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.