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You know what I really need to learn?
**Heads up, there are a ton of step-by-step shots in the post, if you just want the recipe scroll down through them .
I really need to learn to write thoughts down the second they come into my head, because no matter how much I think I can remember something, I can’t. This is the case today. See, earlier I had this great idea about what to tell you guys all about in today’s post, but at this very moment I have not a clue what it was thinking. I know that seems totally crazy, but I just can’t remember. This happens to me all the time. I try to write everything down, but there are times when I don’t have paper + pencil, or my phone, or my computer and then I just think, oh, I can remember it. UGH.
Also, because I try to write all my thoughts down, I have random sticky notes all over my office with random ideas (CRAZY PERSON). I think my brain thinks too much, sometimes I wish it had a shut off switch.
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’.
Hi! What is the difference between croissants and crescent rolls
Hi Brendan! A croissant is made of pastry flour is flakier than a crescent roll! Please let me know if you have any other questions! xTieghan
Two questions, please. Can these be made a day or 2 in advance and would I change flour quantity if using pastry flour?
Thanks so much!
Hey Jamie,
Yes, just follow the instructions in step 7. You should be fine to use an equal amount of pastry flour, but please note I have not tested this. I hope you love the recipe, let me know how it turns out! xTieghan
What makes this easier different than the croissants? They look better! Thank you.
The Rolling process has been greatly reduce and simplified, but you still get a buttery flaky roll! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Oh.my.word! I made these today and ate one straight out of the oven…SO flaky and soft! These are absolutely delicious, and not very difficult to make either! Definitely a new family favorite in my household!
Yes!! So glad you are all loving this recipe Coby! Thank you so much for trying it! xTieghan
Absolutely amazing. I used half whole wheat, half bread flour and replaced half the butter with whole milk Greek Yogurt. Got 9 rolls that were so flaky, so tender, so tasty, especially with my homemade applesauce.
I think this is my first time commenting on a recipe. Thank you for sharing, highly recommend it.
Well, I am glad you commented on this one! Thank you for trying this recipe! I am so glad you enjoyed it! xTieghan
Wow. You make this sound doable for even me. I can’t wait to try these homemade crescent rolls!
I hope you love these! Thank you Scarlet! xTieghan
Cant wait to make them
I hope you love these Jennifer! Thank you! xTieghan
Do you spread butter on the rolled out dough once or every time it’s rolled out into a rectangle ? once or three times?
Hey Sandy! You just spread the butter once. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
Question when you pull them out of the freezer do you roll them out then apply more soften butter each time? And when I made them in advance they puffed the dough puffed up in the fridge and I’m worried when I make them for my party tomorrow they want my have any lift left…. the first two times I made them they were sooo good but I’m having troubles this time…. thoughts words to calm my yeast worries…
HI! Yes, you roll, then add butter. The roll will be great if you have left them in the fridge! Please let me know if you have any other questions. Hope everyone love this recipe. Thanks so much!! xTieghan ?
I’ve been making these for a long time and everyone loves them.they are always pry.
Thank you so much Linda!
Can you make ahead a freeze these?
Hey Bekki! Yes, you can make ahead and freeze. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
These were delicious! I had quite a bit of difficulty kneading by hand – insanely sticky and was cautious to add too much flour. I’ve kneaded dough before so know what it should feel like, but this dough took me 20+ minutes to get right. Any advice as to how to improve this process without a dough hook?
Also, how did you get that perfect shape? Mine came out awkwardly long, stretched out, and didn’t rise much. How did you get the right shaped triangle? Would love to improve before Thanksgiving!
Hey Sophia! Unfortunately, I don’t have too many tips for hand kneading as I always use my mixer + dough hook. Hand kneading can take a lot of elbow grease! For the shaping, are you getting the dough into triangles? It’s really hard to advise without knowing how you are starting out with the dough. Also, are you allowing the rolls to rise before baking? Is your yeast fresh? Using fresh yeast is important. Hope this helps! Let me know how else I can answer your questions!
these look a little too brown for me. i will want them lighter brown.
are you sure the 30 minutes in the freezer will not freeze the dough
before i have a chance to roll them out and use them for whatever
recipe calls for crescent roll dough?
please let me know.
Hi Heather, if you would like the rolls less brown, just bake 5-10 minutes less. No the roll will not freeze in 30 minutes time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I rarely comment, and always after I’ve made the recipe. This is an exception. I recently had a cinnamon roll made with croissant dough, smothered in cream cheese frosting. Would this recipe work for something like that? Hope to recreate the best cinnamon roll that I’ve ever had for the holidays!
Hey Kathy! Yes, I do think this recipe would be delicious rolled up into a cinnamon roll. It sounds amazing!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
These are the absolute best!!
Thank you Kim!
O.K., I see all the reviews from 2014. However, only that you provided the recipe but no reviews with total results????? Has anybody actually made these and gotten the end result as you have posted?????