Trader Joes Cinnamon Bun Spread Recipe

This Trader Joes Cinnamon Bun Spread Recipe turns that small jar of seasonal spread into something that looks and tastes like it came from a bakery. Trader Joe’s Cinnamon Bun Spread is a honey-butter base loaded with cinnamon, brown sugar, and vanilla — it tastes exactly like the sticky center of a fresh cinnamon roll. Most people spread it on toast and stop there. Baking it inside puff pastry takes it somewhere completely different.

The puff pastry approach works better than crescent roll dough here because the layers actually puff and create pockets around the filling as it bakes. Crescent rolls are softer and tend to absorb the spread rather than hold it. The result with puff pastry is a flaky, golden shell with a warm cinnamon filling that holds its shape when you pick it up. The one thing you cannot skip is the cornstarch mixed into the spread before filling — without it, the filling bubbles out of the seams during baking and burns on the parchment.

The vanilla glaze drizzled on while the pastries are still warm soaks into the surface just enough to add sweetness without making them soggy. Keep the glaze thin enough to pour from a spoon rather than thick like frosting. If you are already working with Trader Joe’s puff pastry, the Trader Joe’s Puff Pastry Recipe is worth reading alongside this one for other ways to use the same sheet of dough.

Trader Joes Cinnamon Bun Spread Recipe Ingredients

For the Pastries

• 2 sheets Trader Joes puff pastry, thawed
• 2/3 cup Trader Joes Cinnamon Bun Spread
• 2 teaspoons cornstarch
• 1 large egg
• 1 tablespoon water

For the Vanilla Glaze

• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons whole milk
• 1 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)

How To Make Trader Joes Cinnamon Bun Spread Recipe

1. Preheat and prep: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Make sure the puff pastry is fully thawed but still cold — it should be pliable but not warm or sticky.
2. Cut the pastry: Unfold each puff pastry sheet on a lightly floured surface. Cut each sheet into 6 equal rectangles, giving you 12 rectangles total. These will be used in pairs — 6 as the bases and 6 as the lids.
3. Make the filling: In a small bowl, stir together the Trader Joe’s Cinnamon Bun Spread and cornstarch until fully combined. The cornstarch thickens the filling slightly so it stays inside the pastry during baking instead of leaking out. In a separate small bowl, whisk the egg and water together to make the egg wash.
4. Fill and seal: Place 6 of the pastry rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the cinnamon filling onto the center of each, leaving a 1/2-inch border around all edges. Brush the exposed border with egg wash. Place a second rectangle on top of each and press the edges firmly together with your fingers, then crimp all around with a fork to seal tightly.
5. Bake: Brush the tops of all 6 pastries generously with the remaining egg wash. Bake for 18 to 20 minutes until deeply golden brown and puffed. The filling may bubble slightly at the edges — that is normal. Let them cool on the baking sheet for 5 minutes before glazing.
6. Glaze and serve: While the pastries cool, whisk together the powdered sugar, melted butter, milk, vanilla extract, and almond extract if using until smooth and pourable. Drizzle the glaze over the warm pastries with a spoon. Serve warm or at room temperature.

Recipe Tips

• Never skip the cornstarch: The Cinnamon Bun Spread is thin enough at room temperature that it will bubble out of the smallest unsealed gap in the pastry. The cornstarch thickens it just enough to stay contained during the first few minutes of baking when the pastry is still setting.
• Work with cold puff pastry: Warm puff pastry goes soft and the layers start to stick together before they can puff separately. If your dough gets warm while you’re working, slide the sheet onto the baking pan and refrigerate for 10 minutes before putting it in the oven.
• Seal the edges properly: Pressing and crimping with a fork is not just for looks — it creates a mechanical seal that holds through the full bake. Press firmly enough that the tines leave a visible mark. If any edge feels loose, press it down again before baking.
• Glaze while still warm: Pouring the glaze on when the pastries are warm means it soaks in slightly at the surface rather than sitting on top as a hard shell. Wait just 5 minutes after pulling from the oven — not longer.
• Assemble ahead if needed: You can fill and seal the pastries, place them on the parchment-lined baking sheet, and refrigerate unbaked for up to 8 hours. Brush with egg wash right before they go into the oven — not before refrigerating.

What To Serve With Cinnamon Bun Spread Pastries

These work best as a breakfast pastry or a sweet brunch dish. A strong cup of black coffee or an espresso is the natural pairing — the bitterness cuts through the sweetness of the glaze and the cinnamon filling. Fresh fruit on the side, especially sliced apples or berries, keeps the plate from feeling too heavy. If you are building out a full brunch table, the Trader Joe’s Breakfast Casserole Recipe handles the savory side so these pastries can do what they do best on the sweet end. For a dessert version, serve warm with a small scoop of vanilla ice cream alongside — the contrast between the hot flaky pastry and cold ice cream works perfectly.

How To Store Cinnamon Bun Spread Pastries

Store cooled pastries in an airtight container at room temperature for up to 2 days. Do not refrigerate — the cold makes the pastry layers go soggy and the glaze sticky rather than set. To reheat, place the pastries directly on the oven rack or a baking sheet at 350 degrees F for 5 to 7 minutes until the pastry crisps back up. Avoid the microwave — it softens the layers completely and you lose the flaky texture. If you want to freeze them, do so before glazing. Wrap individual unbaked pastries tightly in plastic wrap and freeze for up to 1 month. Bake from frozen at 400 degrees F for 22 to 25 minutes, then glaze after cooling.

FAQs

Can I use crescent roll dough instead of puff pastry?

Yes but the result is different. Crescent roll dough is softer and absorbs the filling more than it holds it, so the pastries will have a bread-like texture rather than a flaky shell. They are still good but less structured. If using crescent dough, reduce the filling to 1 teaspoon per pastry to avoid overflow.

What if I cannot find Trader Joe’s Cinnamon Bun Spread?

The spread is seasonal and sells out fast. As a substitute, mix 3 tablespoons softened butter with 3 tablespoons brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon vanilla extract to make a similar filling. It will not have the same honey-caramel depth but it works well with the cornstarch ratio unchanged.

Can I freeze the baked pastries?

Baked pastries do not freeze as well as unbaked ones because the layers lose their crunch after thawing. If you want to freeze, do it before baking. Wrap each assembled raw pastry individually and freeze for up to 1 month. Bake directly from frozen with a few extra minutes added.

Why did my filling leak out during baking?

The two most common reasons are too much filling (over 1 tablespoon per pastry) or edges that were not sealed tightly enough before baking. Make sure the cornstarch is fully mixed into the spread and press and crimp every edge firmly with a fork before the tray goes into the oven.

Nutrition

• Calories: 320 kcal
• Fat: 16 g
• Carbohydrates: 40 g
• Sugar: 18 g
• Protein: 4 g
• Sodium: 210 mg

Trader Joes Cinnamon Bun Spread Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Flaky puff pastry pop-tarts filled with Trader Joe’s Cinnamon Bun Spread and finished with a vanilla glaze. A quick and impressive breakfast pastry ready in 30 minutes.

Ingredients

• For the Pastries

• 2 sheets Trader Joes puff pastry, thawed

• 2/3 cup Trader Joes Cinnamon Bun Spread

• 2 teaspoons cornstarch

• 1 large egg

• 1 tablespoon water

• For the Vanilla Glaze

• 1 cup powdered sugar, sifted

• 1 1/2 tablespoons whole milk

• 1 1/2 tablespoons unsalted butter, melted

• 1/4 teaspoon vanilla extract

• 1/8 teaspoon almond extract (optional)

Directions

• 1. Preheat and prep: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Make sure the puff pastry is fully thawed but still cold — it should be pliable but not warm or sticky.
• 2. Cut the pastry: Unfold each puff pastry sheet on a lightly floured surface. Cut each sheet into 6 equal rectangles, giving you 12 rectangles total. These will be used in pairs — 6 as the bases and 6 as the lids.
• 3. Make the filling: In a small bowl, stir together the Trader Joe’s Cinnamon Bun Spread and cornstarch until fully combined. The cornstarch thickens the filling slightly so it stays inside the pastry during baking instead of leaking out. In a separate small bowl, whisk the egg and water together to make the egg wash.
• 4. Fill and seal: Place 6 of the pastry rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the cinnamon filling onto the center of each, leaving a 1/2-inch border around all edges. Brush the exposed border with egg wash. Place a second rectangle on top of each and press the edges firmly together with your fingers, then crimp all around with a fork to seal tightly.
• 5. Bake: Brush the tops of all 6 pastries generously with the remaining egg wash. Bake for 18 to 20 minutes until deeply golden brown and puffed. The filling may bubble slightly at the edges — that is normal. Let them cool on the baking sheet for 5 minutes before glazing.
• 6. Glaze and serve: While the pastries cool, whisk together the powdered sugar, melted butter, milk, vanilla extract, and almond extract if using until smooth and pourable. Drizzle the glaze over the warm pastries with a spoon. Serve warm or at room temperature.