Cinnamon Shores is a beachfront resort community in Port Aransas, Texas, known for its Gulf views, coastal breezes, and relaxed island vibe. This recipe captures the essence of a vacation there: a warm, cinnamon-scented beach snack that’s easy to make in a vacation rental kitchen. It’s a simple, crowd-pleasing treat that combines buttery pastry, cinnamon sugar, and a touch of sea salt—perfect for after a day on the sand.
Ingredients
- 1 sheet frozen puff pastry (about 9.9 oz / 280 g), thawed
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (25 g) turbinado sugar (or coarse sugar), for sprinkling
- Optional: 1/2 cup (60 g) chopped pecans
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll the thawed puff pastry sheet to a 12×10-inch rectangle, smoothing any creases.
- Brush the pastry with the melted butter, covering the entire surface.
- In a small bowl, mix the granulated sugar, cinnamon, and sea salt. Sprinkle this mixture evenly over the buttered pastry.
- If using pecans, scatter them over the sugar mixture now.
- Starting from a long edge, tightly roll the pastry into a log. Pinch the seam to seal. If the dough feels too soft, chill it in the freezer for 10 minutes.
- Using a sharp knife, slice the log into 8 equal rounds (about 1-inch thick each). Place them cut-side up on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops of the rounds with the beaten egg wash, then sprinkle with turbinado sugar.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. If the bottoms brown too quickly, slide the baking sheet onto a higher rack for the last 5 minutes.
- Let cool on the pan for 5 minutes, then serve warm. These are best enjoyed the same day.
Tips
- Substitutions: No puff pastry? Use crescent roll dough—just press the seams together and skip the rolling step. The texture will be softer and less flaky.
- Storage: These are best fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes to crisp up.
- Common mistake: Overfilling with sugar can cause the filling to leak and burn. Stick to the measurements, and don’t over-roll the pastry—it should be just smooth, not thin.
- Chilling helps: If the dough gets sticky while rolling, pop it in the fridge for 10 minutes. This makes slicing clean and prevents the spirals from squishing.
Serving Suggestions
Serve these cinnamon swirls warm with a scoop of vanilla ice cream or a drizzle of cream cheese glaze (mix 1/2 cup powdered sugar, 2 tbsp cream cheese, and 1 tbsp milk). They’re also great alongside a cup of coffee or cold brew for a beach morning. For a savory contrast, pair with fresh fruit or a simple green salad.
Variations
- Apple Cinnamon: Add 1/2 cup finely diced apple (tossed with 1 tsp lemon juice) over the sugar before rolling.
- Spiced: Add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to the sugar mixture.
- Chocolate: Sprinkle 1/4 cup mini chocolate chips over the sugar before rolling.
- Savory: Omit the sugar and cinnamon; instead, use 1/2 cup shredded cheddar and 1 teaspoon dried rosemary. Skip the egg wash sugar topping.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (175°C) oven or air fryer for 3–5 minutes until crisp. These do not freeze well because the pastry can become soggy when thawed.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the rolls and refrigerate them (unbaked) for up to 8 hours. Let them sit at room temperature for 10 minutes before baking, and add 2–3 minutes to the baking time.
Can I use phyllo dough instead of puff pastry? Phyllo is much thinner and will not puff the same way. If you use it, brush each layer with butter and cut into strips, but expect a crispier, less fluffy result.
Why did my filling leak out? This usually happens if the pastry is over-rolled (too thin) or if you overfilled it. Make sure the sugar layer is even and not too thick, and roll the log tightly but not too tight.
Can I make these gluten-free? Use a gluten-free puff pastry substitute (available in some stores) or a gluten-free crescent dough. The texture will be slightly different, but the flavor will still be good.
Is there a dairy-free option? Use vegan butter or coconut oil in place of the butter, and skip the egg wash (brush with milk or cream instead). Check that your puff pastry is dairy-free—many are.
How do I know when they’re done? The pastry should be deeply golden brown and puffed. If you have a thermometer, the internal temperature should be at least 165°F (74°C) for food safety, but visually, the color and puff are your best indicators.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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