Description
Delight in these Cinnamon Roll Mini Croissants, a perfect blend of flaky puff pastry and sweet cinnamon sugar filling. These bite-sized croissants are easy to make and feature a luscious glaze, ideal for breakfast or a sweet snack.
Ingredients
Scale
Pastry
- 2 puff pastry sheets (refrigerated or frozen)
Filling
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter (melted)
Egg Wash
- 1 large egg
- 1 tablespoon heavy whipping cream
Glaze
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven: Preheat the oven to 375°F and line two large baking sheets with parchment paper to prepare for baking.
- Thaw puff pastry: If using refrigerated puff pastry, let it sit at room temperature for 5 minutes before unfolding. For frozen puff pastry, allow about 30 minutes to thaw completely before use.
- Roll out puff pastry: 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 sheet.
- Make filling: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir until fully mixed.
- Fill puff pastry: Evenly sprinkle half of the cinnamon sugar mixture over one rolled sheet of puff pastry, gently pressing it into the dough to adhere.
- Cut puff pastry: Position the 12-inch side facing you, then cut the pastry into 10 long triangles, about 2 inches wide at the base tapering to a point. Starting at the wide end, roll each triangle toward the tip to form a mini croissant. Place them point-side down on the prepared baking sheet, spacing evenly. Repeat with the second sheet and remaining filling.
- Make egg wash: In a small bowl, whisk together the egg and 1 tablespoon heavy whipping cream. Brush this egg wash over all exposed surfaces of the croissants to achieve a golden finish.
- Bake in oven: Bake for 18-20 minutes until the croissants are puffed and golden brown. Transfer to a wire rack immediately to prevent caramelized sugar from sticking to the pan.
- Make glaze: While baking, whisk together powdered sugar and remaining 2 tablespoons heavy whipping cream in a small bowl until smooth and creamy.
- Serve: Allow the croissants to cool for at least 10 minutes before drizzling with the glaze. Serve warm and enjoy!
Notes
- Ensure puff pastry is properly thawed to prevent cracking when rolling.
- Use parchment paper to avoid sticking and facilitate easy cleanup.
- For extra flavor, add chopped nuts or raisins to the filling.
- Serve croissants fresh for best texture; they can be reheated briefly in the oven.
- Leftover glazed croissants can be stored in an airtight container for 2 days.
