Cinnamon Roll Croissants
These cinnamon roll croissants have delicate, flaky, buttery layers and are filled with a delicious cinnamon sugar filling. The croissants are baked until golden brown, then topped with a vanilla icing. These croissants are made with an easier, shortcut method to traditional croissants, and can be made the same day. This method still yields a deliciously, flaky, layered croissant, but with less time. The majority of the work is hands off and is done by the bread, while it rises.
Here is what you will love about these cinnamon roll croissants
- delicate, flaky, tender layers – these croissants have everything you love about a croissant, the flaky, buttery layers, combined with the delicious cinnamon sugar filling of a cinnamon roll.
- Easy to make – okay, I know croissants and easy don’t normally go together, but this shortcut croissant method makes these croissants way easier to make. They still take some time, but can be completed the same day in roughly 5-6 hours. Most of the time is hands off, while the dough does it’s work and rises.
- Make these ahead – if you want to get started on making these the night before, you can shape the croissants then allow them to rise in the refrigerator overnight.
Can I make these the night before?
Yes, you absolutely can! You can make these the night before, shape them into a croissant shape, cover with plastic wrap, then place them in the refrigerator overnight. Remove the croissants from the fridge and allow to rise for 2-3 hours at room temperature (ideal temperature 75-80). The croissants should be visibly puffy and have a wobble when you shake the baking pan.
I like to place the croissants in the freezer for about 20 minutes before baking. This helps to solidify the butter so that it doesn’t leak much from the croissants.
Instant vs. Active Dry Yeast
These cinnamon roll croissants use instant yeast. This means that the yeast does not need an activation time. With that being said, I still like to allow the instant yeast to sit in the warm water and milk for a couple minutes. This step also helps to ensure the yeast is active before mixing in all of the ingredients. I have gotten a bad batch of yeast before and there is nothing worse than wasting all of your ingredients!
After a couple minutes, the yeast will look frothy on the surface and have a yeasty smell. This means it is active and ready to use. Again, allowing the instant yeast to sit a few minutes is not necessary, just a personal preference.
Active dry yeast, on the other hand, does need an activation time. It needs to sit in the warm water and milk mixture for 5-10 minutes until it is visibly frothy on the surface and has a yeasty smell. This means the yeast is active and ready to use.
If you only have active dry yeast on hand, you can substitute this as a one to one ratio for the instant yeast.
What is the best type of flour for croissants?
This recipe uses both bread flour and all-purpose flour. The all-purpose flour is crucial for giving the croissants that tender, flaky, delicate structure. However, I have found that adding in bread flour, helps the croissants maintain their structure much better. The blend of both flours helps to achieve the tender, delicate layers, while also achieving the croissant structure.
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Cinnamon Roll Croissants
- Total Time: 0 hours
- Yield: 12 croissants 1x
Description
These cinnamon roll croissants are flaky, buttery, and filled with a delicious cinnamon sugar filling. The croissants are baked until golden brown, then topped with a vanilla icing. These croissants are made with an easier, shortcut method to traditional croissants, and can be made the same day. This method still yields a deliciously, flaky, layered croissant, but with less time. The majority of the work is hands off and is done by the bread, while it rises.
Ingredients
Dough
- 2 1/4 teaspoons instant yeast
- 3/4 cup water, warmed to 110F
- 1/4 cup milk, warmed to 110F
- 1/4 cup granulated sugar
- 2 1/4 cups bread flour
- 3/4 cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
Butter layer
- 12 tablespoons unsalted butter, softened
Cinnamon Sugar Layer
- 8 tablespoons unsalted butter, semi-melted
- 1 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
Egg Wash (before baking)
- 1 egg, beaten
Icing
- 1 cup powdered sugar
- 2–3 tablespoons heavy cream or milk
Instructions
1. In the bowl of a stand mixer fitted with the paddle attachment, add yeast, warm water and milk, sugar, bread flour, all-purpose flour, softened butter and salt. Knead the mixture on medium-low speed for 5 minutes. Transfer the dough to a lightly greased bowl and cover the bowl with plastic wrap.
2. First Rise. Allow the dough to rise for 1 hour in a warm place.
3. Punch down the dough and turn out onto your countertop. Divide into 10 roughly equal pieces. Roll into a 10-inch circle, then spread softened butter over top of dough. Repeat with second piece of dough, then place on top of the first buttered dough circle. Repeat with remaining dough, but do not butter the top piece of dough.
4. Transfer dough stack on top of a piece of parchment paper. Cover with plastic wrap and place in the refrigerator for 1 ½ hours.
5. Shape into croissant. Remove the dough from the refrigerator and spread cinnamon sugar filling over top of dough.
Your second rise timer begins now, as you roll and shape the croissants. The second rise takes 2 hours.
Roll into a 20-inch circle. Divide into 12 triangles, cutting the dough circle like a pizza. Gently stretch each piece to 12 inches, and roll into a croissant, starting at the wide edge.
Place on a parchment paper lined baking sheet and cover with plastic wrap.
6. Second Rise. Allow the croissants to rise for 2 hours in a 75-78 F environment. If it is below 75, between 70-75, you may need closer to 3-4 hours.
As mentioned above, the second rise time begins when you start to shape the croissants. The croissants should be visibly puffy and roughly doubled in size. They should also have a slight wobble when you shake the pan. You can also gently press the dough with your finger. The croissants are ready when the indent slowly fills in halfway. If the indent bounces back quickly, the croissants need more time to rise. If the indent does not spring back at all, they are over-proofed. Place the croissants in the freezer for 20 minutes right when they reach the wobbly, proofed stage, or just a few minutes before.
7. Remove the croissants from the freezer and brush the croissants with egg wash. Bake in 400F oven for 4 minutes, then reduce temperature to 375F for 14-20 minutes. The croissants will be a nice golden brown color, and feel light and airy to pick up. The internal temperature should be 204 to 212F.
8. Make the icing. In a medium sized bowl, stir together the powdered sugar and heavy cream or milk. Drizzle the rolls with icing, serving and enjoy!
- Prep Time: 40
- Rise Time: 3 1/2 hours
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: French, American
