Name: Cinnamon Roll Mini Croissants Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 puff pastry sheets (refrigerated or frozen); ½ cup packed brown sugar; ½ cup granulated sugar; 1 tablespoon ground cinnamon; 2 tablespoons salted butter (melted); 1 large egg; 1 tablespoon heavy whipping cream; ½ cup powdered sugar; 2 tablespoons heavy whipping cream

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Introduction

These Cinnamon Roll Mini Croissants are a delightful twist on two classic pastries. Flaky puff pastry meets the sweet, cinnamon-sugar filling of a cinnamon roll, finished with a smooth glaze that’s perfect for any time of day.

A round wooden board holds crumpled white parchment paper with eleven small cinnamon rolls arranged loosely on top. Each roll shows visible layers of golden brown dough and darker cinnamon filling, twisted tightly, with thick white icing drizzled over them unevenly. Cinnamon powder is lightly dusted around the rolls on the parchment. A small white bowl containing white icing with a sprinkle of cinnamon sits on the board near the bottom right. A deep red cloth is casually draped on the white marbled surface next to the board, with two cinnamon sticks lying in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 puff pastry sheets (refrigerated or frozen)
½ cup packed brown sugar

½ cup granulated sugar
1 tablespoon ground cinnamon

2 tablespoons salted butter (melted)
1 large egg

3 tablespoons heavy whipping cream (divided)
½ cup powdered sugar

Instructions

Step 1: Preheat the oven to 375°F. Line two large baking sheets with parchment paper.

Step 2: If using refrigerated puff pastry, let it sit at room temperature for 5 minutes before unfolding. If frozen, thaw for about 30 minutes.
Step 3: Lightly dust a large cutting board with flour. Unfold one puff pastry sheet and roll it into a 10- x 12-inch rectangle. Repeat with the second sheet.
Step 4: In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until well mixed.

Step 5: Sprinkle half of the cinnamon sugar mixture evenly over one puff pastry rectangle. Gently press it into the surface.
Step 6: With the 12-inch side facing you, cut the pastry into 10 long triangles about 2 inches wide at the base tapering to a point. Roll each triangle from the wide end to the tip to form croissants. Place them point-side down on the prepared baking sheet. Repeat with the second sheet and remaining cinnamon sugar.
Step 7: In a small bowl, whisk together the egg and 1 tablespoon of the heavy cream. Brush this egg wash over all exposed croissant surfaces.

Step 8: Bake for 18-20 minutes, until puffed and golden brown. Transfer immediately to a wire rack to cool slightly and avoid hard caramel residue on the pan.
Step 9: While baking, whisk together the powdered sugar and remaining 2 tablespoons of heavy cream until smooth to make the glaze.
Step 10: Let the croissants cool for at least 10 minutes before drizzling with the glaze and serving.

Tips & Variations

For extra richness, add a pinch of nutmeg to the cinnamon sugar mixture.
Use cold butter and work quickly with puff pastry to keep it flaky.
Try drizzling with cream cheese glaze instead of powdered sugar glaze for a tangier finish.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. Reheat briefly in a 350°F oven for about 5 minutes to restore crispness. Avoid refrigerating as puff pastry can become soggy.

How to Serve

A close-up of a small twisted pastry held between a woman's thumb and forefinger, showing multiple thin layers of golden-brown and yellow dough twisted together with visible cinnamon sugar filling, topped with white icing drizzled in wavy lines across the top. In the background, other twisted pastries are blurred on a white marbled surface. The texture looks soft and flaky with shiny glaze and creamy icing detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the croissants and refrigerate them for a few hours before baking. Let them come to room temperature for about 15 minutes before baking to ensure even rising.

What can I use instead of puff pastry?

Puff pastry is key for the flaky texture, but you can try a croissant or crescent dough if preferred. However, the cinnamon sugar filling and glaze still work well with these alternatives.