Cinnamon Rolls

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 965kcal

Ingredients

Deviled eggs

  • 2 Eggs
  • 2 tsp Mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp White vinegar
  • 1/2 tsp Fresh chives finely chopped
  • Salt to taste
  • Black pepper to taste
  • Paprika for garnish (optional)
  • Fresh dill garnish

Cinnamon Roll

  • 1 TBSP Butter melted
  • 1/2 sheet Puff pastry thawed but cold
  • 3 TBSP Brown sugar
  • 2 TBSP Ground cinnamon

Vanilla Glaze

  • 3 TBSP Heavy cream use as needed
  • 1 cup Powdered sugar
  • ¼ tsp Vanilla extract

Milk

  • 16 oz Milk cold

Instructions

  • For the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10 - 12 minutes.
  • For the Cinnamon Rolls: Preheat the oven to 400°F (204°C) while the bacon finishes cooking. Melt the butter and set aside.
  • Assemble the Cinnamon Rolls: Unfold the cold, thawed puff pastry and brush or drizzle with melted butter. Sprinkle it with brown sugar and cinnamon, spreading almost to the edge, leaving approximately ½ inch space on one side for sealing. Lightly dampen along the ½ inch bare edge with water to create a seal. Roll from the bottom up until you have a tight tube. Cut into 8 even portions.
  • Bake the Cinnamon Rolls: Place each slice flat on a parchment-lined baking sheet.
  • Bake for 15 minutes or until golden brown and soft. Set aside for 3 - 5 minutes to rest. While resting, make the glaze.
  • Make the Cinnamon Roll Glaze: In a saucepan, whisk heavy cream and powdered sugar. Continue to whisk until fully combined and warmed throughout. Then whisk in the vanilla.
  • Prepare the Egg Filling: Once the eggs are done, place them in an ice bath to cool. Once cool, carefully peel them under cold running water. Slice each egg in half lengthwise, remove the yolks, and place them in a mixing bowl. Add the mayo, dijon, vinegar, chives, salt and pepper. Mash together until well combined and smooth.
  • Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and dill for garnish.
  • Serve: Serve cinnamon rolls with the warm glaze on the side for dipping, alongside the deviled eggs. Enjoy with a glass of cold milk.

Nutrition

Calories: 965kcal | Carbohydrates: 123g | Protein: 19g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 367mg | Potassium: 525mg | Fiber: 5g | Sugar: 89g | Vitamin A: 975IU | Vitamin C: 1mg | Calcium: 423mg | Iron: 3mg

Cinnamon Rolls

No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 965 kcal

Ingredients
 
 

Deviled eggs

  • 2 Eggs
  • 2 tsp Mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp White vinegar
  • 1/2 tsp Fresh chives finely chopped
  • Salt to taste
  • Black pepper to taste
  • Paprika for garnish (optional)
  • Fresh dill garnish

Cinnamon Roll

  • 1 TBSP Butter melted
  • 1/2 sheet Puff pastry thawed but cold
  • 3 TBSP Brown sugar
  • 2 TBSP Ground cinnamon

Vanilla Glaze

  • 3 TBSP Heavy cream use as needed
  • 1 cup Powdered sugar
  • ¼ tsp Vanilla extract

Milk

  • 16 oz Milk cold

Instructions
 

  • For the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10 - 12 minutes.
  • For the Cinnamon Rolls: Preheat the oven to 400°F (204°C) while the bacon finishes cooking. Melt the butter and set aside.
  • Assemble the Cinnamon Rolls: Unfold the cold, thawed puff pastry and brush or drizzle with melted butter. Sprinkle it with brown sugar and cinnamon, spreading almost to the edge, leaving approximately ½ inch space on one side for sealing. Lightly dampen along the ½ inch bare edge with water to create a seal. Roll from the bottom up until you have a tight tube. Cut into 8 even portions.
  • Bake the Cinnamon Rolls: Place each slice flat on a parchment-lined baking sheet.
  • Bake for 15 minutes or until golden brown and soft. Set aside for 3 - 5 minutes to rest. While resting, make the glaze.
  • Make the Cinnamon Roll Glaze: In a saucepan, whisk heavy cream and powdered sugar. Continue to whisk until fully combined and warmed throughout. Then whisk in the vanilla.
  • Prepare the Egg Filling: Once the eggs are done, place them in an ice bath to cool. Once cool, carefully peel them under cold running water. Slice each egg in half lengthwise, remove the yolks, and place them in a mixing bowl. Add the mayo, dijon, vinegar, chives, salt and pepper. Mash together until well combined and smooth.
  • Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and dill for garnish.
  • Serve: Serve cinnamon rolls with the warm glaze on the side for dipping, alongside the deviled eggs. Enjoy with a glass of cold milk.

Nutrition

Calories: 965kcalCarbohydrates: 123gProtein: 19gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.02gCholesterol: 218mgSodium: 367mgPotassium: 525mgFiber: 5gSugar: 89gVitamin A: 975IUVitamin C: 1mgCalcium: 423mgIron: 3mg
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