Croissant Cinnamon Rolls (Flaky Laminated Cinnamon Rolls)

These croissant cinnamon rolls combine the soft cinnamon filling of a classic roll with the delicate layers of dough created through traditional lamination. Using a cold Plugrà butter block, repeated letter folding, and chilled rests in the fridge, this bakery-style recipe produces golden, flaky pastries finished with a smooth vanilla glaze.

This post was sponsored by Plugrà Premium European Style Butter but all opinions are my own. Thank you for supporting brands that make Lifestyle of a Foodie possible! 

Why you’ll love this recipe

• Dozens of buttery laminated layers
• Soft cinnamon-sugar centers
• Light, pourable vanilla glaze
• Bakery-style results made at home
• Perfect weekend baking project

Ingredients for Croissant Cinnamon Rolls

These croissant cinnamon rolls are made with an enriched brioche-style dough, a high-fat European style butter block for lamination (Plugrà 82% butterfat is a must!), a classic cinnamon sugar filling, and a light vanilla cream cheese glaze.

Dough Ingredients

The base dough is slightly enriched to keep the interior soft while still supporting the laminated layers.

• All-purpose flour and bread flour for structure and elasticity
• Granulated sugar for subtle sweetness
• Fine sea salt to balance flavor
• Instant yeast for rise
• Cold whole milk to control dough temperature
• A small amount of softened butter for tenderness

Using both all-purpose and bread flour helps create strength without making the rolls dense.

Butter Block (For Lamination)

Lamination requires a high-fat butter that stays pliable but firm.

• Plugrà European-style unsalted butter 

European-style butter contains more fat and less water, which creates cleaner layers and better flake during baking.

Why I Use Plugrà Butter for Laminated Dough

This post is sponsored by Plugrà, and I specifically chose their butter for this recipe.

With 82% butterfat, Plugrà has less water and stays more pliable when rolling and folding laminated dough. That flexibility helps create cleaner, more defined layers instead of butter cracking or melting too quickly.

A few years ago, I struggled for the longest time to get visible layers in homemade croissants. The moment I switched to Plugrà, everything changed, the dough handled better, and I finally achieved those bakery-style layers. That’s exactly why I’m using it again here. If you’re making laminated dough at home, I highly recommend it.

Cinnamon Filling

The filling adds warmth and structure without melting into the layers.

• Brown sugar
• Ground cinnamon
• Cornstarch (or flour) to prevent leakage
• A pinch of salt
• Melted butter for brushing

The cornstarch helps keep the filling thick so the layers stay distinct after baking.

Vanilla Cream Cheese Glaze

A thin glaze enhances flavor without hiding the laminated texture.

• Cream cheese
• Powdered sugar
• Vanilla extract
• Milk or cream
• Pinch of salt

Keep the glaze light and pourable so the flaky layers remain visible.

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How to Make Croissant Cinnamon Rolls

These croissant cinnamon rolls use classic lamination techniques to create visible flaky layers while keeping the interior soft like a traditional cinnamon roll.

1. Make the Enriched Dough

Mix the dough ingredients until smooth and elastic. The dough should feel soft and supple but not sticky.

Cold milk keeps the dough temperature low from the start, which helps control fermentation and prevents the butter from melting too early during lamination. Soft butter blends evenly into the dough without creating greasy pockets, giving the dough richness while maintaining structure.

Once mixed, shape the dough into a rectangle before chilling. This makes it easier to roll evenly later.

2. Prepare the Butter Block

Shape the butter into an even rectangle between sheets of parchment paper. Mark 7-in width x 8-in height on the parchment with a pen/marker. Slice the butter into pieces and fill in the rectangle. Put another sheet of parchment on top, then shape and smooth it with a rolling pin.

The shape matters because the butter needs to fit neatly inside the dough for even lamination. If the butter is uneven, the layers will be uneven.

The butter should be cold but pliable. Firm enough to hold its shape, but soft enough to bend slightly without cracking. If it’s too hard, it will break through the dough. If it’s too soft, it will melt into the layers.

3. Laminate the Dough

Roll out the dough to double the length of the butter. Enclose the butter inside the chilled dough and begin rolling into a long rectangle.

Fold the dough into thirds like a letter. This creates distinct layers of dough and butter. After each fold, refrigerate the dough to relax the gluten and re-firm the butter.

Chilling between folds is essential. If the butter warms up too much, it will melt into the dough instead of staying layered. Proper lamination creates thin, visible layers that expand and separate beautifully during baking.

Clean layers should look defined along the edges, not smeared or greasy.

Handle the dough gently during the final fold to preserve the structure you’ve built.

4. Fill and Shape the Rolls

Before rolling, combine the brown sugar, cinnamon, cornstarch, and salt in a small bowl and set aside.

Roll the laminated dough into a thin rectangle and evenly distribute the cinnamon filling.

Roll tightly from the long edge to keep the spiral compact. A tight roll helps maintain structure and prevents gaps between layers during baking.

Cut cleanly using a sharp knife or floss to avoid compressing the layers.

5. Proof at a Cool Temperature

Proof the rolls in a cool room until slightly puffy but not overly expanded.

Because this dough contains laminated butter layers, a warmer environment can cause the butter to melt and leak before baking. Keeping the temperature moderate preserves the structure and helps maintain flakiness.

The rolls should look airy but still hold their shape before baking.

6. Bake for Deep Golden Layers

Start baking at a higher temperature to encourage rapid steam release, which helps the layers expand. Then reduce the temperature to allow the interior to bake through without over-browning.

The rolls should be deeply golden brown with crisp, defined edges. Proper color ensures the interior is fully baked and the layers are set.

Use a heavy-bottomed, light-colored pan to keep the bottom from browning too quickly. If you don’t have one, you can put a baking sheet on the oven rack underneath this dish to prevent the bottom from baking too quickly.

7. Glaze Lightly to Preserve Flakiness

Drizzle a thin layer of glaze over the warm rolls so the flaky layers remain visible and crisp around the edges.

Key Lamination Tips for Flaky Layers

Keep the dough cold during lamination so the butter stays layered rather than melting into the dough. If the butter softens too much, the layers will smear instead of separating.

Roll gently and evenly to preserve clean pastry layers. Pressing too hard can push the butter through the dough and break the structure.

Rest the dough in the refrigerator between folds to relax the gluten and re-firm the butter. This makes rolling easier and prevents shrinkage.

Proof in a cooler environment to prevent butter leakage before baking. If the room is too warm, the butter may melt out of the layers before they have time to set in the oven.

Storage and Reheating

Store baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.

To reheat, warm in a 300°F oven for 5–8 minutes to help re-crisp the layers. Microwaving will soften the pastry and reduce flakiness.

For freezing, wrap tightly and freeze for up to 2 months. Reheat from frozen in a low oven until warmed through.

Troubleshooting Laminated Dough

Butter leaking during baking usually means the dough became too warm during proofing or lamination.

If layers look compressed rather than flaky, the dough may have been rolled too aggressively or not chilled long enough between folds.

If the rolls shrink while baking, the dough likely needed more resting time to relax the gluten.

More Cinnamon Roll Recipes to Try

• Almond Croissant Cinnamon Rolls
• Red Velvet Cinnamon Rolls
• Black Cocoa Cinnamon Rolls
• Brioche Cinnamon Rolls (Super Soft Tangzhong Bakery-Style)

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