Brown Sugar Cinnamon Puff Pastries

A recipe for Brown Sugar Cinnamon Puff Pastries! Puff pastry rectangles are filled with cinnamon brown sugar and topped with a thick vanilla icing.

When I was a child, I loved Toaster Strudel. I was also incredibly picky and avoided nearly all fruit, so I always went for the cinnamon roll flavor. I may or may not have also taken extra packets of the icing- not caring at the time that there would be none left for the last couple of pastries in the box.

These Brown Sugar Cinnamon Puff Pastries are a homemade version of that nostalgic breakfast treat. Store-bought puff pastry is filled with a cinnamon brown sugar mixture, brushed with an egg wash, and baked until golden.

Before serving, spread or pipe a thick and creamy vanilla icing over the top.

A Few Tips

If the puff pastry is frozen, thaw in the refrigerator overnight or at room temperature until pliable (1-2 hours). Roll on a lightly floured surface to create an even sheet and remove any creases.

I made this recipe with 1 pound (450 grams) of puff pastry divided into two sheets. If you are using one large sheet of puff pastry, cut it in 12 equal rectangles and cover 6 of the rectangles with filling before covering with the remaining 6 empty rectangles.

Keep the edges of the puff pastry clear of filling, otherwise they may not seal.

Seal the edges well with a fork to keep the filling from leaking out while in the oven.

If you aren’t interested in a cinnamon sugar filling, these pastries can also be made using a favorite jam.

These Brown Sugar Cinnamon Puff Pastries are best the day they are baked, especially warm from the oven.

After cooling completely to room temperature, any extra pastries can be frozen. Reheat straight from the freezer in a 350˚F (180˚C) oven until warm. Do not add the icing until they are prepared and ready to serve.

Looking for more recipes with puff pastry?

Try my:

• Matcha Puff Pastry Twists
• Cookie Cutter Pizza
• Palmiers (French Palm Tree Pastries)

This recipe was originally posted in September 2014 and updated in December 2023.

Brown Sugar Cinnamon Puff Pastries Recipe

Adapted from Sally’s Baking Addiction

Print Pin

5 from 3 votes

Brown Sugar Cinnamon Puff Pastries

A recipe for Brown Sugar Cinnamon Puff Pastries! Puff pastry rectangles are filled with cinnamon brown sugar and topped with a thick vanilla icing.

Course Breakfast

Cuisine American

Keyword breakfast, brown sugar, cinnamon, pastries, pastry, puff pastry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 6 Pastries

Ingredients

Pastries:

• 1/2 cup (100 grams) light brown sugar
• 1 tablespoon (8 grams) cornstarch
• 2 teaspoons (5 grams) ground cinnamon
• 1 large egg yolk
• 1 tablespoon milk
• 2 sheets (1 pound, 450 grams) puff pastry defrosted

Icing:

• 1 cup (125 grams) powdered sugar
• 3 tablespoons (44 milliliters) heavy cream
• 1/2 teaspoon vanilla extract

Instructions

To make the pastries:

• Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment or lightly grease.
• In a medium bowl, combine the brown sugar, cornstarch, and cinnamon.
• In a small bowl, beat together egg yolk and milk to make the egg wash.
• On a large floured work surface, gently roll out a sheet of the puff pastry until even with no cracks or creases.
• Cut into 6 equal rectangles and transfer to the prepared baking sheet.
• Divide the brown sugar cinnamon mixture among the rectangles, leaving a 1/2 inch (1.25 centimeter) border around the edges.
• Brush the edges with the egg wash.
• Gently roll out the second sheet of puff pastry until even with no cracks or creases. Cut into 6 equal rectangles.
• Cover the filling with the other half of the rectangles. Press down around the edges to seal the filling inside. Use a fork to crimp and seal the edges further.
• Use the fork or toothpick to poke a few holes in the top of each pastry.
• Brush the tops of the pastries with the remaining egg wash.
• Bake in preheated oven until puffed and golden, about 10-12 minutes.
• Allow to cool slightly.

To make the icing:

• In a medium bowl, whisk together the powdered sugar, cream, and vanilla extract until thick and smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar.
• Spread or pipe the frosting over baked puff pastries.
• Serve immediately.