Cinnamon Kiss Roll Recipe
Sweet cinnamon filling wrapped in buttery croissant dough with a soft glaze finish.
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Ingredients
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Croissant dough
Cinnamon filling
Glaze
Method
Croissant dough
- 1
Make dough
In a large mixing bowl or stand mixer fitted with a dough hook, whisk together 3.5 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 3 tablespoons lukewarm whole milk, 1/2 cup cold water, and 3 tablespoons room-temperature unsalted butter. Mix on low until dough forms and pulls away from the bowl, about 4–6 minutes. Dough should be soft but not sticky; add up to 1 tablespoon additional flour if too sticky.
- 2
Initial chill
Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes to relax the gluten and cool the dough for laminating.
- 3
Prepare butter block
While dough chills, prepare the laminating butter: place 14 tablespoons cold unsalted butter between two sheets of parchment and pound/roll into a 7x8 inch rectangle about 1/4-inch thick. Keep edges straight and chill the butter block until firm but pliable, about 15 minutes in the refrigerator.
- 4
Laminate (folding)
On a lightly floured surface, roll chilled dough into a 10x8 inch rectangle. Place the chilled butter block centered on the dough and fold the dough like an envelope to encase the butter. Roll gently to a 12x8 inch rectangle, then perform a letter fold (fold one short third over the middle, then the other third over it). Rotate 90°, roll again to 12x8 inches, and repeat the letter fold. Wrap and refrigerate for 30–45 minutes. Repeat the roll-and-fold sequence one more time (for a total of 3 turns including the first), chilling 30–45 minutes between final folds so dough and butter remain cold and distinct layers.
- 5
Final roll
After the final chill, roll dough on a lightly floured surface into a 16x12 inch rectangle, roughly 1/8–1/4 inch thick. Trim edges so they are straight.
- 6
Cut strips
Using a sharp knife or pizza cutter, cut the dough rectangle lengthwise into 12 equal 12x1.33 inch strips (or cut to make 12 rolls). Keep strips covered with a lightly damp towel while you prepare the filling so they don't dry out.
- 7
Cinnamon filling
- 8
Make filling
In a medium bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until smooth and fluffy, 1–2 minutes. Mix in 2 tablespoons ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until fully combined. If using nuts, fold in 1/3 cup finely chopped pecans or walnuts.
- 9
Fill and shape rolls
Spread approximately 1 heaped tablespoon of the cinnamon filling evenly down the center of each dough strip (leaving a 1/2-inch border along both long edges). Starting at one short end, roll each strip tightly into a spiral (cinnamon-kiss shape), pinching the seam to seal. Place each roll seam-side down on a parchment-lined baking sheet 1 inch apart. If you prefer a taller roll, shape the strips into tighter spirals or stack two spirals slightly pressed together.
- 10
Proof
Cover loosely with plastic wrap or a lightly oiled kitchen towel and let the rolls proof at warm room temperature (75–80°F / 24–27°C) until puffy and almost doubled, about 60–90 minutes. Alternatively, proof in a slightly warm (turned-off) oven with the light on.
Bake & glaze
- 11
- 12
Bake
Bake the rolls in the preheated oven for 15–18 minutes, rotating the sheet pan halfway through, until they are golden brown and the layers are set. Thicker rolls may need up to 20 minutes. Internal temperature should be around 190°F (88°C) when fully baked.
- 13
Make glaze
While the rolls bake (or immediately after removing them), whisk together 1.5 cups powdered sugar, 3 tablespoons milk (or cream), 1/2 teaspoon vanilla extract and an optional pinch of cinnamon until smooth. Adjust thickness by adding more milk 1/2 teaspoon at a time (for thinner glaze) or more powdered sugar (for thicker).
- 14
Glaze finish
When rolls are warm (not piping hot), drizzle or spoon the glaze over the tops so it runs into the crevices. Let set for 10–15 minutes before serving so glaze firms slightly.