• preheat the oven at 200C/400F then line a rimmed baking sheet with parchment paper and set it aside.
• If using frozen store-bought puff pastry dough, make sure to have thawed overnight in the fridge so that it is easier to work with.
• To a small mixing bowl, add brown sugar, cinnamon, and mix to combine. Melt the butter just a little bit (about 5 to 10 seconds) and set it aside to cool
• Carefully unroll the puff pastry on a lightly floured worktop or in the parchment paper it came with. (you would have this if you bought your puff pastry from the fridge section)
• Brush the pastry dough with the melted butter, leaving about 1-inch border on all sides, then sprinkle the cinnamon-sugar mixture evenly on the buttered perimeter.
• Carefully roll the dough tightly to form a log then trim off the two ends. using a serrated knife or floss, cut the rolled dough into 8- 10 discs.
• arrange each sliced dough on the prepared baking sheet making sure to leave spaces in between to allow for expansion during baking.
• Bake the cinnamon rolls in the oven for 20 to 25 minutes or until golden brown at the top and fully baked. Remove them from the oven and leave them to cool slightly in the baking sheet before moving to a wire rack or serving.

Make the icing glaze

• Whilst the cinnamon swirls cool, move on to making the frosting. To a small mixing bowl, add milk, vanilla essence, and powdered sugar and mix until combined.
• drizzle the icing glazing over the puff pastry cinnamon roll and serve immediately while it is still warm.