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Fresh from the oven, Sugar and Cinnamon Croissants taste as indulgent as they smell. Warm layers, sweet spice, and butter in every bite.
Buttery pastry filled with cinnamon sugar is a flavor combination that never disappoints. These Sugar and Cinnamon Croissants prove it
There’s nothing cozier than homemade croissants, especially when they’re filled with warm cinnamon sugar. These flaky, Sugar and Cinnamon Croissants with buttery layers taste like they came straight from a bakery, only better because you made them at home.
Why You’ll Love Sugar and Cinnamon Croissants
- Tastes just like a bakery treat fresh from your oven.
- Buttery, flaky layers with sweet cinnamon sugar inside.
- Perfect weekend bake for cozy mornings.
- Easier than they look once you get the hang of the folds.
- Make-ahead friendly – chill overnight for stress-free baking.
Sugar and Cinnamon Croissants bake flaky, buttery, and golden with sweet spice. The process is easier than you think.
Print
Sugar and Cinnamon Croissants
- Prep Time: 120 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 18 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Moderate
Description
Homemade Sugar and Cinnamon Croissants taste rich, sweet, and flaky. Perfect for breakfast or brunch.
Ingredients
Dough
- 3 1/2 cups all-purpose flour
- 1 cup warm water
- 1 packet dry yeast (about 2 1/4 tsp)
- 1/4 cup milk
- 1/2 tbsp melted butter
- 1 tsp salt
- 1 3/4 cups unsalted butter (3 1/2 sticks, very cold)
- 1 egg + 1 tbsp milk (for egg wash)
Filling & topping
- 2 tbsp ground cinnamon
- 3 tbsp light brown sugar
Instructions
- In a bowl, mix 1 cup of flour with warm water and yeast.
- Stir until it looks like a shaggy paste (don’t worry if it’s not smooth).
- Set aside for 10 minutes until bubbly.
- In a large bowl, add the rest of the flour, milk, melted butter, yeast mixture, and salt.
- Stir until it just comes together. Cover with a towel and let it rest for 20 minutes.
- Knead by hand for about 10 minutes (or use a stand mixer with a dough hook on low).
- The dough should look smooth and stretchy.
- Wrap in plastic wrap and chill for 1 hour.
- Place cold butter between two sheets of plastic wrap.
- Use a rolling pin to pound and roll it into an 8-inch square. Keep it chilled if it gets soft.
- Roll the dough into a 9×17-inch rectangle.
- Place the butter square on one half and fold the other half over to enclose it. Seal the edges well.
- Roll the dough into a 9×18-inch rectangle.
- Fold it like a letter (bottom third up, top third down). That’s one turn. Chill 15 minutes.
- Turn the dough 90 degrees (like a book spine to your left).
- Repeat rolling and folding three more times, chilling 15 minutes between each turn.
- After the last one, chill for 1 hour or overnight.
- Roll the dough into a rectangle about ¼-inch thick.
- Cut into long triangles. Slice a tiny notch at the wide base, sprinkle with cinnamon sugar, and roll into crescents.
- Place on a parchment-lined tray.
- Brush with egg wash, sprinkle more cinnamon sugar on top, and bake at 180°C (350°F) for 15–18 minutes, until golden.
Notes
Prepared, tried, and tested by Joy
Additional Notes on Prep Time:
Prep Time: 2 hrs (mostly chilling)
Cook Time: 15–18 minutes
Rest Time: 1–12 hrs
Total Time: ~3 hrs active, overnight optional
Sugar and Cinnamon Croissants look bakery-perfect but come from your own oven. Each bite is pure comfort.
Sugar and Cinnamon Croissants deliver buttery, flaky pastry with layers of warm cinnamon sugar that feel like pure comfort. The combination of golden pastry and sweet spice makes them irresistible straight from the oven.
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