Description
To understand this pastry, you have to look at its structural DNA. A standard cinnamon roll is typically made from a leavened brioche-style dough. While delicious, brioche is dense and bread-like. The Croissant Cinnamon Roll Hybrid, however, swaps that heavy dough for laminated pastry. Lamination is the process of folding butter into dough multiple times to create hundreds of paper-thin layers.
Ingredients
Scale
For the dough:
- 1 sheet of puff pastry or croissant dough (store-bought or homemade)
- 2 tbsp unsalted butter (softened)
For the cinnamon sugar filling:
- ¼ cup brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Prepare the dough
- Roll out puff pastry or croissant dough into a rectangle
- Spread softened butter evenly over the dough
2. Add the cinnamon filling
- Mix brown sugar, granulated sugar, cinnamon, and nutmeg
- Sprinkle evenly over the buttered dough
3. Roll and slice
- Roll the dough tightly from the long side into a log
- Slice into 1–1.5 inch rounds
- Place rolls on a baking tray lined with parchment paper
4. Bake
- Preheat oven to 190°C (375°F)
- Bake rolls for 18–22 minutes or until golden brown
5. Glaze
- Mix powdered sugar, milk, and vanilla until smooth
- Drizzle over warm rolls before serving
Notes
Flaky, buttery croissant meets sweet, gooey cinnamon roll—perfect for breakfast, brunch, or a cozy treat anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
Keywords: Laminated cinnamon rolls, flaky pastry cinnamon buns, puff pastry cinnamon rolls, croissant dough rolls, buttery cinnamon spirals