Breakfast Cinnamon Croissants

• 3 5/8 cups flour
• 3 1/2 tablespoons softened butter
• 5/8 cup heavy whipping cream
• 5/8 cup buttermilk
• 4 1/8 tablespoons fresh yeast
• 2 teaspoons honey
• 2 teaspoons salt
• 70 sugar gramsgranulated
• 4 15/16 tablespoons softened butter
• 1 1/2 tablespoons ground cinnamon
• 1 egg

1. With a stand mixer with hook attachment knead flour, butter, whipping cream, buttermilk, yeast, honey and salt, for 5-6 minutes until a smooth dough forms.
2. Place the dough in an oiled bowl, cover and let rise in a warm place for 1 hour.
3. To make the filling, in a medium bowl, mix sugar, butter and cinnamonwith a fork.
4. Transfer the dough on a lightly floured work surface.
5. Roll out the dough to form a 40X30 cm rectangle.
6. With a spoon or a a knife, spread the butter-sugar-cinnamon mixture overn the dough.
7. Cut the dough into 2 strips of 15 cm wide and then cut each strip into 6 to get 12 rectangles.
8. Then divide the rectangles into 2 by cutting a diagonal to make 2 triangles.
9. Gently roll each croissant from the widest point to the base.
10. Place the croissants on a baking sheet lined with parchment paper.
11. Let rise for 30 minutes.
12. Slightly beat the egg to make a glaze.
13. Using a pastry brush, glaze the croissants and bake 25 to 30 minutes until golden brown

flour, butter, heavy whipping cream, buttermilk, fresh yeast, honey, salt, sugar, butter, ground cinnamon, egg

Taken from www.yummly.com/recipe/Breakfast-Cinnamon-Croissants-782084 (may not work)