Weigh out ingredients
You'll need: flour, sugar, salt, butter, brown sugar, cinnamon, and water.
Make the dough
In a medium bowl, combine the flour, salt, and sugar. Add the cubes of cold butter, and using your hands. 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.
Make the dough
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.
Once the dough is done chilling, roll it out 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.
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. Take a few triangles out and spread the cinnamon sugar filling onto them, then roll them up as you would with traditional croissants.
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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