Puff Pastry Cinnamon Rolls

Puff Pastry Cinnamon Rolls (adapted from http://www.foodnetwork.com/recipes/ina-garten/easy-sticky-buns-recipe/index.html)

1 ½ sticks unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

Filling

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.


Combine the 1 ½ sticks of butter and 1/3 cup of the brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups.


Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar and 1 ½  teaspoons of the cinnamon. 


Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. 


Slice the roll in 6 equal pieces, each about 1 ½  inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 cinnamon rolls.


Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the rolls onto the parchment paper (ease the filling out onto the buns with a spoon) and cool completely. Drizzle icing on top, if desired.