puff pastry cinnamon rolls

over the holidays, one of my most favorite appetizers is brie en croute (well, second to pickled herring).  i love it because not only does it look impressive and is a total crowd pleaser, but it's also super easy.  that being said, over thanksgiving my sister made us a brie with brown sugar, fresh pears and candied pecans.  oh-em-gee.

with thanksgiving behind us, we still had one more sheet of puff pastry in the fridge.  not willing to let this perfect flaky crust go to waste, i decided to try making cinnamon rolls.  
after looking through a few recipes online to get an idea of what i was working with, i decided i really didn't need to follow a recipe...all i needed was just some good 'ol fashioned butter, sugar and candied pecans.  these are yummy and so simple.  there were no complaints in this house and they wash down great with a glass of cold milk.
puff pastry cinnamon rolls
officially the easiest breakfast/dessert ever

2 puff pastry sheets*
melted butter, about 2 tbs, plus more for pan
1/4 brown sugar
1/2 cup candied pecans, chopped

defrost puff pastry until soft.  preheat oven to 300 degrees.  while oven warms, roll out puff pastry with a rolling pin on a lightly floured surface.  once pastry is about double the size, brush with melted butter.  generously sprinkle brown sugar and candies pecans over the pastry until thoroughly coated.

once ingredients are added, slowly begin to roll the puff pastry , careful to keep ingredients in the dough.  once rolled, use a sharp knife and cut 1-2 inch sections of the roll and tightly place the cut discs into a well buttered pan.  

brush tops of rolls with melted butter and bake about 20-25 minutes, or until golden brown.


*if you're only using one puff pastry sheet since the other was so brilliantly intended for the brie, half the recipe.

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