Quick Croissant Cinnamon Rolls
Quick Croissant Cinnamon Rolls are what you make when don’t have time to make cinnamon rolls from scratch. Best of all you can eat them while they’re still warm, crispy and gooey!
Servings 8 people
Calories 314kcal
Equipment
- 12 Hole muffin tin
- Large pastry brush
- Ramekin
- small whisk
- Tablespoon
- Dough scraper
- Medium bowl
- Nylon Palette knife
- Wire cooling rack
Ingredients
For the cinnamon rolls
- 340 g can of croissant dough or crescent roll dough
- 60 g light brown Muscovado sugar
- 30 g golden caster sugar
- 2 tsp ground cinnamon
For the cinnamon sugar coating
- 50 g golden caster sugar
- 1 tsp ground cinnamon
Instructions
- Pre-heat the oven to 200°C, 180°C fan, 390° F Gas Mark 6.
- Grease 8 holes of a muffin tin with butter being sure to include the top edges.
- Unroll croissant dough onto worktop and cut down the middle with a dough scraper to give 2 pieces.
- Pinch together the perforations to eradicate all the holes in the dough sheets.
- Using a pastry brush, paint the melted butter onto the dough sheets.
- In a bowl, mix the light Muscovado sugar, caster sugar and cinnamon together with a small whisk (to get rid of any lumps).
- Sprinkle the cinnamon sugar evenly over the dough sheets with a tablespoon.
- Even out with a dough scraper and use it to press the cinnamon sugar into the melted butter.
- Roll the dough sheets up tightly from the shortest length to form 2 logs.
- Then use the dough scraper (or a sharp knife) to cut each log into 4 equal rolls.
- Stretch out the loose ends of each roll and tuck underneath whilst pushing up slightly. If needed, fan out the layers of dough with a knife if they’ve clumped together.
- Place cinnamon rolls into the prepared muffin tin and then bake in the oven for 12 – 14 minutes until dark golden brown.
- Remove from the oven and allow to cool for 2 minutes.
- Then use a palette knife to turn each cinnamon roll on its side (to stop them sticking to the tin) and allow them to cool for another 2 minute.
- Mix the sugar and cinnamon together for the coating.
- Roll each croissant cinnamon roll in the cinnamon sugar to evenly coat.
- Then place on a wire rack.
- Serve warm for the best eating experience but can also be enjoyed cold.
Video
Notes
- If you can’t get hold of caster sugar, use granulated sugar instead.
- If you use Pillsbury crescent roll sheets you may need to increase the cinnamon sugar and butter filling by a third and increase the baking time. Jus-Rol croissant dough has enough dough for 6 croissants and Pillsbury crescent roll dough has enough for 8 crescent rolls.