Pinch of Cumin

Mini cinnamon rolls

This week I have decided to give me break with muffins and move on to something else. As it could not be in a different way, my American vein has turned up while thinking about these cinnamon rolls, or more specifically, these mini rolls, since although in the photos you cannot appreciate their size that much, they are smaller than the ones we all know, a bit more crunchy and most of all, with a fantastic flavor.

Ingredients are really basic and easy to find, and the way to prepare them reminds me a lot to puff pastry hearts. There are no folds to the middle of the puff pastry, but the dough is the same and the only difference is in cinnamon and walnuts. And in their flavor of course, which is tremendous, and just when thinking about them, they make my mouth water…


Ingredients for aprox. 15 units

1 rectangular or squared puff pastry for sweet recipes
2 tablespoons of cinnamon
100 gr of brown sugar (I normally use only 70gr, do not like it too sweet)
50 gr of chopped walnuts

For the sugar frosting:

75 gr of powdered sugar
1 tablespoon of whole milk
1 tablespoon of butter



Spread out the puff pastry on top  of the sulfured paper that comes in the package.

Mix chopped walnuts with cinnamon and brown sugar.

Scatter uniformly the mixture on top of the puff pastry and roll the puff pastry with the mixture in the interior face until you have a spiral-section stick.

With a very sharp knife, cut the stick in 1.5-2cm thick pieces. Put sulfured paper in an oven tray and place the rolls on top.

It is possible that they get distorted when cutting them; if that is the case, reshape them once they are in the oven tray.

Make sure the end of the roll is well sticked to next layer so that they do not unroll while baking.

Preheat oven to 200ºC for 5 min. Bake the rolls to medium temperature for about 15-20 minutes to 190ºC, until they are brown and sugar is bubbling.

For the frosting, mix powdered sugar, milk and butter and whisk it until stiff .

Distribute the sugar frosting on top of the rolls when they are still warm and let them retrieve room temperature. Later, put them in the fridge so that frosting gets thicker.


To be considered

It is convenient that you check while baking so that they are juicy at the end; if you leave them too much time in the oven or bake them to too much temperature, they will be crunchy (their taste is also good, but they are not technically cinnamon rolls).

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3 Comments to "Mini cinnamon rolls"

  1. Me encantan los rollitos de canela, pero nunca había hecho estos de hojaldre y con nueces. Tienen una pinta deliciosa!

  2. Sara says:

    @ dulces frivolidades: están riquísimos, ya me contarás el resultado cuando te animes con ellos. acabo de echar un vistazo a tu blog, me ha parecido muy interesante!!

  3. maría says:

    Los hice para la última reunión con las compañeras de trabajo y fue todo un éxito. Gracias Sara por la idea

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My culinary creations - © 2014-16, Sara Jiménez

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