REAL CINNAMON RECIPES

Steps:

• Preheat oven to 450°F. 
• Sprinkle work surface with 2 tablespoons of the sugar. Unfold pastry sheet on sugar.
• Stir together pecans, cinnamon, and ¼ cup of the sugar in a small bowl.
• Brush pastry with egg, and sprinkle with pecan-sugar mixture. Roll sheet up in a tight log, pinching seam to seal.
• Freeze roll until firm, about 15 minutes. Cut into ¼-inch-thick slices. Sprinkle slices with remaining 2 tablespoons sugar. 
• Bake in preheated oven on a parchment paper-lined baking sheet until golden brown, about 9 minutes. Turn slices over, and bake 5 more minutes. Cool completely on baking sheet, about 20 minutes. 

Steps:

• Thaw 2 sheets puff pastry according to package directions—they should malleable but still cold. Line a baking sheet with parchment paper and preheat the oven to 400°F.
• Lightly coat your countertop with flour to avoid sticking, then unfold 1 sheet puff pastry and lay it on the floured surface. Using a pastry brush, coat the dough with a thin layer of the beaten egg all over. Evenly sprinkle a mixture of 1 teaspoon cinnamon and 3 tablespoons packed brown sugar on top.
• Gently roll up the puff pastry as tightly as possible, starting on a long side of the dough. Take your time. When fully rolled, tightly close the seam by pinching and pressing with your fingers. Cut the roll crosswise into 8 same-size pieces. Lay each cut-side up on half of your lined baking sheet, making sure to space them evenly apart.
• Repeat the same filling, rolling, and slicing the second sheet of pastry. Brush each individual cinnamon roll with the remaining egg wash evenly.
• Bake until the rolls are golden brown and puffed up, about 20 to 25 minutes, being careful not to burn the brown sugar mixture. Transfer to a wire rack and allow them to cool completely before glazing.
• Mix powdered sugar, milk, and vanilla extract together thoroughly until smooth. Drizzle over the cooled cinnamon rolls evenly.