Get on the homemade cereal trend with this mini cinnamon sugar croissant cereal! This recipe starts with a basic rough puff pastry dough, and each mini croissant is spread with a cinnamon sugar filling before being shaped and baked. The method of creating these cute little croissants is actually very simple, but does require some time for chilling the dough and shaping 40 individual pieces. This recipe is the perfect project for a Sunday afternoon while watching the Great British Baking Show!
Ingredients you'll need to make these mini cinnamon sugar croissants:
- All-Purpose Flour: You only need about ¾ cup of all-purpose flour.
- Granulated Sugar: Just ½ tsp of sugar is added to the rough puff dough, and a couple tbsp for the cinnamon sugar dusting.
- Unsalted Butter: In total, you'll need about 6 tbsp of butter for both the rough puff dough and the cinnamon sugar filling.
- Ice Water: Start with about ¼ cup of ice water, but only use 3 tbsp in the rough puff dough.
- Brown Sugar: Use which ever brown sugar you have on hand for the cinnamon sugar filling.
- Cinnamon: Used in both the filling and the cinnamon sugar dusting.
- Egg: You'll need one egg for the egg wash, which is brushed on the croissants to help them brown while they bake.
How to shape and bake mini croissants:
- On a lightly floured surface, roll out the dough into a long rectangle about 15x5 inches.
- Cut the long rectangle in two across the width.
- Cut each rectangle across the width into five sections, and those five sections vertically down the middle, creating ten small rectangles.
- Cut each of those small rectangles diagonally, creating 20 very small triangles.
- Spread the cinnamon sugar filling onto the triangles, then roll them up as you would with traditional croissants.
- Place all of the mini croissants on a baking sheet lined with parchment paper, then freeze for about 15-20 minutes.
- Brush the mini croissants with an egg wash and bake at 375 degrees for 14 minutes.
- Roll them in cinnamon sugar and enjoy!
Other cinnamon sugar recipes you'll love:
- Cinnamon Sugar Brioche Knot
- Overnight Buttermilk Cinnamon Star Bread
- Cinnamon Sugar Brioche Donuts
- Brown Butter Cardamom Cinnamon Rolls
- Snickerdoodle Cookie Bars
- Cardamom Brioche Star Bread with Chocolate Hazelnut Filling
A few tips to make this mini cinnamon sugar croissant cereal:
- When making the croissant dough, avoid kneading it, as this will develop the gluten too much. Add only enough water to make the dough stick together.
- Keep the croissant dough cold as often as you can. After you cute the dough into the triangles, I recommend placing them all in the freezer for a few minutes, then taking out only a few at a time to fill and shape.
- Leftover mini croissants are best kept in the freezer, and left at room temperature to thaw out.
Happy baking! x
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Mini Cinnamon Sugar Croissant Cereal
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 40 mini croissants 1x
Description
Get on the homemade cereal trend with this mini cinnamon sugar croissant cereal! This recipe starts with a basic rough puff pastry dough, and each mini croissant is spread with a cinnamon sugar filling before being shaped and baked.
Ingredients
For the Croissant Dough:
- 90g all-purpose flour
- ¼ tsp salt
- ½ tsp granulated sugar
- 56g unsalted butter (cold; cubed)
- ¼ cup ice water
For the Cinnamon Sugar Filling:
- 35g brown sugar
- 1 tsp cinnamon
- 30g unsalted butter (melted)
For Rolling in Cinnamon Sugar:
- 45g granulated sugar
- 10g cinnamon
Instructions
For the Croissant Dough:
- In a medium bowl, combine the flour, salt, and sugar. Add the cubes of cold butter, and using your hands or a pastry blender cut the butter into the flour until the butter is pea-sized.
- Add about three tablespoons of the ice water to the mixture and combine until the dough sticks together, but is not overly wet.
- Shape the dough into a disk and wrap in plastic wrap. Place in the fridge for 45 minutes to 1 hour to rest.
- After one hour, roll out the dough on a lightly floured surface into a long rectangle. Preform two letter folds, by folding the top half of the dough over the middle, and then bottom half on top. Roll the dough out to a long rectangle, and repeat this same process for the second letter fold. Once you roll out to a long rectangle for the third and final time, fold it up and place it back in the fridge for another 45 minutes to 1 hour.
For the Cinnamon Sugar Filling:
- Once the croissant dough is almost done resting for the second time, make the cinnamon sugar filling.
- Combine the brown sugar, cinnamon, and melted butter together. Set aside.
For Assembly:
- Once the dough is done chilling, roll it out on a lightly floured surface into a long rectangle about 15x5 inches.
- Cut the long rectangle in two across the width.
- Starting with the first half of the dough, cut the rectangle across the width into five equal sections, and those five sections vertically down the middle, creating ten small rectangles.
- Cut each of those small rectangles diagonally, creating 20 very small triangles. Repeat with the second half of the dough. At this point, I recommend placing all of the triangles on a baking sheet lined with parchment paper and chilling them in the fridge or freezer for 10-15 minutes.
- While the triangles chill, preheat the oven to 375 degrees F.
- Take a few triangles out and spread the cinnamon sugar filling onto them, then roll them up as you would with traditional croissants. Place them back on the baking sheet in the fridge or freezer, and take a few more out. This is not only the best way to ensure that the dough remains cold, but it also makes the dough much easier to work with.
- Once all of the mini croissants are shaped, freeze them for about 15-20 minutes.
- Brush the mini croissants with an egg wash and bake at 375 degrees for 12-16 minutes until golden.
- Roll them in cinnamon sugar and enjoy!
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