Cinnamon Rolls

Hey ya’ll! We hope you’re having an awesome Monday and that you had a great weekend! Guess what?!?! Christmas is less than a week away!!! (and in case you were wondering, we haven’t finished our Christmas shopping or even started wrapping yet…)


Every year for Christmas morning  we have cinnamon rolls for breakfast and what we grew up calling “special juice”(a mixture of orange and cranberry juice). This probably sounds like the most ridiculous breakfast, but our Christmas tradition is to have cinnamon rolls for breakfast and then continue to nothing but sugar all day. Can you say sugar high?

Growing up, we always had Pillsbury cinnamon rolls, you know like from the tube? And those are so delicious, but the past couple years we’ve made our own. We had been making Sally’s Baking Addiction’s cinnamon rolls, which is one of our favorite recipes and really easy! But this year, we came up with cinnamon rolls that we think are even better!


They are a lot more work, but the end result is well worth it: you won’t be disappointed! Croissant Cinnamon Rolls! We tried to come up with a clever name (you know, like the cronut)… Croinnamon Roll? Cinnamon Croll? Obviously, we aren’t very good at this whole naming thing, but if you’ve got any great ideas, please let us know!

Honestly, these really aren’t that hard! You just need the time to make them, but trust us once you try them, you will always find time to make them! They’re that good!

Not long ago, we did a Croissant Butter Test and decided that the better quality the butter, the better the flavor of the croissant. The same thing applies here- better quality butter means better flavor. The brand that we recommend is Kerry Gold. It’s a delicious Irish butter; we can just picture that everyone making their butter has an Irish accent (and it makes the butter even better, haha) 😉



1 recipe of croissant dough (we use the King Arthur Flour recipe, it’s the best!)

1 cup (8 ounces)

2 cups brown sugar

4 Tbsp cinnamon


  1. Make your croissant dough according to the directions on the King Arthur Flour website (linked above) as written until you get to the last refrigeration,
  2. Once you get the croissant dough into the fridge the last time, make your filling by melting the butter and mixing it with the brown sugar and cinnamon. Set aside for about 30 min.
  3. Preheat oven to 425F. Instead of shaping into croissants, roll it out to the 12 X 18* in rectangle. Spread the filling evenly to cover the dough. Carefully roll up, making sure to make it as tight as you can. Slice into equal pieces. Place into a greased 9X13 pan (depending on how thick you cut them you may also need an 8 in pan, this is what we typically do!)
  4. Egg wash the tops to give them a brown coloring while the bake. Bake for 25-30 min or until the dough is fully baked and the tops are golden brown
  5. Top with cream cheese frosting, buttercream frosting, or a powdered sugar glaze if you desire!


*If you want a thinner layer in your rolls, cut the dough in half at this stage and roll out each half to 12X18 in rectangle and spread half the cinnamon mixture on each half



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