Ingredients
- 1 sheet Puff Pastry
- 3 tablespoons Granulated Sugar
- 1/3 cup packed Light Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Kosher Salt
- 2 tablespoons melted Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk (adjust for desired thickness)
Directions
- In a bowl, combine Granulated Sugar, Light Brown Sugar, Ground Cinnamon, and Kosher Salt. Mix until well blended.
- In another bowl, stir together Powdered Sugar, Vanilla Extract, and Milk until well blended. Adjust the amount of milk based on your preferred glaze thickness.
- Preheat the Leggero Pizza Oven to 425 degrees, with a cast iron skillet inside.
- Roll out the puff pastry on a cutting board.
- Brush the puff pastry with melted butter.
- Spread the cinnamon/sugar mixture evenly over the puff pastry, leaving a 1-inch border along one of the long edges.
- Starting at the opposite end of the uncoated edge, roll the pastry tightly to the bare edge and press to seal.
- Slice the rolled pastry into 1.5-inch wide rolls.
- Pull the skillet out of the oven and coat the cooking surface with butter.
- Place the cinnamon rolls in the skillet, leaving space between them to allow for puffing
- Bake for 5-7 minutes or until the tops are golden brown.
- Remove the cinnamon rolls from the Leggero Oven and drizzle the hot rolls with the prepared glaze.
