Hello California, I'm home! As I unpack and recover from our whirlwind trip, my very good friend Breanna of Honey and Brie, agreed to share one of her favorite and unique recipes, cinnamon roll croissants! Or should we call them cinnasants? Bree has always been amazingly creative and a great cook so I'm so flattered she's sharing the love on my blog today. If you want more delicious and healthy recipes complete with beautiful photos, check out Breanna's blog. I'm so excited to be back in our own kitchen and to try out this recipe. Enjoy!
by breanna I came up with this recipe when I had some leftover homemade pastry dough. It was breakfast time, and cinnamon rolls were calling my name. But in all honesty, I'm not a huge fan of cinnamon rolls. They're usually too dry and boring for my liking. I end up only liking the gooey center, and then there's just a bunch of dry outer crust leftover. So then I had the brilliant idea to use my leftover pastry dough instead of yeast dough for cinnamon rolls! The result was a delicious hybrid of a cinnamon roll and a croissant. The pastry dough puffs up in the oven and becomes super flakey, and the center is still gooey and delicious. And the best part is that you don't have to wait for the dough to rise like you do with regular cinnamon rolls! You can make the pastry dough the night before and fill it with the cinnamon-sugar filling and slice it ahead of time. Then, you can wake up in the morning and just throw them in the oven. These would be the perfect Christmas morning breakfast!
Puff Pastry Dough - 1 1/4 cups spelt flour (or just regular flour) - 1/4 tsp salt - 1 stick plus 5 more tablespoons of cold butter, cubed - 5 tablespoons ice cold water
Cinnamon Sugar Filling - 2 tablespoons butter - 1/3 cup packed brown sugar - 1/2 cup white sugar - 1 tsp cinnamon
In a bowl combine the spelt flour and salt. Add the extra cold cubes of butter and cut the butter into the dough until the butter is about marble/large pea sized. Carefully add the 5 tablespoons of ice-cold water and mix together. You may need to add another tablespoon or two, depending on your dough. You don't want the dough to be too wet, just to hold together if you squeeze a handful of it. Be careful not to overwork the dough, it should be slightly crumbly.
Shape the dough into a 6 x 6 inch square, wrap in saran wrap and place in the fridge for 30 minutes.
After 30 minutes, place dough on a well floured board and roll out into a 15 x 8 inch rectangle. Fold the dough into thirds, gently wrap in saran wrap again, and place into the fridge for another 30 minutes. Repeat this step two more times (three times total). Once you have completed the find step, roll out into a 15 x 8 inch sheet and add the filling.
For the filling, in a small sauce pan, add two tablespoons of butter and swirl it around, allowing the butter to turn golden brown. This may take several minutes. Once the butter has browned, remove the butter from the pan and transfer to a heat proof bowl. In a separate bowl, mix together the brown sugar, white sugar and cinnamon.
Using a basting brush, brush the browned butter onto the dough. Evenly sprinkle on 1/3 of the cinnamon sugar mixture and gently roll up the dough like you would cinnamon roll dough. Cut the dough roll in half, then each piece in half again, until you have 12, 1-inch slices. Place the slices in the fridge overnight if you want to make these ahead of time.
Place each slice in a greased muffin tin and bake for 13-15 minutes, or until the rolls just barely start to brown. Remove from oven and toss each roll in the remaining cinnamon sugar mixture. Serve and enjoy with a cup of coffee!