Cinnamon Croissants

Every time I make these cinnamon and walnut crescents, I choose to involve the kids in shaping them. The dough is easy to work with, doesn’t stick, and the horseshoe shape is really fun to make as a family. You don’t need complicated ingredients and everything goes quite quickly, with a cooling pause.

Quick Info

Total time: about 2 hours (including chilling time)
Preparation time: 20-25 minutes (plus 1 hour in the fridge)
Baking time: 12-18 minutes on the tray, depending on the oven
Servings: 30-35 crescents, depending on the size of the pieces
Difficulty: easy
Recipe type: simple dessert, suitable for making with kids

Ingredients

200 g butter
110 g sugar
2 teaspoons ground cinnamon
260 g flour
100 g ground walnuts

For dusting:
50 g powdered sugar
1 teaspoon ground cinnamon

Preparation method

1. Take the butter out of the fridge a little while before, so it’s soft, not melted. Put it in a large bowl together with the sugar. Mix (with a mixer or a spatula) until the mixture becomes creamy and the sugar dissolves somewhat.

2. In a separate bowl, mix the flour with the cinnamon and ground walnuts. It’s important that the walnuts are finely ground, not in large pieces, so that they bind the dough well.

3. Add the dry mixture over the butter and sugar mixture. Knead by hand until you obtain a soft, elastic, and non-sticky dough. It should feel like playdough.

4. Wrap the dough in plastic wrap. Pack it tightly and leave it in the fridge for an hour. During this time, it will become firmer and easier to shape.

5. Take the dough out and divide it into three pieces for easier handling. Roll each piece on a clean surface until you get a thick roll of about 2-3 cm. Then cut slices about 1 cm thick.

6. Take each piece, gently roll it with your palms to shape it into a stick (not too thin, so it doesn’t break). Bend the stick into a horseshoe shape and place it directly on the baking tray lined with parchment paper. Leave some space between them, as they don’t rise much.

7. Bake the crescents in the oven at medium heat (about 170-180°C, if you have an oven thermometer) for 12-18 minutes, until they become slightly golden around the edges. Don’t let them brown too much.

8. As soon as you take them out of the oven, while they are still warm, carefully roll them in a mixture of powdered sugar and cinnamon. It’s easier to do this by hand or with a fork, directly over a large bowl.

Why I make this recipe often

The dough doesn’t stick, it’s easy to shape, even with small children. You don’t need to roll it out with a rolling pin or cut complicated shapes. The crescents stay fresh for a few days and can be made with ingredients you usually have at home.

Tips and variations

Tips

If the butter isn’t soft enough, it won’t blend well with the sugar.
If you have an oven that tends to brown quickly, check after 12 minutes. They can be baked on two trays, in two batches, if you have a small oven.
Don’t increase the size too much, as they will dry out inside.

Substitutions

Walnuts can be replaced with ground hazelnuts, almonds, or, in their absence, with a little more flour, but the texture will be slightly different.
Butter should not be replaced with margarine if you want the classic taste.

Variations

You can swap the cinnamon for vanilla or lemon zest, but the main flavor remains classic cinnamon.
Part of the flour can be replaced with whole wheat flour for a denser taste, although the dough becomes crumblier.

Serving ideas

They are suitable for coffee or as a dessert for a school lunch. They can be served plain or with a bit of honey on the side if you want extra sweetness.

Frequently asked questions

Do I really have to chill the dough?
Yes. If you skip this step, the dough will be too soft, and you won't be able to shape the sticks. Chilling makes it firmer and holds its shape well.

Can the crescents be frozen?
I do not recommend freezing them, as the texture changes after thawing. They keep better fresh, in a sealed box, at room temperature.

What should I do if the dough is too soft or too hard?
If it’s too soft, sprinkle in a little more flour. If it’s too hard, knead it for another 1-2 minutes by hand; sometimes the cold butter hasn’t blended completely.

Can I use other types of nuts?
Yes, you can try hazelnuts or ground almonds. The flavor will be different, but the texture remains similar.

How long do they stay fresh?
The crescents stay fresh for 4-5 days if kept in a sealed box.

Nutritional values

Estimation for one crescent (based on 35 pieces): approximately 85 kcal, 5 g fat, 8 g carbohydrates, 1 g protein. Sugar is present both in the dough and on the outside, so the final taste is a balanced sweetness, not excessive. Values are approximate.

Storage and reheating

They keep best at room temperature in a metal or plastic box with a lid. They stay fresh for 4-5 days. They don’t need reheating, nor do I recommend it, as they can dry out. If they harden, they can be covered for a few hours with a damp napkin, but usually, that’s not necessary.

 Ingredients: 200 g butter 110 g sugar 2 teaspoons ground cinnamon 260 g flour 100 g ground walnuts For dusting: 50 g powdered sugar 1 teaspoon ground cinnamon

 Tags:  cinnamon crescents