Description
These delightful Cinnamon Roll Mini Croissants combine flaky puff pastry with a sweet cinnamon sugar filling, baked until golden and topped with a smooth powdered sugar glaze. Perfect for breakfast or a sweet snack, they’re easy to prepare and irresistible to bite into.
Ingredients
Scale
Pastry
- 2 puff pastry sheets (refrigerated or frozen)
Filling
- ½ cup packed brown sugar
- ½ cup 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 the croissants.
- Thaw puff pastry: Let refrigerated puff pastry sit at room temperature for 5 minutes before unfolding, or thaw frozen puff pastry for about 30 minutes.
- Roll out puff pastry: Lightly dust a cutting board with flour. Unfold one sheet of puff pastry and roll it out to a 10- x 12-inch rectangle. Repeat for the second sheet.
- Make filling: In a medium bowl, combine brown sugar, granulated sugar, and ground cinnamon. Stir in melted butter until well mixed.
- Fill puff pastry: Evenly sprinkle half of the cinnamon sugar mixture over one rolled puff pastry sheet and gently press it into the surface.
- Cut puff pastry: With the 12-inch side facing you, cut the pastry into 10 long triangles, each about 2 inches wide at the base. Roll each triangle from the wide end toward the tip to form a croissant. Place point-side down on prepared baking sheet. Repeat for the second sheet with remaining filling.
- Make egg wash: In a small bowl, whisk together the egg and 1 tablespoon of heavy whipping cream. Brush the wash over all exposed pastry surfaces.
- Bake in oven: Bake croissants for 18-20 minutes, until puffed and golden brown. Transfer immediately to a wire rack to prevent sugar from hardening on the pan.
- Make glaze: While baking, whisk powdered sugar with remaining 2 tablespoons heavy whipping cream until smooth.
- Serve: Let croissants cool for at least 10 minutes, then drizzle with glaze and serve.
Notes
- Allow the puff pastry to thaw properly for easier rolling and shaping.
- Brush the egg wash carefully to achieve a shiny, golden crust.
- Use parchment paper to prevent sticking and caramelized sugar from sticking to the pan.
- Cool croissants before glazing to avoid melting the glaze.
- For an extra twist, add chopped nuts or raisins to the filling.
