Cinnamon Roll Croissants

101 mins
Serves 1
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Directions

  1. 1Line 2 baking sheets with parchment paper.
  2. 2Line 2 baking sheets with parchment paper.
  3. 3Line 2 baking sheets with parchment paper.
  4. 4In a small bowl, pour the yeast over the warm milk.
  5. 5In a small bowl, pour the yeast over the warm milk.
  6. 6In a small bowl, pour the yeast over the warm milk.
  7. 7Add 1 tbsp of sugar and gently stir.
  8. 8Add 1 tbsp of sugar and gently stir.
  9. 9Add 1 tbsp of sugar and gently stir.
  10. 10Let bloom for 7 minutes.
  11. 11Let bloom for 7 minutes.
  12. 12Let bloom for 7 minutes.
  13. 13In a large bowl, whisk together the flour and salt.
  14. 14In a large bowl, whisk together the flour and salt.
  15. 15In a large bowl, whisk together the flour and salt.
  16. 16Once the yeast is frothy, pour into the bowl of a stand mixer.
  17. 17Once the yeast is frothy, pour into the bowl of a stand mixer.
  18. 18Once the yeast is frothy, pour into the bowl of a stand mixer.
  19. 19Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.
  20. 20Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.
  21. 21Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.
  22. 22With the dough hook attachment, mix on low speed for 1 minute.
  23. 23With the dough hook attachment, mix on low speed for 1 minute.
  24. 24With the dough hook attachment, mix on low speed for 1 minute.
  25. 25Allow the dough to rest for 5 minutes.
  26. 26Allow the dough to rest for 5 minutes.
  27. 27Allow the dough to rest for 5 minutes.
  28. 28Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
  29. 29Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
  30. 30Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl.
  31. 31If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
  32. 32If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
  33. 33If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!
  34. 34Transfer dough to a lightly greased bowl.
  35. 35Transfer dough to a lightly greased bowl.
  36. 36Transfer dough to a lightly greased bowl.
  37. 37Cover and allow to rise for 30-45 minutes.
  38. 38Cover and allow to rise for 30-45 minutes.
  39. 39Cover and allow to rise for 30-45 minutes.
  40. 40While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling.
  41. 41While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling.
  42. 42While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling.
  43. 43Set aside the filling.
  44. 44Set aside the filling.
  45. 45Set aside the filling.
  46. 46Punch down the dough and turn onto a lightly floured surface.
  47. 47Punch down the dough and turn onto a lightly floured surface.
  48. 48Punch down the dough and turn onto a lightly floured surface.
  49. 49Roll out the dough to a 20”x12” rectangle.
  50. 50Roll out the dough to a 20”x12” rectangle.
  51. 51Roll out the dough to a 20”x12” rectangle.
  52. 52Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
  53. 53Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
  54. 54Spread the cinnamon filling all over the surface, leaving a thin border around the edges.
  55. 55Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
  56. 56Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
  57. 57Use a pizza cutter to divide the dough into 5 equal sections (4” apart).
  58. 58Cut a straight line diagonally through each rectangle to create 10 triangles.
  59. 59Cut a straight line diagonally through each rectangle to create 10 triangles.
  60. 60Cut a straight line diagonally through each rectangle to create 10 triangles.
  61. 61Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
  62. 62Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
  63. 63Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape.
  64. 64Repeat with remaining triangles.
  65. 65Repeat with remaining triangles.
  66. 66Repeat with remaining triangles.
  67. 67Place them all on the prepared baking sheets and allow to proof for 30 minutes.
  68. 68Place them all on the prepared baking sheets and allow to proof for 30 minutes.
  69. 69Place them all on the prepared baking sheets and allow to proof for 30 minutes.
  70. 70Preheat oven to 350 degrees Fahrenheit.
  71. 71Preheat oven to 350 degrees Fahrenheit.
  72. 72Preheat oven to 350 degrees Fahrenheit.
  73. 73Lightly brush the tops with the egg wash.
  74. 74Lightly brush the tops with the egg wash.
  75. 75Lightly brush the tops with the egg wash.
  76. 76Bake for 18-22 minutes or until lightly golden.
  77. 77Bake for 18-22 minutes or until lightly golden.
  78. 78Bake for 18-22 minutes or until lightly golden.
  79. 79Drizzle with the cream cheese frosting!
  80. 80Drizzle with the cream cheese frosting!
  81. 81Drizzle with the cream cheese frosting!

Ingredients

  • 0.75 cup milk, warm but not hot
  • 0.75 cup milk, warm but not hot
  • 0.75 cup milk, warm but not hot
  • 0.5 cup sugar, divided
  • 0.5 cup sugar, divided
  • 0.5 cup sugar, divided
  • 1 package active dry yeast
  • 1 package active dry yeast
  • 1 package active dry yeast
  • 0.5 cup sour cream (or Greek yogurt)
  • 0.5 cup sour cream (or Greek yogurt)
  • 0.5 cup sour cream (or Greek yogurt)
  • 0.5 cup butter, very soft
  • 0.5 cup butter, very soft
  • 0.5 cup butter, very soft
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4.5 cups flour
  • 4.5 cups flour
  • 4.5 cups flour
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.5 cup butter, softened
  • 0.5 cup butter, softened
  • 0.5 cup butter, softened
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 2 tbsp butter, softened
  • 2 tbsp butter, softened
  • 1.25 cup powdered sugar
  • 1.25 cup powdered sugar
  • 1.25 cup powdered sugar
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 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.