your sign to turn cinnamon roll dough into little cookie butter croissants 🥐🤎✨ Ingredients dough: ¾ cup milk (warmed) 1 packet (2¼ teaspoons) active dry yeast ¼ cup granulated sugar ¼ cup unsalted butter (melted and slightly cooled) 1 large egg (room temperature) 3¼ cups all-purpose flour, plus extra for kneading 1 teaspoon salt cookie butter filling: ¼ cup unsalted butter (4 tablespoons, softened) ½ cup cookie butter/Biscoff spread ¼ cup packed light brown sugar 1½ teaspoons ground cinnamon ¼ teaspoon salt cookie butter glaze: ½ cup powdered sugar 2 tablespoons cookie butter/Biscoff spread 1–2 tablespoons milk ½ teaspoon vanilla extract Pinch of salt Optional topping: Extra crushed Biscoff cookies Melted cookie butter for drizzling Instructions dough: -Warm the milk until lukewarm, around 100–110°F. Combine the warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. -Add the melted butter and egg. Mix until combined. -Gradually add the flour and salt, mixing until a soft dough forms. -Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–7 minutes. The dough should be soft and slightly tacky. Add extra flour a tablespoon at a time only if needed. -Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size. Cookie butter filling: -In a bowl, mix the softened butter, cookie butter, brown sugar, cinnamon, and salt until smooth and spreadable. -Set aside. Shape the croissant cinnamon rolls: -Once the dough has doubled in size, transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 14 × 12 inches. -Spread the cookie butter filling evenly over the dough, leaving a small border around the edges. -Cut the dough into 4 equal rectangles. -Cut each rectangle diagonally from corner to corner to create 8 triangles. -Starting at the wide end of each triangle, roll the dough toward the pointed tip, just like shaping a croissant. -Gently curve the ends inward to create a crescent shape. -Place the croissant rolls on a lined baking sheet, with the pointed tips tucked underneath. -Cover the shaped croissants rolls loosely with a clean kitchen towel. Let rise for 30–45 minutes, or until noticeably puffy. Bake: -Preheat the oven to 350°F. -Bake for 20–25 minutes, or until lightly golden and cooked through. -Remove from the oven and let cool for 10–15 minutes before glazing. cookie butter glaze: -In a small bowl, whisk together the powdered sugar, cookie butter, vanilla, and salt. -Add 1 tablespoon of milk and whisk until smooth. Add more milk a little at a time until the glaze is thick but pourable. -Dip the crescent rolls directly into the glaze for an even coating or use a pastry brush to brush the glaze over the tops. -Immediately sprinkle crushed Biscoff cookies over the croissants. Allow the glaze to set slightly before serving. Enjoy! #cinnamonrolls #cozybaking #cozyseason #sweetdesserts #recipeideas — @lori_ilcのTikTok