Next Post
Easy Cheesy Soft Pretzel Bites.
This post may contain affiliate links, please see our privacy policy for details.
These easy Gruyère Croissants are just what every dinner table needs. We’re skipping the 3-day process and making croissants start to finish in under 2 hours with zero stress. By skipping multiple folds and chill times and using plenty of butter, we’re able to create the perfect light, buttery, super soft in the middle, and extra flaky outside, croissant. These are YUMMY. Perfect for the holidays when served warm with sweet, salted cranberry honey butter.
Every holiday table, Thanksgiving or Christmas, needs a roll. Most years, and especially for Thanksgiving, I make my honey butter parker house rolls. Everyone loves them and they’re easy.
But this year I wanted a croissant – but not the work of making croissants, so I cheated. And while technically these aren’t classic croissants, you can see from all the layers that they’re going to be GOOD.
So call them cheater’s croissants or whatever you like, but they’re now my favorite.
If you’ve ever ventured to make croissants, most recipes are a 3-day process. Way too much work if you as me. I just can’t do that.
Instead of multiple folds, chill times, and rise times, we’re basically skipping all that by using super thin slices of butter, layered throughout the dough.
It’s simple. But before you get confused, let’s get into the details.
The details
Start with the dough. Simply mix flour with instant yeast and a pinch of salt. I use instant yeast to keep the rolls really quick and easy so we don’t need to worry about rise times.
That said, you can easily use regular yeast too. I gave directions within the notes. But I actually think the instant yeast works wonderfully for this particular recipe.
Next, add warm milk, a touch of honey, and salted butter. Then lots of grated Gruyère cheese. Mix until smooth, and let the dough rest for 10 to 15 minutes or even a few hours. The dough will not get super puffy, but that’s OK since we’re using instant yeast. We get to skip an entire hour-long rise time, which is helpful for holiday meals and busy nights!
Shaping the croissants are fun. First, roll the dough out into a rectangle, then layer the top of the dough with thin slices of cold butter.
THIN COLD SLICES OF BUTTER.
All capitals are needed because the cold butter is how we will create layers of flaky deliciousness throughout the dough. The butter is folded, then rolled into the dough. Try to keep the butter as cold as possible. I like to freeze my sticks for 15 minutes, then slice and use.
Fold the dough once, roll it out, then roll it out once more. Rolling the dough twice helps to really distribute the butter into the dough.
Now roll the dough out once more into a super long rectangle, then cut into long, thin triangles. Top each triangle with more Gruyère cheese and roll it right on up and into a croissant shape.
This ends up actually being a pretty fun process if you enjoy baking. And if you don’t enjoy baking, at least it’s not stressful. Nothing here needs to be done perfectly!
Now that the croissants have been formed, I stash them in the freezer to chill the butter before baking. Just 15-20 minutes is all you need!
Brush the croissants with an egg just before baking, then bake away! I shot as many photos as possible to help you see the process. I created a video too.
The cranberry butter
While the croissants bake, I mix up a cranberry butter using salted butter, dried cranberries, and honey. It’s so delicious slathered over each savory, cheesy croissant.
Especially when topped with a sprinkle of flaky sea salt.
What I love most about these croissants is that you really can’t mess them up. The dough and process are so easy and very forgiving. They’re SO GOOD every time, because, how can anything layered with butter and Gruyère be bad? It just can’t.
Make these for Thanksgiving. They’re perfect for soaking up all that gravy and then eating for breakfast the next morning. There’s nothing not to love.
You can also make these ahead of time, then bake just before serving. Or, if you need to be conscious of oven space, pre-bake these a day ahead of time, then just warm them up before serving, no oven needed.
Again, flaky on the outside, soft, buttery, perfectly sweet, and cheesy inside with so many delicious, buttery layers.
What every dinner roll should aspire to!
Looking for other holiday bread recipes? Try these.
Salted Honey Butter Parker House Rolls
Perfect Popovers with Cranberry Butter
Pull-Apart Garlic Butter Bread Wreath
Salted Rosemary Popovers with Honey Butter
Parmesan Popovers with Crispy Sage Garlic Butter
Lastly, if you make these Easy Gruyère Croissants be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Gruyère Croissants
Servings: 14 croissants
Calories Per Serving: 428 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 1/2– 4 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) Rapid Rise yeast
- 1/2 teaspoon kosher salt
- 2 cups Gruyère cheese, grated
- 1 cup warm whole milk
- 2 teaspoons honey
- 4 tablespoons salted butter, at room temperature
- 1 large egg
- 1 1/2 sticks (3/4) cup cold salted butter, sliced into thin pieces
- 1 egg + 1 egg yolk, beaten together, for brushing
Cranberry Honey Butter
- 6 tablespoons salted butter, at room temperature
- 1/3 cup dried cranberries
- 1 tablespoon honey
Instructions
- 1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine.2. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.3. Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).4. Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds. 5. Next, roll the dough out in a large, long 25×9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20 minutes. Alternatively, you can let the rolls sit in the fridge overnight. 6. Preheat the oven to 400° F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt7. To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.
Notes
To Make Ahead: prepare the rolls through step 5. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
Hi, the recipe looked delicious.. I followed the recipe of the dough itself exactly as instructed.. when it came to the folds, after the thirds I did it another time and I broke through the butter.. it was a mess! They turned out horrible.. what could I have done wrong?? I have always seen croissant dough look stretchy and mine was not like that.. pleas any advise would be appreciated
Hi Carolina,
Thanks so much for giving this recipe a try, so sorry to hear you had some issues. Was there anything you adjusted in the recipe? What kind of yeast did you use? It sounds like you didn’t need that last fold and that your dough and butter may have gotten too warm. Let me know how I can help! xx
Just making these because they look so delicious! My dough doesn’t seem to be rising though… how much should they rise? They have been sitting for about an hour..
Hey Sheila,
The dough should almost double in size. Is it sitting in a warm spot in your kitchen? I would let the dough sit a little longer and then continue on with the recipe! Happy Thanksgiving! xT
Hey Tieghan. Slight croissant emergency, haha. I didnt see that butter was in the recipe twice, so I used the 3/4 cold butter in step 2 when making the dough. Do you think I’ll need to scrap the entire thing and start over, or do you think this would still turn out alright? Any help is so much appreciated!
Hey Jonathan,
Hmmm I think it might be okay for you:) Just be sure to add the remaining butter as directed. I hope you love the recipe! xx
Tried it! Delicious. I’ve made them three times now and have experimented with adding thyme, rosemary and sage and using Gouda. Still awesome. I found that letting it rise at least 2 hours really gave it that flaky goodness
Hey Julia,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Thanks Teighan! I made a practice batch before Thanksgiving and they taste great but ended up not baking evenly? Any tips to make sure they bake all the way through but don’t burn on the bottom? Happy Thanksgiving!
Hey Peyton,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! Hmm, were they different sizes by chance? Try moving them up a rack in the oven. I hope this helps! xT
Excellent recipe. I made two batches and froze them. Let them thaw at room temperature covered on a baking tray for 2 hours. Baked for 20 minutes. Perfect. The only difference is that I added an extra roll to the second batch. They baked up with a few more layers. I’ll do that again.
Hey Jill,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
I made these for a Thanksgiving potluck and they were a hit! I’m not much of a baker and was convinced mine wouldn’t turn out right but they were flaky and delicious! Loved this recipe and a great easier way to make croissants!
Hey Chelsea,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Loved these! Not a fan of cranberries so made some raspberry butter to go with and was a hit. Also paired this with our dinner of the creamy gnocchi soup! My two year old helped make these croissants from start to finish and was so proud of herself! Love your recipes!
Hey Brittany,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
I just made these and they were not as hard as I thought they might be. So good I feel so full from eating too many.
Hey Darlene,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Can I use oat milk instead of whole milk?
Hey Ali,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Can’t wait to try these! If you are traveling an hour, would you recommend baking before and reheating when you arrive or bringing uncooked, freezing for 15-20 and then cooking? Thanks in advance for the help!
Hey Courtney,
I would just bake them at your destination, they will be just fine in the car:) I hope you love this recipe, let me know how they turn out! xT
If I leave out the cheese do I have to adjust the recipe?
Hey Linda,
Nope, you can follow the recipe as written without the cheese:) Please let me know if you have any other questions! xT
Hi! Is a stand mixer a necessity for this recipe or can I just mix old fashion manual?
Hey Jess,
You can easily just mix with a wooden spoon and knead by hand:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
Any others cheese to be used? Not always available
Hi Kathy,
You can use any cheese of your liking with this recipe:) Please let me know if you have any other questions! xx
I attempted these – but when I baked them the butter basically all oozed out onto the pan, and the bottoms ended up burned. Any tips?
Sounds like your butter wasn’t cold enough. I like to freeze my stick of butter to make sure it stays cold.
Hi Carolyn,
Thanks so much for giving this recipe a try, so sorry to hear you had some issues! Was there anything you may have adjusted? Was your butter cold enough? Let me know how I can help! xTieghan
Hi Tiegan,
These look spectacular. Where do I find the video? I see videos you may like but I specifically want to watch this recipe.
Thank you.
Hi Clo,
So sorry, we do not have the video for this recipe prepared for the site, coming soon! Please let me know if you give this recipe a try! xTieghan