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