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
Scale
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.
