Cinnamon Rolls
Indulge in these scrumptious cinnamon rolls crafted from buttery croissant dough for a delightful twist on a classic favorite! With a swirl of rich cinnamon and a drizzle of sweet glaze, these treats are not only quick to whip up but are sure to impress at any breakfast table. Get ready to enjoy warm, flaky goodness that melts in your mouth!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 50 grams butter (3.5 tbsp)
- 2 teaspoons milk (10 ml)
🫙Pantry Staples(2)
- 55 grams light brown sugar (0.28 cup)
- 100 grams powdered sugar (0.5 cup)
🧂Spices & Seasonings(1)
- 2 teaspoons cinnamon (10 ml)
👨🍳 Instructions
- 1
Roll out the croissant dough and pinch the seams tightly.
- 2
Make the filling by mixing 50 grams of softened butter, 55 grams of light brown sugar, and 2 teaspoons of cinnamon until well combined.
- 3
Spread the filling over the croissant dough and roll it up.
- 4
Cut the roll into slices and place them on a baking sheet.
- 5
Bake in the oven at 200 degrees Celsius for about 12 minutes.
- 6
Meanwhile, prepare the glaze by mixing 100 grams of powdered sugar with 2 teaspoons of milk.
- 7
Once the cinnamon rolls are out of the oven, drizzle the glaze over them and enjoy.
💡 Pro Tips
- ✓Warm your butter to exactly 65-68°F for the filling because this temperature creates optimal plasticity for even spreading without melting into the dough.ingredient65-68°F
- ✓Use unflavored dental floss to cut your rolled dough instead of a knife to prevent compression and maintain the spiral structure that creates distinct layers.technique
- ✓Let cut rolls proof for 20-30 minutes before baking so yeast creates additional lift and prevents dense, compressed centers.timing20-30 minutes
- ✓Apply glaze when rolls reach 140-150°F internal temperature because this heat range allows optimal absorption while preventing complete melt-off.timing140-150°F
- ✓Mix your cinnamon filling to a paste consistency (not powder) because sugar crystals need moisture to properly caramelize and create gooey pockets instead of dry streaks.technique
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Cinnamon Rolls
Indulge in these scrumptious cinnamon rolls crafted from buttery croissant dough for a delightful twist on a classic favorite! With a swirl of rich cinnamon and a drizzle of sweet glaze, these treats are not only quick to whip up but are sure to impress at any breakfast table. Get ready to enjoy warm, flaky goodness that melts in your mouth!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 50 grams butter (3.5 tbsp)
- 2 teaspoons milk (10 ml)
🫙Pantry Staples(2)
- 55 grams light brown sugar (0.28 cup)
- 100 grams powdered sugar (0.5 cup)
🧂Spices & Seasonings(1)
- 2 teaspoons cinnamon (10 ml)
👨🍳 Instructions
- 1
Roll out the croissant dough and pinch the seams tightly.
- 2
Make the filling by mixing 50 grams of softened butter, 55 grams of light brown sugar, and 2 teaspoons of cinnamon until well combined.
- 3
Spread the filling over the croissant dough and roll it up.
- 4
Cut the roll into slices and place them on a baking sheet.
- 5
Bake in the oven at 200 degrees Celsius for about 12 minutes.
- 6
Meanwhile, prepare the glaze by mixing 100 grams of powdered sugar with 2 teaspoons of milk.
- 7
Once the cinnamon rolls are out of the oven, drizzle the glaze over them and enjoy.
💡 Pro Tips
- ✓Warm your butter to exactly 65-68°F for the filling because this temperature creates optimal plasticity for even spreading without melting into the dough.ingredient65-68°F
- ✓Use unflavored dental floss to cut your rolled dough instead of a knife to prevent compression and maintain the spiral structure that creates distinct layers.technique
- ✓Let cut rolls proof for 20-30 minutes before baking so yeast creates additional lift and prevents dense, compressed centers.timing20-30 minutes
- ✓Apply glaze when rolls reach 140-150°F internal temperature because this heat range allows optimal absorption while preventing complete melt-off.timing140-150°F
- ✓Mix your cinnamon filling to a paste consistency (not powder) because sugar crystals need moisture to properly caramelize and create gooey pockets instead of dry streaks.technique