Cinnamon Roll Croissants for Bakery Style Breakfast

In the bowl of a stand mixer fitted with the dough hook, combine 3 cups (390 g) bread flour, ¼ cup (30 g) whole milk powder, 3 tablespoons (38 g) granulated sugar, 2¼ teaspoons (7 g) instant yeast, and 1½ teaspoons fine sea salt. Briefly whisk to distribute yeast. Add ¾ cup (180 ml) cold whole milk and ¼ cup (60 ml) cold water. Mix on low 2 minutes until shaggy. Increase to medium-low; add 2 tablespoons (28 g) softened unsalted butter, piece by piece. Knead 5 minutes; dough will clean the sides yet remain supple. Turn onto a lightly floured counter, knead 2–3 turns, then shape into a 6-inch square. Wrap in plastic and refrigerate at least 6 hours or up to 24. Cold fermentation develops flavor and relaxes gluten so you can roll thin without tears.

On a sheet of parchment, draw an 8-inch square. Flip parchment (so ink doesn’t smear into butter). Place 1 cup (225 g) cold European butter inside the square; bash and roll into an even 8-inch square. Slide onto a tray; refrigerate 10 minutes to firm but remain pliable. Roll the dough into a 12-inch square. Peel butter from parchment, center on dough so it sits like a diamond in the square. Fold the four dough flaps over butter like an envelope, sealing edges with a brush of milk. Rotate 90° so the seam faces you. Roll gently to 20 × 8 inches, lifting frequently to prevent sticking. Fold in thirds like a business letter (single fold). Wrap and chill 30 minutes. This first fold distributes butter so layers stay distinct.

Repeat rolling and folding twice more, chilling 30 minutes between each. Dust flour sparingly—excess fuses layers. By the third fold you’ll see butter marbling; this is your visual cue that lamination is on track. After the final fold, chill 1 hour or overnight for easier shaping.

Stir together ½ cup (110 g) packed dark brown sugar, 2 tablespoons (25 g) granulated sugar, 1 tablespoon ground Vietnamese cinnamon, ¼ teaspoon ground cardamom, and a pinch of salt. Add 1 tablespoon (14 g) very soft unsalted butter and rub with fingertips until sandy. This dry-ish mixture melts during baking, creating glossy ribbons without oozing out of seams.

Roll dough to 22 × 10 inches, long edge facing you. Brush surface lightly with beaten egg (helps sugar adhere). Evenly sprinkle cinnamon filling, pressing gently. Starting at the long edge, roll into a tight log; chill 10 minutes to firm. Using unflavored dental floss or a serrated knife, slice into 12 even pieces. Lay each slice on a parchment-lined sheet, spiral up. Using a floured chopstick, press straight down through the center of each spiral, then push outward slightly to create the classic croissant “leaf” shape. This flattens layers so they fan apart while proofing.

Cover tray loosely with plastic that’s been lightly sprayed with non-stick spray. Refrigerate 8–12 hours. Cold proofing strengthens gluten so pastries hold shape and develop complex flavor. In the morning they will have expanded by about half; this is correct—oven heat does the rest.

Preheat oven to 400 °F (204 °C) with rack in center. Remove plastic; gently brush spirals with a thin coat of egg wash (1 egg + 1 tablespoon milk + pinch salt). Let stand on counter 15 minutes while oven heats; this takes the chill off so butter doesn’t seize. Bake 10 minutes, rotate tray, reduce heat to 375 °F (190 °C), bake 12–15 minutes more until deep mahogany. If edges brown too quickly, tent loosely with foil. Cool 10 minutes on tray; transfer to rack.

Beat 2 oz (56 g) room-temperature cream cheese until smooth. Add ¾ cup (90 g) powdered sugar, 2 tablespoons (30 ml) whole milk, ½ teaspoon vanilla, and a pinch of salt. Whisk until pourable. Drizzle in thin ribbons while pastries are warm but not hot; glaze will set into a translucent white veil that cracks beautifully when pulled apart.