Croissant Cinnamon Rolls: The Ultimate Flaky Indulgence.

Croissant Cinnamon Rolls, often referred to as “Cruffins” or “Laminated Cinnamon Rolls,” combine the buttery, multi-layered shatter of a French croissant with the gooey, spiced center of a classic cinnamon bun. Unlike a traditional yeast roll which is soft and bready, these rolls rely on lamination—the process of folding cold butter into dough to create hundreds of paper-thin layers.

When baked, the moisture in the butter turns to steam, puffing the layers apart to create a crisp exterior and a tender, honeycombed interior infused with cinnamon sugar.

Ingredients

The Laminated Dough

All-Purpose Flour: 500g.
Whole Milk: 250ml (lukewarm).
Instant Yeast: 7g (1 packet).¹
Granulated Sugar: 50g.
Salt: 10g.
Unsalted Butter (Melted): 50g (for the dough).
Unsalted Butter (Cold): 250g (for the “butter block”).

The Cinnamon Filling

Brown Sugar: 150g.
Cinnamon: 2 tablespoons.
Unsalted Butter: 50g (very soft).

The Vanilla Glaze

Powdered Sugar: 120g.
Heavy Cream or Milk: 2–3 tablespoons.
Vanilla Bean Paste: 1 teaspoon.

Instructions

Step 1: The Base Dough

Mix the flour, sugar, salt, and yeast. Add the lukewarm milk and 50g of melted butter. Knead for 5–7 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill for at least 2 hours.

Step 2: The Butter Block

Place the 250g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a flat $15 \times 15$ cm square. Keep it cool but pliable.

Step 3: Lamination

Roll the chilled dough into a $30 \times 15$ cm rectangle. Place the butter block in the center and fold the dough flaps over it to “lock” it in.

Roll the dough out to a long rectangle and perform a letter fold (fold in thirds).
Chill for 30 minutes.
Repeat this process three times. This creates the distinct layers.

Step 4: Filling and Shaping

Roll the final laminated dough into a large rectangle (about 0.5 cm thick). Spread the soft butter across the surface and sprinkle heavily with the cinnamon-sugar mix. Roll the dough tightly into a log and slice into 12 even rolls.

Step 5: The Final Proof

Place the rolls in a greased muffin tin or a baking dish. Cover and let them rise in a cool spot for 1.5 to 2 hours. They should look noticeably puffy and “layered” at the edges.

Step 6: The Bake

Preheat your oven to 190°C. Bake for 20–25 minutes until the rolls are a deep golden brown and the sugar is bubbling. Let them cool slightly before drizzling with the vanilla glaze.

Flavor and Texture Notes

These rolls offer a complex sensory experience. The exterior provides a salty, buttery crunch, while the interior is soft, airy, and intensely aromatic. The cinnamon sugar caramelizes against the butter layers, creating a “toffee” effect on the bottom of the rolls that contrasts beautifully with the creamy vanilla glaze.

Tips for Success

Keep it Cold: If the butter melts into the dough during rolling, you will end up with a brioche texture instead of flaky layers. If the dough feels soft, put it in the freezer for 10 minutes.
The Yeast: Use instant yeast to save time, but ensure your milk is not hotter than 40°C or it will kill the yeast.
The Muffin Tin: Baking these in a muffin tin helps them grow upwards rather than outwards, preserving the height and the “flaky dome” look.

FAQ

Question	Answer
Can I use store-bought puff pastry?	You can, but it won’t have the same “yeasty” rise as true croissant dough. It will be more like a palmier.
Can I freeze the unbaked rolls?	Yes. After shaping, freeze them on a tray. Thaw overnight in the fridge and proof for 2 hours before baking.
Why is my butter leaking out?	This usually happens if the oven isn’t hot enough or if the rolls weren’t proofed long enough. The steam needs to set the layers quickly.

Conclusion

Croissant Cinnamon Rolls are a labor of love that rewards you with the most luxurious texture possible in a breakfast pastry. By mastering the art of lamination, you elevate a simple cinnamon treat into a world-class pastry.