Cinnamon Roll Croissants
Directions
- 1Line 2 baking sheets with parchment paper.
- 2In a small bowl, pour the yeast over the warm milk.
- 3Add 1 tbsp of sugar and gently stir.
- 4Let bloom for 7 minutes.
- 5In a large bowl, whisk together the flour and salt.
- 6Once the yeast is frothy, pour into the bowl of a stand mixer.
- 7Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.
- 8With the dough hook attachment, mix on low speed for 1 minute, then allow the dough to rest for 5 minutes.
- 9Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
- 10If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
- 11Transfer dough to a lightly greased bowl.
- 12Cover and allow to rise for 30-45 minutes.
- 13While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling. Set aside.
- 14Punch down the dough and turn onto a lightly floured surface.
- 15Roll out to 20”x12” rectangle.
- 16Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
- 17Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
- 18Then, cut a straight line diagonally through each rectangle to create 10 triangles.
- 19Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
- 20Repeat with remaining triangles.
- 21Place them all on the prepared baking sheets and allow to proof for 30 minutes.
- 22Preheat oven to 350.
- 23Lightly brush the tops with the egg wash.
- 24Bake for 18-22 minutes or until lightly golden.
- 25Drizzle with the cream cheese frosting!
Ingredients
- 0.75 cup milk, warm but not hot
- 0.5 cup sugar, divided
- 1 package (2 1/2 tsp) active dry yeast
- 0.5 cup sour cream (or Greek yogurt)
- 0.5 cup butter, very soft
- 2 eggs
- 1 tsp vanilla extract
- 4.5 cups flour
- 0.75 tsp salt
- 0.5 cup butter, softened
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp milk
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1.25 cup powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
Equipment
2 baking sheetsparchment papersmall bowllarge bowlstand mixerdough hook attachmentlightly greased bowlpizza cutter
Tips
- When mixing dough with a dough hook, mix on low speed for 1 minute, rest for 5 minutes, then mix on medium speed for 7 minutes until the dough pulls away from the sides of the bowl.
- If the dough is too sticky, add more flour, 1 tbsp at a time, until it pulls away, but it should still be slightly sticky.
- For the cinnamon filling, ensure butter is softened.
- When rolling out the dough, aim for a 20"x12" rectangle.
- Leave a thin border around the edges when spreading the cinnamon filling.
- Cut a small slit in the middle of the large end of each triangle before tightly rolling into a croissant shape.
Related recipes
Fresh Apple Cake with Butter Sauce
American · Baked Goods
Protein Sandwich Thins
American · Baked Goods
Apple Cider Hawaiian Roll Donuts
American · Baked Goods30m
Pumpkin Bread
American · Baked Goods
Authentic NY Bagels
American · Baked Goods
Sammy Davis Jr.'s Favorite Sandwich
American · Baked Goods
Spring Lemon Loaf
American · Baked Goods35m
Ooey Gooey Butter Cake
American · Baked Goods40m
Hawaiian Sweet Rolls
American · Baked Goods
Homemade burger buns
American · Baked Goods12m
High protein Lava Cake
American · Baked Goods
Healthy Banana Bread
American · Baked Goods35m