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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.
In the pictures, the butter is placed down the middle third of the dough. It’s not specified if when making the first fold, should you fold the long sides to meet in the middle or fold the short sides so they meet in the middle.
Half Baked Harvest recipes are THE BEST and NEVER FAIL! I have a question about this recipe. I made my croissants, froze them, thawed them in the refrigerator overnight and then left them on my counter for a couple of hours to puff slightly. Should I bake them directly in the oven at this point, or will they be crispier if I freeze them for 15 mins to chill the butter while my oven is preheating?
Hi Donna! Thanks so so much! So glad you’re loving the recipes! Did your croissants turn out okay? 🙂 xT
The croissants were delicious and everyone absolutely raved about them! However, I did not give them that 15 min chill time in the freezer after I allowed them to rise on my counter, which did cause a lot of butter to escape when I baked them. They essentially baked in their own butter, which is not necessarily a bad thing! lol Next time I will try the 15 min chill before baking to see if there is a difference. Thank You for another amazing recipe! Happy New Year!
Thank you so much for this feedback Donna! I appreciate it! xT
I have never been unsuccessful or disliked a single HBH recipe. And I jave at least 2 a week for like 4 years now. However I failed with this one lol. I baked my croissants and they came out dense and thick. Flavorful yes but not light and airy and flaky at all. Any advice for next time, Tieghan?
Hey Jess,
Ahhh so sorry to hear this!! Were your ingredient room temp and the milk warm? I would say that’s pretty key in a recipe like this. Any chance the dough was over-worked? That also could be an issue. I hope this helps! xx
We made these last year for the first time and they were a huge success. Super delicious, easy to make but have a wow factor. My family has all been requesting these again and I’m sure they will become our traditional roll for years to come.
Hey Amy,
That’s so awesome!! Love to hear that your family enjoyed this recipe so much:) Thanks for sharing your feedback! xT
Hi! I plan on making these for Thanksgiving but prepare them Wednesday. I just need to clarify your instructions for making ahead. So I skip the rising portion in Step 2 & then move on to rolling the dough out & continuing the instructions through step 5 & placing them in the refrigerator overnight?
I’m guessing that they will rise when I set them out 30 minutes prior to baking? I just don’t want to mess it up, thank you!
Hi Carolyn,
You will still do the rising in step 2, just after step 5 put them directly in the fridge. I hope this makes sense! Happy Thanksgiving! xT
Hi Tieghan, my croissants turned out awesome! They were not as pretty as yours but SO delicious!! Thank you!
So glad to hear this!!
The first time I made these I thought they were great, but I was kind of missing the cheese. So this time I doubled the total amount of cheese and they were AMAZING. Just baked a test one, and the rest are in the freezer for Thanksgiving!
Hey Lindsay,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
Hi!
I plan on making these for Thanksgiving next week 🙂
If I make these Wednesday during the day, through step 5, and put them in the fridge overnight.. will they be okay to transport in the car for 15 minutes and then baked once I arrive to my mothers house on Thursday? Or would you suggest just baking them ahead of time on Wednesday?
Can’t wait to try!
Hey Alexandra,
That will be totally fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT
Made these tonight, served with meatloaf and mashed potatoes. I’ve been wanting to test them out before Thanksgiving and they did not disappoint!
No one would mistake them for legit croissants, but they are delicious in their own right and I will for sure be making them for the holidays this year.
I did not make the cranberry butter. I love the idea for the holidays, but I think instead of dried cranberries, I’ll just reserve some of my cranberry sauce to mix in.
Thank you so so much for trying out the recipe Lindsay! xT
Hi! Would this recipe work if I leave the cheese out?
Thanks!
Hi Liz,
You bet, that would be just fine for you to do! Let me know if you have any other questions! xT
In the oven now and the kitchen smells AMAZING. Lots of butter leakage even after using frozen butter and freezing the croissants for 25 minutes but I’m not concerned that they won’t taste great!
Hey Kati,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx