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In a large measuring cup or small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining granulated sugar, and salt. Pour in the activated yeast mixture, the large egg, and the cooled melted butter. Mix on low speed for 2-3 minutes until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Lightly grease a large bowl with cooking spray or a little butter. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is proofing, prepare the cinnamon filling. In a medium bowl, combine the melted butter, light brown sugar, ground cinnamon, and vanilla extract. Stir with a spoon until well combined and a smooth, spreadable paste forms. Set aside.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

Using a rolling pin, roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.

Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border around the edges.

Using a sharp knife or pizza cutter and a ruler for guidance, cut the dough horizontally into 6 equal strips, each about 2 inches wide.

Take each long strip and cut it diagonally from one corner to the opposite side, creating triangular shapes. You should get 12 triangles from the 6 strips.

To shape the croissants, take one dough triangle. Starting from the wider base, gently roll the dough tightly towards the narrow tip to form a crescent shape. Repeat with the remaining dough triangles.

Line a large baking sheet with parchment paper. Arrange the shaped croissants on the baking sheet, leaving some space between them. Cover the baking sheet loosely with a clean kitchen towel and let them proof in a warm place for another 45-60 minutes, or until visibly puffed up.

Preheat your oven to 350°F. Once the croissants have proofed, gently brush them with the 2 tablespoons of melted butter.

Bake the croissants in the preheated oven for 18-22 minutes, or until golden brown and puffed.

While the croissants are baking, prepare the cream cheese glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Using a hand mixer or whisk, beat until smooth, creamy, and free of lumps.

Once baked, remove the golden-brown cinnamon roll croissants from the oven. Immediately spoon or drizzle the prepared cream cheese glaze over the warm croissants, allowing it to melt and drip down the sides.

Serve the cinnamon roll croissants warm, ideally with a hot cup of coffee.


In a large measuring cup or small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining granulated sugar, and salt. Pour in the activated yeast mixture, the large egg, and the cooled melted butter. Mix on low speed for 2-3 minutes until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Lightly grease a large bowl with cooking spray or a little butter. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is proofing, prepare the cinnamon filling. In a medium bowl, combine the melted butter, light brown sugar, ground cinnamon, and vanilla extract. Stir with a spoon until well combined and a smooth, spreadable paste forms. Set aside.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

Using a rolling pin, roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.

Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border around the edges.

Using a sharp knife or pizza cutter and a ruler for guidance, cut the dough horizontally into 6 equal strips, each about 2 inches wide.

Take each long strip and cut it diagonally from one corner to the opposite side, creating triangular shapes. You should get 12 triangles from the 6 strips.

To shape the croissants, take one dough triangle. Starting from the wider base, gently roll the dough tightly towards the narrow tip to form a crescent shape. Repeat with the remaining dough triangles.

Line a large baking sheet with parchment paper. Arrange the shaped croissants on the baking sheet, leaving some space between them. Cover the baking sheet loosely with a clean kitchen towel and let them proof in a warm place for another 45-60 minutes, or until visibly puffed up.

Preheat your oven to 350°F. Once the croissants have proofed, gently brush them with the 2 tablespoons of melted butter.

Bake the croissants in the preheated oven for 18-22 minutes, or until golden brown and puffed.

While the croissants are baking, prepare the cream cheese glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Using a hand mixer or whisk, beat until smooth, creamy, and free of lumps.

Once baked, remove the golden-brown cinnamon roll croissants from the oven. Immediately spoon or drizzle the prepared cream cheese glaze over the warm croissants, allowing it to melt and drip down the sides.

Serve the cinnamon roll croissants warm, ideally with a hot cup of coffee.
