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 homemadeapple butter.It’s best enjoyed with my favoritepumpkin lattefor the coziest fall treat…any time of the day. Or use this bread to make your favorite法式吐司– the options are endless. Bonus? Making this pretty loaf is easier than you might think.

overhead photo of Easy Swirled Cinnamon Sugar Croissant Loaf with 2 slices of bread cut and cinnamon sugar in photo

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?


Watch Me Make This on Instagram:

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.

易旋桂皮糖牛角面包半烤收获网#肉桂ţ秋天ţ面包ţ牛角面包 顶上的特写在面团的黄油


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.


photo of Easy folding the dough photo of dough folded into an envelope


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.

close up of dough log 切成卷后的面团

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.


4th, roll it out. Again. Freeze 20 minutes.

5th, roll it out. Again. Add cinnamon sugar and roll the dough into a log.



8th, bake. Smell the wonderful, warming, cozy, and delicious smells coming from your oven.

9th, eat and enjoy.

bread before baking bread before baking

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.


overhead close up photo of Easy Swirled Cinnamon Sugar Croissant Loaf before cutting

坠落additions you could make…

和肉桂糖一起,你也可以添加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.


side angled close up photo of Easy Swirled Cinnamon Sugar Croissant Loaf


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.

overhead photo of Easy Swirled Cinnamon Sugar Croissant Loaf with multiple slices cut

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.

说完,我就把菜谱留给你。请尽快安排,这个周末会很理想。和我最喜欢的人在一起pumpkin lattefor a truly delectable autumn treat any time of the day. ENJOY and see you guys tomorrow for the first “spooky” cocktail Saturday…finally!

side angled photo of Easy Swirled Cinnamon Sugar Croissant Loaf with loaf cut in half to show the inside

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 onInstagram! Looking through the photos of recipes you all have made is my favorite!


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Easy Swirled Cinnamon Sugar Croissant Loaf.

This light, buttery, super soft, and extra flaky croissant loaf is swirled with sweet cinnamon sugar. Making the most delicious, extra fancy, and super cozy addition to your autumn weekend.

Prep Time 1 hour
Cook Time 30 分钟
Total Time 3 hours 30 分钟
Servings 18makes 2 (9x5 inch) loaves
卡路里 339千卡



  1. 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.第一次折叠: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..

    5.二折: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.


    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.


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 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.

剩菜:the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature.