Croissants a bit like cinnamon buns (des croissants un peu comme des kanelbullar)

This recipe doesn’t make traditional croissants, but more of a beautiful cross between a kanelbulle (Swedish cinnamon bun) and a croissant. They’re soft and slightly flaky, as I only give the dough two ‘simple turns’, as opposed to my usual croissant routine of three. In fact, a look inside will give it away: the membranes are thicker, and cinnamon speckles dot them throughout.