These mini puff pastry cinnamon rolls are light, flaky, and spiced with cinnamon-cardamom, then topped with a sweet icing drizzle. Quick to make, perfectly bite-sized, and ideal for serving a crowd — just slice, roll, bake, and enjoy swirly perfection.
Equipment
- Pastry Cutter optional
- Baking Tray
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Fork
- Mixing Bowls
- Fine Mesh Sieve
Ingredients
- puff pastry 9”x14” sheet
- ¾ tsp ground cinnamon
- ¾ tsp ground cardamom
- ⅓ cup powdered sugar
- Splash milk
Instructions
- Preheat your oven to 415F and line a baking sheet with parchment paper
- Cut your rolled puff pastry into 5”x 3/4” strips (you should get 42 strips out of your sheet)
- Roll each strip up like a cinnamon roll and tuck the “tail” under the bottom to prevent your swirl from spiraling out during the bake
- Place each swirl on your baking tray with about an inch of space
- Bake 10-12 minutes, rotating halfway through, until puffed and very lightly golden (don’t overbake or these will be crunchy!)
- Remove from tray and cool on wire rack
- In a bowl combine your cinnamon and cardamom
- Sift your powdered sugar into another bowl and whisk with milk
- Place your swirls in a circle on a plate, dust with spices, and drizzle with icing sugar
- Enjoy!
Notes
*If you prefer to make your puff pastry dough instead of buying it in the store, follow this recipe and roll your dough to ⅛” thick, cutting out a 9”x14” sheet, and then wrap and freeze or refrigerate the remaining dough for future use
