I should have read the comments and clued in that 350 isnt hit enough. Did as recommended thought the sugar amount was a bit much as now it is just sizzling in the oven amd overflowing. I wanted to trust the process. Mine barely puffed up….. Hoping they wont be a total loss. Also made mine in muffin tins…..
I’m sorry to hear you had trouble, Carmen. My oven may run hotter than yours. A few suggestions on how to troubleshoot this: 1. I’d make sure the puff pastry was completely thawed and set it at room temperature while toasting the pecans. 2. I’d try testing it with the sheet pan next time or using a dark muffin tin. Hope this helps!
Mannnnn, these were SO GOOD!! I brushed a little butter on top once I cut them into rolls and I also sprinkled a little bit of the cinnamon sugar mixture on top. I love the buttery caramelized sugar that you get underneath them once they’re done. I think I may love them even more than regular cinnamon rolls!
I’m sorry to hear you had trouble with the recipe, Dorothy. A few tips to help puff pastry puff up. You want to make sure it isn’t to warm when you cook it. So for example if it took a long time to get them into cinnamon rolls, try refrigerating them for about 10 minutes before baking. Check to make sure the oven is at the suggested temperature ( I use an oven thermometer for this) and make sure to not cut them too thick (might take longer to cook them to get them at the correct consistency). Hope this helps
I haven’t made these yet, but I have found a GLUTEN FREE PUFF PASTRY!! The brand is Sweet Loren’s. It is pretty pricey but acts like not gluten free puff pastry.
Thank you for the idea. I had some extra thawed puff pastry. I didn’t have time for so much puff pastry as per recipe.
So did as instructed. Butter. Cinammon sugar for 1 sheet puff pastry. Paper muffin paper.
190C fan forced oven 22 minutes.
I just did a batch of sausage rolls for kids. I am only posting because I have no clue why it didn’t puff up for the others. I just used the oven temperature I need to bake puff pastry in.
Delicious more- ish taste this morning for a school day. All before 8am. Thank you very much. I had no time for the glaze and its a nut- safe school so couldn’t do nuts anyway and glaze would have been too much sugar for any children.
It didn’t spread out like in the photo but it puffed and tasted delicious.
I followed recipe mostly. After putting sugar mixture on top of butter I put the pan in fridge for 10 mins to firm up dough. I then added the chopped pecans on top of surgar and then rolled up and cut. I put on parchment paper on pan and got a small spoon and put the surgar mixture that fell out back on top of the rolls and put a little butter on top of it. Baked at 350 28 mins. I’m not putting glaze on them..delicious without it! I will make these again..thanks for the recipe!
I’m unsure what to do after TWISTS have come out of the oven. The recipe says to lay them on the sides of the baking pan and let them cool. So I don’t transfer them to a rack to cool? And zero butter? Thanks for the clarification.
Hi! Puff pastry has LOTS of butter, so no need to worry there! You bake them cut side up (so you can see the swirl). You can cool them on the baking pan or on a rack. I like to let them set up on the pan first, or they are too fragile. I hope you enjoy them!
My kids helped me roll these up and sprinkle the cinnamon sugar, which made baking them more fun. They loved the flaky layers and asked if we could make them again this weekend.
I made these early in the morning before everyone woke up, and the smell alone was worth it. They baked up golden and flaky, with just the right amount of cinnamon sugar inside. They’re not as doughy as traditional cinnamon rolls, but that’s actually what I liked about them.
I made my own puff pastry but otherwise followed the recipe. Mine were only slightly beginning to brown at 18 minutes. I turned the heat up to 375 and they browned nicely in 10 more minutes. Baking in new oven for the first time and all ovens are different. Thanks for a nice recipe!
These were so easy to put together, and the smell alone made my kids run to the kitchen. The puff pastry made them lighter than regular cinnamon rolls, which I actually liked. They were gone within the hour, so next time I’ll make a double batch.
I’m here looking for a puff pastry cinnamon roll recipe to go with the new Sweet Lorens gluten free puff pastry I saw at the store. I’ll let you know how it goes!
I should have read the comments and clued in that 350 isnt hit enough. Did as recommended thought the sugar amount was a bit much as now it is just sizzling in the oven amd overflowing. I wanted to trust the process. Mine barely puffed up….. Hoping they wont be a total loss. Also made mine in muffin tins…..
I’m sorry to hear you had trouble, Carmen. My oven may run hotter than yours. A few suggestions on how to troubleshoot this: 1. I’d make sure the puff pastry was completely thawed and set it at room temperature while toasting the pecans. 2. I’d try testing it with the sheet pan next time or using a dark muffin tin. Hope this helps!
Mannnnn, these were SO GOOD!! I brushed a little butter on top once I cut them into rolls and I also sprinkled a little bit of the cinnamon sugar mixture on top. I love the buttery caramelized sugar that you get underneath them once they’re done. I think I may love them even more than regular cinnamon rolls!
They looks fabulous, Susanne! Thank you for sharing!
Sweet Loren’s makes a gluten free, dairy free, non GMO puff pastry which I used and they were delicious!
So glad to hear, thank you Madeleine!
Did not work at all! Did not puff out and burned in no time even though I turned the gas even lower. Shame!
I’m sorry to hear you had trouble with the recipe, Dorothy. A few tips to help puff pastry puff up. You want to make sure it isn’t to warm when you cook it. So for example if it took a long time to get them into cinnamon rolls, try refrigerating them for about 10 minutes before baking. Check to make sure the oven is at the suggested temperature ( I use an oven thermometer for this) and make sure to not cut them too thick (might take longer to cook them to get them at the correct consistency). Hope this helps
I haven’t made these yet, but I have found a GLUTEN FREE PUFF PASTRY!! The brand is Sweet Loren’s. It is pretty pricey but acts like not gluten free puff pastry.
Looking forward to these for Easter breakfast!
Enjoy Carla!
Thank you for the idea. I had some extra thawed puff pastry. I didn’t have time for so much puff pastry as per recipe.
So did as instructed. Butter. Cinammon sugar for 1 sheet puff pastry. Paper muffin paper.
190C fan forced oven 22 minutes.
I just did a batch of sausage rolls for kids. I am only posting because I have no clue why it didn’t puff up for the others. I just used the oven temperature I need to bake puff pastry in.
Delicious more- ish taste this morning for a school day. All before 8am. Thank you very much. I had no time for the glaze and its a nut- safe school so couldn’t do nuts anyway and glaze would have been too much sugar for any children.
It didn’t spread out like in the photo but it puffed and tasted delicious.
So glad to hear, Clara! Thank you!
I followed recipe mostly. After putting sugar mixture on top of butter I put the pan in fridge for 10 mins to firm up dough. I then added the chopped pecans on top of surgar and then rolled up and cut. I put on parchment paper on pan and got a small spoon and put the surgar mixture that fell out back on top of the rolls and put a little butter on top of it. Baked at 350 28 mins. I’m not putting glaze on them..delicious without it! I will make these again..thanks for the recipe!
Yay! So glad to hear, thank you Christine!
There is a gluten-free puff pastry. It’s called Sweet Lorens and it’s available at Target.
Yes! I’ve seen that around lately too!
I’m unsure what to do after TWISTS have come out of the oven. The recipe says to lay them on the sides of the baking pan and let them cool. So I don’t transfer them to a rack to cool? And zero butter? Thanks for the clarification.
Hi! Puff pastry has LOTS of butter, so no need to worry there! You bake them cut side up (so you can see the swirl). You can cool them on the baking pan or on a rack. I like to let them set up on the pan first, or they are too fragile. I hope you enjoy them!
My kids helped me roll these up and sprinkle the cinnamon sugar, which made baking them more fun. They loved the flaky layers and asked if we could make them again this weekend.
So glad to hear, Abigail! Thank you!
Hi! Sprout’s came out with the most amazing gluten free puff pastry!!
https://shop.sprouts.com/store/sprouts/products/62956060-sprouts-gluten-free-puff-pastry-sheets-159-oz
Thanks Melissa!
I made these early in the morning before everyone woke up, and the smell alone was worth it. They baked up golden and flaky, with just the right amount of cinnamon sugar inside. They’re not as doughy as traditional cinnamon rolls, but that’s actually what I liked about them.
So glad to hear, Candice! Thank you!
I made my own puff pastry but otherwise followed the recipe. Mine were only slightly beginning to brown at 18 minutes. I turned the heat up to 375 and they browned nicely in 10 more minutes. Baking in new oven for the first time and all ovens are different. Thanks for a nice recipe!
Great to hear, James! Thank you!
Dufour puff pastry is gluten free and tastes like the real thing!
Thanks for the tip, Danett!
These were so easy to put together, and the smell alone made my kids run to the kitchen. The puff pastry made them lighter than regular cinnamon rolls, which I actually liked. They were gone within the hour, so next time I’ll make a double batch.
Yay! Love to hear that, Maggie!
I’m glad I tried it!
Thank you Cecilia!
can i use chocolate glaze instead of icing.
Sure!
I’m here looking for a puff pastry cinnamon roll recipe to go with the new Sweet Lorens gluten free puff pastry I saw at the store. I’ll let you know how it goes!
Yes! I’ve heard of that brand, Kristi! Enjoy!
You never mentioned when and where to add the pecans.
Hi Jane, it’s written in Step 6 “Drizzle the glaze over the top of the rolls then immediately sprinkle with pecans.”
GF PUFF Pastry brand “Simply Wize” is just fabulous though expensive.
Thanks for the tip, Karen. How did it work in the recipe?