Cinnamon Puffs come together easily with commercial puff pastry and cinnamon sugar. They are delightful with tea, but even better dipped in chocolate.
Cinnamon Puffs are well known at my house. They are easy to make and taste amazingly good. They look like you were all fancy in the kitchen, but you weren’t.
I typically have a package or two of commercial puff pastry in the freezer. It’s a little splurge, but it makes it so easy for me to make Apple Turnovers or Puffy Heart Tarts. Remarkably, puff pastry bakes up deliciously with very few additional ingredients.
This recipe is so easy, you’re really gonna shake your head and wonder why you haven’t done it before. You know how to make cinnamon sugar, right? Apparently, they sell it already mixed — and I can see that as convenient for the office or on vacation — but, you can easily make your own cinnamon sugar.
You could also make your own puff pastry, but that wouldn’t reach EASY RECIPE status. I don’t think making puff pastry is hard, per se, but it’s work. Buy the frozen variety and then keep it a tight secret. Let your guests think you worked hard in the kitchen.
I have made these whenever we wanted a quick sweet treat and just served them by their lonesome. A few weeks ago, when we were having fondue, the store where I was shopping didn’t have pound cake. I decided to make something with puff pastry instead. It was a hit!
These cinnamon puffs are certainly great on their own, but they are amazingly good when dipped in chocolate. Yum!
Once baked, the puffs should be good for a day or two in an airtight container — if they last that long.
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 sheet frozen puff pastry 1/2 package, thawed according to package directions
- Preheat the oven to 400°. Line a large baking sheet with parchment paper.
- In a small bowl, combine the sugar and cinnamon until well blended.
- Unfold the sheet of puff pastry and sprinkle it generously with the cinnamon sugar. With a sharp knife or a pizza wheel, cut the puff pastry into 2-inch long sticks. Spread the pastry pieces out over the baking sheet so that they have at least 1/2-inch space between them.
- Bake the puffs for about 10 minutes or until puffy and golden brown. Cool on a rack.