Breakfast Cinnamon Croissants

Directions

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