Croissant Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (About 110°F (43°C))
• 2.25 tsp Active dry yeast (1 packet)
• 0.25 cup Granulated sugar (Use 1 tablespoon to activate the yeast; add the remainder to the flour mixture)
• 1 Egg (Room temperature)
• 0.25 cup Butter (Melted)
• 1 tsp Vanilla
• 3 cup All-purpose flour
• 0.5 tsp Salt (The transcript describes this as a small sprinkle)
• 1 Egg (Extra egg for egg wash)
• 0.5 cup Butter (Softened; for the filling)
• 0.75 cup Brown sugar (For the filling)
• 1.5 tbsp Cinnamon (For the filling)
• 1.5 cup Powdered sugar (For the glaze)
• 2 tbsp Milk (For the glaze; source says 2 to 4 tablespoons, adjust as needed)
• 2 tbsp Butter (For the glaze)
• 1 tsp Vanilla (For the glaze)
• Coconut oil (The transcript mentions adding a little to the dough, but gives no amount; not listed in the written ingredient list)

Steps

1. 1

   Warm the milk to about 110°F (43°C). Measure 1 tablespoon of the recipe's granulated sugar and combine it with the milk and active dry yeast to activate the yeast.

2. 2

   Let the yeast mixture stand for 5–10 minutes, until it blooms.

3. 3

   While the yeast blooms, combine the flour and salt in a mixing bowl. Add the remaining granulated sugar and mix.

4. 4

   Add the bloomed yeast mixture to the flour mixture. Add the room-temperature egg and 1 teaspoon vanilla, then mix to form dough.

5. 5

   Add the melted butter and knead or mix until the dough comes together. The transcript also mentions adding a little coconut oil, but does not give an amount.

6. 6

   Place the dough in a Ziploc bag and let it rest for 1 hour.

7. 7

   Mix the softened butter, brown sugar, and cinnamon together for the filling.

8. 8

   Prepare the glaze by mixing the powdered sugar, milk, butter, and vanilla. Use the stated 2–4 tablespoons of milk to make the glaze.

9. 9

   Roll out the dough. The transcript describes pulling it out a little, keeping the edges tucked, and cutting the top; it does not give more precise shaping dimensions or instructions.

10. 10

    Spread the cinnamon-sugar filling over the dough and roll it into croissant-like rolls. The transcript indicates the rolls are rolled up but does not specify detailed assembly or cutting dimensions.

11. 11

    Cover the shaped rolls and let them rise for about 30–45 minutes, until they have a slight jiggle.

12. 12

    Preheat the oven to 350°F (the source does not specify a Celsius equivalent). Brush the rolls with the extra egg for the egg wash.

13. 13

    Bake at 350°F for 20–25 minutes, as stated in the written recipe.

14. 14

    Finish the baked rolls with the prepared glaze. The transcript describes the glaze melting down over the rolls.

Notes

The transcript mentions a little coconut oil, although it is absent from the written ingredient list and no amount is given. The transcript does not clearly specify dough dimensions, exact croissant shaping, or how the glaze is applied; those details are therefore not fully defined by the source. The written recipe is authoritative for listed ingredients and baking time.

Nutrition per serving

• dessert
• baked
• sweet
• cinnamon
• yeasted dough
• homemade
• vegetarian