Mini Cinnamon Croissants

Or as I like to call them, Little Puffs of Heaven! Seriously, though, puff pastry and cinnamon? Together?! MMMMH! 
I remember years ago, when I was living in Cyprus, my mum came home, from a trip to London for work, with British goodies. One of which were canned crescent rolls! It's basically a can that you twist (like a Chinese burn) and it pops open to reveal a roll of dough. When we unrolled it, it kind of reminded me of toilet paper :P in the sense that it had dotted sections that you tear off, only they were triangles. So what you do is tear off a triangle - gently - spread it with chocolate spread, butter, ham, cheese, whatever your heart desires! Then you roll it up, pop it in the oven and boom! Homemade croissants! Anyway my point is when I moved to London I was looking forward to finding them in the supermarkets, but apparently they are an American thing, I think. Good thing is though puff pastry works just as well and that's where I got the idea for these Mini Cinnamon Croissants!


You will need:

• Puff Pastry
• Brown Sugar
• Granulated Sugar
• Ground Cinnamon
• Butter or Margarine

First you want to put about two tablespoons of butter or margarine in a glass or bowl and melt it in the microwave. Next you want to lay out a sheet of puff pastry on a flat surface and brush a layer of melted butter over it. If you don't have a culinary brush - I think that's what they're called - just drizzle the butter on the dough with a spoon and spread it with the back of the spoon.

Now combine 1 tablespoon of brown sugar and one of granulated sugar - you don't have to use both if you don't have brown sugar - and half a tablespoon of cinnamon in a bowl and stir.

 Next comes the fun part! Sprinkle the mixture over the the buttery dough. Make sure you have a thick, evenly spread coat.




Now you need a knife, preferably not a butter knife, it needs to be sharp enough to cut the dough without dragging on it. To make the croissants you need a triangle shape, it's easiest to cut the dough into right angle triangles. I cut my sheet of dough into 8 rectangles like so: 

And then cut the rectangles diagonally to create two triangles.

Now, starting with the wide end you need to begin rolling the dough towards the point, but roll along the diagonal edge and not the straight edge otherwise your croissant will come out lopsided. You must make sure that the point is always centred as you roll. Once you've rolled it you need to curve it slightly to make a crescent shape, now it should look like a croissant.

Little tip! Before you press down the tip, put a blob of melted butter then press it down, to make sure it stays down. 

Once you have rolled all your croissants, lay them on a baking tray, lined with greaseproof paper or foil covered with butter so they don't stick. Also make sure they are not too close to each other as they will puff up! 

If you have some melted butter left brush some over the croissants before you put them in the oven. This will make them go golden and keep them from tasting dry, it's not too important though. Now you need to bake them at 190 C/375° F for 15 - 20 minutes. Keep an eye on them, they should be a golden brown colour when done.

I took these to the 'cocktail party' I had with my friends and they loved them - I think :P Anyhow, these really are delicious! And even nicer hot! Hope you enjoyed this post, until then, stay creative!