These flaky croissant buns are the best things, ever! I’ve had them on my to-bake-list since I saw them on Instagram earlier this year. These were inspired by Buns from Home, a bakery in London, UK (and I can’t wait to finally try them soon!). I finally got around to making some laminated dough and I will say, it was so worth all the work. Okay, I’m not sure if I made proper laminated dough, but the version I made was good enough. It still produced a flaky pastry that crunches and flakes off as you bite into it. OMG, so good.
These flaky croissant buns are filled with whipped cream cheese frosting and topped with a generous spoonful of homemade blackberry jam. You could use whatever filling you like for the buns. Since I had some homemade blackberry jam around, I used it here. The flavor combo is amazing, kind of like a berry cheesecake.
Below’s the recipe if you want to give these a try. Let me know if you do! Of course, if these aren’t your kind of buns, you can give these cinnamon rolls a try. You can’t go wrong with these freshly baked homemade buns.
Flaky Croissant Buns
Description
A flaky croissant bun like no other — perfectly flaky pastry, filled with a light and creamy whipped cream cheese batter, and topped with homemade blackberry jam. Your tastebuds will not be disappointed!
Ingredients
Instructions
- Brush butter on an upside muffin pan.
- Remove 3×16″ of the croissant sheet and place in the fridge. Divide the remaining 6×16″ into 9 strips along the length (should be roughly 2/3″ each).
- Gently stretch each strip and roll it around each muffin cup, trying your best not to leave any gaps. Press down so the strip holds its shape.
- Cut the remaining 3×16″ sheet into 2 3×8″ sheets. Roll each into a log along the length like a cinnamon roll. Then cut into 9 circular pieces.
- Place each circle on a flat surface and roll it out until it’s slightly larger than the base of your cup. Place onto the cup and stretch to seal together with the strips placed earlier. Work one piece at a time, keeping the remaining in the fridge.
- Proof cups at room temperature for 2 hours until they look nicely puffed up. Preheat oven to 350F.
- Bake for 20 min, then check to see how the cups are. If they are puffing up, you can place some weight on top of the cups to flatten them, such as a light baking sheet. Then bake for another 10-15 min with the weight. If the cups look ready and not puffed up, you can take them out and let them cool.
- In a medium bowl, whisk cream cheese and sugar until combined and then add vanilla. Then fold in whipped heavy cream.
- Separate each pastry cup and fill with the cheesecake batter and top with some blackberry jam.
- Refrigerate for 2-3 hours, then serve and enjoy!
Note: If you really cannot wait, you can eat them right away too, just note that the batter might not be as firm as it would be refrigerated.
This recipe was inspired by Buns from Home and adapted slightly from @bakewithzoha. This site contains affiliate links, if you make a purchase through them, we receive a small commission.