John Myers
Cinnamon Croissants
The perfect cinnamon croissants recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 250 g Sugar
- 5 Eggs
- 1 tsp Rum
- 1 tsp Ground cinnamon
- 1 pinch Salt
- 200 g Sifted flour
- Natural carbonated mineral water
- Mix the butter, sugar and eggs until foamy, then add all the other ingredients and stir to a smooth, slightly runny batter. If the dough is too firm, I always add a dash of mineral water to it!
- Heat the croissant iron, brush the plates with a little oil, then place about 2 tablespoons of batter in the middle of the lower plate and close the device. Remove the golden brown dough sheet with a fork and immediately roll it up into a bag with a wooden cone. Fill the finished cinnamon cones with cream, ice cream, or both and enjoy 🙂
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