Cinnamon Roll Croissants

98 mins
Serves 10
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Directions

  1. 1Line 2 baking sheets with parchment paper.
  2. 2In a small bowl, pour the yeast over the warm milk.
  3. 3Add 1 tbsp of sugar and gently stir.
  4. 4Let bloom for 7 minutes.
  5. 5In a large bowl, whisk together the flour and salt.
  6. 6Once the yeast is frothy, pour into the bowl of a stand mixer.
  7. 7Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.
  8. 8With the dough hook attachment, mix on low speed for 1 minute, then allow the dough to rest for 5 minutes.
  9. 9Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
  10. 10If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
  11. 11Transfer dough to a lightly greased bowl.
  12. 12Cover and allow to rise for 30-45 minutes.
  13. 13While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling. Set aside.
  14. 14Punch down the dough and turn onto a lightly floured surface.
  15. 15Roll out to 20”x12” rectangle.
  16. 16Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
  17. 17Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
  18. 18Then, cut a straight line diagonally through each rectangle to create 10 triangles.
  19. 19Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
  20. 20Repeat with remaining triangles.
  21. 21Place them all on the prepared baking sheets and allow to proof for 30 minutes.
  22. 22Preheat oven to 350.
  23. 23Lightly brush the tops with the egg wash.
  24. 24Bake for 18-22 minutes or until lightly golden.
  25. 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.