11 January 2018

Croissant Cinnamon Rolls

Croissant Cinnamon Rolls - (flaky, sticky rolls - perfect with a cup of tea) / www.delightfulrepast.com

Croissant Cinnamon Rolls (or Swirls) are amazing (and I don’t use that word lightly). Don’t get me wrong, I still love the pillowy soft “regular” Cinnamon Rolls. But, with their layers and crisp exterior, these Croissant Cinnamon Rolls are a whole different animal.

I have a lot of croissant dough in the freezer since I made multiple batches for last week’s How to Make Croissants – A Tutorial. Putting that post together I realized I hadn’t taken photos of all the steps I wanted to include, so I had to make another batch!

So I thought, Why not make some of this dough into something with cinnamon? My first experiment turned out so deliciously that I just had to share it with you.

And, in case you happen to subscribe to my six-teaspoons-a-day sugar limit, explained in my Sugar – Toxin or Treat? post, one of these rolls will just about take you to the limit.


Croissant Cinnamon Rolls (this photo - rolls baked and glazed) / www.delightfulrepast.com
Don't forget to Pin it!

Croissant Cinnamon Rolls


(Makes 9)

The Dough

1/3 piece (9x4 inches) of finished Croissants dough

The Filling

1/2 packed cup (3.5 ounces/99 grams) dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon vanilla extract
Pinch salt

The Egg Wash

1 egg
1 teaspoon sugar
1 teaspoon water

The Glaze

2 tablespoons (1 ounce/28 grams) unsalted butter, melted
3/4 firmly packed cup (3 ounces/85 grams) unsifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

1 Transfer the frozen dough to the refrigerator to thaw overnight.

2 After the 9x4-inch (one-third batch) piece of dough has thawed overnight in the refrigerator, bring it out of the refrigerator 20 minutes before you want to start rolling it out.


Croissant Cinnamon Rolls (this photo - finished dough third, ready to roll out) / www.delightfulrepast.com


3 Line a heavy-duty half sheet pan with parchment paper. In small bowl, whisk together sugar, cinnamon, vanilla extract and salt.

4 On lightly floured surface, roll the dough into a 16x10-inch rectangle about 1/4 inch (6 mm) thick. With a short end of dough in front of you, spread the sugar mixture evenly over the dough leaving 1 inch clear at the end farthest away from you and 1/2 inch clear at the sides. Starting with the short end closest to you, roll the dough tightly into a log. Pinch the dough along the seam to seal.

5 Place the log on a cutting board. With a very sharp knife (I use my Wusthof Classic Extra Wide 6-Inch Cook's Knife, my favorite knife in all the world), trim off the uneven ends (you'll have very little to trim if you make your rectangle of dough nice and even) and slice into 9 1-inch pieces. Place on parchment-lined half sheet pan at least 3 inches apart.


Cinnamon Rolls (this photo - sliced rolls) / www.delightfulrepast.com


6 Set the baking sheet in the cold oven and place a pan of boiling water (just 3 or 4 cups) on the bottom of the oven. This will keep the rolls from drying out. Let rise until very puffy (they won't "double;" but if you gently poke one in the side with your finger, the dent should remain), about 2 to 3, even 3 1/2 hours. Be sure to take them out before you preheat the oven!


Croissant Cinnamon Rolls (this photo - rolls proofing in my makeshift proofing box) / www.delightfulrepast.com


OR If you have a half sheet pan with a lid and 4 little cups of some sort (these are 1.5 inch tall 2.5-ounce stainless steel sauce cups my mother got at a restaurant supply store decades ago), fill cups with boiling water and set them in the corners of the pan and put the lid on. Doesn't matter that the water cools off, it's just there to get some moisture, not heat, around the rising croissants.

7 Preheat oven to 450F/230C/Gas8. In small bowl, whisk together the egg wash. Brush the risen rolls with egg wash and then again just before baking. As soon as you put the pan in the oven, reduce heat to 400F/205C/Gas6. Bake for about 20 minutes, until deep golden brown.

8 Allow to cool for 10 minutes before glazing. Whisk together the glaze and drizzle over the warm, not hot, cinnamon rolls. Serve warm or room temperature.

Note: To freeze baked cinnamon rolls, leave them unglazed, cool completely and wrap airtight. Then just unwrap and heat unthawed rolls at 375F/190C/Gas5 for 8 to 10 minutes; glaze.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

94 comments:

Angie Schneider said...

These rolls look incredibly delicious and beautiful. I have a feeling that you are a perfectionist because every single one is evenly and beautifully rolled.

Jean | DelightfulRepast.com said...

Takes one to know one, Angie! :D Yes, I'm afraid I am a little fussy about getting every item in a batch of something exactly alike!

Tony Grant said...

Ah, Jean, one of my favourite things to go with a cup of coffee. We call them Danish swirls, a type of Danish pastry.

Jean | DelightfulRepast.com said...

Thanks, Tony. I like that name, Swirls, and have added it to the first paragraph! Of course, I prefer mine with a cup of tea!

ellen b said...

Oh to have one of those lovelies right now with my coffee. sigh...

Jean | DelightfulRepast.com said...

Thanks, Ellen. Yes, we had a batch in the freezer, but finished off the last pair of them last night. So sad.

Pondside said...

Oh my goodness but that looks good! I don't know if I could tackle croissant dough, though.

Jean | DelightfulRepast.com said...

Sure you could, Pondside! With my step-by-step tutorial, I know you can!

Thomas "Sully" Sullivan said...

Oooh, 5 cleavers up front! You can put arsenic in the recipe after you announce CINNAMON ROLLS and it won’t matter. Hot soft, butter landing pad cinnamon rolls is a panacea for all of life’s toxins, culinary or otherwise. There is a proper temp for serving them, however. Ideally, the glurp is soft to the point of stickiness (so that it melds with the melting butter). Also, no napkins. This is not a repast for polite company. When you go to cinnamon-roll heaven, they let you lick your fingers. Just sayin’…

Bernideen said...

I house always smells so yummy when Cinnamon Rolls are baked! Your instructions are always so thorough! Thanks for sharing Jean!

Jean | DelightfulRepast.com said...

Thank you, Sully. I am duly honored to receive the 5 Cleavers Award. These are definitely the rolls for you. The warm "glurp" is exactly right and turns into yet another thing altogether on the bottom of the rolls--caramelized and perfect.

Jean | DelightfulRepast.com said...

Bernideen, thank you. Cinnamon rolls DO fill the kitchen with wonderful aromas!

JakiJellz said...

WOW! These look incredible - I haven't been very successful in my healthy eating this January so don't feel bad at salivating at these! Thanks for sharing at #TriumphantTales.

Jean | DelightfulRepast.com said...

Jaki, thank you! And these actually ARE part of a healthy way of eating -- as long as you have just one and have it be the only sugar you have that day.

Pondside said...

I have just seen the tutorial. I will let you know if I give it a go.

Sippity Sup said...

Better than a cronut! GREG

Jean | DelightfulRepast.com said...

Honora, thank you. I so hope you will give it a go. I'll be eagerly awaiting your report!

Jean | DelightfulRepast.com said...

Thank you, Greg -- we think so, too!

kitty@ Kitty's Kozy Kitchen said...

Mmmmm would l ever love one of your cinnamon buns, Jean!! They look ever so heavenly and with a cup of tea, they would be divine!

Jean | DelightfulRepast.com said...

Thank you, Kitty - yes, perfect with a cup of tea!

Mrs Shoes said...

Oh boy, now I am craving cinnamon rolls....

Jean | DelightfulRepast.com said...

Thanks, Mrs Shoes. I need to make another batch!

Phil in the Kitchen said...

A great use for croissant dough. It might be a bad time to admit that I'm not a big fan of cinnamon. There are plenty of alternatives to keep me happy, though. I can't understand why I haven't got a baking pan with a lid. That's such a useful idea.

Louca por porcelana said...

Hummmm,mouthwatering!!!Delightful!xo Maristella.

Fran @ Gday Souffle said...

Yes, these are a lot of work, but so worth it! Some people make 'regular' cinnamon buns without doing the puff pastry version, but it really does make a difference. NICE!

Jean | DelightfulRepast.com said...

Phil, feel free to "admit" such things here any time - I won't take it personally! :D If you get one of these pans, you are going to love it.

Jean | DelightfulRepast.com said...

Thank you, Maristella. Of course, you'd like the rolls more on a pretty plate!

Jean | DelightfulRepast.com said...

Fran, thank you! And I agree, I'm a huge fan of the laminated dough!

Liz Berg said...

I am so envious of your leftover croissant dough! Your cinnamon buns look extraordinary!!!

Jean | DelightfulRepast.com said...

Thank you, Liz! And there's more - not sure how many pieces I have left! :-)

Cranberry Morning said...

I'm sure they're wonderful. Probably irresistible. Once I start with sugar, it grabs me with both arms. They look amazing, Jean.

Jean | DelightfulRepast.com said...

Thanks, Judy. "Grabs me with both arms" is a great way to put it - I'm okay as long as I don't go over my limit of 6 teaspoons in a day. So if I eat one of these, and no other sugar, I'm good; but if I ate two, that would set off cravings.

Margie said...

I've had tons of cinnamon rolls and have never thought of making the croissant version until now. What a neat idea! Thank you for the visit and kind comments. Blogging can be challenging to maintain when I'm working full-time, but I hope to keep it up as long as I can.

Jeanie said...

Oh, you sneak! First you taunt us with croissants that look so delicious and like they will take forever to make. And now you up the ante with those to-die-for looking cinnamon rolls from the croissant dough. You're going to get us to make all of that, aren't you? What else are you making from it? C'mon. Bring it on!

Pauline Wiles said...

Ah, these look like delicious, and slightly decadent, comfort food. I could use some of that today! Thanks for the sugar reminder, Jean.

Jean | DelightfulRepast.com said...

Margie, thank you. And keep up the good work!

Jean | DelightfulRepast.com said...

Jeanie, too funny! :D And, yes, there is more to come, but I'll give it a rest for a while before I "bring it on!"

Jean | DelightfulRepast.com said...

Pauline, thank you. Some people probably wish I'd give the limited sugar thing a rest, but it really works for me!

Cheryl said...

Jean, these look absolutely amazing!! A cup of coffee and one of those perfect cinnamon rolls . . . well, that would be a perfect treat!

Jean | DelightfulRepast.com said...

Cheryl, thank you so much! Make mine decaf!

Richard Sheppard said...

I've used pizza dough to make cinnamon rolls the next morning and they always turn out great. But no doubt these would be super tasty too! I'd probably leave off the icing and save the sugar for something else later in the day, like chocolate!

Jean | DelightfulRepast.com said...

Richard, that works - I always leave the icing off mine, but most people want icing on their cinnamon rolls. But you know me, I even leave the icing off the cupcakes I'll be eating!

Daniela said...

I so love cinnamon flavour, I cannot miss the chance to give them a try, thank you once again dearest Jean !

Wishing you a most lovely day, today,
and weekend ahead,
with sincere gratitude

XOXO Dany

Jean | DelightfulRepast.com said...

Dany dear, thank you. I hope you will try them soon. Have a lovely, not too chilly, weekend!

Susan J Meyerott, M.S. said...

You did it again, Jean! You topped off my favorite Croissants with my next favorite (but only saved for Thanksgiving and Christmas) cinnamon rolls. I can't wait to break my own rule of when I make them to try my hand at this perfect combo. Wow. You're are beautiful!

Jean | DelightfulRepast.com said...

Oh Sue, you are so sweet! I can't wait for you to try them! Be sure to tell me all about it.

Marisa Franca @ Allourway said...

What delicious looking treats. Frankly, I wish I had some right now. I'm dying for a cup of coffee and they would be erfect along with them.

Jean | DelightfulRepast.com said...

Thanks, Marisa! I could go for one right now myself, but all gone!

Sandi@ Rose Chintz Cottage said...

Oh my, Jean, you've done it again! Would my hubby ever go for these! Cinnamon rolls are his absolute favourite and made out of croissants would be such a treat. He will have his with the icing while I prefer mine without. Tea or coffee, doesn't matter. Both would go better with one of these. Enjoy your weekend and thank you for a great recipe.

Jean | DelightfulRepast.com said...

Sandi, thank you! Okay, we'll ice a few for the guys, and leave the rest uniced for ourselves!

Balvinder Ubi said...

I love everything about this recipe! Cinnamon rolls are one of my favorite baked treats.

Jean | DelightfulRepast.com said...

Thank you, Balvinder! I hope you will make it soon!

Cheryl said...

Decaf it will be!! :)

Jean | DelightfulRepast.com said...

Cheryl, I don't know why, but caffeine in tea doesn't bother me a bit; but one cup of coffee totally wrecks me!

mimi rippee said...

Wow. I can hardly imagine how flaky and wonderful these are! Cinnamon rolls on crack!

Jean | DelightfulRepast.com said...

Mimi, thank you so much!

Lauren @ My Wonderfully Made said...

Wow - a really great idea. I can't imagine how light and flaky this are -- yum!

Jean | DelightfulRepast.com said...

Thank you, Lauren! I can't wait to make more of them!

Karen (Back Road Journal) said...

Oh my, these have to be decadently delicious. What a way to start the day.

Jean | DelightfulRepast.com said...

Thank you, Karen -- wish I was starting the day with them today!

Mother of 3 said...

OH my goodness! Those look amazing!! I have always wanted to make my own croissants but was way to intimidated to try. I'll have to go check out that recipe too! Pinned.

Jean | DelightfulRepast.com said...

Oh, thank you, Mother of 3! I hope you *will* give it a try with my step-by-step instructions. Bet you'll do just fine! Let me know.

Cocoa and Lavender said...

Yes, please! Do you ship, Jean!

I am working on the timing schedule to make the croissants...

Jean | DelightfulRepast.com said...

Wonderful, David! I can't wait to hear about it! Wish I could ship!

Miz Helen said...

Oh my goodness Jean,
I must have your rolls, they will be amazing! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen

FABBY'S LIVING said...


Thank you for the recipe dear friend. It's been years since I haven't made cinnamon rolls and here is your recipe to go ahead and make it! I'm pinning it for when I come back from Florida.
Hugs,
Fabby

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen! See you Thursday!

Jean | DelightfulRepast.com said...

Fabby, I hope you have a wonderful time in Florida! And do tell me how the rolls come out for you!

Lavender and Lime (http://tandysinclair.com) said...

I seriously have to give these a try when I next feel like making croissant dough :)

All That I'm Eating said...

These sound almost too good to be true, and they look fantastic too! I could easily eat one (or more!) now!

Jean | DelightfulRepast.com said...

Thank you, Tandy! I think you'll be glad you did!

Jean | DelightfulRepast.com said...

Thanks, ATIE! I think they're extra pretty because I took a moment to make sure the end was firmly attached so that they wouldn't bake up with "tails."

Nellie's Cozy place said...

Hi Jean,
Oh my these cinnamon rolls look absoutely delectable..........we just had some on Sunday
but ours were Pillsburys.....lol I have to say I am not much of a baker.....lol
but so appreciate and respect those who do.....

Hope you have a wonderful New Year!
Blessings, Nellie

Jean | DelightfulRepast.com said...

Thank you, Nellie. Like my husband says when he sees me up to my elbows in dough, I sure know how to have fun! Wishing you a wonderful 2018.

Jann Olson said...

Oh, they look absolutely delicious Jean! Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Jann, thank you. And thanks for hosting SYC.

Nita said...

You're right, cinnamon rolls are amazing!!! I love them whether they're homemade or shop brought! There's something about cinnamon that just makes me want more! I'm going to give these a try this weekend! Thanks for sharing. #DreamTeam

Jean | DelightfulRepast.com said...

Nita, thanks. I hope you'll have fun making them AND eating them! Let me know how they turn out for you.

Agness of Run Agness Run said...

Yum! I love cinnamon rolls and this recipe is one of the best I've seen in a while, Jean! Can't wait to give this recipe a try!

Jean | DelightfulRepast.com said...

Thank you, Agness! (Nice to hear from you; I always remember you because you're the only person I've ever seen who spells Agness with two S's like one of my ancestors.) I can honestly say I've never had a cinnamon role anywhere that I like better!

Mrs Mummy Harris said...

Oh wow these look amazing!!!!!! I love me a cinnamon roll anyday of the week!
Thank you for sharing this with us at #TriumphantTales. I hope to see you back next week!

Jean | DelightfulRepast.com said...

Thanks, Mrs Mummy!

roughterrain crane said...

It must be very happy to taste sweet croissant rolls in cold winter. Thanks for visiting my blog.

Jean | DelightfulRepast.com said...

Thank you, RTC! Yes, the cold weather calls for a warm croissant and hot tea!

Kitchen Riffs said...

Oh, wow! These looks SO GOOD! Amazing is exactly the word, actually. :-) Excellent recipe -- thanks.

Jean | DelightfulRepast.com said...

Thank you so much, John! I don't think you're one to just bandy that word (amazing) about!

At Rivercrest Cottage said...

Well, along with the other 86 people who have commented so far...I am going to So Try This! I think I'll like them better than the regular ones because I'm a big fan of Morning Buns. Wondering if you've ever done a recipe for morning buns?

Jean | DelightfulRepast.com said...

Thanks, Sugar! I hope you'll like this recipe even more than morning buns. No, I haven't posted morning buns -- mostly because they're made in a muffin tin and I worry that they'd stick in my muffin tins like glue! These are baked on a parchment-lined baking sheet, so no worries.

April J Harris said...

i love that you can freeze your croissant dough - and what a fabulous way to use it, Jean! Your Cinnamon Croissant Rolls look absolutely delicious! Sharing. Thank you so much for being a part of the Hearth and Soul Link Party!

Beatrice Euphemie said...

Oh, these look hard to resist! Definitely something special for a cold, wintry day! Yum! x Karen

handmade by amalia said...

Oh my, Jean, these looks amazing. I can't think of anything nicer for a winter's weekend breakfast.
Amalia
xo

Jean | DelightfulRepast.com said...

April, thank you so much. I had to try freezing it because I don't want to bake 27 croissants at a time, nor do I want to do all the work for a scaled down recipe. Was so glad to see that freezing works so well.

Jean | DelightfulRepast.com said...

Thank you, Karen. Yes, such a treat on a cold, wintry day!

Jean | DelightfulRepast.com said...

Amalia, thanks. Imagine serving these to houseguests for breakfast!

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