Ingredients:
2 sheets puff pastry thawed
flour for dusting
1/2 cup packed dark brown sugar (divided)
ground cinnamon, however much to your liking
Icing:
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon half & half
Directions:
Preheat oven to 400F / 204C.
Line baking sheet with parchment paper or silicone baking mat and set aside.
Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour.
Spread 1/4 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 the prepared baking sheet.
Repeat with remaining sheet of puff pastry.
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 its 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 half & half.
Drizzle icing over warm rolls and serve immediately.
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