Yes, it says servings one. Cause I ate the whole thing, with my happy toddler.

Using the croissant dough scraps or just cut strips of the dough, lay a few strips in the bottom of a buttered loaf pan. Sprinkle the layer with some sugar and cinnamon. Continue the layering until the pan is 2/3 full.

Cover the pan and let the dough rise for 1 hour. If the dough was cold this may take longer. Press gently on the dough and when it springs back after you press in it’s ready for baking. It should look puffed but still a bit tight.

In a small bowl combine the egg yolk and water and brush on top of the loaf then finish with a bit more sugar.

Pre-heat your oven to 400 degrees F.

Bake for 50 minutes. If the loaf begins to brown too quickly turn down the oven a bit. It takes this loaf quite a while to bake through.