If you have a soft spot for warm, gooey pastries that combine a flaky texture with a cinnamon-sugar swirl, then you are about to fall head over heels for Croissant Cinnamon Rolls: The Ultimate Treat Recipe. This irresistible concoction takes buttery croissant dough and transforms it by rolling it up with a luscious cinnamon filling, then finishes with a dreamy cream cheese glaze. It’s like the best of both worlds—a croissant’s delicate, layered flakiness paired with the comforting, sweet familiarity of a cinnamon roll. Trust me, once you try this recipe, it will be your new go-to indulgence for breakfast, brunch, or any time you need a little joy on a plate.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient is straightforward and plays a crucial role in the magic of these rolls. From the richness of the butter that builds the croissant’s flaky layers to the perfect blend of cinnamon and brown sugar that creates that signature warmth, every component shines in this recipe.
- 4 cups all-purpose flour: The foundation for tender, but sturdy dough that holds the layers perfectly.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to balance the buttery dough.
- 1 tablespoon salt: Enhances and balances flavors throughout the rolls.
- 1 tablespoon instant yeast: The magic agent that helps your dough rise and become beautifully airy.
- 1 1/2 cups unsalted butter (cold): Essential for laminating the dough and creating those flaky croissant layers.
- 1 cup whole milk (warm): Warms and activates the yeast, adding richness and moisture to the dough.
- 1 large egg (for egg wash): Provides that golden, shiny finish on the baked rolls.
- 1 cup brown sugar (packed): Adds deep, caramel-like sweetness to the cinnamon filling.
- 2 tablespoons ground cinnamon: The star spice that fills your kitchen with its warm, inviting aroma.
- 1/4 cup unsalted butter (softened): Blends into the filling, making every bite wonderfully rich and gooey.
- 1/2 teaspoon vanilla extract: Adds a subtle, sweet complexity to the filling.
- 4 oz cream cheese (softened): The creamy base for the luscious glaze that crowns the rolls.
- 1 cup powdered sugar: Sweetens and thickens the glaze beautifully.
- 2 tablespoons milk: Helps to drizzle the glaze smoothly over the warm rolls.
How to Make Croissant Cinnamon Rolls: The Ultimate Treat Recipe
Step 1: Mix Your Dry Ingredients
Start by combining your all-purpose flour, granulated sugar, salt, and instant yeast in a large mixing bowl. This mixture forms the dry base that your croissant dough needs to develop structure and flavor.
Step 2: Form the Dough
Slowly add warm whole milk into the dry ingredients and stir until a dough begins to form. Knead the dough for about 5 minutes until it’s smooth and elastic, which is key for perfect layering later on.
Step 3: First Rise
Shape your dough into a ball and cover it with a damp cloth. Let it rest in a warm spot for 30 minutes so it can rise and start developing that dreamy fluffiness.
Step 4: Roll the Dough
After your dough has risen, roll it out into a 1/2-inch-thick rectangle on a lightly floured surface. This sets the stage for butter incorporation.
Step 5: Prepare the Butter
Place the cold unsalted butter between two sheets of parchment paper and use a rolling pin to pound it into a thin rectangle matching the dough’s size. This step is crucial for creating those perfectly flaky croissant layers.
Step 6: Laminate the Dough
Place the flattened butter on half of the rolled dough, then fold the opposite side over it to encase the butter completely. Roll this combined dough-butter rectangle out again for even layering.
Step 7: Fold the Dough
Fold the dough into thirds, just like folding a letter, then refrigerate it for 15 minutes to rest and firm up the butter. This resting allows the layers to set beautifully.
Step 8: Prepare the Cinnamon Filling
In a separate bowl, mix the brown sugar, ground cinnamon, softened butter, and vanilla extract until you have a moist, fragrant filling ready to spread.
Step 9: Roll Out the Laminated Dough
Take the chilled dough and roll it into a large rectangle approximately 1/4 inch thick — the perfect canvas for your cinnamon filling.
Step 10: Spread the Filling
Evenly spread the cinnamon filling over the entire surface of the dough, ensuring every bite will burst with spice and sweetness.
Step 11: Roll and Slice
Starting at one edge, roll up the dough tightly into a log shape. Use a sharp knife to cut the log into 12 equal, thick slices. These are your cinnamon rolls in the making!
Step 12: Preheat the Oven
Set your oven to 375°F (190°C), so it’s ready to bake your fluffy rolls to golden perfection.
Step 13: Final Proof
Place the cut rolls in a greased baking dish and allow them to rise for another 30 minutes — this final rise gives them that irresistible puffiness.
Step 14: Bake
Bake the rolls for 25 to 30 minutes or until they are beautifully golden on top. Your kitchen will instantly fill with the heavenly scent of baked cinnamon and butter.
Step 15: Make the Cream Cheese Glaze
While the rolls bake, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until silky and smooth — this glaze will take your rolls to the next level.
Step 16: Glaze and Serve
Drizzle the cream cheese glaze generously over the warm rolls just as they come out of the oven. Serve immediately for the ultimate indulgence.
How to Serve Croissant Cinnamon Rolls: The Ultimate Treat Recipe
Garnishes
For a little extra pizzazz, sprinkle chopped toasted pecans or slivered almonds on top of the glaze. A light dusting of cinnamon or a few fresh berries can also brighten up the presentation and flavor.
Side Dishes
These rolls pair wonderfully with a hot cup of coffee or spiced chai tea. You can also serve them alongside fresh fruit salad or creamy yogurt to balance out the richness.
Creative Ways to Present
Try baking individual rolls in cute ramekins for perfectly portioned servings. Or arrange them in a spiral on a large platter for a stunning centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Croissant Cinnamon Rolls in an airtight container at room temperature for up to 2 days. To keep them soft, consider wrapping them in foil or plastic wrap.
Freezing
These rolls freeze beautifully either before or after baking. For unbaked rolls, freeze after slicing and place them in a sealed container; thaw in the fridge overnight before baking. For baked rolls, freeze fully cooled and thaw at room temperature before reheating.
Reheating
Warm your leftover rolls in a 300°F (150°C) oven for about 10 minutes, tented with foil to prevent drying out. You can also microwave them briefly, but the oven method preserves that flakiness best.
FAQs
Can I use pre-made croissant dough for this recipe?
Absolutely! Using store-bought croissant dough can save time, though making it from scratch yields the flakiest, most buttery rolls. If you go this route, simply follow the filling and baking steps.
Can I make this recipe dairy-free?
Yes, by substituting almond or oat milk for whole milk and using coconut oil or vegan butter instead of regular butter, you can make a delightful dairy-free version of these croissant cinnamon rolls.
How long do I need to let the dough rise?
The dough needs about 30 minutes for the first rise and another 30 minutes after shaping for the best puffiness and texture, but warmer environments might shorten this time.
What if I don’t have instant yeast?
You can substitute active dry yeast, but you’ll need to proof it in warm milk first and it may take a bit longer for your dough to rise.
Can I add nuts or raisins to the filling?
Definitely! Chopped nuts like pecans or walnuts add a lovely crunch, and raisins bring little bursts of sweetness, making your Croissant Cinnamon Rolls: The Ultimate Treat Recipe even more special.
Final Thoughts
There’s something truly joyful about the warm, flaky layers hugging cinnamon-sugar sweetness in the Croissant Cinnamon Rolls: The Ultimate Treat Recipe. Every step of making these rolls is a little celebration of homemade goodness, and the end result is a pastry that’s as comforting as it is decadent. Whether you’re making them for a weekend breakfast, a special brunch, or just because life calls for a treat, these rolls will make you smile from the very first bite. So go ahead—grab your rolling pin, and treat yourself to this unforgettable indulgence!
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: French-American
Description
Delight in these Croissant Cinnamon Rolls that merge the flaky, buttery texture of classic croissants with the sweet, spicy warmth of cinnamon rolls. Featuring a smooth cream cheese glaze, these treats are perfect for breakfast, brunch, or a decadent snack.
Ingredients
For the Croissant Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/2 cups unsalted butter (cold, for laminating)
- 1 cup whole milk (warm)
- 1 large egg (for egg wash)
For the Cinnamon Filling:
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Substitutions:
- Flour: You can use bread flour for a chewier texture.
- Milk: Almond or oat milk can be used for a dairy-free version.
- Butter: Coconut oil can substitute butter for a vegan option.
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast to create the base dry mixture for the dough.
- Form Dough: Gradually add the warm milk to the dry ingredients and mix until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
- First Rise: Shape the dough into a ball, cover it with a damp cloth, and allow it to rise in a warm place for 30 minutes until slightly puffed.
- Roll Out Dough: Roll the risen dough into a rectangle approximately 1/2 inch thick, preparing it for lamination.
- Prepare Butter Block: Place cold butter between two sheets of parchment paper and pound it until it forms a thin rectangle, matching the dough size.
- Laminate Dough: Place the butter block onto the dough and fold the dough over the butter to encase it completely. Roll the combined dough and butter out again into a rectangle.
- Fold and Chill: Fold the dough into thirds like a letter, then refrigerate it for 15 minutes to allow the butter layer to firm up and create flaky layers.
- Make Cinnamon Filling: Mix the brown sugar, ground cinnamon, softened butter, and vanilla extract in a bowl until well combined and spreadable.
- Roll Dough Thin: Roll the laminated dough into a large rectangle about 1/4 inch thick, ready for filling application.
- Spread Filling: Evenly spread the prepared cinnamon filling over the rolled-out dough, ensuring full coverage for flavor in every bite.
- Shape Rolls: Starting from one edge, tightly roll the dough into a log shape. Cut the log into 12 equal pieces to form individual rolls.
- Preheat Oven: Set your oven temperature to 375°F (190°C) to prepare for baking the rolls.
- Second Rise: Place the cut rolls into a greased baking dish. Cover and let them rise for another 30 minutes until puffy.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown and cooked through.
- Prepare Glaze: While the rolls bake, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl and mix until smooth and creamy.
- Glaze and Serve: Once the rolls are warm out of the oven, drizzle the cream cheese glaze generously over the top before serving for added richness and sweetness.
Notes
- For a chewier texture, you may substitute all-purpose flour with bread flour.
- Almond or oat milk can be used as dairy-free alternatives to whole milk.
- To make a vegan version, replace butter with coconut oil and use a plant-based milk.
- Ensure the butter for laminating is cold to create distinct flaky layers in the croissant dough.
- Letting the rolls rise twice is essential for a light and airy texture.
