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Skillet cinnamon rolls with puff pastry made on the stovetop.
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Puff pastry cinnamon rolls (no bake)

No-bake cinnamon rolls made with puff pastry on the stovetop. No yeast nor oven needed. Easy and ready in 30 minutes.
Course Dessert
Cuisine Scandinavian
Keyword no-bake cinnamon rolls, no-bake pastry, puff pastry cinnamon rolls, skillet cinnamon rolls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 402kcal
Author Eva | Electric Blue Food

Equipment

  • Cast iron skillet
  • Measuring bowl
  • Spoon
  • Spatula
  • Thread for cutting

Ingredients

  • 1 puff pastry sheet
  • 60+60 g butter room temperature, divided
  • 50 g brown sugar light muscovado recommended
  • 2 tsp cinnamon ground

Instructions

  • Combine 60 g of butter with sugar and cinnamon in a small bowl and stir until homogeonous.
  • Roll out the puff pastry. Spread the cinnamon filling all over using a spatula or a knife.
  • Roll up the filled pastry dough the long side making a long and thin cylinder.
  • Using a thread cut out the cinnamon rolls every 2 cm. Using a thread does not knock the pastry roll as much as a knife would.
  • Set a skillet on medium-high heat and melt the rest of the butter. If your pan is small and you need to cook the rolls in batches, add half of the butter to begin with, and melt more before adding the next batch.
  • Add the cinnamon rolls to the pan and cook for 3 minutes, the bottom will start to swell. Flip and cook the other side 3 minutes, the rolls will start expanding. Flip them another time, cook 3 more minutes, then flip again to evenly caramelize both sides. Lower the heat if you notice that they start to burn as that will prevent them from expanding as they should (see notes).
  • Place the cooked cinnamon rolls to cool and drain from excess oil on parchment paper. Do not place them on kitchen towel as they stick to it.

Notes

These cinnamon rolls expand as they cook just as much as they would in the oven. Do not overcrowd the pan; better to work in batches than ending up with too little space in the skillet.
When shallow-frying a sweet preparation in butter it is important to think about the fat temperature. Too high a temperature may result in burnt pastry bottoms. Hardened burnt bottoms will not  allow the pastry to naturally expand and properly cook. If you see that the cinnamon rolls are starting to burn, lower the heat.
If you don't have a large skillet and need to work in batches, remember that the total recipe time will increase. 12-15 minutes is the time it should take one batch to cook.

Nutrition

Calories: 402kcal | Carbohydrates: 27g | Protein: 3g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Calcium: 24mg | Iron: 1mg