Name: Delish Ring a Ling Pastry Recipes
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Ingredients: 20 oz puff pastry, thawed; 4 tbsp unsalted butter, softened; 1/2 cup packed light brown sugar; 2 tsp ground cinnamon; 1/8 tsp fine salt; 1/3 cup chopped pecans (optional); 1 large egg (beaten); 1 tbsp water (for egg wash); 1 tbsp all-purpose flour (for dusting); 1 cup powdered sugar; 2 tbsp milk (plus more to thin); 1/2 tsp vanilla extract; 1/8 tsp fine salt

This ring-a-ling pastry situation is a flaky, glossy, cinnamon-sugar dream that looks fancy but is shockingly easy. We’re talking puff pastry twisted into little halos, baked until shattery, then drenched in a vanilla glaze that sets into that perfect donut-shop sheen. They’re sweet but not cloying, cozy with cinnamon, and have that irresistible pull-apart thing going on. If you like a pastry you can eat standing over the counter with coffee, this is your guy.

My little family has made a whole ritual out of these. Saturday morning cartoons, my husband “taste-tests” one in the name of science while the glaze is still dripping, and our kid sneaks the smallest one “because it’s baby-sized,” which somehow means they deserve two. I made them once for a neighborhood brunch and found three people hovering by the cooling rack like it was a campfire. And yes, someone took the last one while I “was letting the glaze set.” Uh-huh.

Why You’ll Love This Delish Ring a Ling Pastry Recipes

– They look bakery-level impressive with almost zero stress. Puff pastry is the hero we all need.
– Crunchy edges + soft centers + shiny vanilla glaze. It’s a texture party.
– Make-ahead friendly. Twist, freeze, bake later. Your future self will cheer.
– Totally customizable—cinnamon-sugar, orange-zest glaze, chocolate drizzle, chopped nuts… go wild.
– Kid- and husband-approved. My house treats these like currency.

How to Make It

Grab 2 sheets of store-bought puff pastry and let them thaw until bendy but still cold—like, not cracking, not sticky. Mix up a quick filling: soft butter, brown sugar, cinnamon, a pinch of salt. Spread it over the pastry, fold it like a book, and then cut into skinny strips. Twist each strip like you’re making a little rope and connect the ends into cute rings. Egg wash makes them glossy. Bake until the sugar is bubbly and the pastry is deeply golden—don’t pull them too early or you miss the crisp. While they cool, whisk a simple vanilla glaze (powdered sugar + milk + vanilla). Drizzle. Resist burning your tongue. Or don’t. I never learn.

Yields: about 12 rings
Prep: 20 minutes
Bake: 18–22 minutes per tray at 400°F (200°C)

Ingredient Notes

– Puff pastry: Keep it cold so it puffs like a champ. If it’s warm, it sulks and goes flat. Thaw in the fridge, not the counter, if you can.
– Butter: Soft, not melted. Melted butter will leak out and you’ll cry into your oven mitt. Been there.
– Brown sugar: Dark or light—dark gives a deeper caramel vibe. Press it into the butter so it sticks.
– Cinnamon: Be generous. Add cardamom or nutmeg if you want that cozy bakery smell to slap you in the face (in a good way).
– Egg wash: One egg + a splash of water. Skipping it won’t ruin anything, but that bronzy shine? Worth it.
– Powdered sugar: For the glaze. Sift if it’s lumpy. No sifter? Use a whisk and a little patience.
– Milk/cream: Milk is fine; cream makes a thicker, richer glaze. Orange juice instead is a happy accident—hello, creamsicle.
– Nuts (optional): Chopped pecans or walnuts add crunch. But tuck them inside or they’ll fall off and your dog will find them before you do.

Recipe Steps

1. Thaw puff pastry until pliable but cold; heat oven to 400°F (200°C) and line 2 baking sheets with parchment.
2. Stir 6 tbsp softened butter with 1/2 cup brown sugar, 1 1/2 tsp cinnamon, and a pinch of salt until spreadable.
3. Unfold 1 pastry sheet, roll lightly to smooth seams, spread half the filling, and fold the sheet in half like a book; repeat with second sheet.
4. Cut each folded sheet into 6 long strips; twist each strip and pinch ends together to form a ring.
5. Brush with egg wash; bake 18–22 minutes until deeply golden and crisp at the edges; cool 10 minutes.
6. Whisk 1 cup powdered sugar, 2–3 tbsp milk, 1 tsp vanilla, pinch salt; drizzle over warm rings and let set 5 minutes.

What to Serve It With

– Big mug of coffee or a latte situation.
– Fresh berries or a simple fruit salad to pretend we’re balanced.
– Scrambled eggs and crispy bacon for a full brunch spread.
– Vanilla ice cream if you’re living your best dessert-for-breakfast life.

Tips & Mistakes

– Keep it cold. Warm pastry = leaks and sad puff.
– Don’t underbake. Pale pastry tastes… unfinished. You want golden-brown with caramelized edges.
– If the rings pop open, press the seams together harder or dab a little egg wash where the ends meet.
– Line the pan. The sugar will bubble, and unlined pans become a caramel crime scene.
– Glaze while warm so it clings; glaze when hot and it will run away.

Storage Tips

Room temp in an airtight container: 2 days—still crisp day one, softer day two. Fridge: up to 5 days, they’ll get a little chewy but still totally snackable. Freeze unglazed rings: up to 2 months; thaw and refresh in a 325°F oven for 6–8 minutes, then glaze. Cold from the fridge? Kinda donut-y and I will not judge if you eat one standing in the light of the open door. Breakfast approved.

Variations and Substitutions

– Chocolate hazelnut: Swap the sugar-butter for a thin layer of Nutella; sprinkle chopped hazelnuts.
– Orange almond: Add orange zest to the filling and glaze; finish with sliced almonds.
– Jammy rings: Spread a very thin layer of raspberry or apricot jam with the butter-sugar (go light to prevent leaks).
– Maple glaze: Use maple syrup instead of milk in the glaze; cut back on powdered sugar slightly for drizzling consistency.
– Honey ↔ sugar: Use 2–3 tbsp honey in the filling and reduce brown sugar by a couple tablespoons to keep things from oozing too much.
– Savory twist: Skip sugar, use butter + grated Parmesan + herbs; sprinkle flaky salt; ditch the sweet glaze and go naked.
– No puff pastry? Crescent dough works in a pinch—bake at 375°F and expect softer, less flaky rings.

Frequently Asked Questions

Can I make these ahead for brunch?

Yep. Twist the rings, freeze them on a sheet, then store in a bag. Bake from frozen at 400°F, adding 3–5 extra minutes. Glaze after.

Do I have to use puff pastry? What about crescent dough?

Puff pastry gives that shattery crunch. Crescent dough works in a pinch—softer, more bready vibe. Bake at 375°F and keep an eye on it near the end.

My filling leaked out—what did I do wrong?

Usually the pastry was too warm or the butter was melted. Keep everything cold, press the sugar into the butter, and pinch the ring seams tight. Parchment helps with cleanup if a little leaks (it happens!).

Can I air fry these?

Totally. 350°F for 8–12 minutes, depending on your air fryer. Work in batches and don’t crowd. Glaze after they cool a bit so it doesn’t slide off dramatically (been there).

Is there a dairy-free option for the glaze?

Use powdered sugar with oat or almond milk and a splash of vanilla. For a richer vibe, whisk in a teaspoon of melted dairy-free butter or coconut oil so it sets shiny.

Delish Ring a Ling Pastry Recipes