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This easy Swirled Cinnamon Sugar Croissant Loaf is kind of like a croissant, kind of like a cinnamon roll, but most importantly…it’s kind of INCREDIBLE! This light, buttery, super soft, and extra flaky croissant loaf is swirled with sweet cinnamon sugar. It makes for the most delicious, extra fancy, and super cozy addition to your autumn weekend. This loaf is great on its own, warm with butter, or equally delicious smeared with homemade apple butter. It’s best enjoyed with my favorite pumpkin latte for the coziest fall treat…any time of the day. Or use this bread to make your favorite french toast – the options are endless with this amazing texture. Bonus? Making this pretty loaf is easier than you might think.
It’s the first Friday of October and I am in full-on autumn baking GO mode. Anyone else?
I know it’s not just me because my Instagram feed is flooded with photos of pumpkin bread, jack-o-lantern cookies, and apple cake. I think it’s safe to say everyone is slowly settling into these cozy autumn days. Am I right?
I sure hope so, because I have the very best recipe to share with you all today. It’s one you’re going to find yourself making over and over again.
Watch Me Make This:
Say hello to the croissant loaf…with cinnamon sugar and more butter than you’d think a loaf of bread could ever need. It’s perfection and your weekend NEEDS this bread.
Here’s the story, this started out as a scone recipe, but the scones turned out a bit crumbly. Somehow my scones mixture then morphed into a croissant loaf. Cinnamon sugar was added, and the loaf turned out so good.
And that’s the story. It’s not that the scones weren’t good, because they were. But when my thoughts turned to a croissant loaf the scones just seemed to fade away.
Let’s be real, if you have the choice between a scone and a croissant, you’re going to choose the croissant. Always the croissant.
I debated adding things like chocolate and pumpkin butter, but in the end, I just wanted cinnamon sugar. Because sometimes you just want the classics. And even though there’s no pumpkin or apple in this recipe, this loaf still screams fall to me. It’s sweet, buttery, has warming cinnamon, and is all-around one of the best fall treats you can make.
Here are the details:
As the title suggests, this loaf is EASY.
BUT, looking at the recipe steps may just scare you off. There are a lot of them. But only because I wanted to provide you guys with good detailed directions on exactly how to make this loaf. There is a lot of butter, layering, and rolling. But unlike traditional croissants, this loaf takes 3-4 hours total, not 3 days. Most of the time is spent rising, and honestly, you can’t mess this loaf up. As long as you have the dough made, and some cinnamon sugar, all will be good.
A step-by-step breakdown for you…
1st, make the dough. It’s simple: milk, instant yeast, honey, flour, and salt. Nothing fancy.
2nd, roll the dough out.
3rd, add very thin slices of COLD butter to the center of the dough. This is your “butter packet” (see all my photos for visuals).
4th, roll it out. Again. Freeze 20 minutes.
5th, roll it out. Again. Add cinnamon sugar and roll the dough into a log.
6th, cut the log into rolls and arrange the rolls in a loaf pan.
7th, let the dough rise.
8th, bake until golden brown. Smell the wonderful, warming, cozy, and delicious smells coming from your oven.
9th, eat and enjoy.
The key steps?
Folding the dough and freezing the dough. The multiple folds evenly spread the butter throughout the dough. And the freezing quickly chills the butter and creates all the buttery air packets throughout each loaf.
Do not skip either step.
Fall additions you could make…
Along with the cinnamon sugar, you could also add pumpkin butter, apple butter, or even chopped chocolate.
If you do decide to add pumpkin or apple butter, spread it over the dough in place of the butter, then add the cinnamon sugar.
If using chocolate, use finely chopped chocolate and sprinkle over top the cinnamon sugar.
YUM.
I know, this kind of seems like a lot, but I promise you guys, this is easy. You can make this.
And like I side, you can’t mess it up. Because nothing could ever be bad about a buttery loaf of bread with cinnamon sugar. And yes, this recipe uses close to three sticks of butter. It’s a lot, but it sure is good.
And it’s fall, it’s the weekend, and you should enjoy it.
Best part? This recipe makes 2 loaves. One for this weekend and one for your sweet friends, neighbor, or to freeze and enjoy mid-week.
And with that, I’ll leave you with the recipe. Please make this soon, this weekend would be ideal. And do enjoy with my favorite pumpkin latte for a truly delectable autumn treat any time of the day. ENJOY and see you guys tomorrow for the first “spooky” cocktail Saturday…finally!
If you make this easy swirled cinnamon sugar croissant loaf be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Swirled Cinnamon Sugar Croissant Loaf.
Servings: 18 makes 2 (9x5 inch) loaves
Calories Per Serving: 300 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 3/4 cups warm whole milk
- 1 tablespoon instant yeast
- 2 tablespoons honey
- 4 1/2 - 5 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 6 tablespoons salted butter, at room temperature
- 2 sticks (1 cup) cold salted butter, sliced into thin pieces
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg, beaten, for brushing
Instructions
- 1. In the bowl of a stand mixer, combine the milk, honey, 4 1/2 cups flour, yeast, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more, adding the additional 1/2 cup flour as needed, until the dough pulls away from the sides of the bowl.2. Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes to 1 hour or until doubled in size.3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Layer the thin slices of cold butter down the middle 1/3 the dough, pressing gently to adhere and layering the slices together to create a rectangle of butter. Gently push the butter together with your hands (see above photo). 4. First fold: Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope, see above photo). Roll the dough out again into a large rectangle, fold into thirds. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes..5. Second Fold: Remove the dough from the freezer. Roll the dough into a rectangle (about 12x18 inches) and fold into envelope. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes.6. Meanwhile, butter two (9x5 inch) bread pans. In a small bowl, combine the sugar and cinnamon. 7. Remove the dough from the freezer. Roll the dough into a rectangle. Spread the dough with 2 tablespoons softened butter and sprinkle the cinnamon sugar over the butter. Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.8. Cut the dough log in half. Cut each half into 10-11 rolls. Arrange each roll into the prepared bread pans. You can place them seam side down, or alternate each roll to show more of the filling (see above photo). Cover and let rise 15 minutes. 9. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush each loaf with the beaten egg. Transfer to the oven and bake 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.
Notes
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
To Make Ahead: prepare the bread through step 8. Do not let the bread rise at room temp. Cover the loaves of bread and place in the fridge for up to overnight. When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed.
To Freeze The Dough Before Baking: prepare the bread through step 8. Do not let the bread rise at room temp. Cover the loaves of dough tightly and freeze in the bread pans for up to 3 month. When ready to bake, remove the bread from the freeze and thaw for 2-3 hours on the counter, then bake as directed.
To Freeze The Bread After Baking: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature.
This post was originally published on October 4, 2019
Can you use regular active dry yeast in place of instant with this recipe?
Hi Sheridan! Yes, just proof the active dry yeast first in the milk until it’s foamy on top. This usually takes 5-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Any advice if using active dry yeast instead of instant? I was thinking I’d proof in the milk, but I’d love advice!
Hey Katie! Yes, just proof the yeast first in the milk until it’s foamy on top. This usually takes 5-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I don’t have a stand mixer with a dough hook- only a hand held mixer- would using that totally mess the dough up? Thanks!
Hi there! You can mix the dough using a wooden spoon. It will take a little longer to come together, but just use a little elbow grease and it wil be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I have been a huge fan since the “Hot buttered rum apple pie stuffed cinnamon sugar soft pretzels”!! I would love to make this and be able to share it with my future sis-in-law, who is vegan. Are there any rules for substituting out the milk/butter in baking recipes? And of course skipping the egg wash. I love baking but have never really done much vegan baking or cooking. Thank you
Hey Katie! I am not too familiar with vegan baking so, it’s a little hard for me to advise. For the milk, I think any nut milk will work great! For the butter, us your favorite vegan butter brands. I would imagine it will work just the same, but again I am not sure. Let me know how it all goes for yoU!! Hoping the bread is a huge hit with everyone! Please let me know if you have any other questions. Thank you! xTieghan ???
Hi! Can you use GF all purpose flour here? Or would it totally mess it up?
Hi Lindsay! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
I think your missing a couple of directions in the last paragraph? Do you bake on a sheet pan and brush with the egg then bake?
Hey Katie,
Thank you so much for catching this! You are correct and the recipe has been updated. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi Tieghan!
This cinnamon croissant loaf looks almost to good to eat! Lol. When I venture into making yeast bread, this will be my first one to bake!
I’m so glad that your brother’s wedding day was perfect and your wedding cakes looked really nice too! See you worried for nothing! Ha!Ha! Beautiful photography as always!
Have a terrific weekend! ☺
I hope you have an amazing weekend J, thank you! Also, so glad you are loving this bread! xTieghan
Girl, I just can not believe the way you keep turning out gorgeous photos like these! I cam’t think of a single other blog that turns the photos of the entire process into gorgeous art! A pretty bread or cake photo is hard enough, but pics of bread strips soaking in batter in a measuring cup, or in this recipe, sliced butter on rolled dough, each uniquely lovely compositions,….I just am endlessly impressed! AND I want to eat EVERYTHING, to boot! My family sits down to new food, I just say… this is one of TIEGHAN’S… and everyone knows they are in for a treat! Keep this up! You rock!
WOW! That is so amazing to hear, Toni! I am so glad you and your family have been loving my recipes and I hope you continue to! Thank you so much! xTieghan
This recipe calls for the dough to be rolled out into a large rectangle several times. Twice you note a size of approx. 12 X 18, but in Steps 4 and 7 no size is mentioned. Just want to confirm that you’re suggesting all roll-out be 12 X 18? Thanks! Can’t wait to make this – we’re cinnamon freaks in this house, ha ha!
Hi Marcie! You should roll the dough out to roughly 12×18 inches each time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
The bread looks delicious but the baking instructions seem to be messed up. Please clarify. Thank you.
Hi Maria! It’s been corrected now. “Place the bread pans on 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.” Thanks! X Kelly
Would you be able to make this recipe with margarine instead of butter?
Hi Lydia! Tieghan has not tested it with margarine so she can’t say for sure, but we would think margarine will be just fine. Please let us know if you have any other questions. I hope you love this recipe! Thank you! X Kelly
What is the correct amount of butter to be used in the dough? The recipe indicates 8 Tbsp or 1 cup, but 8 Tbsp is 1/2 cup butter. What will then be the correct amount of butter in step 1 of the instructions?
Hi Katie! You’ll use 4 tablespoons room temperature butter in the dough as noted in step 1. Then the other 4 tablespoons of room temperature butter in step 7. The 2 1/2 sticks cold butter are what you will use sliced in the layering of the dough as outlined in step 3. Let me know if you have any other questions as you go along. Hope you enjoy it! X Kelly.
Really love this bread. Especially how you cut and placed it in the pan. It is open to a variety of flavors too. Although I live the just cinnamon sugar. I usually use vanilla sugar & cinnamon fir something like this. P.S. would really enjoy a scone recipe as well. Love scones.
Thank you so much Joyce! X Kelly
Can’t wait to back up to your recipes for Fall. Finally, we were granted some reprieve here in the southeast. HBH –Keep up your awesome work!
Happy to hear the cool down has arrived for you Kimberley! Enjoy your fall baking! Thanks for sharing. X Kelly
9. not clear on time baked
thanks.
Hi Leslie! The time has been corrected. “Place the bread pans on 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.” Thank you! X Kelly