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.
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.