I’ve always loved the smell of freshly baked pastries, especially the buttery, flaky goodness of croissants. But let’s be honest, making them from scratch can be a lot of work.
That’s why I’m so excited to share this recipe for Quick Cinnamon Sugar Croissants! They give you that amazing bakery flavor with a fraction of the effort.
These are perfect for a weekend brunch, a quick breakfast treat, or even a sweet addition to your afternoon coffee.
They are surprisingly simple to make, and the results are just incredible. Let’s dive in!
Quick Cinnamon Sugar Croissant Recipe Overview
This recipe takes the classic flavor combination of cinnamon and sugar and pairs it with the delightful flakiness of a croissant. But, instead of spending hours making dough, we’re using a shortcut that makes this recipe achievable any day of the week.
We are using pre-made crescent roll dough. It is the secret to getting that buttery, layered texture without all the fuss.
The cinnamon sugar coating adds a warm, comforting sweetness, and a simple glaze takes them to the next level of deliciousness.
These little treats are perfect for sharing, but I won’t judge if you keep them all to yourself! Serve them warm, with a cup of coffee or tea, for a truly satisfying experience.
They also make a beautiful addition to a brunch spread or a sweet treat for a special occasion.
Detailed Ingredients for Quick Cinnamon Sugar Croissant
Here’s what you’ll need to gather to make these quick pastries:
- 1 (8-ounce) can of refrigerated crescent roll dough: This is our time-saving superstar! You can find this in the refrigerated section of most grocery stores.
- 1/4 cup granulated sugar: This provides the sweetness for our cinnamon-sugar mixture.
- 1 tablespoon ground cinnamon: The warm, comforting spice that makes these croissants so irresistible. Make sure it’s fresh for the best flavor.
- 2 tablespoons unsalted butter, melted: We’ll brush this over the dough to help the cinnamon sugar adhere and add extra richness.
- 1/2 cup powdered sugar: This forms the base of our simple glaze.
- 1-2 tablespoons milk or water: To thin the glaze to your desired consistency. You can also use a bit of vanilla extract to the milk.
If you don’t have crescent roll dough, you could try using puff pastry as a substitute. Just be sure to adjust the baking time accordingly, as puff pastry may take a bit longer to cook.
Step-by-Step Instructions for the Cinnamon Croissant
- Prepare the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed.
- Unroll and Separate: Carefully unroll the crescent roll dough on a lightly floured surface. Separate the dough into the pre-cut triangles.
- Brush with Butter: Using a pastry brush or a spoon, lightly brush each triangle of dough with melted butter. This will help the cinnamon-sugar mixture stick and add to the overall flavor.
- Sprinkle with Cinnamon Sugar: Generously sprinkle each buttered triangle with the cinnamon-sugar mixture. Make sure to cover the entire surface for maximum flavor.
- Roll Up: Starting at the wide end of each triangle, gently roll the dough towards the pointed end, forming a crescent shape.
- Arrange on Baking Sheet: Place the rolled croissants onto a baking sheet lined with parchment paper. Leave a little space between each croissant to allow for expansion during baking.
- Bake: Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden brown. Keep a close eye on them – they can brown quickly! The color is your best indicator.
- Prepare the Glaze: While the croissants are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or water) until smooth. Start with 1 tablespoon of liquid and add more, a little at a time, until you reach your desired consistency. It should be thick but pourable.
- Cool and Glaze: Once the croissants are baked, remove them from the oven and let them cool slightly on the baking sheet for a few minutes. Then, drizzle the glaze generously over the warm croissants.
Variations & Tips for the Best Cinnamon Croissant
- Add Nuts: For extra crunch and flavor, sprinkle some finely chopped pecans or walnuts over the cinnamon sugar before rolling up the dough.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the cinnamon-sugar mixture for a bright, citrusy twist.
- 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 when you’re ready to bake them.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm them in a 350°F (175°C) oven for a few minutes, or microwave them briefly until warmed through. They are best served warm!
- Serving: These are delicious on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey.
Key Details
- Prep time: 10 minutes
- Cook time: 10-12 minutes
- Total time: 20-22 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowls, pastry brush (optional)
Quick Cinnamon Sugar Croissant
Ingredients
- 1 8-ounce can of refrigerated crescent roll dough
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter melted
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions
- Prepare the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed.
- Unroll and Separate: Carefully unroll the crescent roll dough on a lightly floured surface. Separate the dough into the pre-cut triangles.
- Brush with Butter: Using a pastry brush or a spoon, lightly brush each triangle of dough with melted butter. This will help the cinnamon-sugar mixture stick and add to the overall flavor.
- Sprinkle with Cinnamon Sugar: Generously sprinkle each buttered triangle with the cinnamon-sugar mixture. Make sure to cover the entire surface for maximum flavor.
- Roll Up: Starting at the wide end of each triangle, gently roll the dough towards the pointed end, forming a crescent shape.
- Arrange on Baking Sheet: Place the rolled croissants onto a baking sheet lined with parchment paper. Leave a little space between each croissant to allow for expansion during baking.
- Bake: Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden brown. Keep a close eye on them – they can brown quickly! The color is your best indicator.
- Prepare the Glaze: While the croissants are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or water) until smooth. Start with 1 tablespoon of liquid and add more, a little at a time, until you reach your desired consistency. It should be thick but pourable.
- Cool and Glaze: Once the croissants are baked, remove them from the oven and let them cool slightly on the baking sheet for a few minutes. Then, drizzle the glaze generously over the warm croissants.