Croissant Cinnamon Rolls

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Prep Time1

Cook Time20

Resting time12

Total Time13 20

Servings: 12

Ingredients

For the Croissant Dough:

4 cups All Purpose Flour plus more for dusting
¼ cup Granulated Cane Sugar
2 ¼ tsp. Active Dry Yeast
1 tsp. Fine Sea Salt
1 ½ cups Cool Water
1 1/4 cup COLD Unsalted Butter
2 tbsp. Softened Butter

For the Cinnamon Roll Filling:

8 tablespoons VERY Softened Unsalted Butter
1 cup Light Brown Sugar
2 tablespoons Ground Cinnamon

For the Cream Cheese Frosting:

4 oz Softened Cream Cheese
4 tablespoons Softened Unsalted Butter
1 cup Powdered Sugar
1 teaspoon Vanilla Bean Paste or vanilla extract
1 tablespoons Heavy Whipping Cream

Instructions

To Make the Croissant Dough:

The Night Before (around 7pm): In the bowl of a stand mixer fitted with the hook attachment, combine the flour, sugar, yeast, and salt. Mix well.
On LOW speed, gradually add in the cool water, then the softened butter. Knead until a soft and pliable dough that pulls away from the stand mixer bowl, about 5-6 minutes. In the dough seems too sticky, add up to 3-4 tablespoons more flour.
Cover with plastic wrap to rise 30 minutes. Transfer out to the counter, press into a ½” rectangle, wrap tightly with plastic wrap, then place on a large platter or baking dish to chill in the fridge 4 hours to overnight.
The Next Morning (around 7am): Using a large piece of parchment paper, fold it so you have an 8×10” rectangle. Slice the butter sticks into thirds and evenly divide amongst the center, fold in the parchment flaps to seal in the butter, then roll out so you have an even 8×10” butter slap. Place in the fridge for 10 minutes while you roll out the chilled dough. TIP: You want the butter to stay malleable, so it will bend without breaking.
Set out the butter for the filling to become very softened.
For the First Rolling: Roll out the chilled dough on a very floured surface to a 16×10” rectangle. Place the butter slap in the center of the dough so both 10” sides align with each other. Fold in each flap to meet at the center and pinch all sides to seal in the butter, then flip over so the seal-side faces down.
Using a rolling pin, gently pound the dough vertically then rotate to pound horizontally. Once pounded, begin the evenly roll out the dough vertically then horizontally. Alternating sides will help the butter to evenly spread without breaking up.
Trim the ends with a sharp knife or pizza roller. Fold one third of the dough into the center, then fold the remaining side on top. Cover and chill in the fridge 30 minutes.

For the Second Rolling:

Repeat the pounding, rolling out to 16×10” rectangle, trim the ends with a sharp knife, then fold like an envelope one more time. Cover and chill in the fridge another 30 minutes to 1 hour.

For the Cinnamon Roll Filling:

Combine all ingredients in a stand mixer with the paddle or whisk attachment. Beat until very smooth, about 2 to 3 minutes. Set aside at room temperature.

For the Final Rolling:

Let the dough chill 15 minutes on the counter. In the meantime, butter 9x13" baking pan and line the bottoms with parchment paper. On a very floured surface, repeat the pounding process on one side of the folded dough, then flip over to the other side to pound both vertically and horizontally. Roll out the dough, alternating sides, to a 24×12” rectangle. Trim the ends with a sharp knife or pizza roller.

To Assemble the Cinnamon Rolls:

Evenly spread the filling over the dough, then slice into 12 equal size strips. Roll up each strip tightly then place in the prepared baking dish. Cover the pan with plastic wrap and place in the fridge to chill overnight, 8 to 12 hours.

The next morning:

Let the cinnamon rolls rise covered for 2 to 3 hours, until doubled in volume. Don't place near direct heat or sunlight as this will cause the butter to prematurely melt.

To Make the Frosting:

Combine all ingredients in a stand mixer fitted with the whisk attachment. Beat on LOW speed until combined then increase speed to beat for 4 to 5 minutes, until very light and airy. Set aside.

To Bake the Croissant Cinnamon Rolls:

Preheat oven to 400F. Once double in size, remove covering to bake on the middle rack for 25 to 30 minutes, rotating the pan halfway through, until deeply golden on top. Let rest 10 minutes before adding the frosting. I recommend letting rest another 15 minutes before enjoying.