You know that rule about no double dipping? Yeah, I’m officially throwing it out the window with these homemade cinnamon sugar croissant sticks. One bite of this buttery, flaky goodness coated in cardamom spiced cinnamon sugar and you’ll be sneaking back for seconds (or thirds). Double dip? I’ll be quadruple dipping these bad boys all day.
Jump to Section
- Why You’ll Love This Recipe
- Ingredient Notes & Substitutions
- The Technique: What Makes These Work
- Why Cold Cream Cheese Makes Better Frosting
- Storage & Make-Ahead Tips
- Recipe Variations & Flavor Ideas
- Frequently Asked Questions
- What to Serve With These
- More Croissant Recipes
- Nutrition
We’re taking laminated sourdough croissant dough and transforming it into crispy, flaky sticks that get rolled in cinnamon sugar before proofing (yes, BEFORE-this is the secret to getting that caramelized, slightly crunchy exterior). Then we’re serving them with a stabilized cream cheese frosting that’s thick enough to cling to every buttery layer.
These cinnamon sugar croissant sticks are perfect for:
- Brunch spreads when you want to impress but also want people to get messy
- Dessert tables that need something a little different than the usual suspects
- Holiday mornings when cinnamon rolls feel too expected
- Any occasion where dipping is encouraged and double-dipping is forgiven
The best part? If you’re already making croissants, this is just a different way to shape the dough. No extra work, just a different cutting technique that turns your laminated masterpiece into shareable (but let’s be honest, you won’t want to share) finger food.
Time commitment: Most of the time is hands-off proofing and baking. Active work is about 15 minutes for shaping and coating.
Why You’ll Love This Recipe
The cinnamon sugar gets caramelized. Because we’re coating BEFORE proofing and baking, the sugar caramelizes into a slightly crispy shell while the inside stays impossibly flaky. It’s texture heaven.
Two ways to serve. Drizzle the cream cheese frosting on top for a finished dessert look, or serve it on the side as a dip. Both are correct. Both are delicious. Both will disappear faster than you can say “just one more.”
They use croissant dough you already know. Whether you’re team sourdough croissant, Champagne croissant, or London Fog croissant, this technique works with any laminated dough you’re already making.
Cinnamon Sugar Croissant Sticks with Cream Cheese Frosting
Equipment
- Parchment-lined baking sheets
- – Pastry brush
- Small mixing bowls
- Electric mixer or stand mixer
- Rolling Pin
- Sharp knife or pizza cutter
- Ziplock bag for frosting drizzle
- Wire cooling rack
Ingredients
For the Croissant Sticks
- 1 batch laminated croissant dough rolled out and ready for final shaping (sourdough croissant, Champagne croissant, or London Fog croissant)
For the Cinnamon Sugar Coating
- 50 g granulated sugar 1/4 cup
- 1 tablespoon ground cinnamon
- 1/4 teaspoon cardamom optional but recommended
- 1/8 teaspoon freshly grated nutmeg optional
- 1 pinch sea salt flakes
- 28 g unsalted butter melted (2 tablespoons)
- 1/2 teaspoon vanilla extract optional
For the Stabilized Cream Cheese Frosting
- 56 g full-fat cream cheese cold from the refrigerator (2 oz)
- 14 g unsalted butter slightly softened (1 tablespoon)
- 120 g powdered sugar sifted (1 cup)
- 1/4 teaspoon vanilla extract
- 1 pinch salt about 1/16 teaspoon
- 1/2 to 3/4 tablespoon cornstarch 1.5 to 2.25 teaspoons
- 1 to 1.5 teaspoons heavy cream only if needed for consistency
Instructions
Prepare the Dough
- Follow your chosen croissant recipe through all lamination folds until you reach the final rollout stage. Roll the dough out to your recipe’s recommended dimensions.
Cut the Sticks
- Trim all four edges of the dough to create clean, straight sides. Save scraps for other projects. Cut the dough horizontally into strips that are 1 to 1.5 inches wide. Cut the entire rectangle in half vertically down the middle. Place strips on a parchment-lined baking sheet, spacing them about 2 inches apart.
Make the Cinnamon Sugar
- In a small bowl, combine sugar, cinnamon, cardamom, nutmeg, and sea salt. Mix thoroughly until evenly distributed. In a separate small bowl, combine melted butter and vanilla extract if using.
Coat the Sticks
- Brush each dough strip generously with the melted butter mixture, making sure to coat all surfaces. Generously sprinkle the cinnamon sugar over each strip while the butter is still wet. Press gently to help it adhere.
Proof
- Cover the baking sheet loosely with plastic wrap or a damp tea towel. For cold proof, refrigerate for 8 to 12 hours or overnight. For room temperature proof, leave at 70 to 75°F for 4 to 6 hours. Dippers are ready when they’ve increased in size by 50 to 75% and the layers begin to separate visibly.
Bake
- Preheat oven to 375°F (190°C). If using convection, set to 350°F (175°C). Remove cover from dippers and bake for 15 to 20 minutes, rotating the pan halfway through, until deep golden brown and the cinnamon sugar is caramelized. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Frosting
- Cut cold cream cheese into small cubes and beat in a mixing bowl until smooth, about 1 minute. Add slightly softened butter and beat until completely combined with no lumps, about 2 minutes. In a separate bowl, sift together powdered sugar and cornstarch. Add sugar mixture to cream cheese mixture in two additions, mixing on low speed. Add vanilla and salt. Beat on medium speed until light and fluffy, 2 to 3 minutes. If too thick, add heavy cream 1/4 teaspoon at a time until desired consistency is reached.
Serve
- For drizzling, transfer frosting to a ziplock bag, snip a small corner, and drizzle over cooled dippers. Let set for 2 hours before serving. For dipping, serve frosting in a bowl alongside warm or cooled dippers for dunking.
Notes
Ingredient Notes & Substitutions
For the Croissant Sticks
Croissant dough: You’ll need one batch of laminated croissant dough, rolled out and ready for final shaping. I’ve tested this with my sourdough croissant recipe, Champagne croissants, and London Fog croissants-all work beautifully. Use whatever dough you’re comfortable with.
For the Cinnamon Sugar Coating
Granulated sugar (50g / 1/4 cup): Regular white sugar works perfectly. Don’t substitute with coconut sugar or brown sugar-they won’t give you that crispy caramelized exterior.
Ground cinnamon (1 tablespoon): Use fresh cinnamon if possible. Old, stale cinnamon tastes like sadness.
Cardamom (1/4 teaspoon, optional): This is my secret weapon. It adds a warm, slightly floral note that makes people ask “what IS that?” in the best way. If you don’t have it, leave it out-but trust me, it’s worth buying.
Nutmeg (1/8 teaspoon, optional): Freshly grated is best, but pre-ground works too. Adds another layer of warmth.
Sea salt flakes (pinch): Flaky salt is key here. It provides little bursts of savory that balance the sweetness. Don’t skip it.
Unsalted butter (28g / 2 tablespoons), melted: The vehicle for getting sugar to stick to dough. Make sure it’s fully melted but not hot.
Vanilla extract (1/2 teaspoon, optional): Adds depth to the butter wash. I like it, but it’s not essential.
For the Stabilized Cream Cheese Frosting
Full-fat cream cheese (56g / 2 oz), COLD: See the section below on why cold cream cheese matters. This isn’t negotiable if you want frosting that sets and holds.
Unsalted butter (14g / 1 tablespoon), slightly softened: Not room temp, not cold-somewhere in between. Should give slightly when pressed but not be mushy.
Powdered sugar (120g / 1 cup), sifted: Sifting prevents lumps. Don’t skip this step unless you like grainy frosting.
Vanilla extract (1/4 teaspoon): Pure vanilla is best, but imitation works in a pinch.
Salt (pinch, about 1/16 teaspoon): Balances sweetness and enhances flavor.
Cornstarch (1.5-2.25 teaspoons / 1/2-3/4 tablespoon): This is what stabilizes the frosting so it doesn’t weep or get runny. The secret ingredient.
Heavy cream (1-1.5 teaspoons, only if needed): For adjusting consistency if your frosting is too thick to pipe or dip.
The Technique: What Makes These Work
The magic of these sticks comes down to a few key moves that might feel counterintuitive if you’re used to making traditional croissants.
Cutting strategy: Instead of the usual triangles, you’re cutting your laminated dough into strips. I’ve tested widths from 1/2 inch to 2 inches, and the sweet spot is 1 to 1.5 inches. Any skinnier and they’re too fragile to handle the dipping action. Any wider and you lose that ideal ratio of caramelized exterior to flaky interior. The vertical cut down the middle isn’t just about fitting them on baking sheets – it also gives you more manageable pieces that bake evenly.
The coating timing: This is where most people get it wrong. You’re coating these in cinnamon sugar BEFORE proofing, not after baking. I know it seems wild to sprinkle sugar on raw dough and then let it sit for hours, but this is exactly what creates that caramelized, slightly crispy shell. The sugar partially dissolves during proofing, then caramelizes in the oven. If you wait until after baking to add the cinnamon sugar, you just get sandy sugar that falls off. Not the vibe.
Butter application: The melted butter isn’t just glue for the sugar. It’s also adding an extra layer of richness and helping with that golden-brown color. Make sure it’s actually melted and still warm when you brush it on – if it cools and starts to solidify, the sugar won’t stick properly. I learned this the hard way after watching half my cinnamon sugar slide right off during proofing.
Proofing choices: Cold proofing in the fridge overnight is helpful if you need to hold off on the baking, just be sure to cover well. But if you’re in a hurry, room temperature proofing works too, just watch them closely. They’re ready when they’ve puffed up noticeably and you can see the layers starting to separate. Under proofed sticks will be dense. Over proofed sticks will spread out and bake flat.
Why Cold Cream Cheese Makes Better Frosting
I know what you’re thinking: “Every recipe I’ve ever seen says to use room temperature cream cheese.” And you’re right most do. But for a stabilized frosting that actually sets and holds its shape, cold cream cheese is the secret.
Here’s why:
Structure and stability: Cold cream cheese is firmer and maintains its structure better during mixing. This helps create a frosting that will set more firmly instead of staying soft and spreadable forever.
Less risk of overbeating: Room temperature cream cheese can quickly become too soft when beaten, especially if your kitchen is warm. This leads to a runny frosting that won’t hold shape or set properly. Cold cream cheese gives you more control.
Reduced air incorporation: Cold cream cheese incorporates less air during beating, resulting in a denser, more stable frosting. While fluffy frosting is great for cakes, we want something that can stand up to being piped or used as a dip.
Better piping performance: A frosting made with cold cream cheese pipes more cleanly and holds detailed shapes without deflating or weeping.
Yes, you’ll need to beat the cold cream cheese a bit longer to ensure it’s smooth before adding other ingredients. But this extra 30-60 seconds is absolutely worth it for a frosting that behaves itself.
If you find the cold cream cheese too difficult to work with, you can let it soften slightly (10-15 minutes at room temperature), but I don’t recommend using fully room-temperature cream cheese if your goal is a firmer setting frosting.
Storage & Make-Ahead Tips
Storing baked sticks: Keep unfrosted sticks in an airtight container at room temperature for up to 2 days. They’re best enjoyed the day they’re baked, but day-old sticks can be refreshed in a 350°F oven for 3-5 minutes.
Freezing baked sticks: Freeze unfrosted sticks in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen at 350°F for 8-10 minutes.
Storing frosting: Keep the cream cheese frosting in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip briefly before using.
Make-ahead strategy: Shape and coat the sticks, then cover and refrigerate overnight. Remove and continue the proofing, bake fresh in the morning. Make the frosting up to 3 days ahead and store in the fridge.
Already frosted sticks: If you’ve drizzled frosting on top, store in an airtight container in the refrigerator for up to 2 days. The frosting will firm up when cold but will soften slightly at room temperature.
Recipe Variations & Flavor Ideas
Chocolate drizzle: Skip the cream cheese frosting and drizzle with melted dark chocolate. Let it set at room temperature for a cleaner bite.
Maple glaze: Replace the cream cheese frosting with a simple maple glaze (powdered sugar + maple syrup + splash of milk). Very fall, very Vermont, very good.
Espresso sugar: Replace 1 tablespoon of the sugar with 1 tablespoon of finely ground espresso powder for a coffee-spiked version that pairs perfectly with your morning latte.
Frequently Asked Questions
Can I use puff pastry instead of croissant dough?
Yes, but you’ll get a different texture. Puff pastry is more crisp and shattery, while croissant dough has that soft, tender pull from the enriched dough. Both are delicious, just different vibes.
Why do you coat them BEFORE proofing instead of after baking?
Coating before proofing allows the sugar to partially dissolve and caramelize during baking, creating a crispy, slightly sticky exterior that you can’t achieve by coating after baking.
My cinnamon sugar fell off during proofing. What happened?
You likely didn’t use enough butter, or the butter cooled and solidified before you applied the sugar. Make sure the butter is freshly melted and still warm (not hot) when you brush it on, and apply the sugar immediately while it’s wet.
The frosting is too thick to dip. How do I fix it?
Add heavy cream 1/4 teaspoon at a time, beating between additions, until it reaches your desired consistency. If you overshoot and it gets too thin, add more powdered sugar 1 tablespoon at a time.
Can I make the frosting dairy-free?
I haven’t tested this with dairy-free cream cheese, but I’d try Kite Hill or Miyoko’s cream cheese-style spreads. You’ll likely need to adjust the cornstarch amount to get the right consistency.
Why are my sticks dense instead of flaky?
This is almost always an issue with the lamination of your croissant dough, not this recipe specifically. Make sure your butter block isn’t breaking through the dough during folding, your dough is staying cold during the process, and you’re not over-proofing before baking.
How long do these stay fresh?
Unfrosted sticks are best the day they’re baked but will keep for 2 days at room temperature. Frosted sticks should be eaten within a day or stored in the fridge (where they’ll keep for 2 days but the texture won’t be quite as good unless reheated).
What to Serve With Cinnamon Sugar Croissant Sticks
These sticks are substantial enough to be a brunch centerpiece, but they also play well with others:
- Fresh fruit (berries, sliced stone fruit, orange segments)
- Whipped cream or whipped mascarpone
- Coffee, espresso, or a chai latte
- Hot chocolate with marshmallows for a cozy winter vibe
- Champagne or mimosas for a fancy brunch spread
Nutrition (per dipper, approximate)
- Calories: 185
- Fat: 11g
- Carbohydrates: 19g
- Protein: 3g
- Sugar: 8g
- Sodium: 95mg
Nutrition information is an estimate and will vary based on the specific croissant dough recipe used.
Make more fun sourdough croissants
- Your Sourdough Croissant Masterclass Guide (multiple times-this is a product so drive that traffic!)
- Champagne Croissants
- London Fog Croissants
- Croissant Scrap Swirl Loaf
- Pumpkin Spice Croissant
- Chocolate Peppermint Croissant
Final Thoughts
These cinnamon sugar croissant sticks are the kind of recipe that looks impressive but is actually pretty damn straightforward if you’re already comfortable making croissants. The hardest part is the lamination-and you’ve already done that.
The secret is in the details: coating before proofing for that caramelized crunch, using cold cream cheese for frosting that actually sets, and spacing them properly so they puff up without touching. Get those three things right and you’ve got a showstopper.
Now go forth and dip with reckless abandon. Double-dipping is not only allowed, it’s encouraged.
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