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?

我当然希望如此,因为我今天有最好的食谱和大家分享。你会发现自己一次又一次地在做这个。

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

故事是这样的,一开始是做烤饼的,结果烤饼有点脆。不知怎么的,我的烤饼变成了羊角面包。加了桂皮糖,面包就好了。

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.

我辩论了巧克力和南瓜黄油等东西,但最终,我只是想要肉桂糖。因为有时你只想要经典。即使这个食谱中没有南瓜或苹果,那么这个面包仍然尖叫着我。这是甜蜜的,黄油,有变暖的肉桂,并全部是你可以制造的最好的秋季零食之一。

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

详情如下:

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.

第三,在面团中央加入很薄的冷黄油片。这是你的“黄油包”(见我所有的照片的视觉效果)。

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

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

第六,把原木切成卷,把卷放在平底锅里。

7日,让面团上升。

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.

不要跳过任何一步。

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.

YUM.

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

我知道,这似乎很多,但我向你们保证,这很容易。你可以做这个。

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!

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
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大酱

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

Ingredients

Instructions

  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.

    7把面团从冰箱里取出。把面团擀成长方形。在面团上撒上2汤匙软化的黄油,并在黄油上撒上肉桂糖。从离你最近的面团边缘开始,把面团擀成圆木,边擀边紧。当你到达边缘时,沿着边缘捏以密封。

    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.

食谱注释

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.

要在烘烤前冷冻面团:通过步骤8准备面包。不要让面包在室温下上升。把面团盖紧,放在平底锅里冷冻3个月。准备烘烤时,将面包从冰箱中取出,在柜台上解冻2-3小时,然后按照指示烘烤。

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.

易旋桂皮糖牛角面包横拍