Croissant Cinnamon Rolls: The Ultimate Treat.

Croissant Cinnamon Rolls, often called “Cruffins” or “Laminated Rolls,” represent the peak of pastry fusion. This recipe takes the spiced, gooey soul of a traditional cinnamon bun and wraps it in the shatteringly crisp, buttery layers of a French croissant.¹

The secret to this “ultimate treat” is lamination—the process of folding a cold sheet of butter into a yeast dough.² When these rolls hit the oven, the moisture in the butter layers evaporates, creating steam that puffs the pastry into hundreds of delicate, honeycombed flakes infused with caramelized cinnamon sugar.

Ingredients

The Laminated Dough

All-Purpose Flour: 500g (chilled).
Whole Milk: 250ml (lukewarm).
Instant Yeast: 7g.³
Granulated Sugar: 50g.
Fine Salt: 10g.
Unsalted Butter (for dough): 50g, melted and cooled.
Unsalted Butter (for lamination): 250g, cold (high-quality, min. 82% fat).

The Spiced Filling

Dark Brown Sugar: 150g.
Ground Cinnamon: 2 tablespoons.
Unsalted Butter: 50g, very soft.

Instructions

Step 1: The Base Dough

Whisk the flour, sugar, salt, and yeast in a large bowl. Add the milk and the 50g of melted butter. Knead for 5–7 minutesuntil the dough is smooth but still slightly tacky. Flatten into a rectangle, wrap in plastic, and chill for at least 2 hours.

Step 2: The Butter Block

Place the cold 250g of butter between two sheets of parchment paper. Pound it with a rolling pin and then roll it into a neat $15 \times 15$ cm square. Keep it in the fridge; it should be firm but flexible, like cold modeling clay.

Step 3: Lamination (The Turns)

The Lock-in: Roll the chilled dough into a $30 \times 15$ cm rectangle. Place the butter block in the center and fold the dough edges over it to meet in the middle, sealing the butter inside.
The Folds: Roll the dough out to a long rectangle ($60$ cm). Fold it like a letter (bottom third up, top third down). Turn 90 degrees and chill for 30 minutes.
Repeat: Complete this rolling and folding process two more times for a total of three turns.

Step 4: Filling and Shaping

Roll the final dough into a $0.5$ cm thick rectangle. Spread the 50g of soft butter over the surface and sprinkle generously with the cinnamon-sugar mix. Roll the dough tightly into a log and slice into 12 even pieces.

Step 5: The Proof

Place the rolls into a greased muffin tin (this helps them grow upward). Cover and let rise in a cool, draft-free spot for 2 hours. They should look puffy and the layers should be visible at the edges.

Step 6: The Bake

Preheat your oven to 190°C. Bake for 20–25 minutes until the rolls are a deep, mahogany gold. The sugar at the bottom will caramelize into a sticky toffee.

Flavor and Texture Notes

These rolls provide a symphony of textures. The exterior offers a salty, buttery crunch, while the interior remains airy, soft, and moist. The dark brown sugar creates a deep caramel profile that perfectly complements the toasted notes of the laminated pastry.

Tips for Success

Keep it Chilled: If the butter softens too much during the folding process, it will leak into the dough and you’ll end up with a bread-like texture instead of flakes. If the dough feels “stretchy” or warm, pop it in the freezer for 10 minutes.
Don’t Over-Proof: If the rolls rise for too long in a warm environment, the butter layers can melt before they even reach the oven.
The Muffin Tin Trick: Using a muffin tin forces the pastry to expand vertically, creating that signature tall, flaky “Cuffin” shape.

FAQ

Question	Answer
Can I use store-bought dough?	You can use puff pastry, but it won’t have the same “yeasty” lift. True croissant dough is fermented, which provides better flavor.
How do I store these?	They are best eaten within a few hours. To refresh them the next day, heat them in a 180°Coven for 5 minutes.
Can I freeze them?	Yes. Freeze the sliced, unbaked rolls. Thaw overnight in the fridge and proof for 2 hours before baking.

Conclusion

Croissant Cinnamon Rolls are a labor of love that transforms a simple breakfast into a world-class pastry experience. By mastering the art of lamination, you create a treat that is as visually impressive as it is delicious.