If you’re looking for a simple, semi-homemade fall treat, these pumpkin spice glazed croissants are it! Using a simple, mistake-proof glaze and store-bought croissants, these are easy and delicious.
The grocery store I frequent often has recently really upped its donut selection game. It used to offer your typical chocolate/vanilla/strawberry frosted with or without sprinkles and a few chocolate glaze options but that was it. But now – I’m assuming because of the donut fad that was a few years ago – they have really started to step it up and offer fun options like glazed dipped in Froot Loops or a strawberry lemon marble yeast donut.
Typically, I try my darndest to avoid the donut section at all costs but the truth of the matter is that if I can sense that the shopping trip is going to be a doozy, I’ll bribe the boys with donuts. Sue me. Grocery shopping with a 1-year-old and a 3-year-old is not for the faint of heart, people. Especially if for some God-forsaken reason you agree to use the world’s largest, least useful grocery cart, AKA the one that is also a race car. (And not that race car one that is 2 mini baskets stacked in front of the ‘car’ part. Those are clearly engineered by a mother who has shopped with children.)
So I go to the case of gorgeous sugary treats and pick out the least messy one I can find for Ryan (I can still trick Owen into just accepting a bagel, though I’m sure I don’t have long on that.) and then get on my way, racing through the store to finish before the donut is finished.
And then once, I realized a specific store had what looked like a croissant. I couldn’t resist, so I popped one in a bag and took it home.
Life changing. You guys – have you ever had a glazed croissant? It’s amazing. The one at the store near me somehow manages to keep the croissant crispy and chewy with the perfect thin layer of sugar glaze that melts in your mouth. I assume this is what a cronut is like, but without having to wait in line.
One day after eating my ‘take home’ donut before we even hit the register I was wondering how hard they would be to recreate. Could it be as easy as dunking a croissant in glaze? I decided I needed to know so I grabbed a pack of pre-made croissants and drove home.
The problem with glaze is the liquid. In order for the glaze not to soak in and make the croissants soggy, you need something that will set quickly and I found that the typical glaze of milk and powdered sugar didn’t do that, leaving me with a slightly wet (yet still crazy delicious) croissant. Eventually, though, I found a glaze that worked (and what to do if you mess up and it doesn’t set the perfect way!)
And then I bumped it up a notch by adding pumpkin pie spice because it’s fall and I need pumpkin spice everythannng.
Feel free to leave it out if you’re not a maniac like I am and just want a glazed croissant. I won’t tell but I might judge you a little which is fine since you’re probably judging me too.
Pumpkin Spice Glazed Croissants
The glaze for this is pretty simple. Heat 2 cups of sugar in a sauce pan with 1/4 of milk until all of the sugar melts and the glaze is a watery consistency. Add in 1 1/2 teaspoons of pumpkin pie spice.
Now, remember that you are heating up sugar which can cause some crazy burns. This is not a task to do with your kiddos and even you, as an adult should be very careful.
Line your croissant up on a lined cookie sheet – bonus points is you add a cooling rack on top! (lined because you’re lazy and don’t want to clean anything extra, amirite?)
I DO NOT suggest dipping your croissants into the hot sugar. Like I said above, the sugar is very, very hot and can cause some nasty burns. Instead, use a pastry brush to coat your croissants in your glaze. I did the bottoms first and then the tops. If you don’t have a pastry brush, try drizzling them with your glaze. You won’t get total coverage but it will still be delicious.
Tap your tray on a hard surface a few times to remove any bubbles and allow to dry completely to a thing, delicious coating before enjoying.
Okay, so you followed all of the steps to a t and it looks like your glaze is super grainy and won’t really ‘dry’. (I think this is from overheating the sugar but TBH I’m not sure.)
That’s fine – I made the same mistake before. All is not lost! Heat your oven to 200 and pop your cookie sheet in there. Check every 2 minutes until you can see the sugar melting. Be sure not to toast the croissants – you just want to set the glaze.
Remove from the oven and allow to cool.
You glaze will be perfectly crisp and delicious!
And there you have it – super tasty fall treats that don’t take forever and a fool proof way to save them if something goes awry.
So tell me – what is your favorite fall treat? Do you love or hate all things pumpkin spice? Let me know in the comments!
PIN IT FOR LATER!
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