Crescent Rolls

These flaky crescent rolls are soft and tender. Whether you’re making them for Sunday dinner or for a holiday gathering, everyone will love how delicious and simple these rolls are.

It might be a good idea to double the recipe because theses buttery rolls will no last long! The best part is you only need a few simple ingredients to bring these to the table. For more flaky fabulousness try Yeast Dinner Rolls, Homemade Dinner Rolls, and Cinnamon Cream Cheese Crescent Roll.

Crescent rolls on plate

Can’t beat Homemade!

Crescent vs croissant: Because of the way they are rolled they look the same, but they are not the same. Croissant dough is folded several times with chilled butter to get flaky layers. Though light and fluffy crescent rolls do not have the same buttery flaky layers that a croissant has.  

These rolls are tender and delicious. They are perfect to pair with dinner, but I also love to eat these for breakfast! Just warm them up and cover in butter and honey. Yum!!

You will love how easy these are to make. They are pretty as a picture and taste just as good!

Crescent roll dough

Recipe Tips To Take Note Of

A few things to keep in mind when making these delicious crescent rolls…

Activate yeast in warm water- Use a thermometer to check that the water is between 100 and 110 degrees. You can also test the water with your wrist. It’s perfect to use when it feels very warm to your wrist. 

Best way to knead dough: Lighty flour the counter and place the dough ball on top. Flatten the dough a bit, then fold the dough in half and pess with the heel of your hands.  Fold and press, fold and press, adding a bit of flour as needed. 

You know when the dough is kneaded enough iit springs back immediately when lightly pressed, and doesn’t tear when you pull it.

Quicker rise time: The warmer the environment the faster the yeast will rise. One of my favorite ways to get my rolls to rise faster is to place them in a warm oven. Preheat the oven to 200  degrees F. Cover the bowl with a damp towel. Turn OFF the oven. Place the bowl in the oven to rise. 

How to roll crescent rolls

How to Roll Crescent Rolls

MIX. In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining ⅓ cup sugar, and salt to the yeast mixture.

COMBINE. Add 2 cups of flour, and mix until combined. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.

KNEAD & SHAPE. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.

ROLL & CUT. After the dough has risen, gently punch it down and divide into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.

RISE. Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment lined baking sheet, cover, and let rise until doubled, 30-60 minutes.

BAKE. While the dough is rising, preheat the oven to 350. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.

Homemade crescent roll process pics

Changing it up!

These are delicious as they are and make a perfect addition to any meal. You can also smother them in jam for a delicious snack, or slice them in half and add deli meat for a sandwich. Some other variations include:

  • Add an egg wash Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture.
  • Make garlic parmesan crescent rolls: Once the dough has been rolled into a circle top it with butter then sprinkle with italian seasoning and garlic salt. Sprinkle grated parmesan cheese over the top. Cut into triangles and roll.
  • Make cinnamon sugar crescent rolls: Roll the dough into a circle,  top it with butter. In a separate bowl mix together cinnamon and sugar. You can use white or brown sugar. Spread the sugar mixture evenly over the dough. Cut into triangles, roll and bake.

Homemade crescent rolls

Making Ahead + Storing

You can mix up the dough and either refrigerate it or freeze if you want it to MAKE AHEAD OF TIME to bake later.

  • Refrigerate the dough: once you have kneaded the dough place it in a lightly oiled bowl. Cover with plastic wrap and store in the fridge for up to 2 days. When you’re ready roll and form the rolls, rise and bake.
  • Freezer: Once you have the rolls rolled into the crescent shape you’ll want to line them up on a baking sheet and place it in the freezer. Once solid, transfer the individual rolls into a freezer safe container. Freeze for up to 6 months. When you’re ready to bake, place frozen dough balls in a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking.  

Leftovers: Store any leftover rolls in ziploc on the counter. They should last 2-3 dyas. You can also wrap the leftovers in plastic wrap, then again with foil and store them in the freezer for up to 3 months.

Crescent roll recipe - 2 rolls on plate

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Crescent Rolls Recipe

5 from 6 votes
These flaky crescent rolls are soft and tender. Whether you're making them for Sunday dinner or for a holiday gathering, everyone will love how delicious and simple these rolls are.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Rising Time 2 hours
Servings 24
Author Lil' Luna

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/2 cup butter softened
  • 1/2 cup warm milk
  • 1 large egg
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour
  • 2 tablespoons melted butter

Instructions
 

  • In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining 1/3 cup sugar, and salt to the yeast mixture.
  • Add 2 cups of flour, and mix until combined. Mix in additional flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
  • After the dough has risen, gently punch it down and divide into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
  • Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment lined baking sheet, cover, and let rise until doubled, 30-60 minutes.
  • While the dough is rising, preheat the oven to 350. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    My family makes these every year!! They are actually requested every year by extended family. They turn out perfect every time!