Imagine biting into a flaky, buttery pastry with a sweet, spiced cinnamon ribbon running through every layer.
These are perfect for a special weekend breakfast, a lovely addition to a brunch spread, or even a delightful afternoon treat with a cup of coffee or tea.
What makes these croissants so special is that perfect balance of textures and flavors – the crisp exterior, the soft, airy interior, and that irresistible cinnamon-sugar swirl.
Recipe Overview: Cinnamon Swirl Croissant
This recipe is all about creating those beautiful layers of buttery dough and a flavorful cinnamon filling.
We’ll be making a simple dough, then laminating it with butter (that’s the fancy term for folding butter into the dough to create layers). Don’t worry, I’ll walk you through it!
The cinnamon swirl is a mix of sugar, cinnamon, and a touch of butter to make it spreadable.
It’s a bit of a project, but the results are so worth it.
Think of serving these warm from the oven, maybe with a simple glaze or a dusting of powdered sugar. They’re also delicious alongside fresh fruit or a dollop of whipped cream.
Detailed Ingredients for Cinnamon Swirl Croissant
Here’s what you’ll need to gather:
For the Dough:
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm water (about 110°F)
- 1/4 cup milk, warmed
- 4 tablespoons unsalted butter, melted and cooled
For the Butter Block:
- 1 cup (2 sticks) unsalted butter, cold
For the Cinnamon Swirl:
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Ingredient Notes & Substitutions:
- Flour: All-purpose flour works great here. Bread flour can also be used for a slightly chewier croissant.
- Yeast: Make sure your yeast is fresh. If it doesn’t foam up when mixed with warm water, it’s probably not active.
- Butter: Using high-quality butter will give your croissants the best flavor. European-style butter, which has a higher fat content, is a great choice.
I prefer using unsalted butter. - Brown Sugar: You can use dark brown sugar for a more intense molasses flavor, if you prefer.
Step-by-Step Instructions: Making the Perfect Cinnamon Swirl Croissants
Let’s get baking!
1. Make the Dough:
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast is foamy.
Add the warmed milk and melted butter to the yeast mixture.
Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Butter Block:
While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper.
Using a rolling pin, pound and roll the butter into a 6-inch square. Keep it cold!
3. Laminate the Dough (First Fold):
Once the dough has doubled, punch it down to release the air.
On a lightly floured surface, roll the dough into a 12-inch square.
Place the cold butter block in the center of the dough at a diagonal.
Fold the corners of the dough over the butter like an envelope, completely encasing the butter.
4. Roll and Fold (Turns 1 & 2):
Gently roll the dough into a 20×10-inch rectangle. Be careful not to press too hard, or the butter might break through.
Fold the dough in thirds, like a letter. This is your first “turn.”
Rotate the dough 90 degrees, and roll it out again into a 20×10-inch rectangle.
Fold it in thirds again. This is your second “turn.”
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
5. Roll and Fold (Turns 3 & 4):
Repeat steps.
Gently roll the dough into a 20×10-inch rectangle.
Fold the dough in thirds.
Rotate the dough 90 degrees, and roll it out again into a 20×10-inch rectangle.
Fold it in thirds again.
Wrap the dough again and chill.
6. Make the Cinnamon Swirl:
In a small bowl, combine the brown sugar, cinnamon, and softened butter. Mix until it forms a paste.
7. Assemble and Shape the Croissants:
On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick.
Spread the cinnamon mixture evenly over the dough, leaving a small border along one edge.
Starting from the opposite edge, tightly roll the dough into a log.
Use a sharp knife to slice the log into 1-1.5 inch thick rounds.
8. Proof and Bake:
Place the cinnamon swirl rounds on a baking sheet lined with parchment paper.
Cover them loosely with plastic wrap and let them proof (rise) for another 30-45 minutes, or until they are puffy.
Preheat your oven to 375°F (190°C).
Bake the croissants for 18-20 minutes, or until they are golden brown and cooked through.
Let them cool slightly on a wire rack before serving.
Variations & Tips for Cinnamon Swirl Croissant
- Add a Glaze: Whisk together powdered sugar with a little milk or lemon juice for a simple glaze to drizzle over the cooled croissants.
- Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling up the dough for added crunch and flavor.
- Make-Ahead: You can prepare the dough and butter block the day before, complete the first two turns, and then chill it overnight. The next day, continue with the remaining turns and shaping.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat croissants in a 350°F (175°C) oven for 5-7 minutes to make them crispy again.
- Serving: Enjoy warm with coffee, or as a special treat.
Key Details
- Prep time: 45 minutes (plus rising and chilling time)
- Cook time: 18-20 minutes
- Total time: About 3 hours (including rising and chilling)
- Servings: 10-12 croissants
- Equipment you’ll need: Large bowl, rolling pin, parchment paper, baking sheet, sharp knife.
Cinnamon Swirl Croissant
Ingredients
- 2 1/4 cups all-purpose flour plus extra for dusting
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water about 110°F
- 1/4 cup milk warmed
- 4 tablespoons unsalted butter melted and cooled
- 1 cup 2 sticks unsalted butter, cold
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter softened
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast is foamy.
- Add the warmed milk and melted butter to the yeast mixture.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into a 6-inch square. Keep it cold!
- Once the dough has doubled, punch it down to release the air.
- On a lightly floured surface, roll the dough into a 12-inch square.
- Place the cold butter block in the center of the dough at a diagonal.
- Fold the corners of the dough over the butter like an envelope, completely encasing the butter.
- Gently roll the dough into a 20x10-inch rectangle. Be careful not to press too hard, or the butter might break through.
- Fold the dough in thirds, like a letter. This is your first 'turn.'
- Rotate the dough 90 degrees, and roll it out again into a 20x10-inch rectangle.
- Fold it in thirds again. This is your second 'turn.'
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Repeat steps. Gently roll the dough into a 20x10-inch rectangle. Fold the dough in thirds. Rotate the dough 90 degrees, and roll it out again into a 20x10-inch rectangle. Fold it in thirds again.
- Wrap the dough again and chill.
- In a small bowl, combine the brown sugar, cinnamon, and softened butter. Mix until it forms a paste.
- On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick.
- Spread the cinnamon mixture evenly over the dough, leaving a small border along one edge.
- Starting from the opposite edge, tightly roll the dough into a log.
- Use a sharp knife to slice the log into 1-1.5 inch thick rounds.
- Place the cinnamon swirl rounds on a baking sheet lined with parchment paper.
- Cover them loosely with plastic wrap and let them proof (rise) for another 30-45 minutes, or until they are puffy.
- Preheat your oven to 375°F (190°C).
- Bake the croissants for 18-20 minutes, or until they are golden brown and cooked through.
- Let them cool slightly on a wire rack before serving.