My Recipe Box
Cook The Issue #97

Classic Croissants, brown sugar-cinnamon

By Pielove, member

February 1st, 2009

There is a bakery (Medici Bakery on 57th Street) in the Hyde Park neighborhood of Chicago, which uses croissant dough to make the best cinnamon rolls.  Inspired by that, I filled a few of the croissants with brown sugar and cinnamon.  Left to my own devices, I would have added dried cranberries too, but I was aiming for the 4-year-old audience!  These were a big hit-- like cinnamon toast to the nth degree!

posted in: Gallery, Cook the Issue 97, Croissants
Comments (5)

Pielove writes: Hi jaclyne-- The cheese ones did not get too oily-- even with the salami in there. I used cheddar and others have used swiss-- something melty seems to be in order. Posted: 9:27 am on February 2nd

sbreckenridge writes: Sounds fantastic! Posted: 8:24 am on February 2nd

jaclyne writes: cinnamon sugar sounds soooo good! Did you find your cheese ones let out a lot of oil into the dough or was it noticeable? Wondering if I should choose a leaner cheese. Posted: 1:05 am on February 2nd

Pielove writes: Ooh, blueberries sound so good-- you're right, the combination would be amazing! Posted: 8:28 pm on February 1st

MarvelousKT writes: I wish I'd thought to add cinnamon to my blueberry/brown sugar croissants! Yours look fabulous!! Posted: 5:04 pm on February 1st

Log in or create a free account to post a comment.

Cookbooks, DVDs & More


Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.