4 Cinnamon Buns

The croissant pastry is what makes these—so flaky and buttery, not doughy at all. I warmed one up for breakfast and the cinnamon sugar got perfectly crisp on the outside. Already ordering more for next weekend.

I was expecting a regular cinnamon roll but got this croissant-style pastry instead, and honestly it's better. The cinnamon sugar coating on the outside makes it messy in the best way, and the brown sugar filling stays soft even after reheating.

The butter and brown sugar filling is perfectly gooey, and the extra cinnamon sugar coating on the outside adds a nice crunch. They're dangerously easy to finish in one sitting.