Preparation: 5 minutes 

Cooking: 25 minutes 

Makes 18 rolls

Ingredients :

1 (9-by-9-inch) frozen puff pastry sheet, thawed

All-purpose flour, for dusting

¹⁄₃ cup light brown sugar

2 teaspoons cinnamon

6 teaspoons unsalted butter, melted, divided

Directions :

1. Stir together the brown sugar and cinnamon in a small bowl.

2. On a clean surface dusted lightly with flour, place the puff pastry sheet. Using a rolling pin, press the
dough’s folds together and roll it out in one direction to a dimension of approximately 9 by 11 inches. Cut
it in half to create two roughly 5-by-9-inch squat rectangles.

3. Two teaspoons of butter should be applied to each pastry half. 2 tablespoons of the cinnamon sugar should be strewn over the dish. Using the palm of your hand, gently pat it down to help it adhere to the butter.

4. Beginning with the 9-inch side of one rectangle, draw a rectangle. Carefully roll the dough into a cylinder using your hands. Repeat for the second rectangle. For easier slicing, chill the rolls for 10 to 20 minutes.

5. Cut each roll into nine 1-inch-thick pieces using a sharp knife. Place the rolls in the middle of the baking dish. They should be extremely close, but not quite touching. Drizzle the rolls with the remaining 2 teaspoons of butter and sprinkle with the remaining cinnamon sugar.

6. Position the baking dish in Rack Position 1 and select Convection. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes.

7. When the rolls are done cooking, remove the pan and inspect them. They should be golden brown and
puffed up.

8. The rolls should rest for five minutes before being transferred to a wire rack to cool completely. Serve.