Cinnamon Sugar Cream Cheese Rolls with Puff Pastry (Print version)

Flaky puff pastry rolls filled with sweet cream cheese, baked until golden, then finished with buttery cinnamon sugar.

# Ingredients:

For the rolls

01 - 1 sheet frozen puff pastry, about 8.5 oz (240 g), thawed in the refrigerator
02 - 8 oz (225 g) full-fat cream cheese, softened
03 - 1/3 cup (40 g) powdered sugar
04 - 1 teaspoon vanilla extract
05 - 1/8 teaspoon fine salt
06 - 1/4 cup (50 g) packed light brown sugar
07 - 1 tablespoon ground cinnamon

For the coating

08 - 3 tablespoons (42 g) unsalted butter, melted
09 - 1/4 cup (50 g) granulated sugar
10 - 1 teaspoon ground cinnamon

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, or lightly grease 8 cups of a muffin tin for taller rolls.
02 - Beat the cream cheese, powdered sugar, vanilla, and salt until smooth and spreadable. Scrape the bowl once so the filling is even.
03 - Unfold the cold puff pastry on a lightly floured surface. Roll it just enough to smooth creases, then spread the cream cheese filling over the pastry, leaving a 1/2-inch border on one long side.
04 - Mix the brown sugar and 1 tablespoon cinnamon. Sprinkle it evenly over the cream cheese layer, pressing lightly so it stays in place.
05 - Roll the pastry into a snug log from the long side, ending at the clean border. Place seam-side down and chill for 15 minutes so it slices neatly.
06 - Cut the log into 8 rolls with a sharp knife. Place cut-side up on the prepared pan and bake for 18-20 minutes, until puffed, flaky, and deep golden.
07 - Stir the granulated sugar with 1 teaspoon cinnamon. Brush the warm rolls with melted butter, then sprinkle generously with the cinnamon sugar. Serve warm.

# Good to know:

01 - Keep puff pastry cold for the flakiest layers.
02 - Best served warm the day they are baked.
03 - Chill the rolled log before slicing to reduce filling leaks.

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