Description
These Cinnamon Roll Mini Croissants are a delightful blend of flaky puff pastry and sweet cinnamon sugar filling, topped with a smooth powdered sugar glaze. Perfectly golden and tender, they make a delicious treat for breakfast or brunch, combining the best of croissants and cinnamon rolls in bite-sized portions.
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 the oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Thaw puff pastry: If using refrigerated puff pastry, let it sit at room temperature for 5 minutes before unfolding. For frozen puff pastry, allow it to thaw for about 30 minutes until pliable but still cool.
- Roll out puff pastry: Lightly dust a large cutting board with flour to prevent sticking. Unfold one puff pastry sheet and roll it into a 10- x 12-inch rectangle. Repeat this step with the second sheet.
- Make filling: In a medium bowl, combine the brown sugar, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until all ingredients are well incorporated into a pasty mixture.
- Fill puff pastry: Sprinkle half of the cinnamon sugar mixture evenly over one rolled puff pastry sheet. Gently press the mixture into the pastry surface with your hands to adhere it well.
- Cut puff pastry: Position the pastry with the 12-inch side facing you. Cut the sheet into 10 long triangles, with each triangle’s base approximately 2 inches wide, tapering to a point. Starting from the wide end, roll each triangle snugly towards the tip to form a croissant shape. Place the croissants on the prepared baking sheet, point-side down, spaced evenly. Repeat the filling, cutting, and rolling process with the second puff pastry sheet and remaining cinnamon sugar mixture.
- Make egg wash: In a small bowl, whisk together the whole egg and 1 tablespoon of heavy whipping cream until smooth. Using a pastry brush, apply this egg wash over all exposed surfaces of the croissants to promote a rich golden-brown finish during baking.
- Bake in oven: Bake the croissants for 18 to 20 minutes, or until they are puffed up nicely and golden brown on top. Once baked, immediately transfer them to a wire rack to cool slightly, preventing any caramelized sugar from hardening onto the baking sheet.
- Make glaze: While the croissants are baking, mix together the powdered sugar and remaining 2 tablespoons of heavy whipping cream in a small bowl. Whisk until the glaze is smooth and free of lumps.
- Serve: Allow the cinnamon roll mini croissants to cool for at least 10 minutes. Drizzle generously with the glaze before serving to add a sweet finishing touch.
Notes
- If puff pastry is frozen, ensure it is properly thawed to avoid cracking when rolling or cutting.
- The glaze consistency can be adjusted by adding more cream for thinner drizzle or more powdered sugar for thicker glaze.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently to restore flakiness.
- Use parchment paper for easier cleanup and to prevent sticking during baking.
- Brush egg wash carefully to cover all exposed pastry surfaces for an even golden color.
