How To Bake Cinnamon Rolls To Give Them A Croissant-Like Texture

To bake cinnamon rolls with a croissant-like texture, start by preparing a dough that includes butter, flour, sugar, salt, yeast, and milk. Allow it to rise until it doubles in size. The key to achieving the flaky layers lies in laminating the dough, a technique borrowed from croissant-making. Roll out the dough into a large rectangle and spread softened butter over two-thirds of it. Fold the unbuttered third over the center, then fold the remaining third over that, similar to folding a letter. Chill the dough to set the butter slightly, then roll it out again and repeat the folding process two or three more times to create multiple thin layers of butter and dough. After the final fold, roll the dough out one last time, spread a mixture of sugar and cinnamon over the surface, and roll it up tightly. Cut the roll into individual pieces and place them in a baking dish. Let the rolls rise again until puffy before baking them until golden brown. This method offers a delicate, layered texture reminiscent of croissants, while still maintaining the sweet, spiced flavor of traditional cinnamon rolls. Finish with a glaze or icing, if desired, for added sweetness.