Set frozen croissants in large muffin cups with about a 3-inch-diameter opening on top. Let sit in a warm spot overnight or until doubled in size.

When ready to bake, preheat oven to 350 degrees. Combine sugar and cinnamon, set aside.

Bake 20 minutes or until rolls are evenly browned. Remove rolls from muffin tin and cool slightly. Lightly roll in combined sugar and cinnamon. Makes 12 rolls.

Head baker Willie Owens, said the restaurant buys frozen cinnamon croissants in large batches from a firm that supplies restaurants and bakeries. Because this product is sold only in some area grocery stores, she modified the recipe so that a similar croissant could be made by Journal Sentinel readers.