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- ½ cup Hy-Vee salted butter, softened, plus 1 tbsp, melted
- ¼ cup Hy-Vee granulated sugar
- 1 tbsp Hy-Vee ground cinnamon
- 2 frozen puff pastry sheets, thawed
- 1 Hy-Vee large egg, beaten
Preheat oven to 350°. Brush sides and bottoms of 8 (3½-inch) jumbo muffin cups with melted butter; set aside.
Combine sugar and cinnamon in a small bowl. Cut thawed puff pastry sheets lengthwise in half. Roll each piece into a 24 x 8-inch rectangle. Brush with softened butter. Sprinkle with 3 tablespoon sugar mixture; set aside remaining sugar mixture.
Starting at one long side, roll each piece, jelly-roll style, into a log. Then cut each log lengthwise in half to make 8 pieces. Starting at one short side, roll each piece up, jelly-roll style, into a spiral; place each into a prepared muffin cup. Lightly brush with egg.
Bake 22 to 24 minutes or until edges are golden. Remove from muffin cups; roll in remaining sugar mixture.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 28g||36%|
|Saturated Fat: 16g|
|Total Carbohydrate: 37g||13%|
|Dietary Fiber: 2g||7%|