Homemade Cinnamon Roll Toaster Strudels
Homemade Cinnamon Roll Toaster Strudels
Ingredients
For the Homemade Puff Pastry
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold, grated
- 3/4 cup cold milk
For the Cinnamon Roll Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon molasses
- 2 tablespoons unsalted butter, melted
For Assembly and Topping
- 1 egg, beaten with 1 tablespoon water for egg wash
- 2 tablespoons sparkling sugar, as needed
- 1/4 cup all-purpose flour, for dusting
For the Brown Butter Maple Cream Cheese Glaze
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the puff pastry. Add the grated cold butter and mix with a spatula until the butter is mostly coated in flour. Use your hands to further mix, ensuring the butter is well incorporated but still in small pieces.
⏱️ 5 min
- 2
Pour the cold milk into the flour mixture. Mix with a spatula, then with your hands, to form a cohesive dough. Do not overmix.
⏱️ 3 min
- 3
Lay out a piece of plastic wrap on a clean counter. Transfer the dough onto the plastic wrap. Shape the dough into a small rectangular block while wrapping it tightly in the plastic wrap. Place the wrapped dough in the fridge to chill for 30 minutes.
⏱️ 5 min
- 4
After 30 minutes, remove the chilled dough from the fridge. Lightly dust a clean countertop with flour. Unwrap the dough and place it on the floured surface. Lightly dust the top of the dough with flour. Using a rolling pin, roll out the dough into a large rectangle, approximately 12x8 inches.
⏱️ 5 min
- 5
Perform a 'book fold': Fold one end of the rolled-out dough approximately one-third of the way towards the center, then fold the opposite end over the first fold, creating a three-layered block. Wrap the folded dough tightly in plastic wrap and return it to the fridge to chill for another 30 minutes.
⏱️ 5 min
- 6
Repeat the rolling, book-folding, and chilling process two more times, chilling for 30 minutes after each fold. This means you will have performed a total of three book folds with three chilling periods.
⏱️ 45 min
- 7
After the final book fold, roll out the dough one last time into a large rectangle. Perform a final fold, folding the dough in half lengthwise. Wrap the final folded dough tightly in plastic wrap and place it in the fridge to sit overnight (at least 8 hours, or up to 2 days).
⏱️ 5 min
- 8
The next day, prepare the cinnamon roll filling: In a small bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Add the molasses and melted butter. Mix all ingredients thoroughly with a spoon until a thick, crumbly, and cohesive filling forms.
⏱️ 10 min
- 9
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 10
Retrieve the chilled puff pastry dough from the fridge. Lightly dust a clean countertop with flour. Unwrap the dough and place it on the floured surface. Using a rolling pin, roll out the dough into a large, thin rectangle, approximately 16x12 inches and about 1/8-inch thick.
⏱️ 5 min
- 11
Use a pastry wheel or knife to trim the edges of the dough to create a neat rectangle. Cut the large rectangle into 8 smaller, even rectangular pieces, approximately 4x6 inches each.
⏱️ 5 min
- 12
Take one small dough rectangle. Place a generous amount of cinnamon roll filling (about 1 1/2 tablespoons) onto one half of the rectangle, leaving a small border around the edges. Brush the edges of the dough around the filling with the prepared egg wash.
⏱️ 10 min
- 13
Fold the other half of the dough over the filling, aligning the edges. Gently press the edges with your fingers to seal the strudel. Use the tines of a fork to crimp all around the sealed edges, creating a decorative pattern and ensuring a secure seal.
⏱️ 10 min
- 14
Repeat the filling, sealing, and crimping process for all remaining dough rectangles. Carefully transfer the assembled toaster strudels onto the prepared baking sheet.
⏱️ 5 min
- 15
Brush the tops of each strudel with the remaining egg wash. Sprinkle sparkling sugar generously over the top of each strudel.
⏱️ 3 min
- 16
Bake for 18-22 minutes, or until the strudels are golden brown, flaky, and puffed.
⏱️ 20 min•🌡️ 400
- 17
While the strudels are baking, prepare the brown butter maple cream cheese glaze. In a small saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and let cool slightly.
⏱️ 5 min
- 18
In a clear bowl, combine the softened cream cheese, powdered sugar, milk, maple syrup, and vanilla extract. Add the slightly cooled brown butter. Whisk the mixture until smooth, creamy, and has a pourable consistency. Add a tiny bit more milk if needed to reach desired consistency.
⏱️ 5 min
- 19
Once baked, let the strudels cool on the baking sheet for a few minutes. Drizzle the warm homemade cinnamon roll toaster strudels generously with the brown butter maple cream cheese glaze. Serve warm, ideally with a hot cup of coffee.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cinnamon Roll Toaster Strudels
For the Homemade Puff Pastry
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold, grated
- 3/4 cup cold milk
For the Cinnamon Roll Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon molasses
- 2 tablespoons unsalted butter, melted
For Assembly and Topping
- 1 egg, beaten with 1 tablespoon water for egg wash
- 2 tablespoons sparkling sugar, as needed
- 1/4 cup all-purpose flour, for dusting
For the Brown Butter Maple Cream Cheese Glaze
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the puff pastry. Add the grated cold butter and mix with a spatula until the butter is mostly coated in flour. Use your hands to further mix, ensuring the butter is well incorporated but still in small pieces.
⏱️ 5 min - 2
Pour the cold milk into the flour mixture. Mix with a spatula, then with your hands, to form a cohesive dough. Do not overmix.
⏱️ 3 min - 3
Lay out a piece of plastic wrap on a clean counter. Transfer the dough onto the plastic wrap. Shape the dough into a small rectangular block while wrapping it tightly in the plastic wrap. Place the wrapped dough in the fridge to chill for 30 minutes.
⏱️ 5 min - 4
After 30 minutes, remove the chilled dough from the fridge. Lightly dust a clean countertop with flour. Unwrap the dough and place it on the floured surface. Lightly dust the top of the dough with flour. Using a rolling pin, roll out the dough into a large rectangle, approximately 12x8 inches.
⏱️ 5 min - 5
Perform a 'book fold': Fold one end of the rolled-out dough approximately one-third of the way towards the center, then fold the opposite end over the first fold, creating a three-layered block. Wrap the folded dough tightly in plastic wrap and return it to the fridge to chill for another 30 minutes.
⏱️ 5 min - 6
Repeat the rolling, book-folding, and chilling process two more times, chilling for 30 minutes after each fold. This means you will have performed a total of three book folds with three chilling periods.
⏱️ 45 min - 7
After the final book fold, roll out the dough one last time into a large rectangle. Perform a final fold, folding the dough in half lengthwise. Wrap the final folded dough tightly in plastic wrap and place it in the fridge to sit overnight (at least 8 hours, or up to 2 days).
⏱️ 5 min - 8
The next day, prepare the cinnamon roll filling: In a small bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Add the molasses and melted butter. Mix all ingredients thoroughly with a spoon until a thick, crumbly, and cohesive filling forms.
⏱️ 10 min - 9
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 10
Retrieve the chilled puff pastry dough from the fridge. Lightly dust a clean countertop with flour. Unwrap the dough and place it on the floured surface. Using a rolling pin, roll out the dough into a large, thin rectangle, approximately 16x12 inches and about 1/8-inch thick.
⏱️ 5 min - 11
Use a pastry wheel or knife to trim the edges of the dough to create a neat rectangle. Cut the large rectangle into 8 smaller, even rectangular pieces, approximately 4x6 inches each.
⏱️ 5 min - 12
Take one small dough rectangle. Place a generous amount of cinnamon roll filling (about 1 1/2 tablespoons) onto one half of the rectangle, leaving a small border around the edges. Brush the edges of the dough around the filling with the prepared egg wash.
⏱️ 10 min - 13
Fold the other half of the dough over the filling, aligning the edges. Gently press the edges with your fingers to seal the strudel. Use the tines of a fork to crimp all around the sealed edges, creating a decorative pattern and ensuring a secure seal.
⏱️ 10 min - 14
Repeat the filling, sealing, and crimping process for all remaining dough rectangles. Carefully transfer the assembled toaster strudels onto the prepared baking sheet.
⏱️ 5 min - 15
Brush the tops of each strudel with the remaining egg wash. Sprinkle sparkling sugar generously over the top of each strudel.
⏱️ 3 min - 16
Bake for 18-22 minutes, or until the strudels are golden brown, flaky, and puffed.
⏱️ 20 min•🌡️ 400 - 17
While the strudels are baking, prepare the brown butter maple cream cheese glaze. In a small saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and let cool slightly.
⏱️ 5 min - 18
In a clear bowl, combine the softened cream cheese, powdered sugar, milk, maple syrup, and vanilla extract. Add the slightly cooled brown butter. Whisk the mixture until smooth, creamy, and has a pourable consistency. Add a tiny bit more milk if needed to reach desired consistency.
⏱️ 5 min - 19
Once baked, let the strudels cool on the baking sheet for a few minutes. Drizzle the warm homemade cinnamon roll toaster strudels generously with the brown butter maple cream cheese glaze. Serve warm, ideally with a hot cup of coffee.
⏱️ 2 min