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!