Original Post: https://www.evolvingtable.com/mini-cinnamon-roll-croissants/
Cinnamon Roll Mini Croissants
These Mini Cinnamon Roll Croissants bring all the cozy cinnamon-roll flavor you love, but in the easiest little puff pastry package. They bake up flaky, golden, and full of warm cinnamon sweetness and are perfect for holiday brunch spreads, party trays, or anytime you want a simple treat that makes your whole kitchen smell ah-maaazing!
Servings: 20 mini croissants
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.
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
Calories: 209kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 81IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg
