Mini Puff Pastry Cinnamon Rolls with Fiery Glaze

Servings: 6 |
Prep Time: 20 min | Cook Time: 20 min


  • 3 tbsp. Unsalted butter, melted
  • 1 sheet Puff Pastry
  • 1⁄4 cup Thawed but not warm Dark Brown Sugar
  • 1 tbsp. Packed Cinnamon
  • 1⁄4 tsp. Ground Cloves
  • 1⁄2 tsp. Nutmeg, ground
  • 2 tsp. Texas Pete® Dust Dry Seasoning
  •  1⁄4 cup Pecans, toasted, chopped
  • 1⁄4 cup Powdered Sugar
  • 2 oz. Cream Cheese, softened
  • 1⁄2 tbsp. Whole Milk
  • 1 tsp. Vanilla Extract
  • 1⁄2 tbsp. Texas Pete® Sweet Flame BBQ Sauce


1. Preheat oven to 400°F. Take one 12-hole mini muffin tin and brush each cavity with 1 tbsp. of melted butter.
2. Unfold the puff pastry and brush the remaining butter edge to edge on the dough. In a small bowl, mix the brown sugar, cinnamon, nutmeg, clove, Texas Pete® Dust Dry Seasoning, and pecans. Sprinkle it evenly on top of the dough. Tightly roll up the dough into a cylinder
3. Cut the dough into 6 even pieces, then place each roll into one of the muffin cups brushed with butter. Bake for 20 minutes or until the dough is puffed and golden brown. Remove from oven and let cool slightly.
4. While cooling, in a mixing bowl, beat the powdered sugar and cream cheese until combined. Add milk, vanilla extract, and Texas Pete® Sweet Flame BBQ Sauce and combine until smooth (with no clumps). Drizzle over cinnamon rolls, and enjoy!

Order dry dust seasoning