If you have ever found yourself standing in a bakery trying to decide between a warm cinnamon roll and a buttery croissant, this recipe is for you. These Cinnamon Roll Croissants combine everything we love about both treats into one irresistible homemade pastry.

They are soft, fluffy, buttery, and filled with a gooey cinnamon-brown sugar filling. Shaped like oversized croissants and finished with a creamy vanilla cream cheese glaze, they have that beautiful bakery-style look while still being surprisingly achievable to make at home.

And no, these are not traditional laminated croissants that require folding layers of butter into dough over several hours. Instead, this recipe uses a soft, enriched yeast dough that gives you a tender, fluffy texture while the cinnamon filling creates beautiful swirls of gooey caramelized goodness inside.

The result is somewhere between a cinnamon roll, a sweet bread, and a croissant-shaped pastry and honestly, that combination is absolutely dangerous in the best possible way.

Whether you make these for a weekend breakfast, brunch with friends, a holiday morning, or simply because you are craving something warm and cinnamon-filled, these pastries are guaranteed to disappear quickly.

Why You’ll Love These Cinnamon Roll Croissants

There are plenty of reasons to fall in love with this recipe.

1.They are soft and fluffy

The dough contains milk, eggs, butter, and Greek yogurt or sour cream, creating a rich and tender texture that stays beautifully soft after baking.

2.They are packed with cinnamon filling

There is a generous layer of brown sugar, butter, cinnamon, and vanilla spread throughout the dough before shaping.

As the pastries bake, some of that filling melts into the dough while some caramelizes underneath, creating those sticky, gooey bits everyone loves.

3.They look like they came from a bakery

The croissant shape makes these pastries look incredibly impressive. They are large, golden, and beautiful enough to serve for brunch or special occasions.

4.The cream cheese glaze is irresistible

Warm cinnamon pastries and cream cheese glaze belong together. The slightly tangy cream cheese balances the sweetness of the brown sugar filling perfectly.

5.They are easier than traditional croissants

You get the fun croissant shape without the complicated laminating process required for classic French croissants.

That means no repeated folding, chilling, and layering butter for hours.

Just make the dough, fill it, cut it into triangles, roll them up, proof, and bake.

Ingredients You’ll Need

For the Dough

• ¾ cup (180ml) milk, warmed to 110°F
• ½ cup (110g) granulated sugar, divided
• 2½ teaspoons (9g) active dry yeast
• ½ cup (120g) Greek yogurt or sour cream, room temperature
• ½ cup (113g) salted butter, very softened
• 2 eggs, room temperature
• 1 teaspoon vanilla bean paste or vanilla extract
• 4½ cups (540g) bread flour
• 1 teaspoon (6g) salt

You can substitute all-purpose flour for bread flour, although bread flour gives the dough a slightly stronger structure.

For the Cinnamon Filling

• ½ cup (113g) salted butter, softened
• 1 cup (240g) light brown sugar
• 2 tablespoons (12g) ground cinnamon
• 1 teaspoon vanilla bean paste or vanilla extract

For the Egg Wash

• 1 egg
• 1 tablespoon heavy cream or milk

For the Cream Cheese Glaze

• 4 ounces (125g) cream cheese, softened
• 2 tablespoons (28g) salted butter, softened
• 1¼ cups (150g) powdered sugar
• 2 tablespoons (30ml) milk
• 1 teaspoon vanilla bean paste or vanilla extract

The Secret to Soft Cinnamon Roll Croissants

The dough is what makes this recipe special.

Unlike a simple bread dough, this one contains several ingredients that create an enriched, tender texture.

The milk provides moisture and softness. The eggs add richness. The butter makes the dough tender, while the Greek yogurt or sour cream helps create an incredibly soft interior.

The result is a dough that is rich enough to feel like a special bakery pastry but still sturdy enough to hold the cinnamon filling and keep its beautiful croissant shape.

One important thing to remember is that this dough should be slightly sticky.

It can be tempting to keep adding flour until the dough feels completely dry and easy to handle, but too much flour can make the finished pastries dense.

A slightly sticky dough usually produces a softer final result.

Step 1: Activate the Yeast

Start by warming your milk to approximately 110°F.

The temperature matters.

Milk that is too cold may not activate the yeast properly, while milk that is too hot can kill the yeast.

The milk should feel comfortably warm similar to a warm bath but using a thermometer is the most reliable way to get the temperature right.

Pour the warm milk into a small bowl.

Add 1 tablespoon of the sugar, then sprinkle the active dry yeast over the top.

Stir gently and allow the mixture to sit for about 5–7 minutes.

You should see the yeast become frothy and bubbly.

That foam is a good sign that your yeast is alive and ready to work.

Using instant yeast?

You can skip the blooming process.

Simply add the instant yeast directly with your dry ingredients and continue with the recipe.

Step 2: Make the Dough

In a large bowl, whisk together the flour and salt.

Set this aside while you prepare the wet ingredients.

Once your yeast mixture is frothy, add it to the bowl of a stand mixer.

Add the remaining sugar, Greek yogurt or sour cream, softened butter, eggs, vanilla, and the flour mixture.

Mix on low speed for about one minute.

At this stage, the dough does not need to look smooth.

Once everything is roughly combined, stop mixing and allow the dough to rest for five minutes.

This short resting period gives the flour time to absorb the liquid.

After resting, mix the dough on medium speed for approximately 5–7 minutes.

The dough should gradually become smooth, elastic, and begin pulling away from the sides of the bowl.

If it seems extremely wet, add flour gradually—just one tablespoon at a time.

Do not add a large amount of flour all at once.

You want the dough to remain soft and slightly tacky.

If kneading by hand, transfer the dough to a lightly floured surface and knead for approximately 5–7 minutes, until smooth and elastic.

Step 3: Let the Dough Rise

Transfer the dough to a lightly greased bowl.

Cover it with plastic wrap, a clean kitchen towel, or a lid.

Allow it to rise in a warm place for approximately 30–45 minutes.

One important detail about this recipe is that you do not want to wait until the dough completely doubles in size.

This dough is designed to have a shorter first rise.

Allowing it to rise for too long can make the finished cinnamon roll croissants overly airy.

You want them fluffy, of course—but still rich and tender rather than excessively light.

While the dough rises, you can prepare the filling.

Step 4: Make the Gooey Cinnamon Filling

The cinnamon filling is wonderfully simple, but it is packed with flavor.

In a bowl, combine:

• softened butter
• light brown sugar
• cinnamon
• vanilla

Mix until everything is thoroughly combined.

The mixture should be thick, smooth, and easy to spread.

Brown sugar is especially important here because it creates that rich, caramel-like flavor as the pastries bake.

The butter melts into the dough while the cinnamon perfumes every layer.

And the vanilla adds a little extra warmth that makes the entire filling taste even more bakery-style.

Set the filling aside while you prepare your baking sheets.

Line two baking sheets with parchment paper.

Step 5: Roll Out the Dough

Once the dough has finished its first rise, gently punch it down.

Transfer it to a lightly floured surface.

Roll it into approximately a 20 x 12-inch rectangle.

The dough should be around ¼ inch thick.

Try to keep the rectangle relatively even.

This will help ensure that your cinnamon roll croissants are similar in size and bake evenly.

Now comes the best part.

Spread the cinnamon filling over the entire surface of the dough.

Use a spatula or the back of a spoon to spread it evenly.

Leave just a small border around the edges.

You want plenty of filling, but leaving a tiny border makes the dough easier to shape.

Step 6: Cut the Dough Into Triangles

Using a pizza cutter or sharp knife, divide the dough along the long side into five equal sections.

Each section should be approximately four inches wide.

You will now have five long rectangles.

Cut diagonally through each rectangle to create two triangles.

This gives you a total of 10 large triangles.

And yes,

Step 7: Shape the Cinnamon Roll Croissants

Take one triangle.

At the wide end, make a small slit in the center.

This little cut helps create the classic curved croissant shape.

Starting at the wide end, roll the dough toward the pointed end.

Try not to stretch the dough excessively while rolling.

You want to preserve the soft layers created by the cinnamon filling.

Once rolled, gently curve the ends inward to create a croissant shape.

Repeat with the remaining triangles.

Place the shaped pastries on the prepared baking sheets.

Leave at least two inches of space between each one because they will expand during their second proof and while baking.

these make very generously sized pastries.

If you prefer smaller cinnamon roll croissants, you can roll the dough into a larger rectangle and create more triangles.

Smaller pastries are especially useful for brunches, parties, or serving a larger group.

Step 8: Proof the Croissants

Loosely cover the baking sheets with a clean kitchen towel.

Allow the pastries to proof for approximately 25–30 minutes.

During this time, preheat your oven to 350°F.

The pastries should become visibly puffier, but again, you do not need them to dramatically double in size.

This final proof gives the dough enough time to relax and become beautifully light before baking.

Step 9: Add the Egg Wash

Whisk together:

• 1 egg
• 1 tablespoon heavy cream or milk

Brush the egg wash gently over the tops of the cinnamon roll croissants.

This step gives them that beautiful golden, glossy bakery finish.

Try not to press down too hard with the brush.

A gentle coating is all you need.

Step 10: Bake Until Golden

Bake the cinnamon roll croissants at 350°F for approximately 18–22 minutes.

They should be golden brown on top and fully baked through.

One thing you may notice is that a little cinnamon filling can leak out during baking.

Do not worry.

That is completely normal.

In fact, those little pools of melted brown sugar and butter create some of the most delicious caramelized bottoms.

The filling that escapes becomes sticky, gooey, and beautifully caramelized around the edges.

Honestly, those bits might be everyone’s favorite part.

Make the Cream Cheese Glaze

While the pastries are baking, prepare the glaze.

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Add the powdered sugar, milk, and vanilla.

Mix until smooth.

The glaze should be creamy enough to drizzle over the warm pastries.

If it feels too thick, add more milk gradually.

Start with one tablespoon at a time.

If you prefer a thicker glaze that sits on top of the pastries, use less milk.

If you love a thinner glaze that runs into all the cinnamon-filled layers, add a little more.

There is no wrong answer here.

Tips for Perfect Cinnamon Roll Croissants

Weigh your flour if possible

Baking is much more reliable when ingredients are measured by weight.

Flour is especially easy to over-measure using cups.

Too much flour can make the dough dry and dense.

Check your yeast

If your active dry yeast does not become foamy after several minutes, it may be expired or the milk temperature may not be correct.

Don’t over-flour the dough

A soft, slightly sticky dough produces tender pastries.

Too much flour can create dry cinnamon roll croissants.

Don’t overproof

The shorter first rise is intentional.

Following the recommended proofing times helps create the right texture.

Expect some filling to escape

That gooey cinnamon filling leaking slightly during baking is completely normal and delicious.

Glaze while warm

The warm pastries absorb some of the cream cheese glaze, creating an extra-soft and gooey finish.

Can You Make These Ahead?

Yes.You can prepare the dough ahead of time and refrigerate it, although the exact proofing time may need to be adjusted because chilled dough rises more slowly.

You can also prepare the cinnamon filling in advance and keep it refrigerated.

For the best experience, however, these pastries are absolutely incredible when freshly baked.

The warm dough, gooey cinnamon filling, and freshly drizzled cream cheese glaze are difficult to beat.

How to Store Leftovers

Store leftover cinnamon roll croissants in an airtight container.

Because of the cream cheese glaze, refrigeration is the safest option for longer storage.

When ready to eat, warm them gently before serving.

A few seconds in the microwave can bring back that soft, fresh-baked texture.

You can also warm them briefly in the oven.

If reheating in the oven, cover them loosely so they do not dry out.

Bakeanna

Cinnamon Roll Croissants with Cream Cheese Glaze

These homemade cinnamon roll croissants combine the soft, fluffy texture of a cinnamon roll with the beautiful shape of a croissant. Filled with a buttery brown sugar cinnamon filling, baked until golden, and finished with a sweet cream cheese glaze, they make an irresistible breakfast, brunch, or weekend treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Rise and proof time 57 minutes mins

Total Time 2 hours hrs

Servings: 10 large croissants

Course: Dessert

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Dough

• 180 ml milk of choice warmed to approximately 110°F (43°C)
• 110 g granulated sugar
• 9 g active fresh yeast
• 120 g Greek yogurt or sour cream room temperature
• 113 g unsalted butter softened
• 2 large eggs room temperature
• 1 tsp vanilla bean paste
• 540 g flour
• 1 tsp salt

For the Cinnamon Filling

• 113 g unsalted butter softened
• 240 g light brown sugar
• 2 tbsp ground cinnamon
• 1 tsp vanilla bean paste

For the Egg Wash

• 1 egg
• 1 tbsp milk or heavy cream

For the Cream Cheese Glaze

• 125 g cream cheese room temperature
• 28 g unsalted butter room temperature
• 150 g powdered sugar
• 2 tbsp milk
• 1 tbsp vanilla bean paste

Method

 

Step 1: Activate the Yeast

1. Pour the warm milk into a small bowl or measuring cup. The milk should feel comfortably warm, not hot, ideally around 110°F (43°C).
2. Add 1 tablespoon of the granulated sugar and sprinkle the active dry yeast over the milk. Stir gently and leave the mixture for 5–7 minutes.
3. The yeast should become foamy and bubbly. This means it is active and ready to use.

Step 2: Prepare the Dough

1. In a large bowl, whisk together:

   Set aside.

   Bread

   Flour

   Salt
2. Add the activated yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add:

   Remaining granulated sugar

   Greek yogurt or sour cream

   Very softened butter

   Eggs

   Vanilla

   Flour mixture
3. Mix on low speed for about 1 minute, just until the ingredients begin coming together.
4. Stop mixing and allow the dough to rest for 5 minutes. This gives the flour time to absorb the liquid.
5. After resting, mix on medium speed for 5–7 minutes, until the dough becomes smooth, soft, and elastic.
6. The dough should be slightly sticky but manageable.
7. If it seems extremely wet, add flour 1 tablespoon at a time. Avoid adding too much flour, as this can make the finished cinnamon roll croissants dry and heavy.

Step 3: Let the Dough Rise

1. Transfer the dough to a lightly greased bowl.
2. Cover with plastic wrap or a clean kitchen towel and place it somewhere warm.
3. Allow the dough to rise for approximately 30–45 minutes.

Step 4: Make the Cinnamon Filling

1. In a medium bowl, combine:

   Softened butter

   Light brown sugar

   Ground cinnamon

   Vanilla
2. Mix until everything is thoroughly combined and you have a smooth, spreadable cinnamon mixture.
3. Line two baking sheets with parchment paper.

Step 5: Roll Out the Dough

1. Once the dough has finished its first rise, gently punch it down.
2. Transfer it to a lightly floured work surface.
3. Roll the dough into a rectangle measuring approximately 20 x 12 inches and around ¼ inch thick.
4. Try to keep the rectangle as even as possible. This will help your cinnamon roll croissants bake evenly and create similar-sized portions.

Step 6: Add the Cinnamon Filling

1. Starting from the long side of the rectangle, divide the dough into five equal sections, each approximately 4 inches wide.
2. You should now have five long rectangles.Using a sharp knife or pizza cutter, cut diagonally through each rectangle to create two triangles. You will have 10 large triangles total.

Step 8: Shape the Cinnamon Roll Croissants

1. Take one triangle. At the wide end, make a small slit in the center.
2. Gently pull the two corners apart slightly, then begin rolling the dough from the wide end toward the pointed tip.
3. Roll firmly enough to keep the shape together, but do not stretch the dough aggressively.
4. Once rolled, gently curve the ends inward to create a croissant-like shape.Repeat with all remaining triangles.

Step 9: Proof the Croissants

1. Place the shaped cinnamon roll croissants onto the prepared baking sheets.

   Leave at least 2 inches of space between each one because they will expand during the final proof and baking.
2. Cover loosely with clean kitchen towels.

   Allow them to proof for approximately 25–30 minutes, or until noticeably puffy.
3. While they proof, preheat your oven to: 350°F (175°C)

Step 10: Prepare the Egg Wash

1. In a small bowl, whisk together:

   Brush the mixture gently over the tops of the proofed cinnamon roll croissants

   1 egg

   1 tablespoon heavy cream or milk

Step 11: Bake

1. Place the baking sheets in the preheated oven.

   Bake for approximately:18–22 minutes
2. Allow them to rest for 2–3 minutes before glazing.

Step 12: Make the Glaze

1. While the cinnamon roll croissants are baking, prepare the cream cheese glaze.

   Add the softened cream cheese and softened butter to a mixing bowl. Beat until smooth and fluffy.
2. Add:

   Powdered sugar

   Milk

   Vanilla

   Mix until smooth and creamy.

   For a thinner, more drizzle-friendly glaze, add additional milk 1 tablespoon at a time until you reach your preferred consistency.

Step 13: Glaze and Serve

1. While the cinnamon roll croissants are still slightly warm, spoon or drizzle the cream cheese glaze generously over the tops.

   The warmth of the pastries will soften the glaze slightly, allowing it to melt beautifully over the cinnamon-filled layers.

Notes

Use a kitchen scale when possible

For the best results, measuring ingredients in grams is highly recommended. Baking is more precise when ingredients are weighed rather than measured with cups.

Don't overheat the milk

Milk that is too hot can kill the yeast. Aim for approximately 110°F (43°C).

Don't add too much flour

The dough should feel soft and slightly sticky. Adding excessive flour can make the cinnamon roll croissants dense instead of fluffy.

Greek yogurt or sour cream both work

Either ingredient adds richness and moisture to the dough. Use whichever you prefer or have available.

Instant yeast substitution

If using instant yeast, skip the blooming step and mix it directly with the flour and salt.

Filling leakage is normal

A small amount of cinnamon filling may escape while baking. This creates delicious caramelized edges, so there is no need to worry.

 

 

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