Description
Decadent croissant cinnamon rolls with a rich filling and sweet glaze.
Ingredients
Scale
- For the Croissant Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 cup warm milk (about 110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 cups cold unsalted butter (for laminating)
- For the Cinnamon Filling:
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 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, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, egg, and salt. Add the yeast mixture and mix well.
- Add Flour: Gradually add 3 1/2 cups of flour, mixing until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time.
- Knead: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- Prepare Butter Block: While the dough is rising, prepare the cold butter for laminating. Place the cold butter between two sheets of parchment paper and pound it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm.
- Roll Out Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick.
- Add Butter: Place the chilled butter block in the center of the dough. Fold the dough over the butter, sealing the edges to encase it completely.
- Laminate: Roll the dough out into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold.
- Mix Filling Ingredients: In a medium bowl, combine the brown sugar, cinnamon, and nutmeg. Set aside.
- Roll Out Dough Again: After the final chilling, roll the dough out into a large rectangle (about 1/4 inch thick).
- Spread Filling: Spread the softened butter over the dough, then sprinkle the cinnamon filling evenly on top.
- Roll Up: Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut Rolls: Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls in a greased baking dish, cut side up.
- Second Rise: Cover the baking dish with a clean kitchen towel and let the rolls rise for about 30 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Rolls: Once the rolls have cooled slightly, drizzle the glaze over the top.
Notes
- Milk: Use almond milk or oat milk for a dairy-free version.
- Butter: Coconut oil can be used in place of butter for a dairy-free option.
- Sugar: You can substitute granulated sugar with coconut sugar for a healthier alternative.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Croissant Cinnamon Rolls Decadent