Cinnamon Roll Croissants always seemed like the perfect treat for a relaxed weekend morning, or maybe even a special brunch with friends.

The idea of combining two amazing pastries into one? Genius! You get the flaky layers of a croissant mixed with the sweet, gooey filling of a cinnamon roll.

Cinnamon Roll Croissant Recipe Overview

This recipe takes the best parts of both classic pastries and combines them into one incredibly delicious treat. Imagine biting into a buttery, flaky exterior, and then discovering a swirl of cinnamon-sugar goodness inside.

They’re wonderful served warm, straight from the oven. The aroma alone will make your kitchen smell amazing!

I think they’re perfect for a leisurely breakfast, a weekend brunch, or even as a sweet addition to a holiday spread. You can enjoy them with a cup of coffee, tea, or even a glass of cold milk.

These are a great recipe, whether you’re a beginner or a more advanced baker. I tried to make every step as easy as possible.

Ingredients for Cinnamon Roll Croissant

Here’s what you’ll need to gather. I’ve added some notes to help you out!

Refrigerated Croissant Dough: 1 can (8 oz). This is our shortcut! It makes things so much easier. You can find this in the refrigerated section of your grocery store, usually near the biscuits and cookie dough.
Unsalted Butter: 2 tablespoons, softened. Make sure it’s really soft so it spreads easily. You can leave it out at room temperature for about 30 minutes before you start.
Light Brown Sugar: 1/4 cup, packed. Packing the brown sugar means you press it down into the measuring cup so it’s nice and compact.
Ground Cinnamon: 1 teaspoon. This is the star of our filling! Make sure your cinnamon is fresh for the best flavor.
Powdered Sugar: 1/2 cup to make the glaze.
Milk: 1-2 tablespoons. You can add milk until the glaze is the right thickness.
Vanilla Extract: 1/4 teaspoon. Just a touch to boost the flavor.

Substitution Ideas: If you don’t have light brown sugar, you can use dark brown sugar. It will give the filling a slightly richer, more molasses-like flavor.

Step-by-Step Instructions for Making Cinnamon Roll Croissants

Let’s get baking! Follow these steps, and you’ll have delicious treats in no time.

Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking and makes cleanup super easy.
Unroll the Dough: Gently unroll the croissant dough onto a lightly floured surface. Be careful not to tear it. If it does tear a little, just pinch it back together.
Make the Filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Use a fork or spoon to mix it all together until it’s well combined and looks like a paste.
Spread the Filling: Spread the cinnamon-sugar mixture evenly over the croissant dough. Go all the way to the edges.
Roll it Up: Starting from one of the short ends, tightly roll up the dough, just like you’re making a jelly roll. Pinch the seam to seal it.
Cut into Rolls: Using a sharp knife (a serrated knife works well), slice the roll into 4-6 equal pieces, depend on how big you want your rolls.
Each slice will be a mini cinnamon roll.
Arrange on Baking Sheet: Place the cinnamon roll slices onto the prepared baking sheet, leaving a little space between each one.
Bake: Bake for 12-15 minutes, or until they’re golden brown and the filling is bubbly. Keep an eye on them – all ovens are a little different, so the baking time might vary slightly.
Make the Glaze: In the meantime, whisk the milk and vanilla extract into the powdered sugar until smooth.
Cool and Glaze: Let the cinnamon roll croissants cool on the baking sheet for a few minutes before glazing them. If you glaze them while they’re too hot, the glaze will just melt off. You can drizzle the glaze over the top using a spoon, or even dip the tops of the rolls into the glaze.

Variations & Tips for the Best Cinnamon Roll Croissants

Here are a few ideas to customize your cinnamon roll croissants, plus some helpful tips for baking success!

Add Nuts: Sprinkle some chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough. This adds a nice crunch!
Make-Ahead: You can assemble the cinnamon roll croissants the night before, cover them tightly with plastic wrap, and refrigerate them. Then, just bake them in the morning! You might need to add a minute or two to the baking time if they’re cold from the fridge.
Storage: Store leftover cinnamon roll 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, pop them in the microwave for 15-20 seconds, or warm them in a 300°F (150°C) oven for about 5 minutes. This will make them taste almost as good as fresh-baked!
Serving Suggestions: Besides being perfect for breakfast or brunch, these cinnamon roll croissants also make a delicious dessert. Serve them with a scoop of vanilla ice cream for an extra special treat!

Key Details

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 22-25 minutes
Servings: 4-6 servings
Equipment you’ll need: Baking sheet, parchment paper, small bowl, sharp knife

Cinnamon Roll Croissant

Flaky croissant dough filled with a sweet cinnamon-sugar mixture and baked to golden perfection, topped with a simple powdered sugar glaze.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 13

Total Time 23

Course Breakfast, Dessert

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

1 can 8 oz refrigerated croissant dough
2 tablespoons unsalted butter softened
1/4 cup light brown sugar packed
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll croissant dough onto a lightly floured surface.
In a small bowl, combine softened butter, brown sugar, and cinnamon.
Spread cinnamon-sugar mixture evenly over the croissant dough.
Starting from a short end, tightly roll up the dough and pinch the seam to seal.
Slice the roll into 4 equal pieces.
Place cinnamon roll slices onto the prepared baking sheet, leaving space between each.
Bake for 12-15 minutes, or until golden brown and filling is bubbly.
In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Let cinnamon roll croissants cool slightly before glazing.