Croissant dough might not be the first thing you reach for when making cinnamon rolls — but it should be. By applying laminated pastry techniques to a familiar bake, this approach transforms a comfort classic into something more structured, flaky and refined.

Why Lamination Changes Everything

Cinnamon rolls don’t usually involve lamination — but it’s a total game changer. The video below breaks down how croissant dough techniques reshape a familiar bake into something more refined, highlighting the role of precision in professional pastry kitchens. In the Epicurious “4 Levels” video below, you’ll see how professional technique elevates both texture and execution.

This version features a rich filling of maple, bourbon and mascarpone — an Italian cream cheese prized for its smooth, lightly sweet flavor. The process also highlights essential pastry techniques used in professional kitchens, including butter encasement and book turns that create signature flaky layers.

These are among the many foundational skills students practice in ICE’s Pastry & Baking Arts programs.

🥐 Take a hands-on croissant class at ICE's New York campus and practice the techniques behind laminated dough in a professional kitchen setting.

Ingredients

For the dough:

1 ¾ cups high-gluten flour
1¾ cups all-purpose flour
1 tablespoon salt
⅓ cup sugar
2 ounces (1/2 stick) butter, room temperature
1 teaspoon SAF yeast
⅔ cup water, cold
⅔ cup milk, cold

For lamination:

3 sticks butter, cold

Directions

In a stand mixer fitted with the paddle attachment, combine both flours, salt and sugar. Add softened butter and mix on medium speed until fully incorporated and no visible butter remains, 10–15 minutes.
In a separate bowl, dissolve yeast in cold water and milk. Add to the flour mixture and mix briefly, just until the dough comes together, about 30 seconds. Do not overmix.
Transfer dough to a clean work surface (do not flour). Knead about 10 times, until smooth. Shape into a square, wrap in plastic and refrigerate for 60–90 minutes.
Roll chilled dough into a 12-inch square and rotate so it sits like a diamond.
Fold each corner inward to form flaps, leaving a small square in the center. The flaps should be even and not too thin, with about two fingers’ width between the edges. Lightly mark the center square and brush off any excess flour.
Cut cold butter into four equal pieces. Place between lightly floured parchment and pound with a rolling pin until thin and pliable. Arrange butter in the center square.
Fold the flaps over the butter, enclosing it completely like an envelope: bottom to top, top to bottom, then left and right. Seal gently.
First turn: Roll dough seam-side up. Lightly “washboard” with rolling pin, then roll into a rectangle, 18–24 inches long.
Brush off excess flour and position dough horizontally. Fold both ends inward to meet in the center, then fold in half like a book. Press lightly to seal.
Wrap tightly in plastic and refrigerate for 1 hour.
Second turn: Repeat rolling and folding process. Wrap and refrigerate overnight.
Grease muffin tins with nonstick spray.
Cut dough in half; work with one portion at a time. Roll into a rectangle about 15 inches long and ⅛-inch thick.
Cut into 1-inch-wide strips. Spread a thin layer of cinnamon filling over each strip, then roll tightly into spirals. Place in prepared tins.
Proof in a warm place until doubled in size. Meanwhile, preheat oven to 375°F.
Bake until golden brown, 15–17 minutes. Cool slightly, then toss in cinnamon sugar and finish with mascarpone glaze. Serve.

Cinnamon Roll Filling

Ingredients

1 ½ sticks butter, room temperature
4 cups light brown sugar
¼ cup maple syrup
¼ cup light corn syrup
4 ½ teaspoons ground cinnamon
½ teaspoon salt
2 tablespoons bourbon

Directions

In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy.
Add remaining ingredients and mix until smooth and fully combined. Use at room temperature.

Mascarpone Glaze

Ingredients

8 ounces mascarpone, room temperature
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon salt
2 ½ cups confectioners’ sugar

Directions

In a stand mixer fitted with the whisk attachment, combine all ingredients and mix until smooth. Adjust consistency with additional milk or confectioners’ sugar as needed.
Keep covered until ready to use; whisk before drizzling over warm buns.

Tracy Wilk

Tracy Wilk is a celebrated New York City-based pastry chef, culinary instructor, and author. A graduate of the University of Central Florida and the Natural Gourmet Institute, Tracy has led pastry departments at acclaimed restaurants including ABC Kitchen and David Burke Kitchen.