MAPLE CINNAMON ROLL NUTELLA PUFF PASTRY FLOWERS

EASY CINNAMON ROLLS … with maple & Nutella!

These puff pastry flowers are giving cinnamon roll energy with a flaky French twist, a drizzle of Nutella drama, and just enough maple syrup to make them feel fancy without trying too hard. And on Mother’s Day? They’re basically an edible bouquet—with caramelized edges, buttery folds, and a pearl sugar sparkle that whispers “you’re doing amazing, sweetie.” They bloom right in your muffin tin with four graceful curves and absolutely no fuss. Honestly, they're just as easy to whip up as they are to devour—meaning you can go from zero to damn, she baked that?! in under 30 minutes.

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MAPLE CINNAMON ROLL NUTELLA PUFF PASTRY FLOWERS

Yield: 6 Flowers

Author: Michelle Williams

Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min

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Ingredients

• Puff Pastry Dough (1 sheet, thawed if frozen)
• Unsalted Butter (1 stick, softened)
• Light Brown Sugar (1 cup, packed)
• Ground Cinnamon (2 tablespoons)
• Maple Syrup (2 tablespoons, preferably pure)
• Nutella (6 tablespoons, thick drizzle per strip)
• Egg (1, beaten with a teaspoon of room temperature water for egg wash)
• Pearl Sugar (as needed, for topping)

KITCHEN TOOLS

• Rolling Pin
• Sharp Knife
• Mixing Bowl
• Spoon or Spatula
• Muffin Tin (6-well)
• Pastry Brush
• Large Baking Sheet (to catch drips)
• Cooling Rack

Instructions

1. Preheat the oven to 400º. Lightly grease a six-well muffin tin and place a large baking sheet on the rack below to catch any drips from the filling. There will be a bit of leaking from these ooey-gooey treats. It's normal, don't worry.
2. Unroll the puff pastry dough and cut it into six even strips.
3. In a mixing bowl, stir together the unsalted butter, light brown sugar, ground cinnamon, and maple syrup until smooth.
4. Spoon a generous line of the filling down the center of each puff pastry strip.
5. Drizzle each filled strip with about one tablespoon of Nutella, going heavy if you’re feeling bold.
6. Roll each strip up lengthwise into a snakelike shape. Hold both ends and gently swing it to even out the filling.
7. On your work surface, fold each snake back and forth into a curvy, tight zig-zag with four rounded bump outs to form the flower shape—kind of like how you would fold a fan, only, flat and curvy on a table.
8. Gently nestle each folded shape into a well of the muffin tin and fan it out to create four visible petals.
9. Brush all of the visible dough with the egg wash.
10. Bake for 20 minutes. At the 15-minute mark, check for any pooling sugar in the muffin tin—if needed, carefully remove and drain the excess to prevent burning.
11. Once golden and puffed, remove from the oven and immediately sprinkle pearl sugar into the center of each flower.
12. Let cool in the muffin tin for 5 minutes before removing. Transfer to a cooling rack. Eat warm or cool.

Recommended Products

Non-Stick Cupcake Pan

Pastry Brush

Mixing Bowls Set of 3

Silicone Spatula Set of 2

Global Model Chef's Knife

Nutrition Facts

Calories

271

Fat

20 g

Sat. Fat

10 g

Carbs

14 g

Fiber

1 g

Net carbs

13 g

Sugar

6 g

Protein

9 g

Sodium

130 mg

Cholesterol

66 mg

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