Best Cinnamon Pastry Crust Recipes

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SIMPLE PUFF PASTRY CINNAMON ROLLS



Simple Puff Pastry Cinnamon Rolls image

Very simple cinnamon rolls made with puff pastry. Serve with your favorite glaze and pecans for garnish!

Provided by Butler

Categories     Cinnamon Rolls

Time 30m

Yield 12

Number Of Ingredients 4

1 sheet frozen puff pastry, thawed
½ tablespoon unsalted butter, melted
¾ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Unfold puff pastry sheet on a slightly floured surface. Brush puff pastry with melted butter. Sprinkle brown sugar over the whole sheet, then sprinkle with cinnamon.
  • Roll the sheet from right to left as tight as possible, without ripping the dough. Slice the puff pastry with a sharp knife into 12 equal-sized rolls, about 1 inch each. Place each roll cut side-up on the prepared baking sheet.
  • Bake in the preheated oven until rolls have puffed and browned, 20 to 25 minutes.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 18.1 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.9 g

PUFF PASTRY CINNAMON ROLLS



Puff pastry cinnamon rolls image

Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour

Provided by Monaz Dumasia

Categories     Breakfast, Brunch, Snack

Time 25m

Yield Makes 12

Number Of Ingredients 6

1½ tbsp ground cinnamon
3 tbsp caster sugar
320g ready-rolled puff pastry
plain flour, for dusting
1 medium egg, beaten
50g icing sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
  • Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
  • Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.

Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium

PIE CRUST CINNAMON ROLLS



Pie Crust Cinnamon Rolls image

My Nana calls these pie crust cinnamon rolls 'crickets'.

Provided by Jason Nieten

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 40m

Yield 8

Number Of Ingredients 4

3 tablespoons white sugar
3 teaspoons ground cinnamon
1 (9 inch) refrigerated pie crust
3 tablespoons butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix sugar and cinnamon together in a bowl.
  • Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.6 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 147.6 mg, Sugar 4.7 g

CINNAMON PASTRIES



Cinnamon Pastries image

This is a delicious cheesecake type recipe, and is great for serving during the holidays.

Provided by Amy Cranmer

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h55m

Yield 18

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup white sugar, divided
1 egg yolk
3 tablespoons ground cinnamon
18 slices bread, crust removed
¾ cup butter, melted

Steps:

  • In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
  • In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
  • Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 25.1 g, Cholesterol 45.4 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 262.1 mg, Sugar 12.2 g

CINNAMON CRISPS



Cinnamon Crisps image

I first tried this recipe when I still lived at home. My dad especially loved them.-Sarah Bueckert, Austin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
4 cups all-purpose flour
FILLING:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
TOPPING:
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 137mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON PIE CRUST



Cinnamon Pie Crust image

Use this cinnamon-spiced pie crust to prepare Signature Pumpkin Pie. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. For savory pies, such as pot pies or quiches, prepare as directed, omitting the cinnamon. Photo credit: Rachel Currier from Baked By Rachel.

Provided by McCormick

Categories     Pies and Tarts,

Number Of Ingredients 5

2 cups flour
2 tsps McCormick® Cinnamon, Ground
1/2 tsp salt
3/4 cup cold shortening or unsalted butter (1 1/2 sticks), cut into pieces
3 to 5 tablespoons ice water

Steps:

  • Mix flour, cinnamon and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
  • Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.
  • Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.

CINNAMON PASTRY CRUST



Cinnamon Pastry Crust image

Categories     Dessert     Thanksgiving     Fall     Chill     Cinnamon     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch crust

Number Of Ingredients 8

1 1/2 cups all purpose flour
1/3 cup walnuts or slivered almonds, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water or chilled dark crème de cacao

Steps:

  • Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
  • Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

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