Cinnamon Sugar Croissants are one of those treats that just make everything feel a little bit cozier. Imagine the smell of buttery pastry and warm cinnamon filling your kitchen.
These are perfect for a special breakfast, a weekend brunch, or even just a sweet afternoon snack. They’re surprisingly easy to make, and I’m excited to show you how!
What truly sets these croissants apart is the perfect balance of flaky, buttery layers and that sweet, aromatic cinnamon-sugar filling. It’s comfort food at its finest.
Recipe Overview: Cinnamon Sugar Croissant
These Cinnamon Sugar Croissants are all about simple pleasures. We’re taking buttery, flaky pastry and giving it a generous dusting of cinnamon and sugar.
The result? A sweet, slightly crispy exterior with a soft, tender interior. They’re absolutely delicious on their own, but you could also serve them with a dollop of fresh cream or a scoop of vanilla ice cream.
Think of them as a delightful cross between a classic croissant and a cinnamon roll. They’re perfect for a relaxed morning, a fun baking project, or a treat to share with friends and family.
I find that they’re a real crowd-pleaser, no matter the occasion.
And honestly, who can resist the smell of cinnamon baking in the oven?
Detailed Ingredients for Cinnamon Sugar Croissant
Here’s what you’ll need to gather for these wonderful pastries:
- 1 package (about 1/2 of 17.3 ounce or 2 sheets) frozen puff pastry, thawed – Make sure it’s thawed but still cold. This helps it puff up nicely.
- 1/4 cup granulated sugar – Regular white sugar works perfectly here.
- 1 tablespoon ground cinnamon – The star of the show! Use your favorite brand.
- 1/4 cup (1/2 stick) unsalted butter, melted – Unsalted butter gives you more control over the flavor.
- 1 large egg, beaten – This helps give the croissants a lovely golden-brown color.
If you don’t have puff pastry, you could try using crescent roll dough, but the texture will be a bit different. It won’t be as flaky, but it will still be delicious.
For the cinnamon, I always recommend using a good-quality one. It really makes a difference in the flavor! You could try a Ceylon cinnamon for a more delicate, citrusy note, or a Saigon cinnamon for a stronger, spicier kick.
Step-by-Step Instructions: Making the Perfect Cinnamon Sugar Croissant
Let’s get baking! Here’s how to make these delicious treats:
- Prepare the Pastry: First, gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Cinnamon Sugar Mixture: In a small bowl, combine the granulated sugar and ground cinnamon. Stir it well to make sure they’re evenly mixed.
- Butter and Sprinkle: Brush the melted butter evenly over the entire surface of the puff pastry. Then, sprinkle about half of the cinnamon-sugar mixture generously over the buttered pastry.
- Cut into Triangles: Use a pizza cutter or a sharp knife to cut the pastry into triangles. I usually start by cutting the pastry in half lengthwise, and then cutting each half into 3 or 4 triangles. The size is up to you, smaller trianlges means smaller croissants.
- Roll them Up: Starting at the wide end of each triangle, gently roll it up towards the point. Don’t roll them too tightly, or they might not puff up properly.
- Second Sheet: Repeat the steps 3-5 using the second puff pasty.
- Arrange and Egg Wash: Place the rolled croissants on a baking sheet lined with parchment paper. Leave a little space between them, as they will expand while baking. Brush the tops of each croissant with the beaten egg.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them – oven temperatures can vary, so you might need to adjust the baking time slightly.
- Cool and Enjoy: Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm!
Cinnamon Sugar Croissant: Variations & Tips
- 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 cream until you reach your desired consistency.
- Make-Ahead: You can assemble the croissants ahead of time and keep them in the refrigerator (covered) overnight. Then, just bake them fresh in the morning!
- Storage: Store any leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated oven at 350°F (175°C) for a few minutes, or until they’re warmed through.
- Serving Suggestions: These are wonderful with a cup of coffee or tea, or as part of a larger brunch spread. They are great along a full breakfast with eggs and fresh fruits.
Key Details for Cinnamon Sugar Croissant
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: 12-16 croissants (depending on the size you cut the triangles)
- Equipment you’ll need: Baking sheet, parchment paper, small bowl, pastry brush (or spoon), pizza cutter (or sharp knife).
Cinnamon Sugar Croissant
Ingredients
- 1 package about 1/2 of 17.3 ounce or 2 sheets frozen puff pastry, thawed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup 1/2 stick unsalted butter, melted
- 1 large egg beaten
Instructions
- Prepare the Pastry: First, gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Cinnamon Sugar Mixture: In a small bowl, combine the granulated sugar and ground cinnamon. Stir it well to make sure they're evenly mixed.
- Butter and Sprinkle: Brush the melted butter evenly over the entire surface of the puff pastry. Then, sprinkle about half of the cinnamon-sugar mixture generously over the buttered pastry.
- Cut into Triangles: Use a pizza cutter or a sharp knife to cut the pastry into triangles. I usually start by cutting the pastry in half lengthwise, and then cutting each half into 3 or 4 triangles. The size is up to you, smaller trianlges means smaller croissants.
- Roll them Up: Starting at the wide end of each triangle, gently roll it up towards the point. Don't roll them too tightly, or they might not puff up properly.
- Second Sheet: Repeat the steps 3-5 using the second puff pasty.
- Arrange and Egg Wash: Place the rolled croissants on a baking sheet lined with parchment paper. Leave a little space between them, as they will expand while baking. Brush the tops of each croissant with the beaten egg.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them – oven temperatures can vary, so you might need to adjust the baking time slightly.
- Cool and Enjoy: Once they're out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They're best enjoyed warm!