Cinnamon Roll Croissants

~3 hrs incl. rising & proofingMakes 10 large cinnamon roll croissants

Laminated croissant dough swirled with cinnamon-brown sugar filling, proofed and baked until golden, then glazed with cream cheese frosting.

prepLine 2 baking sheets with parchment paper
prepPreheat oven to 350°F / 175°C
180 ml milk of choice, warmed to 110°F / 43°C	Bloom yeast in warm milk & sugar	Mix dough on low 1 min, rest 5 min	Mix dough on medium 5–7 min until elastic	Rise in greased bowl 30–45 min	Roll dough to 20×12", spread filling evenly	Cut into 5 sections, then 10 triangles	Roll triangles into croissant shapes	Space on sheets, cover, proof 25–30 min	Brush egg wash on rolls	Bake 350°F / 175°C, 18–22 min until golden	Rest rolls 2–3 min, drizzle glaze
13 g granulated sugar (for activating yeast)
9 g active dry yeast
1/2 cup minus 97 g granulated sugar (for dough)
120 g Greek yogurt or sour cream, at room temperature
113 g salted butter, very softened (almost melted)
2 eggs, at room temperature
4 g vanilla bean paste or extract
540 g bread flour	Whisk flour & salt
6 g salt
113 g salted butter, softened (not melted)	Mix cinnamon filling until combined
240 g light brown sugar
12 g cinnamon
4 g vanilla bean paste or extract
1 egg	Whisk egg wash
15 ml heavy cream or milk of choice
125 g cream cheese, softened	Beat cream cheese & butter until fluffy	Whisk in powdered sugar, milk & vanilla
28 g salted butter, at room temperature
150 g powdered sugar
30 ml milk of choice
4 g vanilla bean paste or extract

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