PUFF PASTRY CINNAMON ROLLS
1 sheet puff pastry, thawed
flour for dusting
¼ cup brown sugar
ground cinnamon (however much to your liking)
¼ cup icing sugar
½ teaspoon butter, softened
½ teaspoon vanilla
1 tablespoon milk
Preheat oven to 160°. Spray a muffin tray and keep aside.
Unfold the sheet of puff pastry onto a clean work surface sprinkled with flour. Spread ¼ cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon (as much or as little as you'd like.) Roll up and cut into 8 even pieces. Place onto prepared muffin tray.
Bake for 15-20 minutes or until puffed and golden brown.
For the icing - mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold it's shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it's too thick, add in more milk.
Drizzle icing over warm rolls and serve immediately.