Cinnamon Croissants

Cinnamon croissants

Puffy cinnamon roll croissants! YUMMY and using store-bought frozen puff pastry also a QUICK treat – perfect for breakfast or brunch! Sure you could make them from scratch too – and I got the perfect recipe for you 🙂 By Amending my Sugar Free Butter Croissants  you can reduce the amount of sugar they have and make them perfectly flaky by using real butter!

When it comes to making croissants at home store-bought puff pastry is a great 2nd! Ready rolled puff pastry sheets are super easy to work with, you just need to make sure the dough stays cold when working on it. My local stores only sell dairy free puff pastry and you can see the croissants did not come out as flaky as the earlier referred butter croissants! The flavour though is amazing – once they cool down they taste even more like a cinnamon roll.Cinnamon Croissants

I’ve not written instructions for thawing the store-bought puff pastry as this varies between brands. They do usually have clear instructions written on the packaging. Unless specifically instructed otherwise I’d recommend to always thaw frozen puff pastry in refrigerator and not in room temperature.

I hope you’ll enjoy this treat! And like always – questions and comments are welcome 🙂

Cinnamon Croissants
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Servings Prep Time
20small croissants 15 minutes*
Cook Time
15minutes
Servings Prep Time
20small croissants 15 minutes*
Cook Time
15minutes
Cinnamon Croissants
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
20small croissants 15 minutes*
Cook Time
15minutes
Servings Prep Time
20small croissants 15 minutes*
Cook Time
15minutes
Ingredients
  • 900 grams puff pastry thawed and rolled into a rectangular
  • 50 grams unsalted butter softened
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • Glazing
  • 1 egg
  • 1 teaspoon water
Servings: small croissants
Units:
Instructions
  1. Preheat oven to 175°C (347°F) and line two baking trays with parchment paper.
  2. Turn the thawed puff pastry on to a lightly floured surface.
  3. Spread softened butter on top and sprinkle sugar-cinnamon mix all over.
  4. Cut the puff pastry into two rectangular pieces and cut into triangles of 5 cm (1.9 inch) base. (ends slightly smaller)
  5. Roll up from the base, lightly pushing the ends of the base and tuck the tip underneath the croissant.
  6. Place on prepared baking sheets and gently brush with egg glaze.
  7. Bake in preheated oven for 15 minutes or until golden brown. Serve and enjoy!
Recipe Notes

*using store-bought puff pastry

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