Puff Pastry Cinnamon Swirls
- 1 sheet puff pastry thawed
- 1/2 cup salted butter softened
- 1 cup brown sugar
- 1 tbsp. cinnamon
- 1 tsp. orange zest
- 1 egg for egg wash
- 1 tbsp. coarse sugar to sprinkle on top
- 1 tsp. coarse sea salt
- 1/4 cup orange juice
- 2 cups powdered sugar
- 2 tbsp. cream
- 1 tsp. orange zest
- Preheat the oven to 350 degrees
- Combine the butter, brown sugar, cinnamon, and orange zest in a bowl and mix to combine.
- Lay the puff pastry flat on a lightly floured surface.
- Spread the cinnamon sugar mixture on top of the puff pastry.
- Gently roll up the edges and continue rolling, as lightly as you can. You may need to lightly moisten the edges with water or a but of egg wash to make them stick.
- Using a sharp knife, cut the rolled up pastry in 1 to 1 1/2″ pieces.
- Place the pieces on a parchment paper lined baking sheet. This is important as without the parchment paper, the cinnamon sugar will adhere to the pan you’re using.
- Brush the tops of the pastry with the egg wash, then sprinkle with the coarse sugar and sea salt.
- Bake the cinnamon swirls for 20-25 minutes until golden brown. The cinnamon sugar mixture will have leaked into the pan, but that it ok.
- Remove and spoon the melted cinnamon sugar mixture from the pan over the top of the cinnamon swirls. Let cool for 5 minutes and place on a wire rack to finish cooling.
- The bottom will be perfectly caramelized with the cinnamon, sugar and butter mixture. Drizzle with the orange glaze and serve.
- Combine the orange juice, orange zest, cream and powdered sugar in a bowl and mix to combine.
- If the cinnamon sugar mixture is too soft, pop it in the fridge for 10 minutes to allow it to firm up. It’s easier to spread when it’s more firm.
- If the puff pastry does not stick together when rolling, use a touch of water or egg wash to wet the edges.
- Spoon the melted cinnamon sugar butter over the top of the cinnamon swirls right after they come out of the oven.
- Let the cinnamon swirls cool slightly (5 minutes) before removing them from the baking sheet.
- Make sure the powdered sugar has been sifted or mix well to eliminate lumps. Otherwise you end up with a lumpy glaze.
- If the glaze is still lumpy, place it in a blender or food processor for a few seconds to smooth it out.
- They can be warmed slightly in a toaster oven if you prefer a warm pastry.