Short description

I’m excited to share this homemade croissant rolls recipe. These buttery, flaky rolls make the perfect start to any morning or a warm addition to dinner—crafted entirely from scratch with love and simple ingredients.

Homemade Croissant Rolls

Why You’ll Love This Recipe

I love how this recipe allows me to enjoy pastry-like croissants without fussing over complicated techniques. The dough comes together easily, and the rolling creates beautiful layers. Plus, preparing parts ahead makes it quite manageable—even on a busy day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk (or a milk and water combo)
Granulated sugar
Salt
Unsalted butter (for dough laminate and brushing)
Eggs (for enriching dough and optional egg wash)

Directions

Activate yeast & mix dough
I proof yeast in warm liquid with a pinch of sugar until foamy. Then, I whisk in eggs, sugar, salt, melted butter, and half the flour.
Knead & first rise
I add the remaining flour until the dough is soft but no longer sticky, and knead it until smooth. I let it rest in a warm spot until doubled in size.
Laminate dough
After the first rise, I roll the dough into a rectangle, spread a layer of cold butter, fold it letter-style, rotate, and refrigerate for 30 minutes. I repeat this lamination 2–3 times to build the flaky layers.
Shape the rolls
I cut the dough into triangles and roll each one from the wide base to the tip, tucking the tip underneath.
Second rise & egg wash
I place the rolls on parchment-lined trays and let them rise until puffy. Then I brush them with an egg wash for a golden finish.
Bake
I bake them at 350°F for about 16–18 minutes until they turn a light golden brown.

Servings and timing

This recipe makes about 24–30 rolls. From start to finish, it takes approximately 3 hours and 30 minutes, including rising, laminating, and baking. I sometimes refrigerate the shaped rolls overnight and bake them the next day for fresh morning rolls.

Variations

Garlic-herb rolls: I brush the interior with garlic, rosemary, and parmesan before rolling.
Sweet orange knots: I shape the dough into twists and roll them in sugar mixed with orange zest before proofing.
Cheese-filled rolls: I add grated cheese in the center before rolling them up.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. To reheat, I warm them in a 300°F oven for 5–10 minutes until tender and flaky again.

FAQs

How do croissant rolls differ from traditional croissants?

Croissant rolls use a simpler folding technique, while traditional croissants involve more precise laminating with thin sheets of butter.

Can I skip the lamination step?

Yes, if I’m in a hurry, I skip lamination. The rolls still come out soft and fluffy, just with fewer layers.

How do I know when the dough has risen enough?

I check that the dough has doubled in size and holds a dent when gently pressed with my finger.

Can I freeze the rolls before baking?

I shape the rolls, let them rise, then freeze. When I’m ready to bake, I thaw them at room temperature and bake as usual.

Can I make these rolls dairy-free?

Yes, I use a plant-based butter and non-dairy milk as substitutes. The flavor changes slightly, but they still turn out great.

Conclusion

I love how this recipe brings that bakery-quality goodness right into my kitchen. The dough is approachable, and the final result—warm, buttery croissant rolls—is always a hit. I make them for breakfast, holidays, or whenever I want a little indulgence.