Cinnamon rolls and croissants are two of my absolute favorite things. So, why not combine them into one amazing treat?
That’s exactly what we’re doing today! We’re making Cinnamon Roll Croissants – the best of both worlds. These are perfect for a special breakfast, a weekend brunch, or even a delightful dessert.
They’re surprisingly easy to make, and the result is a flaky, buttery, cinnamon-sugar-filled delight that will make everyone happy.
Recipe Overview: Cinnamon Roll Croissant
These little cuties are essentially croissants shaped like cinnamon rolls, filled with that classic cinnamon-sugar goodness, and topped with a simple, sweet glaze.
They offer the satisfying chewiness of a cinnamon roll with the light, airy layers of a croissant.
These are ideal for impressing guests at a brunch, or just treating yourself on a cozy morning.
They also pack well for a sweet surprise in lunchboxes.
You could serve them alongside fresh fruit, a dollop of whipped cream, or a cup of hot coffee or tea.
Detailed Ingredients for Cinnamon Roll Croissants
Here’s what you’ll need to gather to make these delicious treats:
- Refrigerated Croissant Dough: 1 can (8 oz) of refrigerated croissant dough. This is our shortcut to easy, flaky layers! You can find this in the refrigerated section of most grocery stores, near the biscuits and cookie dough.
- Butter: 2 tablespoons, softened. This is crucial for that rich, buttery flavor and helps the cinnamon-sugar mixture stick. Make sure it’s truly softened, almost melted, for easy spreading.
- Brown Sugar: 1/4 cup, packed. I prefer brown sugar for its deeper, molasses-like flavor, but you could use granulated sugar in a pinch.
- Cinnamon: 1 teaspoon ground cinnamon. Feel free to adjust this to your liking – if you really love cinnamon, add a bit more!
- Powdered Sugar: 1/2 cup, for the glaze. This creates that classic, sweet topping.
- Milk: 1-2 tablespoons. Any kind of milk will work here – whole, 2%, or even a plant-based milk. This thins the glaze to the perfect consistency.
- Vanilla Extract: 1/4 teaspoon. A touch of vanilla enhances the flavor of the glaze.
Step-by-Step Instructions: Making the Perfect Cinnamon Roll Croissant
Let’s get baking! Follow these steps, and you’ll have warm, delicious Cinnamon Roll Croissants in no time.
- Prepare the Dough: Gently unroll the croissant dough on a lightly floured surface. Try not to tear it. If your dough comes in pre-cut triangles, pinch the seams together to form one large rectangle. This creates a solid base for our filling.
- Make the Filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix it really well until it forms a smooth paste. It should be spreadable, like peanut butter.
- Spread the Filling: Evenly spread the cinnamon-sugar mixture over the entire surface of the dough. Go all the way to the edges! This ensures every bite is filled with flavor.
- Roll it Up: Starting at one of the short ends of the rectangle, tightly roll the dough into a log. Imagine you’re rolling up a sleeping bag – that’s the kind of tight roll you want.
- Slice into Rolls: Using a sharp knife or, even better, dental floss, slice the log into 8 equal pieces. Dental floss works great because it cuts cleanly without squishing the rolls.
- Arrange and Bake: Place the cinnamon roll croissants onto a baking sheet lined with parchment paper. Give them a little space to expand. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until they’re golden brown and puffy. The edges should be a deeper golden color, and the centers should be cooked through.
- Make the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Start with 1 tablespoon of milk, and add more, a little at a time, until the glaze reaches your desired consistency. It should be thick but pourable.
- Cool and Glaze: Let the baked cinnamon roll croissants cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the glaze generously over the warm rolls. The warmth will help the glaze melt slightly and create a beautiful, shiny finish.
Variations & Tips for Cinnamon Roll Croissant
- Add some Nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough for added crunch and flavor.
- Citrus Zest: Add a teaspoon of orange or lemon zest to the filling for a bright, citrusy twist.
- Make-Ahead: You can assemble the rolls the night before, cover them tightly with plastic wrap, and refrigerate. In the morning, let them come to room temperature for about 30 minutes before baking.
- 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, warm them in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds, until heated through.
- Extra Glaze: Make a double batch of the glaze if you like your cinnamon rolls extra saucy!
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 27-30 minutes
- Servings: 8 cinnamon roll croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowls, mixing spoon or spatula, sharp knife or dental floss.
Cinnamon Roll Croissant
These Cinnamon Roll Croissants combine the flaky layers of a croissant with the sweet, cinnamon-sugar filling of a cinnamon roll, topped with a simple glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
- 1 can 8 oz refrigerated croissant dough
- 2 tablespoons butter softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Gently unroll croissant dough on a lightly floured surface and form a rectangle by pinching seams if needed.
- Combine softened butter, brown sugar, and cinnamon in a small bowl to make the filling.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Tightly roll the dough into a log starting from a short end.
- Slice the log into 8 equal pieces using a sharp knife or dental floss.
- Place rolls on a parchment-lined baking sheet, leaving space for expansion.
- Bake at 375°F (190°C) for 12-15 minutes, until golden brown and cooked through.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Let cinnamon roll croissants cool slightly before drizzling generously with glaze.