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How fun are these Cinnamon Mini Crescents?! They have all the taste of a cinnamon roll in this cute little crescent! Great for parties, brunches or a snack!
Before you get started, thaw the puff pastry and soften the butter to room temperature on your kitchen counter. About 30 minutes.
Once they are ready to go, pre-heat the oven to 350 degrees and line a sheet pan with parchment.
In a medium bowl, beat the butter, brown sugar, sugar and ground cinnamon with a hand mixer. Set aside.
On your work surface, sprinkle some flour and place one sheet of puff pastry. Roll the the pastry dough out so its just a little thinner and you can cut 5 circles across and 3 down.
Cut out about 15 circles. My cutter was almost 3 inches wide. I would suggest a 3 or 4 inch cutter if you have one. It will be easier to work with the dough if the circle isn’t too small.
Repeat steps with the other piece of puff pastry.
Layout out all the circles, making sure they don’t stick to your surface.
Using a 1/4 or 1/2 teaspoon, place a scoop of the cinnamon butter mixture in the middle of each circle. I used a 1/2 teaspoon in this picture and I think for some of the circles it was too much. Try not to overfill.
In a small bowl, beat one egg. Using a pastry brush, brush the outside edge of the circles with the egg wash.
Then fold over and press together. The egg wash should work as a glue to hold it together. Then crimp the edges with a fork.
Place all the crescents on the parchment lined sheet pan. Brush tops with egg wash.
Bake for 15 minutes. Let cool for 15 minutes.
In a small bowl, mix powdered sugar and milk. Drizzle over crescents.
Enjoy!
- 1 box Frozen Puff Pastry (2 sheets)
- 6 tbsp Butter
- 2 tbsp Brown Sugar
- 2 tbsp Granulated Sugar
- 1 tbsp Ground Cinnamon
- 1 Large Egg
- All-Purpose Flour for dusting
- 1/2 cup Powdered Sugar
- 2 tsp Milk
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First, thaw the puff pastry and softened butter on counter, about 30 minutes.
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Pre-heat oven to 350 degrees and line a large cookie sheet with parchment.
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In a medium bowl, using a hand mixer, blend together the butter, brown sugar, sugar and cinnamon. Set aside.
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Sprinkle surface with flour and layout one sheet of puff pastry. Roll out the pastry dough.
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Using a 3 inch round cookie or biscuit cutter, cut out 15 circles. Discard scraps.
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Repeat the two previous steps with second sheet of puff pastry.
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Layout all the circles and place about 1/4 – 1/2 tsp of cinnamon butter mixture in the middle of each circle.
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In a small bowl, beat one egg.
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Using a pastry brush, spread egg wash around the edges of the circles.
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Fold over the circle and press together. Use a fork to crimp the edges closed.
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Place all the crescents on the parchment lined cookie sheet.
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Brush the tops with the egg wash.
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Bake for 12 – 15 minutes.
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Let cool.
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If desired, mix the powdered sugar and milk in a small bowl, and drizzle over tops of crescents.
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Enjoy!
- Be sure not to overfill the circles or the crescent will pop open in the oven, I didn’t use all of the cinnamon mixture.
- The crescent will also pop open in the oven if they aren’t sealed and crimped well.
- You can use a 3 or 4 inch round cookie cutter if desired.