Croissant Cinnamon Rolls Recipe

Step 1

Make the dough

Step 2

Brush a large bowl and a 9-by-13-inch baking dish with softened butter and set aside.

Step 3

Place 6 tablespoons butter and the milk in separate microwave-safe bowls. Melt the butter and warm the milk to 110 F.

Step 4

In the bowl of a stand mixer, dissolve the yeast in the warm milk. Let stand for about 5 minutes until foamy. Add the melted butter, egg and yolk, sugar, bread flour and salt and mix with the dough hook on medium speed until all of the flour is incorporated into the dough. Continue mixing for about 10 minutes until the dough is soft and bounces back when lightly pressed with your finger. Transfer to the greased bowl, cover and let rest in a warm area for about 2 hours, until doubled in volume.

Step 5

Meanwhile, spread the remaining 2 sticks of butter into an 8-inch flattened square on a piece of plastic wrap. Transfer to the refrigerator for at least 30 minutes, until cold and firm.

Step 6

Transfer the dough to a lightly floured work surface and roll it into a 12-inch square. Position the dough so that it looks like a diamond facing you. Carefully transfer the chilled butter block to the dough, offsetting the edges of the butter with the edges of the dough (it should look as though four triangles of dough are peeking out from each side of the butter).

Step 7

Lift and stretch each exposed piece of dough to cover the butter completely. Gently roll the dough into a 12-by-16-inch rectangle. With a long side facing you, fold the dough in thirds, like you’re folding a letter. Reroll into a 12-by-16-inch rectangle, then repeat the folding process one more time. Place the dough on a baking sheet, cover with plastic wrap and refrigerate for about 1 hour, until firm.

Step 8

Turn the dough out onto a lightly floured surface and roll into a 14-by-18-inch rectangle.

Step 9

Make the filling

Step 10

In a small bowl, combine the butter, brown sugar, cinnamon and salt. Spread the mixture evenly over the surface of the dough. Starting at one long end, roll the dough into a tight log, then cut the log into 12 even rolls. Arrange the rolls evenly in the greased baking pan, cover and let rise in a warm area for 1 to 2 hours, until soft, pillowy and doubled in volume.

Step 11

Bake the rolls

Step 12

Preheat the oven to 350 F. Uncover the buns and bake, rotating the pan halfway through, for 35 to 40 minutes, until puffed, golden brown and firm to the touch.

Step 13

Make the glaze

Step 14

In a medium bowl, stir together the cream cheese, powdered sugar, milk, vanilla extract and salt until smooth. Spread over the cinnamon rolls while they’re still warm. Serve warm or at room temperature.