Cinnamon Palmiers

If you’ve never made Cinnamon Palmiers before, you’re in for a treat—and I mean that both literally and figuratively. These golden, caramelized pastries are the perfect combo of buttery, crispy, and sweet with just the right touch of cinnamon spice. And the best part? They’re wildly easy to make. We’re talking store-bought puff pastry, a handful of pantry staples, and about 30 minutes from start to snack time.

I first started making these when I wanted something that felt fancy with my afternoon coffee but didn’t involve a ton of effort or ingredients. The first time I pulled a tray out of the oven, all golden and spiraled and smelling like a cinnamon bun’s cooler, crunchier cousin, I knew I’d hit on something special. Now I make them for brunch spreads, lazy weekend baking sessions, or anytime I want a sweet bite without a big fuss.

Why You’ll Love This Recipe

• Ridiculously easy – Just three main ingredients, and no mixer or fancy gear required.
• Perfectly crisp and flaky – Thanks to the magic of puff pastry.
• Ready in 30 minutes – Yes, seriously.
• Great for entertaining – They look impressive, but they’re low-effort.
• Ideal for make-ahead – You can freeze them before baking and pop ‘em in the oven when guests arrive.
• Customizable – Want to add orange zest, cardamom, or a chocolate drizzle? Go for it.
• Naturally vegetarian – Just check your puff pastry brand if you want it to be dairy-free or vegan.

Ingredients You’ll Need

You only need a few ingredients to pull off these bakery-worthy palmiers:

• Puff pastry – Store-bought and thawed. Go for the all-butter kind if you can find it—worth it!
• Granulated sugar – The base of that crispy, caramelized goodness.
• Ground cinnamon – The star of the show. Make sure it’s fresh for max flavor.
• Pinch of salt – Optional, but just a little helps the sweetness shine.
• Melted butter (optional) – For brushing before baking if you want an extra golden finish.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Thaw your puff pastry

Start by letting your puff pastry thaw just until it’s pliable but still cold—about 30–40 minutes in the fridge if it was frozen solid. If it gets too warm, it’ll be sticky and harder to handle, so keep it cool.

Step 2: Mix your cinnamon sugar

In a small bowl, stir together 1/2 cup of sugar and 1–2 teaspoons of ground cinnamon. You can adjust the cinnamon to your taste—I like it on the bolder side. Add a tiny pinch of salt if you’re into that sweet-salty balance.

Step 3: Roll and coat the pastry

Lightly flour your work surface, then roll out the puff pastry into a rectangle (roughly 10×12 inches). Sprinkle half the cinnamon sugar over the surface and use your rolling pin to press it gently into the dough.

Flip the pastry over, then repeat on the other side with the rest of the cinnamon sugar. Pressing it in helps it stick and ensures that caramelized crunch on both sides.

Step 4: Fold the pastry into that classic palmier shape

To get the signature heart shape, fold both long sides of the pastry inward so they meet in the middle. Then fold them again so the folds touch. Finally, fold one half over the other like you’re closing a book. You should have one long log of dough with spiral ends.

Chill it in the fridge for 10 minutes if it’s feeling too soft—it makes slicing easier.

Step 5: Slice and arrange

Using a sharp knife, slice the log into 1/2-inch pieces. Lay them flat on a parchment-lined baking sheet, leaving space between each one. They’ll puff and spread as they bake.

Optional: Brush lightly with melted butter if you want extra richness and color.

Step 6: Bake until golden and caramelized

Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through for even browning. Keep an eye on them during the last few minutes—sugar goes from golden to burnt pretty quickly.

Let them cool for a few minutes on the tray, then transfer to a rack to cool completely (if you can wait that long!).

Helpful Tips

Make-ahead magic

You can assemble and slice the palmiers, then freeze them raw on a tray. Once frozen, transfer them to a zip-top bag. When you want to bake, place them directly on a sheet pan and bake from frozen—just add an extra 2–3 minutes to the bake time.

Storing leftovers

Cinnamon palmiers are best the day they’re baked, but they’ll keep in an airtight container at room temp for 2–3 days. You can re-crisp them in a 325°F oven for 5 minutes if needed.

Reheating tips

To refresh leftover palmiers, pop them into the oven at 300°F for a few minutes. Avoid the microwave—it makes them chewy instead of crisp.

What to serve with them

• Coffee or espresso – Palmiers and a strong cup of coffee? Yes, please.
• Hot tea – Especially black tea with a splash of milk.
• Vanilla ice cream – A fun dessert idea: crumble warm palmiers over ice cream.
• Fruit salad or yogurt – For a lighter brunch combo.

Creative twists

• Add a little orange zest or lemon zest to the sugar for a citrusy spin.
• Mix in a pinch of cardamom or nutmeg for a cozy twist.
• Drizzle with melted chocolate after baking for a fancy dessert version.
• Swap cinnamon for pumpkin spice during fall—or even chai spice for something fun.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Totally. You can assemble and slice the dough, then keep them in the fridge or freezer until ready to bake. They’re perfect for pulling out when guests drop by.

Can I freeze this recipe?
Yes! Freeze them sliced and unbaked, then bake from frozen as needed. Or freeze already-baked palmiers and reheat in the oven when ready to serve.

What if I don’t have puff pastry?
This one’s tricky—puff pastry is key to that signature flakiness. You could try with crescent roll dough in a pinch, but the texture will be different.

How do I make it vegan?
Most store-bought puff pastries are accidentally vegan (double check the label). Just skip the butter or use a plant-based one for brushing.

Do I need to flip them while baking?
Flipping halfway through helps both sides caramelize evenly. If you skip it, the bottoms will be more caramelized than the tops—not a disaster, but worth doing if you want that perfect crisp on both sides.

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These Cinnamon Palmiers are one of those recipes that feel way fancier than they actually are, which makes them perfect for impressing with very little stress. I make these all the time—whether it’s for a last-minute treat, a brunch table filler, or something to nibble on with coffee. Give them a try and let me know how yours turn out—especially if you put your own twist on them!