Easy Croissant Cinnamon Buns

Use store-bought croissants for a simple hack for gooey croissant cinnamon buns with a sticky, pecan topping for easy cinnamon rolls ready in 30 minutes.  

Sometimes brunch can be intimidating, the idea of having to use yeast to make dough from scratch can make people run to the grocery store–I know, because I’ve been there. And while I’m not intimidated by yeast anymore, it did take me a while to get used to making my own doughs and breads. And even with that said, I definitely do not consider myself an expert bread baker.

There are times when there are certain shortcuts we can take in the kitchen, I’ve made French toast using croissants before, and now I’m using a similar hack to make these incredible sticky cinnamon buns.

It starts with melting butter, maple syrup and sugar together and adding pecans for the perfect crunchy topping for the buns. This is really the only hands-on prep that is required. Then all you have to do is form your croissants into the perfect shape and pop them in the oven.

I’m telling you, this hack is the perfect way to make an impressive brunch this holiday season. See how easy it is in this brand new video:

My mom always made sticky buns like this with pecans, which is why I wanted to be sure to include the pecan topping–plus, it gives them that extra wow factor once they are out of the oven!

For this recipe, I use a large muffin tin, a standard sized muffin tin was just too small for the croissants (no one will be complaining about having larger cinnamon buns, I promise).

Easy Croissant Cinnamon Buns

Author: Louisa Clements

5 from 1 vote

Store-bought croissants are the hack for easy, gooey cinnamon buns with a pecan-maple topping, ready in 30 minutes.

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Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 6 servings

Ingredients

• 6 vanilla custard Bauli croissants
• ¼ cup butter
• ½ cup brown sugar
• ½ cup maple syrup
• ½ cup chopped pecans
• ½ teaspoon cinnamon

Instructions

• Preheat oven to 350°F. In a small pot over medium-low heat, melt ¼ cup butter with ½ cup brown sugar and ½ cup maple syrup, stirring until the sugar has dissolved and the mixture is smooth. Stir in ½ cup chopped pecans and ½ tsp cinnamon.
• Carefully pour the mixture into a large muffin tin, dividing evenly among the cups.
• Curl each croissant into a half-moon shape and press into a muffin cup, nestling it into the butter mixture.
• Bake 20 minutes, until golden brown and bubbling around the edges. Let cool 10 minutes, then carefully turn out onto a platter, the buns should pop right out.

Notes

• Use a large/jumbo muffin tin, a standard one is too small for the croissants to curl into.
• Let the buns cool the full 10 minutes before unmolding so the caramel sets enough to release cleanly.

Did you try this recipe?Leave a comment + rating and let me know what you think!

Disclosure: This post was sponsored by Bauli - as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating recipes like this recipe for croissant cinnamon buns.