Classic Croissants, brown sugar-cinnamon - FineCooking.com

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Cook The Issue #97
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

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COOK THE ISSUE - FEBRUARY/MARCH 2009

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