Cinnamon Kouign-Amann

What is it?

Caramelised laminated dough meets butter, sugar, and cinnamon in this Breton pastry. It’s baked until the outside turns crisp and glossy, while the centre stays soft, flaky, and rich with melted sugar. Pret A Manger’s version sits in the same pastry family as its other sweet bakes, but kouign-amann is heavier on butter and caramelisation than a croissant, with a denser, sticky edge from the sugar layer. Usually sold as a single bakery item, it’s the kind of thing that’s best eaten fresh, when the layers are still distinct and the caramel shell hasn’t softened.