Croissant Cinnamon Rolls with Espresso Glaze

Croissant Cinnamon Rolls with Espresso Glaze

Croissant dough is used to make cinnamon rolls, packed with cinnamon pears and smothered in an espresso glaze.

Servings Cinnamon Rolls

Prep Time 1

Cook Time 35

Resting Time 1 30

Total Time 3 5

Ingredients

Brioche Dough

1 packet active dry yeast
1 cup warm milk
4 tbsp brown sugar
5 cups all purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
2 large eggs
1 tsp vanilla
1 stick butter, softened (8 tbsp)

Pear Filling

2 large pears, chopped
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp vanilla extract

Cinnamon Filling

2 sticks butter (16 tbsp)
1/2 cup brown sugar
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 tsp cardamom
pinch of salt

Espresso Glaze

1/2 bag powdered sugar (about 4 cups)
1 tsp maple syrup
1/4 cup milk
2 tbsp butter, melted
2 tbsp espresso or coffee
pinch salt

US Customary - Metric

Instructions

Start by making the brioche dough. Mix the yeast, warm milk, brown sugar in the bowl of a stand mixer with a dough hook. Let it rest for 5 minutes or until the mixture begins to foam. After 5 minutes add the flour, salt, cinnamon, cardamom and mix.
Next add the eggs one at a time with the dough hook on low speed, then the vanilla. Once incorporated, add the butter one tablespoon at a time, waiting in between each one until the butter is incorporated. Knead the dough for an additional 10 minutes until the dough comes off the sides of the bowl but may still be sticking to the bottom of the bowl. Place in a greased bowl, cover and let rise while you make the fillings.
Next, make the pear filling. Mix the pears, brown sugar, cinnamon, salt and vanilla in a small bowl. Set aside.
For the cinnamon filling place the butter in the bowl of a stand mixer with a paddle attachment. Mix until creamed. Next add the brown sugar, sugar, cinnamon, cardamom and salt and mix until incorporated. Set aside.
Finally prep the espresso glaze by placing all ingredients in a medium bowl and whisking together until there are no clumps. Set aside.
When the dough has doubled in size (about an hour), turn upside down on a cool surface and roll into a rectangle about 14in x 9in. Spread the cinnamon filling all on the surface of the dough. Then with the longest end facing you, fold the left side in to the center, then the right side on top of the folded in left side. press down to seal the edges. This will look like a folded letter. Place in the fridge for 5 minutes until the butter has cooled a bit.
Remove the cooled dough, and roll back out into a rectangle again. Repeat with the folding process so you get a letter again and cool for 5 minutes. Repeat one more time so that there are 3 rolling and folding processes. This is the lamination of the dough.
Once folded 3 times, remove the dough from the fridge and once again roll out into a rectangle. Sprinkle the pear filling over the top. Then carefully starting at the shortest end (I like to make these really big) lift and roll into a pinwheel. This is tough to do without some of the pear filling falling out and that is okay!
Slice the pinwheel into 12 portions. I like to trim the uneven edges first before I slice, then add small marks on top to measure even rolls before slicing. Then place on a Silpat lined baking sheet (you can use parchment if you don’t have a silpat). Let the rolls sit in a warm area spot on the counter for an hour so that they rise.
Preheat the oven to 350 degrees F.
Once the rolls have had time to rise and double in size, bake until flaky and golden brown, about 30-35 minutes. Remove and let cool 5 minutes before pouring on the espresso glaze.
These are incredible fresh out of the oven with warm espresso glaze or the next day after the glaze has melted into the flaky layers. Store covered at room temperature up to 3 days or in the freezer up to 2 months.

Calories: 328kcal

Course: Breakfast

Keyword: cinnamon rolls, croissant cinnamon rolls, epresso glaze

Nutrition