2 cup dark raisins

1/2 cup chopped walnuts (optional)


Take one of your puff pastry dough and unfold onto a surface that has been sprinkled with flour.

Roll out dough to measure 9x13. Brush on the melted butter. Combine the cinnamon and sugar in a bowl. Sprinkle the surface with the cinnamon sugar combo on to butter. Sprinkle optional nuts and raisins.

Carefully, I mean carefully start at the long side and pinch the dough into a rope tightly all the way and securing the seam down, like a jelly roll.

Cut the roll in half. Then cut each half into 3 even slices, totalling 6 pieces.

Preheat oven to 400 degrees. Place rolls into a greased square pan, allowing them to touch. Placing them like soldiers......cut side down.

Do the same with other dough. You can substite mini chocolate chips for the raisins.

Bake for 20 minutes or until they turn golden color.

You may make a frosting using confectioners sugar, pinch of cinnamon, a little heavy cream. Mix until thick consistency. Pour over cooled cinnamon rolls.

These make a great addition to your brunch menu.