A La Kocinera Original Recipe
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
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.