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.

Common errors to achieve the perfect honeycomb croissant structure

To achieve a perfect honeycomb structure in a croissant is one of baking’s hardest tasks. It requires perfect lamination, perfect temperature control, and overall flawless baking. So, don’t be hard on yourself if you don’t achieve an exactly perfect honeycomb structure. The beauty of these croissants is that you will still achieve tender, flaky layers of croissants, and the profile of flavors in these is hands down one of my favorites.

Shaping Croissants

While it looks easy, and it is relatively easy, there is quite a bit of technique in rolling croissants. If you roll the croissant too tightly, the center may not have room to expand to achieve a honeycomb structure, leading to a denser center. The croissants need some room to expand as steam, the butter and the yeast all work to expand and push out the layers.

To shape these croissants, you’ll want to cut a 3/4 inch slit in the wide end of the base. Gently pull the cut pieces apart. This will allow you to curve the croissant ends after shaping. Now, grab one or both ends of the croissant and very gently elongate the dough by 2 inches. This helps create more layers in the croissant. Roll the croissant, starting at the wide end, all the way to the tip, applying even pressure the whole way. Place the croissant with the skinny tip facing down on the parchment paper, so that it does not unravel as it bakes.

Proofing Errors

This is a common mistake, and sometimes it takes time to know just when your croissants are ready. While a guide for how long it takes for them to be ready is very useful, it is most important to look at your own dough to determine when it is done proofing.

Jiggle test/Wobble test – the croissants will be visibly puffy and will jiggle, almost like jello, when you quickly move the baking pan back and forth. This wobble is what you are looking to achieve for perfectly proofed croissants.

Indent test – a good way I like to tell when my croissants are done proofing, is the indent test. Gently press your finger into the croissant. If the dough springs back slowly, and fills in halfway they are perfectly proofed and ready to go.

Croissants are underproofed if the indent springs back quickly. This means they need more time to rise.

Croissants are overproofed if the indent stays and does not spring back at all. This means the croissants have rose too long. If you notice your croissants are overproofed, stick them in the freezer for 20 minutes and bake them. This will help to slow the yeast activity and help to solidify the butter. While they won’t have a perfect honeycomb structure, they may still come out okay, and will most likely still taste delicious. If a dough is overproofed the gluten structure weakens, which causes the croissants to deflate in the oven.

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