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Cinnamon Roll Croissants Recipe

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4.2 from 6 reviews

These Cinnamon Roll Croissants combine the flaky, buttery layers of classic croissants with the sweet, spiced filling of cinnamon rolls, creating a delightful hybrid pastry. Soft, fluffy, and generously filled with cinnamon-sugar butter, they are topped with a rich cream cheese glaze for the perfect indulgent treat. Ideal for brunch, special breakfasts, or dessert, these homemade croissants impress with their gooey, caramelized bottom and tender crumb.

Ingredients

Dough

  • 3/4 cup (180ml) milk of choice, warmed to 110°F
  • 1/2 cup (110g) granulated sugar, divided
  • 2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
  • 1/2 cup (120g) Greek yogurt or sour cream, at room temperature
  • 1/2 cup (113g) salted butter, very softened (almost melted)
  • 2 eggs, at room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 4 1/2 cups (540g) bread flour (or all-purpose flour)
  • 1 tsp (6g) salt

Cinnamon Filling

  • 1/2 cup (113g) salted butter, softened (not melted)
  • 1 cup (240g) light brown sugar
  • 2 tbsp (12g) cinnamon
  • 1 tsp (4g) vanilla bean paste or extract

Egg Wash

  • 1 egg
  • 1 tbsp (15ml) heavy cream or milk of choice

Cream Cheese Glaze

  • 4oz (125g; 1/2 a block) cream cheese, softened
  • 2 tbsp (28g) salted butter, at room temperature
  • 1 1/4 cups (150g) powdered sugar
  • 2 tbsp (30ml) milk of choice
  • 1 tsp (4g) vanilla bean paste or extract

Instructions

  1. Activate the yeast: Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of granulated sugar and sprinkle the yeast on top. Stir gently and let it sit for 5-7 minutes until frothy and activated. If using instant yeast, proceed directly to mixing.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt. Set aside.
  3. Combine dough ingredients: Pour the activated yeast mixture into the bowl of a stand mixer or large mixing bowl. Add the remaining sugar (1/2 cup minus 1 tbsp), Greek yogurt or sour cream, softened butter, eggs, vanilla, and the flour mixture.
  4. Initial mixing: Using a dough hook or wooden spoon, mix on low speed for 1 minute until ingredients are barely combined. Let the dough rest for 5 minutes to hydrate the flour.
  5. Knead the dough: Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the bowl sides. Add up to 3 tbsp more flour if too sticky, but keep it slightly sticky. If kneading by hand, transfer dough to a floured surface and knead for 5-7 minutes.
  6. Let dough rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 30-45 minutes. The dough should not double but become puffier.
  7. Prepare filling: While dough rises, mix softened butter, brown sugar, cinnamon, and vanilla until well combined. Set aside.
  8. Prepare baking sheets: Line two baking sheets with parchment paper.
  9. Roll and fill dough: After rising, punch down the dough and roll out on a floured surface into a 20x12-inch rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the surface, leaving a small border.
  10. Cut dough: Cut the rectangle into 5 equal 4-inch wide strips on the long side, then cut each strip diagonally to make 10 large triangles.
  11. Shape croissants: Make a small slit in the center of the wide end of each triangle. Roll tightly from the wide end to the tip, forming croissants. Avoid stretching the dough.
  12. Proof croissants: Arrange croissants on baking sheets, spacing at least 2 inches apart. Cover loosely with a kitchen towel and proof for 25-30 minutes until puffy.
  13. Preheat oven and prepare egg wash: Preheat oven to 350°F. Whisk together 1 egg and 1 tbsp milk or cream for egg wash.
  14. Brush croissants: Brush the egg wash over the tops of the proofed croissants to help them brown.
  15. Bake croissants: Bake in the oven for 18-22 minutes until golden and caramelized at the bottom. Slight filling leakage is normal.
  16. Make cream cheese glaze: While baking, beat cream cheese and softened butter until fluffy. Add powdered sugar, milk, and vanilla, beating until smooth. Add extra milk if desired for thinner glaze.
  17. Glaze and serve: Let baked croissants cool for 2-3 minutes, then drizzle or spoon the cream cheese glaze over them. Serve warm and enjoy!

Notes

  • The dough should be slightly sticky to ensure a soft, tender crumb—avoid adding too much extra flour.
  • Do not let the dough rise too long; it should not double in size or the croissants will be too airy.
  • If using instant yeast, skip the activation step and mix directly.
  • For smaller croissants, roll the dough out larger and cut more triangles accordingly.
  • The filling may spill slightly during baking, which creates a delicious caramelized base.
  • Use bread flour for best structure and chewiness, but all-purpose flour works as a substitute.
  • Warm milk should feel like a warm bath (around 110°F), not hot, to prevent killing the yeast.

Find it online: https://miracooking.com/cinnamon-roll-croissants-recipe/