Honey-Glazed Puff Pastry Roll with Walnuts & Cinnamon

 

 

I’m excited to share this recipe for a buttery-crisp pastry roll with a gooey cinnamon-walnut filling topped with honey. It feels both elegant and homey — perfect for brunch, dessert, or a cozy treat with coffee.

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients but delivers maximum comfort:

• The puff pastry gives a light, flaky, buttery crust that contrasts beautifully with the gooey interior.
• The walnut-cinnamon filling adds crunch, warmth and richness — walnuts give texture and depth.
• The honey glaze elevates it, adding sweetness and shine without feeling heavy.
• Using store-bought puff pastry makes this far more accessible than a full yeast dough roll, yet it still feels special.
• It works well for guests or everyday baking: it looks impressive, but it’s straightforward.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the pastry & filling:

• 1 sheet puff pastry, thawed
• ½ cup chopped walnuts
• 3 tbsp honey
• 1.5 tsp ground cinnamon
• 1 tbsp brown sugar
• 1 tbsp butter, melted
• Pinch of salt

For the glaze (optional but recommended):

• Additional honey for drizzling
• (Optional) powdered sugar + small amount of milk or cream for a thin icing

Directions

1. Preheat the oven (I recommend ~ 190 °C / 375 °F) and line a baking sheet with parchment paper.
2. On a lightly floured surface, unroll the thawed puff pastry sheet.
3. In a bowl, mix the chopped walnuts, cinnamon, brown sugar, melted butter and a pinch of salt.
4. Spread the walnut-cinnamon mixture evenly over the puff pastry. Drizzle the 3 tbsp honey over the filling.
5. Starting from one long side, roll the pastry into a tight log. Pinch the seam to seal.
6. Using a sharp knife, cut the log into e.g. 8-12 even slices depending on your desired serving size. Place them cut-side up on the prepared baking sheet, spacing them slightly apart.
7. Bake for about 20-25 minutes, or until the pastry is golden brown and puffed. (If your oven runs hot/low, adjust slightly.)
8. As soon as the rolls come out of the oven, drizzle additional honey over them so that it melts into the crevices. If using icing, wait a minute for the rolls to cool slightly, then drizzle the powdered-sugar icing.
9. Let them sit for a bit, then serve warm (they’re best warm but still delicious at room temperature).

Servings and Timing

This recipe makes approximately 8 to 12 rolls, depending on how thick you slice the log.
Total time: ~ 10 minutes prep + ~ 20-25 minutes bake = ~ 30-35 minutes.
(If you want a larger batch, you can easily double the ingredients.)

Variations

• Nut swap: Use pecans, hazelnuts or pistachios instead of walnuts for a different flavour and crunch.
• Add dried fruit: Sprinkle in some chopped dates, raisins or dried cranberries into the filling for added sweetness and chew.
• Glaze upgrade: Instead of plain honey, mix honey with a little orange zest or vanilla extract for flavour. Or add a lemon-honey drizzle.
• Spice twist: Add a pinch of nutmeg or cardamom to the cinnamon mixture for added depth.
• Savoury version: Skip the honey glaze, fill with chopped seasoned nuts and perhaps a touch of cheese for a savoury-sweet brunch roll.

Storage/Reheating

• Storage: Store any leftover rolls in an airtight container at room temperature for up to 1 day. After that, the pastry may lose some crispness. You can also refrigerate for up to 2 days, but bring back to room temp or gently reheat.
• Freezing: You can freeze unbaked rolls (after cutting) on a tray, then transfer to a freezer bag; bake from frozen adding a few extra minutes. Or freeze baked rolls, then thaw and reheated.
• Reheating: To restore crispness, reheat in a 170-180 °C (340-350 °F) oven for ~5-7 minutes until warmed through and the pastry is crisp again. A quick microwave will warm but soften the pastry, so oven or toaster oven is better.

FAQs

What kind of puff pastry should I use?

I use a good-quality store-bought puff pastry (preferably made with real butter) that’s already rolled into a sheet. You just need to thaw it according to package instructions before using.

Can I make this ahead of time?

Yes — you can assemble the rolls ahead, slice them, and keep them covered in the fridge for a few hours before baking. But it’s best baked fresh for maximum flakiness.

Can I skip the honey glaze?

Absolutely. The glaze is optional. The rolls are still delicious without it. The honey adds extra sweetness and shine but if you prefer them less sweet you can omit and maybe just dust with powdered sugar.

Are these suitable for brunch or only dessert?

I believe they work beautifully for both. They’re elegant enough for a brunch spread but warm and comforting like dessert. Serve them alongside coffee, tea or even a light salad.

How do I prevent the filling from leaking out during baking?

Make sure you roll the log tightly and pinch the seam. Also slice the rolls so the cut-edge is facing up. A well-sealed log keeps the filling inside, and the puff pastry layers help contain the melted honey and butter.

Conclusion

I hope you’ll enjoy making this Honey-Glazed Puff Pastry Roll with Walnuts & Cinnamon. I found that the ease of using puff pastry combined with the rich flavours of nuts, cinnamon and honey made it a standout bake in my kitchen. Whether you’re baking for yourself, friends or family, it brings warmth and a touch of elegance. Let me know how yours turns out and any twists you try!

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