Recipes

Swirled Cinnamon Croissant Loaf

by Pecorari Elisa

Swirled Cinnamon Croissant Loaf

Indulge in the irresistible aroma and flavor of a Swirled Cinnamon Croissant Loaf. This delectable treat combines the flaky goodness of croissants with a delightful swirl of cinnamon sugar. With its buttery layers and sweet spice, this loaf is a true delight for breakfast or brunch. Prepare to be enchanted by the heavenly combination of flavors and textures in every slice of this Swirled Cinnamon Croissant Loaf.

   

Equipment:

  • Baker's Secret Loaf Pans (Any size 11" x 6")¬†
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin

Ingredients:

  • 1 3/4¬†cups¬†whole milk¬†
  • 1¬†tablespoon yeast¬†
  • 2¬†tablespoons¬†honey
  • 4 1/2 - 5¬†cups¬†all-purpose flour
  • 2¬†teaspoons¬†salt
  • 6¬†tablespoons¬†butter
  • 2¬†sticks (1 cup)¬†butter, cut¬†into thin pieces
  • 1/2¬†cup¬†granulated sugar
  • 1¬†table¬†cinnamon spice
  • 1¬†egg

Instructions:

  1. Use a stand mixer to combine milk, honey, flour, yeast, and salt. Use the dough hook to mix until all the flour is incorporated. Add room-temperature butter and continue mixing until the dough pulls away from the sides of the bowl, adding extra flour if needed.
  2. Cover the bowl with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour, or until doubled in size.
  3. After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle of about 12x18 inches. Place thin slices of cold butter in the middle third of the dough, pressing gently to adhere and layering the slices together.
  4. Fold the dough like an envelope: fold 1/3 of the dough over the butter, then fold the remaining 1/3 over the first layer to create three dough layers. Roll out the dough again, fold it into thirds, and wrap it in plastic wrap. Freeze for 20 minutes.
  5. Repeat the folding process one more time, rolling and folding the dough into an envelope shape. Wrap it in plastic wrap and freeze for 20 minutes.
  6. While the dough is cooling, butter two bread pans and combine sugar and cinnamon in a small bowl.
  7. Remove the dough from freezer, roll it into a rectangle, and spread the butter over the surface. Sprinkle the cinnamon sugar mixture evenly on top.
  8. Tightly roll the dough into a log. Pinch the edges to seal. Cut the log in half and slice each half into 10-11 rolls. Arrange the rolls in the loaf pan 11" x 6". Cover and let rise for 15 minutes.
  9. Next, bake for 35-40 minutes until dark brown. Let it cool in the pan for 5 minutes, then transfer it to a rack.

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