{"id":524,"date":"2021-09-10T13:58:17","date_gmt":"2021-09-10T12:58:17","guid":{"rendered":"https:\/\/pastry-world.com\/?p=524"},"modified":"2021-09-10T13:59:17","modified_gmt":"2021-09-10T12:59:17","slug":"524","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=524","title":{"rendered":"Puff Pastry Cinnamon Rolls with Maple Icing"},"content":{"rendered":"

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Puff Pastry Cinnamon Rolls with Maple Icing<\/h1>
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Enjoy this cinnamon rolls recipe that happens to made using Puff Pastry. These Puff Pastry Cinnamon Rolls are quick and easy. They are also topped with a yummy maple glaze!<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients:<\/strong><\/div>\n
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  • 1 Puff Pastry Sheet<\/li>\n
  • 1 tbsp. butter, melted<\/li>\n
  • \u00bd c. brown sugar, packed<\/li>\n
  • \u00bd tsp. cinnamon<\/li>\n
  • GLAZE<\/li>\n
  • 1 c. powdered sugar<\/li>\n
  • \u00bd tsp. maple extract<\/li>\n
  • \u00bc tsp. salt<\/li>\n
  • 1 tbsp. milk<\/li>\n
  • *Chopped pecans for garnish<\/li>\n<\/ul>\n<\/div>\n<\/div><\/section><\/div><\/p>\n
    Method<\/strong><\/div>\n
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    1. Preheat oven to 350 Degrees<\/li>\n
    2. Take a sheet of Puff Pastry and place on a lightly floured surface. Roll out about an extra half an inch. Brush the inside of the puff pastry with the melted butter. Sprinkle the brown sugar on the inside of the puff pastry sheet and sprinkle with the cinnamon.<\/li>\n
    3. Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the puff pastry into 1-inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and browned.<\/li>\n
    4. In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired.<\/li>\n<\/ol>\n<\/div><\/section><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=524"}],"version-history":[{"count":4,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/524\/revisions"}],"predecessor-version":[{"id":530,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/524\/revisions\/530"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/528"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}