Cinnamon Roll Croissants
Cinnamon Roll Croissants
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/2 stick unsalted butter, melted and cooled
- 1 teaspoon salt
For the Cinnamon Filling
- 1/2 stick unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
For the Croissant Wash
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 13 min
- 3
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.
⏱️ 90 min
- 4
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.
⏱️ 5 min
- 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
⏱️ 2 min
- 6
Using a rolling pin, roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.
⏱️ 5 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 3 min
- 10
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.
⏱️ 10 min
- 11
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.
⏱️ 60 min
- 12
Preheat your oven to 350°F. Once the croissants have proofed, gently brush them with the 2 tablespoons of melted butter.
⏱️ 5 min•🌡️ 350
- 13
Bake the croissants in the preheated oven for 18-22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 350
- 14
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.
⏱️ 5 min
- 15
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.
⏱️ 2 min
- 16
Serve the cinnamon roll croissants warm, ideally with a hot cup of coffee.
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Croissants
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/2 stick unsalted butter, melted and cooled
- 1 teaspoon salt
For the Cinnamon Filling
- 1/2 stick unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
For the Croissant Wash
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 13 min - 3
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.
⏱️ 90 min - 4
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.
⏱️ 5 min - 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
⏱️ 2 min - 6
Using a rolling pin, roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.
⏱️ 5 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 3 min - 10
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.
⏱️ 10 min - 11
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.
⏱️ 60 min - 12
Preheat your oven to 350°F. Once the croissants have proofed, gently brush them with the 2 tablespoons of melted butter.
⏱️ 5 min•🌡️ 350 - 13
Bake the croissants in the preheated oven for 18-22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 350 - 14
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.
⏱️ 5 min - 15
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.
⏱️ 2 min - 16
Serve the cinnamon roll croissants warm, ideally with a hot cup of coffee.