You’ll love this cinnamon pastry for its irresistible aroma, tender texture, and versatility. The buttery dough bakes up golden and crisp around the edges, while the inside remains soft and infused with cinnamon-spice sweetness. It’s quicker to make than cinnamon rolls and requires fewer ingredients, but still delivers all the flavor you crave. Plus, you can shape them in a variety of ways—from twists to pinwheels—to suit your mood or occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pastry dough:
All-purpose flour
Granulated sugar
Salt
Unsalted butter, cold and cubed
Ice water
For the cinnamon filling:
Unsalted butter, softened
Brown sugar
Ground cinnamon
Optional glaze:
Powdered sugar
Milk or cream
Vanilla extract
Directions
In a large bowl, whisk together flour, sugar, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing just until the dough comes together.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix softened butter, brown sugar, and cinnamon to form a spreadable paste.
Roll out the chilled dough into a rectangle about ⅛-inch thick.
Spread the cinnamon mixture evenly over the dough.
Roll up the dough tightly from the longer side into a log, then slice into 1-inch pieces.
Place pastries on the prepared baking sheet, spacing them slightly apart.
Bake for 18–22 minutes, or until golden brown.
If using glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over cooled pastries.
Servings and timing
This recipe makes about 10–12 small pastries. Preparation time: 20 minutes Chill time: 30 minutes Bake time: 20 minutes Total time: approximately 1 hour 10 minutes
Variations
Puff pastry shortcut: Use store-bought puff pastry instead of homemade dough for a quicker option.
Add nuts: Sprinkle chopped pecans or walnuts over the cinnamon filling for crunch.
Raisin twist: Add a handful of raisins or dried cranberries before rolling up the dough.
Maple glaze: Use maple syrup in the glaze for an extra cozy flavor.
Shape variety: Form the dough into twists, braids, or pinwheels for a different look.
Storage/Reheating
Store cinnamon pastries in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to 5 days. Reheat in a 300°F oven for 5–8 minutes or in the microwave for 10–15 seconds to refresh their texture. To freeze, wrap tightly in plastic and freeze for up to 1 month. Thaw and reheat before serving.
FAQs
Can I make the dough ahead of time?
Yes, the pastry dough can be made up to 2 days in advance and kept in the refrigerator.
Can I use pre-made dough?
Absolutely—store-bought pie crust or puff pastry can be used to save time.
What type of sugar is best for the filling?
Brown sugar is preferred for its rich, molasses flavor that pairs perfectly with cinnamon.
How thin should I roll out the dough?
Aim for about ⅛-inch thick so it bakes evenly and crisps nicely.
Can I freeze the unbaked pastries?
Yes, assemble and freeze the pastries before baking. Bake directly from frozen, adding a few extra minutes to the bake time.
Why is my dough tough?
Overmixing or adding too much water can cause tough dough. Mix just until it comes together.
Do I need to chill the dough?
Chilling helps the butter firm up, which leads to a flakier texture and easier rolling.
What can I serve with cinnamon pastry?
These pair beautifully with coffee, tea, or a scoop of vanilla ice cream for dessert.
Can I skip the glaze?
Yes, the pastries are sweet and flavorful on their own, but the glaze adds a nice finishing touch.
Can I add spices besides cinnamon?
Sure—try a pinch of nutmeg, cardamom, or cloves for added depth of flavor.
Conclusion
Cinnamon Pastry is a delightful treat that combines comfort, flavor, and just the right amount of indulgence. With its golden, flaky layers and sweet, spiced filling, it’s a versatile pastry that works for breakfast, snack time, or dessert. Easy to make and even easier to love, it’s a recipe worth keeping in your baking rotation.
Cinnamon Pastry is a simple yet indulgent treat featuring buttery, flaky pastry dough filled with a sweet cinnamon-sugar mixture. Perfect for breakfast, dessert, or a cozy snack, these pastries are easy to make and endlessly comforting.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 10 minutes
Yield:10–12 pastries
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3–4 tablespoons ice water
1/4 cup unsalted butter, softened (for filling)
1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup powdered sugar (for glaze, optional)
1–2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Instructions
In a large bowl, whisk together flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing until the dough comes together.
Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix softened butter, brown sugar, and cinnamon to create the filling.
Roll out chilled dough on a floured surface into a rectangle about 1/8-inch thick.
Spread cinnamon mixture evenly over the dough.
Roll up the dough from the long side into a log, then slice into 1-inch pieces.
Place pastries on the baking sheet, spaced slightly apart.
Bake for 18–22 minutes, or until golden brown.
Optional: Whisk together powdered sugar, milk, and vanilla to make a glaze, then drizzle over cooled pastries.
Notes
Use store-bought puff pastry for a quicker alternative.Add chopped pecans or walnuts for a nutty variation.Include raisins or dried cranberries in the filling for extra texture.Try a maple glaze using maple syrup instead of milk in the icing.Shape dough into twists or pinwheels for a different presentation.
