Make these croissant cinnamon buns, then check out our classic cinnamon buns, cinnamon rolls and cinnamon swirls. For more croissant recipes check out our homemade croissants and pain au chocolat.


  • 2 x 350g packs Jus-Rol croissant dough
  • 100g unsalted butter, softened
  • 125g soft light brown sugar
  • 2 tsp ground cinnamon
  • 1 orange, zested


  • 50g icing sugar
  • ½ tsp vanilla extract
  • 1 tsp milk


  • STEP 1

    Unroll the croissant dough rolls, and cut each in 1/2 widthways so you have 4 smaller rectangles. Spread each with the butter, then mix together the sugar, cinnamon and orange zest, and sprinkle evenly over each. Roll the pieces from the shortest side, into a sausage, then cut into 3. Repeat with the other pieces.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Put each roll into the hole of a non-stick muffin tin, spiral side facing up. Bake for 20-25 minutes or until golden on top and cooked through. Remove to a wire rack, spirals facing upwards, to cool, with a piece of baking paper underneath the rack.

  • STEP 3

    Sift the icing sugar into a bowl and add the vanilla and milk, mixing well – it should be a thick, drizzle-able consistency.

  • STEP 4

    Once the buns are warm but no longer hot, drizzle with the icing, then eat straightaway.

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