Cinnamon Sugar Croissants always remind me of cozy weekend mornings. There’s just something special about that buttery, flaky pastry combined with the warm, comforting flavors of cinnamon and sugar.
These little treats are perfect for a special breakfast, a brunch gathering, or even just a sweet afternoon snack.
And the best part? They’re surprisingly easy to make!
Recipe Overview: Cinnamon Sugar Croissant
This recipe takes simple ingredients and transforms them into something truly magical. We’re talking about layers of delicate, crispy pastry, coated in a sweet, fragrant cinnamon-sugar mixture.
They are golden brown and delicious.
These croissants are perfect on their own, served with a cup of coffee or tea. You could also pair them with fresh fruit or a dollop of whipped cream for an extra touch of indulgence.
Imagine biting into one of these, the delicate layers shattering slightly, the warm cinnamon scent filling the air… Are you ready to create these yourself?
Detailed Ingredients for the Cinnamon Sugar Croissant Recipe
Here’s what you’ll need to make these delicious treats:
- 1 package (about 17.3 ounces) frozen puff pastry, thawed. Make sure it’s thawed but still cold. This makes it easier to work with.
- 1/2 cup granulated sugar. Regular white sugar works perfectly here.
- 1 tablespoon ground cinnamon. Use your favorite brand – the fresher, the better the flavor!
- 1/4 Cup unsalted butter
- 1 large egg, beaten. This is for the egg wash, which gives the croissants a beautiful golden-brown color.
- Optional Topping:
- 1/4 cup turbinado sugar (raw sugar). This adds a nice, crunchy texture on top. If you can use Coarse sugar, that works well.
If you don’t have puff pastry, you could try using crescent roll dough, but the texture won’t be quite the same. Puff pastry is what gives these croissants their signature flakiness.
Step-by-Step Instructions: Making Your Cinnamon Sugar Croissants
- Prepare the Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and cinnamon until they’re evenly combined. Set this aside for now.
- Unfold the Puff Pastry: Gently unfold one sheet of the thawed puff pastry onto a lightly floured surface. Try not to stretch it too much.
- Brush with butter: Take the melted butter and brush it on the surface of the puff pastry.
- Sprinkle with Cinnamon Sugar: Get your cinnamon-sugar mixture and sprinle it evenly over the pastry.
- Cut into Triangles: Using a sharp knife or a pizza cutter, cut the pastry sheet in half lengthwise, then cut each half into triangles. You should end up with about 6-8 triangles per sheet.
- Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the pointed end. Don’t roll them too tightly, or the layers won’t puff up properly.
- Place on Baking Sheet: Place the rolled croissants onto a baking sheet lined with parchment paper. Leave a little space between them, as they will expand while baking.
- Apply Egg Wash: Brush the top of each croissant with the beaten egg. This will help them turn a beautiful golden brown in the oven.
- Sprinkle with Turbinado Sugar (Optional): If you’re using turbinado sugar, sprinkle it evenly over the egg-washed croissants.
- Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them – every oven is different!
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best served warm!
Variations & Tips for the Best Cinnamon Sugar Croissants
- Add a Glaze: For an extra touch of sweetness, you can drizzle a simple glaze over the cooled croissants. Just whisk together some powdered sugar with a little milk or water until you reach your desired consistency.
- Spice it Up: Feel free to add other spices to the cinnamon-sugar mixture, like a pinch of nutmeg, cardamom, or allspice.
- Make-Ahead: You can assemble the croissants ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Just add a few minutes to the baking time.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a warm oven (around 300°F) for a few minutes until they’re heated through and crispy again.
- Serving Suggestions: These are fantastic with coffee, tea, or even a glass of milk. They also make a lovely addition to a brunch spread.
Key Details
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: 12-16 croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowl, whisk, sharp knife or pizza cutter, pastry brush.
Cinnamon Sugar Croissant
Buttery, flaky pastry combined with the warm, comforting flavors of cinnamon and sugar, perfect for breakfast, brunch or a sweet snack.
Ingredients
- 1 package about 17.3 ounces frozen puff pastry, thawed
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 Cup unsalted butter
- 1 large egg beaten
- 1/4 cup turbinado sugar raw sugar, optional
Instructions
- Prepare the Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and cinnamon until they're evenly combined.
- Unfold the Puff Pastry: Gently unfold one sheet of the thawed puff pastry onto a lightly floured surface.
- Brush with butter: Take the melted butter and brush it on the surface of the puff pastry.
- Sprinkle with Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the pastry.
- Cut into Triangles: Cut the pastry sheet in half lengthwise, then cut each half into triangles (6-8 per sheet).
- Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the pointed end.
- Place on Baking Sheet: Place rolled croissants on a parchment-lined baking sheet, leaving space between.
- Apply Egg Wash: Brush the top of each croissant with the beaten egg.
- Sprinkle with Turbinado Sugar (Optional): If using, sprinkle turbinado sugar over the egg-washed croissants.
- Bake: Bake at 375°F (190°C) for 15-20 minutes, until golden brown and puffed.
- Cool Slightly: Let croissants cool on the baking sheet before transferring to a wire rack to cool completely.