Cinnamon buns from croissant dough

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These quick cinnamon rolls of croissant dough are delicious with Easter brunch or Easter breakfast



 Heat the oven to 200 degrees. Mix the sugar with cinnamon in a bowl. Roll out the croissant dough and press all seams together to form 1 large piece of dough. Brush with the butter and sprinkle with the cinnamon sugar. Cut 8 thin strips of the dough along the long side. Cut the bars about ⅔ in half and roll up the longest piece into a round and place on the baking tray with baking paper.

  Halve the remaining piece of bar and make 2 ears by bending them and attaching them to the circle. For example, do this with a fork. It is best to flatten the ears a bit, otherwise there is a chance that they will fall over during baking.

  Beat the egg and brush the fillets with it. Bake them nicely brown in the oven for about 15 minutes. You can make them a day in advance and cover tightly and warm them in the oven for a few minutes the next day, but they are the best fresh.

Source: Leukerecepten by leukerecepten-nl.
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