Description
Delicious croissant cinnamon rolls that combine flaky pastry with a sweet cinnamon filling.
Ingredients
Scale
- For the Croissant Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk (about 110°F/43°C)
- 1/4 cup unsalted butter (melted)
- 1 large egg
- For the Butter Layer
- 1/2 cup unsalted butter (cold, cut into small pieces)
- 1/2 cup all-purpose flour (for rolling)
- For the Cinnamon Filling
- 1/2 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (softened)
- For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Add melted butter, egg, and yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- On parchment paper, place cold butter pieces and sprinkle with flour. Flatten with a rolling pin into a rectangle about 1/2 inch thick. Chill in the refrigerator while the dough rises.
- Roll the risen dough into a rectangle about 12×18 inches. Place the chilled butter block in the center and fold the dough over the butter, sealing completely.
- Roll the dough into a rectangle again. Fold into thirds (a “turn”), wrap in plastic, and refrigerate for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each turn.
- In a small bowl, combine brown sugar and cinnamon. Set aside.
- Roll the dough into a rectangle about 12×24 inches. Spread softened butter over the dough, then sprinkle with cinnamon-sugar mixture.
- Starting from one long side, roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices and place in a greased baking dish.
- Cover the rolls and let rise for 30 minutes until puffy. Preheat oven to 375°F (190°C).
- Bake for 20–25 minutes, or until golden brown.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Once rolls are slightly cooled, drizzle glaze over the top. Serve warm and enjoy.
Notes
- Ensure the butter is cold for better layers.
- Let the rolls cool slightly before adding glaze.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg