Open the two tins of croissant dough as instructed, carefully remove the dough and roll it out. Carefully press the perforated areas where the individual croissants are actually cut back together so that you get a sheet of dough.
Melt the butter and mix it with the cinnamon and sugar until you have a thick paste.
This paste is now distributed on the dough sheets. Leave about half a cm free at the edge. Now roll up the dough sheets loosely from the long side. Loose means not to press too hard when rolling up, otherwise the sugar mixture will be squeezed out and the rolls will not open so well.
Then cut off pieces approx. Two cm in size with a sharp knife and place them upright, with the cut facing down, in a baking dish lined with baking paper or similar.
Leave about a cm space between the individual rolls, as these will still open while baking.
Bake the rolls for 15 minutes at approx. 200 ° C top / bottom heat.
Tip: The rolls can also be baked indirectly on the grill in the cast pan.
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