These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry
Ingredients
2 sheets puff pastry from a 17-ounce box, thawed but still cold
1 large egg
All-purpose flour
6 tablespoons packed light or dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1/4 cup powdered sugar
1 to 2 teaspoons milk
1/2 teaspoon vanilla extract
Instructions
Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.
Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.
Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.
Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.
Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.
