Cinnamon Roll Croissants
These Cinnamon Roll Croissants are soft, fluffy, and perfectly layered with a delicate, buttery texture. Shaped like croissants, they puff up beautifully while baking, creating a pillowy center with a golden exterior. Filled with a gooey brown sugar cinnamon swirl and finished with a silky cream cheese glaze, they’re best served warm with coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk of Choice: Warm milk activates the yeast and helps create a soft, fluffy dough.
Granulated Sugar: Sweetens the dough and feeds the yeast for a proper rise.
Active Dry Yeast: Leavens the dough, creating light, airy, and pillowy layers.
Greek Yogurt or Sour Cream: Adds richness and moisture for a tender, soft crumb.
Salted Butter: Provides rich, buttery flavor throughout the dough, filling, and glaze.
Eggs: Add structure, richness, and help create a soft, fluffy texture.
Vanilla Bean Paste or Extract: Enhances flavor with warm, aromatic vanilla notes.
Bread Flour: Gives structure and a slight chew while keeping the layers soft and fluffy.
Salt: Balances sweetness and enhances the overall flavor.
Light Brown Sugar: Adds deep, caramel-like sweetness to the cinnamon filling.
Cinnamon: Brings warm spice and that classic cinnamon roll flavor.
Heavy Cream or Milk (for Egg Wash): Helps create a golden, glossy finish on top when baked.
Cream Cheese: Forms the base of the glaze, adding a rich and tangy contrast.
Powdered Sugar: Sweetens the glaze and creates a smooth, silky texture.
Why You’ll Love Cinnamon Roll Croissants:
Delicate Layered Texture: Croissant-style layers that puff up beautifully while baking.
Soft And Pillowy Center: Light, fluffy interior that melts in your mouth.
Golden Buttery Exterior: Perfectly golden outside with a slight crisp and chew.
Gooey Cinnamon Filling: Classic brown sugar cinnamon swirl that melts into every layer.
Creamy Glaze Finish: Silky cream cheese glaze that melts right over the warm rolls.
Elevated Classic Twist: A unique take on cinnamon rolls with a bakery-style feel.
Perfect Texture Contrast: Flaky layers with a soft, tender center.
Great For Brunch Or Dessert: Perfect for weekend baking, holidays, or special occasions.
Best Served Warm: Warm rolls with gooey centers and glaze make them irresistible.
Tips for Making Cinnamon Roll Croissants:
Activate The Yeast Properly: Make sure the milk is warm—not hot—and let the yeast become frothy before mixing for a proper rise.
Use Room Temperature Ingredients: Eggs and yogurt blend smoothly into the dough, creating a softer, more tender texture.
Let The Dough Rest After Mixing: Allowing the dough to sit helps the flour fully hydrate and improves elasticity.
Keep The Dough Slightly Sticky: Avoid adding too much flour—slightly sticky dough creates soft, fluffy layers.
Don’t Overproof The Dough: The dough shouldn’t fully double—overproofing can make the layers too airy instead of structured.
Roll Dough Evenly And Thin: Aim for about 1/4” thickness so the layers stay delicate and puff up properly.
Spread Filling Evenly: Cover the surface fully (with a small border) so every bite has that gooey cinnamon flavor.
Cut Clean Triangles: Even cuts help create uniform croissants that bake evenly.
Don’t Stretch The Dough Too Much: Keeping the triangles thicker helps maintain soft, fluffy layers when baked.
Roll Tightly For Defined Layers: Rolling snugly creates those signature croissant-style layers.
Proof Until Puffy: The shaped croissants should look slightly puffed before baking for the best texture.
Use Egg Wash For Golden Tops: Brushing before baking gives that beautiful bakery-style finish.
Bake Until Lightly Golden: Keep an eye on them—overbaking can dry out the layers.
Expect Some Filling To Leak: A little caramelized filling on the bottom is normal and adds extra gooey flavor.
Glaze While Warm: Adding the cream cheese glaze right after baking helps it melt into the layers.
Adjust Glaze Consistency: Add more milk if needed for a thinner, more drizzle-friendly glaze.
Serve Warm For Best Texture: These are best enjoyed warm when the layers are soft, fluffy, and gooey.
How to Store Cinnamon Roll Croissants:
Refrigerator: Store cinnamon roll croissants in an airtight container in the refrigerator for up to 4 days due to the cream cheese glaze.
Room Temperature (Short-Term): If unfrosted, they can sit covered at room temperature for up to 1 day.
Freezer: Freeze baked croissants (preferably unglazed) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm in the microwave for 15–25 seconds or in the oven at 300F until soft and heated through.
Make Ahead Option: Prepare the cinnamon roll croissants through assembly, cover, and refrigerate overnight. Let them sit at room temperature for 45-60 minutes until they come to room temperature and are slightly puffy before baking the next day.
FAQs:
Q: Can I make these cinnamon roll croissants
ahead of time?
A: Yes! You can assemble the cinnamon roll croissants, cover the baking sheet tightly with plastic wrap, and refrigerate overnight. When you're ready to bake them the next morning, remove them from the refrigerator and let them sit at room temperature for about 45-60 minutes (or more depending on the temperature of your house), or until they come to room temperature and proof slightly. Brush the egg wash over them before baking. Follow the baking temperature and time in the recipe below.
Q: Can I freeze these cinnamon roll croissants before baking?
A: Absolutely. After shaping the rolls, place them in an airtight freezer-bag and freeze for up to 2 months. When you are ready to bake them, remove them from the freezer and place them onto a parchment paper lined baking sheet. Place the baking sheet into the refrigerator and allow them to thaw overnight. The next morning, remove them from the refrigerator and let them sit at room temperature for about 45-60 minutes (or more depending on the temperature of your house), or until they come to room temperature and proof slightly. Brush the egg wash over them before baking. Follow the baking temperature and time in the recipe below.
Q: Can I prepare the dough in advance?
A: Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 30–45 minutes before rolling and shaping.
Q: Why didn’t my croissants get fluffy layers?
A: This can happen if the dough was overworked, overproofed, or stretched too thin before rolling.
Q: Do I have to use bread flour?
A: Bread flour gives the best structure and chew, but all-purpose flour can be used as a substitute!
Q: Why does some filling leak out while baking?
A: This is normal. The sugar melts and creates a slightly caramelized, gooey bottom.
Q: Can I make these without cream cheese glaze?
A: Yes. They’re still delicious on their own or with a simple powdered sugar glaze.
Q: What should I serve with these croissants?
A: They’re perfect served warm with a hot cup of coffee or tea.
Q: Can I make these cinnamon roll croissants with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the cinnamon roll croissants for 2–3 hours, then bake as instructed.
Love these? Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these cinnamon roll croissants. Happy baking!
