These Cinnamon Cream Cheese Puff Pastry rolls are like little bundles of crispy, flaky, and a delightful piece of heaven. Each one filled with a sweetened cream cheese and chopped walnut filling and then covered with sugar and cinnamon.
Like puff pastry? Try my recipe for Nutella Puff Pastry Turnovers, Homemade Strawberry Millefolgie Cake or my Puff Pastry Garlic Bread Sticks.
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These little bundles are very easy to make, even though they will look like you picked them up at a local bakery. No one will guess that you made them.
Make them as an after dinner dessert, a pastry to have with a coffee or to bring to a family gathering. I guarantee that just one won't be enough!
Here's Why You'll Love this Dish
- easy to make
- ready in no time
- flavor will please kids and adults
- versatile choices for filling
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Ingredients
To make these Cinnamon Cream Cheese Puff Pastry rolls you'll need already prepared frozen puff pastry, cream cheese, sugar, cinnamon, butter and walnuts.
See recipe card for ingredients details.
Do You Need to Make Puff Pastry?
You can certainly make puff pastry if you like. But I like to take the easy route and buy frozen prepared puff pastry sheets from my local supermarket. You'll find frozen puff pastry sheets readily available at most supermarkets which can cut down preparation time for any dessert that uses puff pastry.
Just make sure to let the puff pastry thaw out in the fridge. Don't keep it at room temperature for too long. If your puff pastry is no longer cool, place back in fridge until cool to the touch prior to baking. This will prevent the pastry from flopping out on your baking sheet and allow it to puff out nicely. Hence "puff".
How to Make Cinnamon Cream Cheese Puff Pastry Rolls
Heat oven to 400℉ degrees. Line a baking sheet with parchment paper and set aside. Mix the brown sugar, cinnamon and regular sugar together in a plate.
On a floured surface using, roll out puff pastry a making a rectangular sheet of about 12 x 10 inches.
Pipe out the cream cheese horizontally across the length of one sheet, sprinkle walnuts and then begin to roll up the sheet lengthwise. Make sure that the seem is on the bottom.
Cut the role into 6 even bundles using a knife or pastry cutter.
Melt the butter and brush the butter on each bundle, then place each bundle in the sugar mixture to coat.
Transfer to the baking sheet. Repeat until you have made 12 bundles or so. Bake for about 20 to 25 minutes, keeping an eye that they do not burn. Make sure the bundles are sitting on their seem, otherwise they will puff out like crazy.
Storage:
Store leftovers in the refrigerator in an airtight container for a maximum of 3 days. You can also freeze for later. When you want to use them, thaw out in the fridge for 24 hours and then arrange them in a plate just prior to use.
Top Tips
Work quickly with raw puff pastry dough as you want it to still be cool when you place it in the oven.
If the cheese leeks out during cooking, just use a knife to push it back in to the pastry once you have taken it out of the oven.
Substitutions and Variations
Here are some ideas on how you can make these cinnamon cream cheese puff pastry rolls different:
- Fruit - substitute fruit or raisins in place of the walnuts
- Cheese - eliminate the cream cheese or use a different type of cheese like goat cheese.
- Chocolate - add cocoa or chocolate chips to the cream cheese to take these bundles up a notch.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
No. You can place the filling on raw puff pastry, then cook it all at the same time.
Puff pastry is made of layers of butter made dough. Phyllo dough is made primarily from flour water and vinegar and therefore lower in fat than butter puff pastry dough.
Yes, however the texture will be considerably different. Phyllo dough is thin and crispy, while puff pastry dough is light, aery, crispy and doughy.
Related
Looking for other recipes like this? Try these:
Recipe Details
Cinnamon Cream Cheese Puff Pastry
https://easyhomemaderecipes.caIngredients
- 8.82 oz cream cheese
- 4 tbsp sugar to mix with cream cheese
- 14 oz Puff Pastry Dough 1 sheet
- 1 tbsp all purpose flour (to role out the dough)
- 1 tbsp brown sugar
- 1 tbsp cinnamon
- 8 tbsp sugar
- 2 tbsp butter
- ⅓ cups chopped walnuts
Instructions
- Heat oven to 400℉ degrees. Line a baking sheet with parchment paper and set aside. Mix the brown sugar, cinnamon and regular sugar together in a plate.
- In the bowl of a stand mixer, cream 4 tbsp of sugar and cream cheese. For ease of spreading, put the mixture in a piping bag fitted with a large tip. Set aside.
- On a floured surface using, roll out puff pastry a making a rectangular sheet of about 12 x 10 inches.
- Cut the sheet lengthwise, so that you have two long 12 x 5 inch sheets.
- Pipe out the cream cheese horizontally across the length of one sheet, sprinkle walnuts and then begin to roll up the sheet lengthwise. Make sure that the seem is on the bottom.
- Cut the role into 6 even bundles using a knife or pastry cutter.
- Melt the butter and brush the butter on each bundle, then place each bundle in the sugar mixture to coat.
- Transfer to the baking sheet. Repeat until you have made 12 bundles or so. Bake for about 20 to 25 minutes, keeping an eye that they do not burn. Make sure the bundles are sitting on their seem, otherwise they will puff out like crazy.
- As soon as you take them out, dip them again in the sugar mixture and place them on a serving plate.
Notes
Top Tips
Work quickly with raw puff pastry dough as you want it to still be cool when you place it in the oven. If the cheese leeks out during cooking, just use a knife to push it back in to the pastry once you have taken in out of the oven.Nutrition
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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