When croissants and cinnamon rolls collide!
These little croissants actually came to life during one of my puff-pastry-testing sprees for the holidays. I was working on a few easy appetizers (like my Cranberry Brie Squares and Monte Cristo Pinwheels– both are SO good!) when the idea of combining a cinnamon roll with a croissant popped into my head.
After a couple rounds of trial and error (including one very dramatic caramelized sugar spill that glued itself to the pan LOL), I finally landed on the version you see here.
A buttery cinnamon-swirl gets baked inside fluffy puff pastry and finished off with a decadent glaze that takes them over the top!
They’re simple, cozy, and the kind of bite-sized treat that disappears faster than you can get them onto the table… which is always the BEST sign in my house!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Puff pastry sheets: These usually come in a pack of 2, which is exactly what you need for this recipe. I used Pepperidge Farm while testing. Whatever you do, don’t confuse puff pastry with phyllo dough — they’re totally different and won’t work the same way here.
- Sugars: A mix of light brown sugar and white granulated sugar gives the filling its signature cinnamon–roll flavor. Try not to swap one for the other; they each bring something important.
- Cinnamon: I love using a really good-quality cinnamon like Saigon for extra depth, but your regular McCormick works just fine, too.
- Butter: A quick brush of melted salted butter helps the cinnamon sugar stick and balances the sweetness.
- Egg: It feels optional, but the egg wash is what makes these mini croissants glisten once they’re baked.
- Heavy whipping cream: The high fat content makes the glaze silky and smooth. If you’re out, whole milk — or even 2% — can work in a pinch, but you may need a bit less since it’s thinner.
- Powdered sugar: This is essential for the simple glaze that gets drizzled on at the end.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prepare the puff pastry and filling.
Preheat the oven to 375°F and line two large baking sheets with parchment paper. Let the puff pastry soften just until it unfolds without cracking — cold but flexible is perfect. Stir together the brown sugar, granulated sugar, cinnamon, and melted butter until sandy.
Lightly flour your board and roll each sheet into a 10 x 12-inch rectangle. Sprinkle half of the cinnamon sugar mixture over each sheet and gently press it in so it sticks.
Pro Tip: If the pastry cracks when you unfold it, it’s still too cold; give it a few more minutes.
Cut and roll the croissants.
Turn the 12-inch side toward you and cut each sheet into ten long triangles. Roll each one from the wide end to the tip and place them point-side down on the baking sheets so they stay tucked. Whisk the egg with 1 tablespoon of cream and brush it over the tops.
Pro Tip: The egg wash is what gives these croissants that pretty golden shine.
Bake, cool, and glaze.
Bake for 18–20 minutes, or until puffed and golden. Transfer the croissants to a wire rack right away so any caramelized sugar doesn’t harden onto the pan. Whisk the powdered sugar with the remaining cream and drizzle it on once the croissants have cooled for at least 10 minutes.
Pro Tip: Cooling helps the glaze set instead of melting off the pastry.
FAQs
Yes! You can assemble the croissants, place them on a baking sheet, and refrigerate for up to 4 hours before baking. Bake right before serving so they stay crisp and flaky.
Baked croissants freeze really well. Let them cool completely, then store in an airtight container for up to 2 months. When you’re ready to serve, warm them in a 300°F oven for about 5–7 minutes and glaze afterward.
Crescent dough will work, but the texture and rise won’t be the same. Puff pastry gives you those flaky layers that make these feel like real croissants.
That usually means it’s still a bit too cold. Let it sit at room temperature for 2–3 more minutes and try again.
You can, but the glaze adds a nice finishing touch. If you prefer something less sweet, drizzle lightly or use a thinner glaze.
They’re amazing warm, but they hold up really well at room temp — which makes them great for holiday brunches and party trays.
Eek! What to Do if Something Goes Sideways…
My puff pastry cracked when I unfolded it. That just means it’s still a little too cold. Give it another minute or two on the counter until it softens enough to unfold without splitting.
The pastry started getting sticky and hard to handle. Puff pastry warms up fast, especially under warm hands. Just pop it back in the fridge for 5-10 minutes and it’ll firm right back up.
A bunch of the filling leaked onto the pan. A little is totally normal, but if it feels like a lot, the cinnamon sugar may not have been pressed in enough. Gently pressing it into the pastry helps it stay put while baking. If this happens, transferring the croissants to a wire rack right after baking helps keep any melted sugar from sticking.
The croissants unrolled in the oven. Make sure the little tip of the triangle is tucked underneath when you place them on the baking sheet. That keeps everything snug as they puff.
The bottoms got darker than the tops. Try baking on the middle rack next time – puff pastry can get a little too toasty on the lower rack. If your oven runs hot, double-check the temp with an oven thermometer.
My glaze melted right off. These croissants need to cool for at least 10 minutes before drizzling. If they’re even a little warm, the glaze will slide right off instead of settling in those pretty little lines.
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Cinnamon Roll Mini Croissants
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Ingredients
- 2 puff pastry sheets refrigerated or frozen
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter melted
- 1 large egg
- 3 tablespoons heavy whipping cream divided
- ½ cup powdered sugar
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- If using refrigerated puff pastry, let it sit at room temperature for 5 minutes before unfolding. If using frozen puff pastry, let it thaw for about 30 minutes before using.2 puff pastry sheets
- Lightly dust a large cutting board with flour. Unfold one puff pastry sheet and roll it into a 10- x 12-inch rectangle. Repeat with the second puff pastry sheet.
- In a medium bowl, stir together the brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix until well combined.½ cup packed brown sugar, ½ cup granulated sugar, 1 tablespoon ground cinnamon, 2 tablespoons salted butter
- Sprinkle half of the cinnamon sugar mixture evenly over one rolled puff pastry sheet. Gently press it into the surface with your hands.
- With the 12-inch side facing you, cut the puff pastry into 10 long triangles, each with a base about 2 inches wide that tapers to a point. Starting at the wide end, roll each triangle up toward the tip to form a croissant. Place the croissants point-side down on one of the prepared baking sheets, spacing them evenly apart. Repeat with the second puff pastry sheet and the remaining cinnamon sugar mixture.
- In a small bowl, whisk together the egg and 1 tablespoon of the heavy whipping cream. Brush the egg wash over all exposed surfaces of the croissants.1 large egg
- Bake for 18-20 minutes, or until the croissants are puffed and golden brown. Immediately transfer them to a wire rack so any caramelized sugar that spilled out doesn’t harden onto the pan.
- While the croissants bake, whisk together the powdered sugar and remaining 2 tablespoons heavy whipping cream in a small bowl until smooth.½ cup powdered sugar
- Let the croissants cool for at least 10 minutes before drizzling with the glaze and serving.
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Notes
- Let the puff pastry soften: Cold but flexible pastry is easiest to unfold and roll without cracking.
- Press the filling in: Gently pressing the cinnamon sugar into the pastry helps it stick so less of it melts out onto the pan.
- Cut even triangles: Aim for 10 triangles per sheet so the croissants bake evenly and hold their shape.
- Tuck the point underneath: Placing each croissant point-side down keeps them from unrolling in the oven.
- Use the egg wash: The egg-and-cream mixture gives the croissants that pretty golden color on top.
- Move them to a rack right away: Any caramelized sugar that spills out will harden quickly on the pan, so transfer them while they’re still warm.
- Cool before glazing: Let the croissants rest at least 10 minutes so the glaze sets instead of melting off.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Puff Pastry Appetizer Recipes
Puff pastry is one of my favorite shortcuts, so here are a few other crowd-pleasing appetizers you might want to try next.
