Croissant Cinnamon Rolls Recipe

How to Make Croissant Cinnamon Rolls

In a small bowl, mix warm milk, sugar, and yeast. Allow it to sit for about 5–10 minutes until frothy.
In a large mixing bowl, whisk together the flour and salt.
Pour in the melted butter, egg, and frothy yeast mixture into dry ingredients. Stir until a soft dough forms.
Lightly flour your surface and knead the dough for about 5 minutes until smooth and elastic.
Place it in a greased bowl, cover it, and let it rise for around 1 hour until doubled in size.
On parchment paper, place the cold butter pieces and flatten into a rectangle. Chill while dough rises.
Once risen, roll the dough into a 12x18 inch rectangle. Place chilled butter block in center and fold dough over.
Roll out again into a rectangle. Fold into thirds like a letter. Wrap in plastic and refrigerate for 30 minutes.
In a small bowl, mix the brown sugar with ground cinnamon.
Roll the dough into a large 12x24 inch rectangle. Spread softened butter over, then sprinkle with cinnamon-sugar.
Starting from one side, tightly roll the dough into a log. Cut into 12 equal slices.
Place them in a greased baking dish, cut side up. Cover and let rise for about 30 minutes.
Preheat your oven to 375°F (190°C). Bake for 20–25 minutes until golden brown.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle the glaze generously over the rolls once slightly cooled. Serve warm.