Cinnamon Sugar Croissant
Buttery, flaky pastry combined with the warm, comforting flavors of cinnamon and sugar, perfect for breakfast, brunch or a sweet snack.
Ingredients
- 1 package about 17.3 ounces frozen puff pastry, thawed
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 Cup unsalted butter
- 1 large egg beaten
- 1/4 cup turbinado sugar raw sugar, optional
Instructions
- Prepare the Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and cinnamon until they're evenly combined.
- Unfold the Puff Pastry: Gently unfold one sheet of the thawed puff pastry onto a lightly floured surface.
- Brush with butter: Take the melted butter and brush it on the surface of the puff pastry.
- Sprinkle with Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the pastry.
- Cut into Triangles: Cut the pastry sheet in half lengthwise, then cut each half into triangles (6-8 per sheet).
- Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the pointed end.
- Place on Baking Sheet: Place rolled croissants on a parchment-lined baking sheet, leaving space between.
- Apply Egg Wash: Brush the top of each croissant with the beaten egg.
- Sprinkle with Turbinado Sugar (Optional): If using, sprinkle turbinado sugar over the egg-washed croissants.
- Bake: Bake at 375°F (190°C) for 15-20 minutes, until golden brown and puffed.
- Cool Slightly: Let croissants cool on the baking sheet before transferring to a wire rack to cool completely.