So here is what we snacked on Christmas morning while opening presents. This is also a great way to use up the odd piece of puff pastry you may have in your freezer after the holidays. Or, just go buy some puff pastry for the sole purpose of making these. That would certainly work too!
The original recipe is based on one by Ina Garten but I cut the butter way down. Seriously, I think the original recipe’s rolls would have been swimming in butter. I adjusted it to only 4 tablespoons total (about half of what was originally called for).
I also omitted the raisins and added the pecans to the filling, as many reviews mentioned that the pecans burned while on the bottom of the muffin tin.
Note: I put these together the night before up to getting them in the muffin cups. Then I wrapped them up tightly with plastic wrap and kept in the refrigerator overnight. The next morning I baked them. Worked really well!
Puff Pastry Cinnamon Rolls
Recipe adapted from the Barefoot Contessa
3 tbsp unsalted butter, at room temperature
2 tbsp brown sugar, packed
1 sheet frozen puff pastry, defrosted
For the filling:
1 tbsp unsalted butter, melted and cooled
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