Sticky Pecan Cinnamon Roll Croissants

 

DIFFICULTY: Easy

PREP TIME: 25 minutes / COOK TIME: 20 minutes

 
 

Ingredients

Ingredients ✴

 
 

Cinnamon Roll Croissants

  • 2 Tbsp dark rum or brandy 

  • ⅓ cup + 2 Tbsp brown sugar, packed

  • 150g salted butter, softened 

  • 2 medium eggs, room temperature 

  • 1 ½ cups ground almonds

  • 1 Tbsp each plain flour & ground cinnamon

  • 5 good-quality stale croissants (I got mine from a bakery)

Pecan Topping + Cream Cheese Glaze:

  • 1 cup pecans, roughly chopped 

  • 4 Tbsp melted salted butter 

  • 4 Tbsp brown sugar 

  • 1 cup icing sugar 

  • 150g traditional cream cheese, softened 

  • 1 tsp vanilla bean paste 

 
 

Directions

Directions ✴

 
 

Croissants: Whisk the rum and 2 Tbsp of the brown sugar together with 1/4 cup boiling water. Set aside.

Add softened butter and remaining brown sugar to a large bowl. Whisk together for about 2 minutes, until pale and creamy. Add eggs, one at a time, whisking well after each addition. Add the ground almonds, flour, cinnamon and ½ tsp table salt. Mix everything together, until combined. 

Cut croissants in half through the middle, leaving a hinge. Brush the rum syrup over the cut sides of the croissants using a clean pastry brush. Spread about 2 tablespoons of cinnamon filling inside the croissants. Fold the top half back on top of the filling, then place them onto a lined baking tray. Divide the remaining filling on top of the croissants and spread out over the top with the back of a spoon. 

Pecan Topping: Add the pecans to a medium bowl along with the melted butter, brown sugar and a pinch of flaky salt. Toss together, until well coated. Divide the pecan mixture evenly on top of the croissants. Bake on the lower-middle oven rack for 20-25 minutes, until golden brown and starting to caramelize. Set aside to cool down (save any pecans that drop onto the tray for later to decorate). Meanwhile, make the cream cheese glaze. 

Cream Cheese Glaze: Whisk the icing sugar, cream cheese and vanilla together in a medium bowl along with 1 Tbsp cold water or milk, until smooth. Add more water or milk, about ½ tsp at a time, until you reach the desired consistency.


To Finish: Spoon the glaze over the cooled croissants, letting it drizzle down the sides. Sprinkle over any crispy bits saved from the baking tray, if any.

 
Next
Next

Gooey Blueberry & White Chocolate Stuffed Cookies