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+ servings

Croissant Cinnamon Roll Cake

Croissant Cinnamon Roll Cake make the perfect breakfast with buttery layers of dough filled with cinnamon sugar, then topped with crisp streusel toppings.
Course Breakfast, Dessert, Snacks
Cuisine Western
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 10
Author sanna


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

  1. 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.

  2. Mix together the sugars and cinnamon in a bowl. 

  3. 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.

  4. 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.

  5. 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.

  6. 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 Notes

Recipe adapted from Epicurious