Description

These Croissant Cinnamon Rolls combine the flaky, buttery layers of classic croissant dough with the sweet, spicy filling of cinnamon rolls. Perfectly golden and tender, topped with a smooth vanilla glaze, this recipe makes a decadent breakfast or brunch treat that feels both indulgent and sophisticated.

Ingredients

Scale

For the Croissant Dough

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm milk (about 110°F/43°C)
1/4 cup unsalted butter (melted)
1 large egg

For the Butter Layer

1/2 cup unsalted butter (cold, cut into small pieces)
1/2 cup all-purpose flour (for rolling)

For the Cinnamon Filling

1/2 cup brown sugar (packed)
2 tablespoons ground cinnamon
1/4 cup unsalted butter (softened)

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Activate Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy, indicating the yeast is active.
Prepare Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a cohesive dough forms.
Knead Dough & First Rise: Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Prepare Butter Layer: On parchment paper, spread cold butter pieces and sprinkle with flour. Use a rolling pin to flatten into a 1/2 inch thick rectangle. Chill in the refrigerator while the dough rises.
Incorporate Butter into Dough: Roll out the risen dough into a 12×18 inch rectangle. Place the chilled butter block in the center and fold the dough over the butter, sealing all edges completely.
Layer the Dough (Turns): Roll the dough out again into a rectangle. Fold it into thirds (a process known as a “turn”), then wrap in plastic and refrigerate for 30 minutes. Repeat this rolling and folding two more times, chilling for 30 minutes between each turn to build the croissant layers.
Prepare Cinnamon Filling: In a small bowl, combine brown sugar and cinnamon. Set aside for later use.
Shape Rolls: Roll the dough into a 12×24 inch rectangle. Spread softened butter evenly over the surface, then sprinkle with the prepared cinnamon-sugar mixture. Starting at one long side, roll the dough into a log and pinch the seam to seal it.
Cut and Arrange: Cut the log into 12 equal slices and place them into a greased baking dish.
Second Rise: Cover the rolls and let them rise for 30 minutes until they become puffy. Meanwhile, preheat the oven to 375°F (190°C).
Bake: Bake the rolls for 20–25 minutes until golden brown on top and cooked through.
Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzleable.
Glaze & Serve: Once rolls have slightly cooled, drizzle the vanilla glaze over the top. Serve warm and enjoy the soft, flaky, cinnamon-sweet croissant rolls.

Notes

Ensure butter is cold when preparing the butter layer for proper lamination of dough layers.
Keep dough and butter well chilled between turns to achieve flaky layers.
If dough becomes too warm or sticky, refrigerate briefly before continuing to roll and fold.
Use parchment paper to prevent sticking during rolling and baking.
Glaze can be adjusted in consistency by adding more milk or powdered sugar.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls gently in a warm oven to refresh flakiness before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: French-inspired

Keywords: croissant cinnamon rolls, cinnamon rolls, croissant dough, cinnamon sugar rolls, sweet breakfast rolls, layered cinnamon rolls