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cinnamon-roll-croissants
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.
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Prep Time 30 minutes
Cook Time 22 minutes
Rise and proof time 57 minutes
Total Time 2 hours
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.