Stop Throwing Away Free Cinnamon Rolls
STOP Throwing Away FREE Cinnamon Rolls 🤯 is a easy Middle Eastern recipe that serves 4. 210 calories per serving. Recipe by Su and Jafar on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $3.50 total, $0.87 per serving
Ingredients
- 1 sheet Puff Pastry Sheet (thawed if frozen, about 250 g)
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Water (room temperature)
- 2 tablespoons Granulated Sugar (for the frying mixture)
- 1 teaspoon Ground Cinnamon (plus extra for garnish)
- 1 tablespoon Powdered Sugar (for dusting, optional)
Instructions
Prepare the Pastry
Lay the puff pastry sheet on a lightly floured surface, cut it into long strips about 2 cm wide, then cut each strip into 4‑5 cm squares.
Time: PT5M
Roll the Pieces
Starting at one corner of each square, roll tightly toward the opposite corner to form a tight cinnamon‑roll shape, similar to a mini‑cinnamon bun.
Time: PT5M
Make the Butter‑Sugar Bath
In a small saucepan, melt the butter over low heat, then stir in water and granulated sugar until the sugar dissolves.
Time: PT2M
Temperature: low heat
Pan‑Fry the Rolls
Heat the frying pan over medium heat, add the butter‑sugar mixture, then place the rolled pastries in a single layer. Fry 2‑3 minutes per side until golden brown.
Time: PT6M
Temperature: medium
Cinnamon‑Sugar Coating
While the rolls are still hot, sprinkle the ground cinnamon and an extra pinch of granulated sugar over them, then toss lightly to coat evenly.
Time: PT1M
Finish and Serve
Transfer the rolls to a plate, dust with powdered sugar if desired, and serve warm.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Puff Pastry Sheet: store‑bought pie crust, phyllo dough (use multiple sheets), homemade shortcrust pastry
- Instead of Unsalted Butter: margarine, ghee
- Instead of Water: milk, almond milk
- Instead of Granulated Sugar: brown sugar, coconut sugar
- Instead of Ground Cinnamon: cinnamon sugar, ground nutmeg (half amount)
- Instead of Powdered Sugar: honey drizzle, maple syrup
Equipment Needed
- Rolling Pin
- Sharp Knife
- Frying Pan
- Small Saucepan (optional)
- Spatula or Wooden Spoon
- Plate
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Cutting the pastry into uniform squares ensures even rolling.
- Rolling tightly prevents the rolls from falling apart during frying.
- Frying at medium heat avoids burning the butter while achieving a golden crust.
Chef Tips from the Video
- Use cold butter and keep the pastry chilled until the last moment for a flakier texture.
- For extra flavor, add a pinch of ground cardamom to the cinnamon‑sugar coating.
- Serve with a drizzle of honey or a scoop of vanilla ice cream for a richer dessert.
Troubleshooting
Rolls fall apart while frying.
Make sure the rolls are tightly sealed and the pastry is cold. Lightly moisten the seam with water before rolling.
Rolls are soggy instead of crisp.
Increase pan heat slightly and fry a little longer on each side. Ensure the butter‑sugar mixture is not too watery.
Cinnamon coating slides off.
Sprinkle cinnamon sugar while the rolls are still hot; the residual butter will help it stick.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly in a pan.
Freezer: Freeze on a parchment sheet, then transfer to a zip‑lock bag; lasts 1 month. Fry from frozen, adding 1‑2 minutes per side.
Room temperature: Best eaten same day; can sit out for up to 4 hours.
Make-Ahead Tips
- Roll the pastries and refrigerate them uncovered for up to 12 hours before frying.
- Prepare the butter‑sugar bath in advance and keep warm.
Frequently Asked Questions
What is the cultural significance and history of cinnamon‑flavored pastries in Middle Eastern cuisine?
Cinnamon has been used in Middle Eastern sweets for centuries, often paired with honey or sugar in pastries like baklava. The warm spice symbolizes hospitality and is a staple during festive gatherings.
What traditional regional variations of cinnamon rolls exist in Middle Eastern cuisine?
In Levantine kitchens, cinnamon is mixed with rose water or orange blossom water and folded into phyllo‑based pastries. In Persian cuisine, cinnamon is combined with pistachios in sweet rolls called “nan-e nokhodchi”.
How is a cinnamon‑crust roll traditionally served in Middle Eastern households?
They are usually served warm, dusted with powdered sugar, alongside tea or Arabic coffee. They may also be accompanied by a side of date syrup for extra sweetness.
During which celebrations are cinnamon‑flavored pastries commonly prepared in Middle Eastern culture?
Cinnamon‑spiced pastries are popular during Ramadan Iftar, Eid al‑Fitr, and family gatherings such as weddings, where sweet treats symbolize joy and abundance.
What authentic ingredients are essential for a traditional Middle Eastern cinnamon roll versus common substitutes?
Authentic recipes call for real ground cinnamon, butter, and a light sugar glaze. Substitutes like artificial cinnamon flavor or margarine can be used, but they alter the depth of flavor and texture.
What other Middle Eastern dishes pair well with these cinnamon‑crust rolls?
They pair nicely with a cup of strong Turkish coffee, a glass of rose‑flavored milk, or alongside a small bowl of fresh fruit salad with pomegranate seeds.
What are the most common mistakes to avoid when making cinnamon‑crust rolls?
Common errors include over‑rolling the pastry, which makes it tough, and frying at too high a heat, which burns the butter before the roll cooks through. Keep the butter melted but not browned and maintain medium heat.
Why does this recipe use a butter‑water‑sugar mixture instead of plain oil for frying?
The butter adds richness and flavor, while the small amount of water creates a gentle steam that helps the pastry stay tender inside. Oil alone would give a crisp exterior but lack the buttery aroma.
Can I make these cinnamon‑crust rolls ahead of time and how should I store them?
Yes, you can roll them ahead and refrigerate for up to 12 hours. Fry them just before serving; if frozen, fry directly from frozen, adding a minute or two to the cooking time.
What does the YouTube channel Su and Jafar specialize in?
The YouTube channel Su and Jafar focuses on creative home‑cooking hacks, turning leftovers into delicious dishes, and sharing quick, family‑friendly recipes with a Middle Eastern flair.
How does the YouTube channel Su and Jafar’s approach to Middle Eastern cooking differ from other cooking channels?
Su and Jafar emphasize resourcefulness, often repurposing pantry staples like pastry crusts, and they blend traditional flavors with modern techniques such as pan‑frying instead of baking, making the recipes accessible for everyday cooks.
Last updated: August 28, 2026
