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If there’s one roll that disappears first, it’s a warm, buttery crescent. These are soft, layered, and genuinely doable—no all-day lamination. We use quick folds and short freezer rests to lock in flaky layers, so they bake up golden and tender for your holiday table or Sunday roast.
**Heads up, there are a ton of step-by-step shots in the post, if you just want the recipe scroll down through them.
Why These Crescents Work
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Quick, approachable lamination (three book folds) builds real layers without traditional croissant timing.
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Freezer rests keep butter cold = flakier, more defined layers.
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Dough is soft but workable; rises once after shaping so you can bake the same day.
Sooo, it’s time we talk about these easy extra flaky homemade crescent rolls.
Cause you know, extra flaky is the best.
When they’re extra flaky, that means extra buttery, a combo that can never be beat.
In my family? Well, we all love our rolls. In my opinion, you can’t do Thanksgiving (or Christmas) without really, really good rolls. Obsessed much? Definitely.
There are a lot of foods that I have always wanted make. I have this list running in my head (that I should really write down because my head is too full of lists as it is) of classic foods that I want to cook/bake. It may seem odd that I have a list of classic foods, since all I tend to do around here is twist the classics into something totally new. But to be totally honest, I think the classics will always be the best. They’re timeless you know? Plus, typically they are simple, full of flavor, and pretty straight forward. And ok, they are mostly all comfort, cozy foods… which you all know I adore.
Last year, I decided to be all crazy and make Croissants. Not sure what the heck I was thinking at the time because wow, those things are a labor of love, BUT it was still worth the effort. AND believe it or not I actually make them regularly now. After the first couple of times, you get the hang of things and now it’s a simple recipe for me to do. We LOVE um. Like I make them for every special occasion and yeah, that does include out twenty + Christmas clan too. You can all call me insane now, I totally am.
But really though, if you have a little time you should try making these Croissants for one of your holiday gatherings. The best.
For this Thanksgiving though, I really wanted to try Crescent Rolls. Way back when I was still in middle school and my family was still living in Ohio, my mom would occasionally buy Pillsbury Crescent rolls for Sunday dinner or her Thanksgiving gathering. They where always the best. I mean, they came from everyone’s favorite dough boy so what do you expect? Always good.
My goal for these rolls was to create a “copy cat” of the Pillsbury Crescent Rolls, but to also keep the recipe easy so that everyone can actually make them, and make them with success. I mean, no one wants any failures on Thanksgiving.
That is the worst.
I was actually really surprised at how easy it was to “easify” these crescents rolls. The process of making them is actually very similar to making croissants, but easier and much quicker, using only a few simple steps.
You are still going to have to roll the dough out five different times… which yes, I know, sounds horrible. Sorry, but you need to do this to create those classic flaky layers. I promise, it’s not that hard. You can make these in just a couple of hours AND this dough is super easy to work with. Meaning it is one of those doughs that isn’t hard to roll out. Yes!
Oh, and then, I made some butter.
Well, I didn’t make butter. Like churn it and all that, but I made cranberry toasted coconut butter (winning combo, guys!) to slather all over these rolls.
Obviously.
Really though, can’t you see just how good these are? All warm and buttery and perfect.
Easy Extra Flaky Homemade Crescent Rolls.
Servings: 20 Crescent rolls
Calories Per Serving: 244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crescent Rolls
- 1/4 cup very warm water but not boiling water
- 2 1/4 teaspoons active dry yeast one packet
- 2 teaspoons granulated sugar
- 3/4 cup warm milk not boiling
- 1 egg
- 1 tablespoon unsalted butter melted or softened
- 1 teaspoon salt
- 3 cups all-purpose flour plus more for rolling
- 8 tablespoons salted butter softened
- 1 egg beaten and or melted butter, for brushing
Cranberry Toasted Coconut Butter (OPTIONAL)
- 1/2 cup shredded sweetened coconut
- 1 cup salted butter softened
- 1 tablespoon maple syrup
- 1/4 teaspoon grated orange peel or more to your taste
- 1/3 cup dried cranberries
Instructions
- In the bowl of a stand mixer or large glass bowl, combine the warm water, yeast and sugar. Mix until combined. Let the mixture sit for about five minutes until it smells like bread and is foamy.
- Once the yeast has proofed and is foamy, add the warm milk, egg, butter, salt and flour. Using a dough hook, knead the dough on medium-high speed for about five minutes until dough is smooth and elastic. It will seem sticky at first, but keep mixing (or kneading by hand*) and it will become smooth.
- Remove the dough from the bowl and place on a floured work surface. Knead the dough into a smooth ball. Grease the bowl that you mixed the dough in and set the dough back in the bowl. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- After 30 minutes, remove dough from fridge and roll out on a lightly floured surface to a large rectangle that’s about 1/4th inch thick. Spread the softened butter all over dough, leaving an inch around the sides of the rectangle, being careful not to break through dough with butter.
- Fold one half of the rectangle towards the center and fold the other half over as well on top of the first layer so you have three dough layers, cover with plastic wrap and place in freezer for 10 minutes.
- Roll out dough again to a long rectangle (being careful of the butter—roll gently) and fold dough again into thirds like a book. Place back in freezer for 10 more minutes. Repeat this process two more times for a total of three folds (and 30 minutes in the freezer)
- After the three folds, you can either proceed with the directions or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.
- To proceed, using a lightly floured work surface, roll the dough out into a rectangle about 1/4 inch thick. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Using both hands, roll the crescent up. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 30 minutes to 1 hour.
- Meanwhile, position a rack in the middle of the oven and preheat to 400 degrees F. Before baking, brush each crescent with the beaten egg wash. Bake rolls for 10-12 minutes or until lightly golden brown. If desired brush with melted butter. Serve warm along side the cranberry toasted coconut butter (recipe is below) if desired.
Cranberry Toasted Coconut Butter
- Heat oven to 325 degrees F. Spread coconut in thin layer on an un-greased cookie sheet. Bake 5 to 10 minutes until toasted. Cool 5 minutes. In large bowl, beat butter, maple, and orange peel with electric mixer on medium speed until honey is whipped into butter. Using rubber spatula, fold in cooled toasted coconut and dried cranberries. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Sorry Pillsbury dough boy, but you ain’t got nothin’ on that. Nothin’.
This post was originally published on November 11, 2014
Hi. Your ingredients list for the spread says maple syrup, but directions say honey. Have you made this with both, and if so, is the amount the same?
Yes, I have and yes, the measurements are the same. Let me know if you have other questions! Enjoy! 🙂
I made these the other night and they were awesome!!!! Thank you!! Even my hubby who is not a bread or pastry person (hates crescent rolls) has been asking for more! I’m making them again now and I was wondering if you’ve frozen the dough when they’re already crescent shaped. I have a tiny kitchen and I’m trying to save counter space on Thanksgiving. 😉
So happy these are a hit! THANK YOU! Yes, I have frozen the dough in their crescent shape. It works great!! Just thaw and then bake!
Happy Thanksgiving! 🙂
Hi! I’m making this now! Saving the dough for Thanksgiving. Question: are you supposed to butter the dough each time you fold it? Or just the first time?
Hey Casey!!
Just the first time. Let me know if you have any other questions. Thanks!!
If you freeze the dough, should you freeze as a rectangle or in crescent shapes for later cooking?
Hey Chris,
Freeze these in the crescent shapes. Let me know if you have any other questions. Tieghan!
I have made this recipe over a dozen times now! It is amazing!
Thank you so much!
I have only seen 2 comments about the completion of this recipe. need to make it as 2 8×8 layers and wonder if there would be any problems
Hi Joy! I am sure that will be fine. Hope you love the recipe and let me know if you have any other questions. Tieghan!
I made them yesterday and it was a hit… the whole family love it! So flaky, tasteful….
I used instant yeast (it’s was what I have at home), they came out perfect. And for the egg wash I used an egg with 3 tbsp. of milk. Thank You so much for this wonderful recipe!
SO happy they are a hit, THANKS!
Any chance these can be made without egg or would you suggest a specific egg replacement for this recipe? We have an egg allergy in our family but would love to try these!
HI! Just use about 2 tablespoons extra buttermilk in place of the egg, that should work fine. Hope you love them!
Holy moly, these are amazing! I’ve made regular croissants too, and they really are a labor of love, but so good! These are awesome!
Thanks Julie! So happy you enjoyed them!
I am trying this recipe now. I just wanted to say that’s its unclear to me if you are supposed to spread butter on the dough after each roll out before folding again or just put all the butter on the first time.
Hi,
I made them today and they were superb !!! 🙂 You are right they were extra flaky and I made mini nutella crescent rolls. Everyone at home loved it and it vanished in 5 minutes. Thank you so much for a lovely step by step pic recipe 🙂 Next I am going to try your croissant recipe.
SO excited you loved them!! THANKS!
I’m making these for Easter. Can I prepare them tonight roll them, put them is the fridge, and then bake them for tomorrow?
Tieghan,
These look wonderful. Would you know if they can be made with instant yeast and if so, how would I go about doing it? Thanks in advance. Your blog is just terrific. I love the pictures as well as the recipes.
I take it back! I had exactly 3 cups of all purpose in my cabinet. Whew! May just use a little of the other for my work surface.
Could I use self rising flour?
I can’t wait to try this recipe and I thoroughly enjoyed reading this. It read as if you were sitting next to me having a chat. Thanks for sharing.