This flaky and buttery mini croissant recipe is easy, perfect for a delightful breakfast pastry or a delicious snack. Great for sharing!
Every time I make these mini croissant sandwiches, I’m reminded of those early bakery trips, the comforting smell of cinnamon and chocolate in the air, and the joy of sharing something homemade with loved ones. For me, a mini croissant is more than just a sweet treat—they’re a treasured tradition I love passing on and sharing, one warm, flaky bite at a time.
Inspired by the traditional Israeli rugelach I grew up eating, they remind me of childhood trips to bustling bakeries filled with the sweet scent of freshly baked treats.
Rugelach has deep roots in my heritage, often found on dessert tables at family gatherings, holidays, and celebrations. Traditionally rolled into crescent shapes with sweet fillings, they embody warmth and togetherness.
The combination of cinnamon and chocolate, wrapped in a buttery dough, feels both familiar and festive—a comforting reminder of where I come from. Baking these for family gatherings and get-together with friends is a way to share my culinary heritage with them while enjoying absolutely DELICIOUS pastries togther. I love having it with a chocolate martini or bushwacker mocktail.
As I got older, I found myself missing this familiar comfort. A store-bought mini croissant never captured the same balance of sweetness, spice, and nostalgia - never quite satisfying my craving. So I took it upon myself to learn how to make them from scratch!
After countless batches, my mini croissants became a family favorite and a signature treat at every gathering. I love packing these in my kids' lunch boxes for a sweet treat at school!
Ingredients for Mini Croissant Recipe
The Dough:
- All-purpose flour: Provides the base for a soft, tender crust.
- Unsalted butter: Adds essential richness and flakiness.
- Cream cheese: Creates a melt-in-your-mouth texture.
- Salt: Balances the sweetness of the filling.
For the Chocolate-Cinnamon Filling:
- Cocoa powder: Delivers deep, intense chocolate flavor.
- Cinnamon: Adds warm, aromatic spice.
- Sugar: Sweetens the filling just right.
- Canola oil: Ensures the filling stays smooth and spreadable.
- Chopped chocolate (optional): Adds extra bursts of chocolate goodness.
The Egg Wash:
- Egg and milk or water: Helps the croissants bake to a golden-brown finish.
See recipe card for exact quantities.
Directions to make this Recipe
Prepare the Dough:
In a food processor, combine the all-purpose flour, salt, butter, and cream cheese. Pulse until the ingredients form a cohesive dough.
Transfer the dough onto a piece of plastic wrap and shape it into a flat disc. Wrap tightly and refrigerate for at least 2 hours (or freeze for 30 minutes if you’re in a hurry).
Make the Filling:
In a mixing bowl, combine the cocoa powder, cinnamon, sugar, and canola oil. Stir until smooth and spreadable. If you prefer a more intense chocolate experience, fold in chopped chocolate.
Shape Mini Croissant:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the chilled dough into two equal parts. On a lightly floured surface, roll out one portion into a large, thin circle. Spread half of the chocolate-cinnamon filling evenly over the dough, leaving a 1-inch border around the edges. Using a pizza cutter or sharp knife, slice the circle into 8 equal triangles, like slicing a pizza. Roll each triangle from the wide edge inward to form mini croissants. Repeat with the second portion of dough and remaining filling.
Bake mini croissant:
Arrange the croissants on the prepared baking sheet, leaving space between them. Brush each croissant with the egg wash. Bake for 18-20 minutes, or until golden brown and puffed.
Storage Instructions for Mini Croissant Recipe
To store mini croissant leftovers, allow them to cool completely before placing them in an airtight container in the refrigerator. They can be kept at room temperature for up to three days. For longer storage, they freeze great! Transfer them to a freezer-safe bag and freeze for up to three months. When ready to enjoy, thaw at room temperature or reheat in a 350°F (175°C) oven for 5-7 minutes until warm and crisp.
Top Tips for Perfect Chocolate Croissants
- Keep the Dough Cold: Chilled dough is easier to handle and bakes into light, flaky layers. Don’t skip the refrigeration step.
- Spread Filling Evenly: Apply a thin, even layer of filling to avoid messy spills while rolling.
- Brush with Egg Wash: A light egg wash creates a beautifully golden, shiny crust for an irresistible finish.
What to Serve With Mini Croissants
Pair these mini croissants with your favorite hot drinks like tea. They also complement any dessert spread, from a fancy brunch to a casual afternoon gathering.
If you're planning something sweet to go with your croissants, consider serving these chocolate-covered almond butter stuffed dates for a rich, indulgent bite. For a fun, non-alcoholic drink, try a non-alcoholic Kahlua recipe or a creamy mocktail bushwacker for a tropical treat.
You could also offer these healthy, easy chocolate date balls for a healthier option, or delight guests with some festive chocolate-covered marshmallow treats. For a refreshing holiday touch, serve up this white chocolate bark recipe with cranberry and pistachio. If you're looking for a chilled, dessert-inspired drink, try this mocktail frozen mudslide or a classic non-alcoholic Irish coffee.
For a rich, creamy treat, serve the white Russian mocktail, or for a fall-inspired option, make this pumpkin pie martini mocktail. If you're in the mood for something with a bit of warm spice, try a toasted almond mocktail or a comforting pumpkin spice latte with syrup. These pairings will ensure a delightful experience for your guests.
Chocolate and Cinnamon Mini Croissant Recipe
Equipment
- Rolling Pin
- Pizza Cutter
Ingredients
Cream cheese dough:
- 1 cups all-purpose flour (130 grams)
- 1 pinch fine sea salt
- ¼ pounds unsalted butter, cut into cubes (112 grams, or one stick)
- ¼ pounds cream cheese (half of a 225-gram package)
Chocolate cinnamon filling:
- 1 cup high-quality cocoa powder
- 2 tablespoons cinnamon
- ⅔ cups sugar
- ½-1 cup canola oil start with ½ a cup and add if your mixture is too thick
- 1 ounce chopped chocolate optional - this just adds more chocolate, and isn't necessary
- egg wash 1 egg, scrambled and 1 teaspoon milk or water, mixed together
Instructions
- Combine all dough ingredients in a food processor. Pulse until they all combine into a large ball. Dump out onto a large piece of plastic wrap and form into a flattish disc. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
- Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
- Stir cinnamon, cocoa, sugar and oil together in a small dish.
- Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using, sprinkle with chopped chocolate.
- Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc.
- Arrange rugelach on baking sheet. Coat with an egg wash.
- Bake at 375F for 18-20 minutes.
- Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.
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