Name: Sugar and Cinnamon Croissants
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 18 min
Ingredients: 3 ½ cups all-purpose flour; 1 cup warm water; 1 packet dry yeast (about 2 ¼ tsp); ¼ cup milk; ½ tbsp melted butter; 1 tsp salt; 1 ¾ cups unsalted butter (3 ½ sticks, very cold); 1 egg + 1 tbsp milk (for egg wash); 2 tbsp ground cinnamon; 3 tbsp light brown sugar

Description

Homemade Sugar and Cinnamon Croissants taste rich, sweet, and flaky. Perfect for breakfast or brunch.

Ingredients

Units Scale

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

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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