How to Make Crescent Rolls

Yield: 16 rolls

Prep Time: 20 minutes

Cook: 2 hours

The last recipe for crescent rolls I shared was years ago and I realized I haven't made it very often since because it is SO stinkin' complicated. It was based...

Tessa's Recipe Rundown...

Taste: Buttery, carby goodness.
Texture: Slightly crusty and golden on the outside, soft, fluffy, and tender inside. Perfection.
Ease: Easy, but requires a little patience and hands-on assembly. The dough is so easy to work with, though, that I find it relaxing! Would be a fun recipe to make with little ones.
Appearance: Gorgeous, these would look beautiful on any dinner table.
Pros: Absolutely doable (especially with my step-by-step video), fun, and scrumptious. Way easier than my last favorite crescent roll recipe.
Cons: None!
Would I make this again? Oh yes. I made extra and froze them with the make-ahead directions included at the bottom of the recipe.

8 Responses to “How to Make Crescent Rolls”

  1. #
    Sarah | Broma Bakery — February 18, 2015 at 7:41 am

    So these look absolutely perfect. Like how did she do that, they look like they came from one of those vacuum cans perfect. I can’t even imagine how much better they taste than those store-bought ones, though! And only 2 hours? This recipe was made for me. Pinned 🙂

  2. #
    Nancy — February 18, 2015 at 8:22 am

    These look so good. I love crescent rolls, and there are so many things you can do with them. I am definitely going to try this recipe. I love that you give instructions on using a stand mixer or by hand to knead the dough. Thank you for the great recipes.

  3. #
    Tatiana — February 19, 2015 at 4:59 am

    I like your site. Thank you for delicious recipes.

  4. #
    Amaryllis @ thetastyother.com — February 25, 2015 at 3:44 am

    These look PERFECT, Tessa! Thanks for the video, can’t wait to give them a try!

  5. #
    Jenady — April 16, 2015 at 1:44 pm

    Stumbled on your site, LOVE IT!
    From one foodie, that loves to experiment, and find out the exact reason’s on why this works like this or why that works like that, and to figure out what works best and why, is awesome. Thank you for sharing your site.

  6. #
    JeanB — January 24, 2016 at 7:22 pm

    Saw a recipe for Easy Apple Dumplings I thought would be really good but couldn’t stand the thought of using canned crescent rolls. I found your crescent roll recipe and video that worked perfectly except the 16 rolls are too large to fit into a 7×11 pan. When making this again, I will use about 1/4 of the dough for plain crescent rolls, divide remaining dough into 2 parts rolled into 12 in circles.
    This dish is sure to become a family favorite thanks to your rolls!

  7. #
    Naseera — May 25, 2016 at 10:43 pm

    Can I ask if I can substitute the whole milk to full cream milk?

  8. #
    Mary — October 8, 2016 at 8:20 am

    Yes. You can ask!

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