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⅓ piece (9x4 inches) of finished Croissants dough

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Or just used store bought croissants, cut in half, fill with Cinnamon sugar mixture, Roll ½, place inside other half, roll up, cut in half & put in baking pan.

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Pour Cream over Croissants. Bake at 350^ for 30 minutes until cream is absorbed. Cool before frosting.

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(- ½ Cup Heavy Cream)

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Filling:

½ packed cup (3.5 ounces/99 grams) dark brown sugar

1 ½ teaspoons cinnamon

½ teaspoon vanilla extract

Pinch salt

1 egg for brushing Croissant Dough

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Frosting:

1 teaspoon sugar

1 teaspoon water

2 tablespoons (1 ounce/28 grams) unsalted butter, melted

¾ firmly packed cup (3 ounces/85 grams) unsifted powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

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1. Transfer the frozen dough to the refrigerator to thaw overnight.

2. After the 9x4-inch (one-third batch) piece of dough has thawed overnight in the refrigerator, bring it out of the refrigerator 20 minutes before you want to start rolling it out.

3. Line a heavy-duty half sheet pan with parchment paper. In small bowl, whisk together sugar, cinnamon, vanilla extract and salt.

4. On lightly floured surface, roll the dough into a 16x10-inch rectangle about ¼ inch (6 mm) thick. With a short end of dough in front of you, spread the sugar mixture evenly over the dough leaving 1 inch clear at the end farthest away from you and ½ inch clear at the sides. Starting with the short end closest to you, roll the dough tightly into a log. Pinch the dough along the seam to seal.

5. Place the log on a cutting board. With a very sharp knife, trim off the uneven ends and slice into 9 1-inch pieces. Place on parchment-lined half sheet pan at least 3 inches apart.

   **If using ready made croissants, place cut halves close together in greased 9 x 9 baking pan. Pour ½ C Heavy Cream over Croussants

6. Set the baking sheet in the cold oven and place a pan of boiling water on the bottom of the oven. Let rise until very puffy, about 2 to 3, even 3 ½ hours.

7. Preheat oven to 450F/230C/Gas8. In small bowl, whisk together the egg wash. Brush the risen rolls with egg wash and then again just before baking. As soon as you put the pan in the oven, reduce heat to 400F/205C/Gas6. Bake for about 20 minutes, until deep golden brown.

8. Allow to cool for 10 minutes before glazing. Whisk together the glaze and drizzle over the warm, not hot, cinnamon rolls. Serve warm or room temperature.