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.
- 9Allow the dough to rest for 5 minutes.
- 10Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
- 11If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
- 12Transfer dough to a lightly greased bowl.
- 13Cover and allow to rise for 30-45 minutes.
- 14While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling.
- 15Set aside the filling.
- 16Punch down the dough and turn onto a lightly floured surface.
- 17Roll out the dough to a 20”x12” rectangle.
- 18Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
- 19Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
- 20Cut a straight line diagonally through each rectangle to create 10 triangles.
- 21Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
- 22Repeat with remaining triangles.
- 23Place them all on the prepared baking sheets and allow to proof for 30 minutes.
- 24Preheat oven to 350 degrees Fahrenheit.
- 25Lightly brush the tops with the egg wash.
- 26Bake for 18-22 minutes or until lightly golden.
- 27Drizzle with the cream cheese frosting!
Ingredients
- 0.75 cup milk, warm but not hot
- 0.5 cup sugar, divided
- 1 package 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 attachmentpizza cutter
Tips
- If the dough is too sticky, add more flour, 1 tbsp at a time, until it pulls away from the sides of the bowl. It should still be slightly sticky!
- 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 rolling into a croissant shape.
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