Mini Cinnamon Sugar Croissant Cereal
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.
Equipment
Ingredients
For the Croissant Dough:
- 90 g all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- 56 g unsalted butter, cold; cubed
- ¼ cup ice water
For the Cinnamon Sugar Filling:
- 35 g brown sugar
- 1 teaspoon cinnamon
- 30 g unsalted butter, melted
For Rolling in Cinnamon Sugar:
- 45 g granulated sugar
- 10 g 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!
Notes
- 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.
Nutrition Facts
Serving: 1mini croissant | Calories: 32kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg
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