Croissant Cinnamon Roll Cake make the perfect breakfast with buttery layers of dough filled with cinnamon sugar, then topped with crisp streusel toppings.
As with anything in life, getting out of our comfort zones often leads to rewarding results and learning. The same is true when I started to go out of my inhibitions in baking and started to try recipes that intimidate me.
And one of those is, of course, my most feared croissant.
I had my fair share of fails when it comes to making the croissant. I have had those days when I toss the disaster dough in the garbage and swore to myself “I am not going to do this again, ever!” with a very heavy heart.
But then, I am glad that I have such a persistent appetite and hunger for home made pastries, so here we are now with a Cinnamon Roll Cake. This is made of croissant dough filled with cinnamon sugar, then topped with streusel making the top delightfully crisp.
As you bite into this, your mouth first meets the buttery, crunchy top, then you will sink into the soft , buttery layers of croissant that has notes of cinnamon and sugar all over.
Simply delicious and worth all the effort, you guys.
Croissant Cinnamon Roll Cake : The Process
To make this cinnamon roll cake, you need to have the croissant dough prepared the night before. Sorry guys, I know that croissant can be intimidating. But I promise you, nothing beats the sense of achievement once everything is assembled, baked and eaten. And this recipe for a croissant dough is beginner friendly. I mean, I am girl who can’t even make a rectangle straight and totally suck at making dough look neat. So you can do this!
Check out this croissant recipe that I used to make all the croissant treats here on the blog. It has step by step photos.
So, on to the cake!
This cake is in ring form. To assemble, roll the dough into a 24 x 9 inch rectangle. Trim the sides to make the edges even.
Sprinkle the cinnamon sugar on top, leaving a one inch border on one of the long sides.
Roll the rectangle into a tight log.
Then transfer to the base of a 9 inch spring form pan that has the side unattached. This is where you will join the ends to form a ring.
Using a sharp knife, cut through the dough half way at two inches interval, and from the top down the center of the height of the dough. Let this rise, covered with plastic for 2 and 1/2 hours.
Then brush the surface with beaten egg and top with the streusel topping. Bake at 375 F for 45 minutes, or until the surface is lightly golden and the top is crisp.
Croissant Cinnamon Roll Cake
For the Cake Ring
- 1/2 recipe croissant dough about 1 lb 6 oz, chilled
- 3 tbsp sugar
- 3 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1 large egg beaten
For the Streusel Topping
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 1/2 stick frozen unsalted butter cut into 1/2 inch pieces
Assemble the Cake Ring
Grease a 9 inch round cake pan with butter and line the bottom with parchment paper. Grease the parchment paper and remove the sides of the pan.
Mix together the sugars and cinnamon in a bowl.
On a lightly floured surface roll the croissant dough to a 24 x 9 inch rectangle. Trim the edges to make the rectangle straight and brush off excess flour. Sprinkle the cinnamon sugar mixture over top, leaving a one inch border on one of the long sides.
Using a pastry brush, brush the border with the beaten egg, and with the long side facing you, roll the dough into a tight log. Press and stretch the log so it is nicely taut. Seal the seams by pressing them together.
Transfer the log to the base of the pan, connecting the ends to form a circle. Using a sharp knife, cut through the dough halfway, from the top down the middle at two inches interval. Attach the side of the pan and cover the pastry with plastic, let rise for 2 and 1/2 hours.
Preheat oven to 375 F. Brush the surface of the dough with the remaining egg, and then sprinkle the streusel topping. Bake in the center of oven until lightly golden and the streusel is crisp, about 45 minutes.
Recipe adapted from Epicurious