Homemade Crescent Rolls
There’s nothing quite like the smell of crescent rolls baking in the oven—soft, buttery layers that practically melt in your mouth. These fluffy homemade crescent rolls are the perfect addition to any dinner table, whether you’re hosting a holiday feast or just making an everyday meal feel a little extra cozy. Plus, unique ingredients like potato flakes, helpt to keep them fresh for days – perfect for leftovers! Golden, rich, and buttery, they’ll quickly become your go-to dinner roll recipe for any occasion.
One reader said, “I made them this morning and they turned out perfect. Thank you for sharing your recipes!! I knew they would be a hit so I doubled the recipe.”
Why you’ll love these homemade crescent rolls
In my previous career as a home bakery owner, I baked thousands of delicious treats for my customers, like Soft Sugar Cookies with Icing, Cinnamon Swirl Bread, Double Chocolate Zucchini Bread, Apple Crumble Muffins, and so much more! But, my crescent rolls were my best selling item. I baked them for thousands of customers for countless occasions! In my career as a bakery owner, I estimate I made nearly half a million rolls for my customers! Needless to say, I’ve got all the tips to help you make the best homemade crescent rolls!
- Easy to make.
- Soft, fluffy and buttery.
- Crescent rolls are the “fancy” roll that looks so beautiful for holidays, as well as everyday dinners.
- They stay fresh and soft for days!
- Several different make ahead options – perfect for a flexible baking schedule.
- Double the recipe and use half the dough to make the best Homemade Cinnamon Rolls too!
Table of contents
Ingredients
This recipe has a few unique ingredients that make them extra soft and fluffy. If you don’t have access to some of these ingredients, I’ve provided substitution options below.
- Bread flour – This higher protein (higher gluten forming) flour works well in this dough enriched with butter, shortening, and eggs. The more protein in the flour, the better structure it gives the dough, making this soft dough easier to handle and roll out.
- Instant yeast – This is a type of commercial yeast I almost always opt for. You can add it directly to your recipe without having to “bloom” the yeast first. Instant yeast is already activated and will rise the dough quickly – which means, you get to enjoy yummy homemade cinnamon rolls even sooner!
- Butter flavored shortening – This additional fat (besides butter) add an extra soft texture and buttery flavor to these homemade cinnamon rolls. Trust me – it makes a big difference!
- Potato flakes – Also called, instant mashed potatoes, these dehydrated potatoes introduce more starchiness to the bread dough. When hydrated, the starches are excellent at holding onto moisture. This is a key ingredient that yields gooey homemade cinnamon rolls that stay soft for days.
- See the recipe card for a full list of ingredients and measurements.
Substitutions and Variations
While this recipe has some unique ingredients that really set these crescent rolls apart from other recipes, there are some substitutions and variations you can use if you don’t have access to one or more ingredient.
- Bread flour – You can use all-purpose flour instead. Since the protein content is a little lower, you may notice that you’ll need to use a little extra flour to get the dough less sticky. It also may be a more difficult to work with when rolling out – dust with more flour as needed when rolling out.
- Instant yeast – You can use active dry yeast instead. If you do, you’ll need to “bloom” the yeast first. Add the active dry yeast to 1/2 cup of the warm water with a pinch of sugar added. Let it sit for 15 minutes. If the yeast becomes bubbly and foamy, it’s good to use. If not, you’ll need to replace it with a new packet of yeast. You can read more about Active Dry Yeast vs. Instant Yeast here.
- Butter flavored shortening – I understand this is not available world wide, or you may not like to bake with shortening. In that case, you can swap out the shortening for additional butter. You’ll use the 1/4 cup of butter already called for in the recipe, plus 1/2 cup more butter (to replace the shortening). The results will still be delicious, just maybe not quite as fluffy.
- Potato Flakes (aka Instant Mashed Potatoes) – If potato flakes aren’t available where you live, you can swap these out with real potatoes. Bake one potato until tender. Remove the skin and mash. Use 1/3 cup of real, mashed potatoes for every 1/2 cup of potato flakes. That way, you’ll still get the benefits from adding the starch to the dough.
How to make Crescent Rolls
Mixing the dough
Step 1: To the bowl of a stand mixer, add the water, milk, yeast, sugar, salt, potato flakes, eggs, shortening, butter, and half the flour. Mix on low, with the dough hook attachment, until all the ingredients are incorporated and smooth.
Step 2: Gradually add the remaining flour, while the mixer is on low speed. Add about 1/2 cup flour at a time and let it fully incorporate before adding more. You may or may not need the entire amount of flour.
🍞My pro tips for mixing crescent roll dough:
- Weigh your ingredients – my recipe card has both the US Customary and Metric measurements. Weighing ingredients give your more accurate results.
- The dough should feel “tacky” – This means it slightly sticks to your finger when you tap it on the dough. It’s okay if it’s a bit sticky. It will become much easier to handle after the first rise. However, the dough should not feel wet. If it does, add 2 more Tablespoons of flour and fully incorporate it. Then see how the dough feels. Add more flour if needed.
- Hugging the hook – The dough should be mostly cleaning the sides of the mixer bowl and collecting around the dough hook attachment.
- Texture – After kneading, you should be able to pull the dough 2-3 inches apart without it immediately tearing. If the dough tears easily and has a shaggy texture, knead it for a few more minutes and then check it.
Step 3: Knead the dough on low speed for 10-15 minutes, or until it reaches a texture where you can stretch it several inches apart without it tearing. This is such a great dough to work with! I also use it for other recipes like Orange Rolls, Biscoff Cinnamon Rolls, and S’mores Sweet Rolls!
Bulk Fermentation
Step 4: Spray a large bowl with nonstick baking spray and place the dough inside. Cover and put it in a warm place in your kitchen to rise until it doubles in size. Allowing the dough to bulk ferment will improve the texture of the dough and make it easier to roll out your crescent rolls.
How to roll crescent rolls
Step 5: Divide the dough into two equal pieces. Working with one dough ball, roll it out to a 16-inch circle. This dough is so easy to work with, you can pick it up and tack it down to more easily form a perfect round circle.
Then spread about 2 Tablespoons of melted butter over the dough. Don’t add too much – it will be difficult to roll up your crescent rolls if they have too much butter on them.
Step 6: Using a pizza cutter, cut the dough into 12 equal wedges – kind of like you would slice a pizza. My video in the recipe card shows you exactly how to cut the dough.
🍞Pro Tip: If any of your crescent rolls are a little too large or too small, you can trim off some of the dough from a larger wedge and press it into a smaller one, before you rolling up. This is a little trick I’ve learned over the years – making each roll the same size.
Step 7: To shape the homemade crescent rolls, take one wedge at a time, slightly stretch it out so that you can get more rotations as you roll it. From the larger side, roll the dough up and then bring the point around and tuck it underneath the roll. Place the crescent roll on the sheet pan with the point underneath.
Final Proof
Lining your baking sheet with parchment paper will make clean up easier and keep your crescent rolls from sticking to the pan. You can fit 18 crescent rolls on a half sheet baking pan. It’s okay to let the ends touch. As they bake, they’ll bake into each other. And they’ll get nice and tall.
Step 8: Cover the crescent rolls and place them in a warm place to rise until puffy. They’ll rise quickly, in about 45 minutes – preheat your oven while they’re rising so it’s ready when they are.
How do I know when my dinner rolls are ready to bake?
Allow your crescent rolls to get nice and puffy. You can use something called the Poke Test to know when your bread or cinnamon rolls are ready to bake. Flour your finger tip and gently poke the side of one of the rolls. You’ll see one of three results:
- If it doesn’t leave an indent, it needs more time to rise.
- If it leaves an indent that never fills back in, and the dough feels very weak, it has overproofed. Bake them right away.
- If it leaves an indent that slowly fills back in, the dough feels fluffy and bounces back, it’s ready to bake.
The Poke Test is something you can use for all different types of yeasted bread doughs like Honey Whole Wheat Bread or Parker House Dinner Rolls.
Baking
Step 9: Bake the homemade crescent rolls at 350°F for 16-20 minutes, or until golden brown. Let them cool on the pan for about 10 minutes before removing. Either transfer them to a wire cooling rack to complete cooling, or serve them warm!
Storing Ideas
- On the counter – Place them in a bread bag or airtight container. They will stay fresh and soft for up to 4 to 6 days. Make sure they’ve completely cooled before storing.
- Freeze – Freeze baked rolls in a freezer bag for up to 3 months. Many of my best homemade dinner roll recipes freeze really well! When thawing, remove from the freezer the night before you want to use them. Let them thaw in the bag or container you stored them in. You can reheat them in your microwave for 1 to 2 minute before serving.
Make ahead dinner rolls
- OPTION 1: Freeze unbaked rolls. Place the shaped rolls on a baking sheet, put it in the freezer and allow the rolls to freeze for several hours. Then, remove the sheet pan and place them in a ziplock bag to store in the freezer for later use. When baking the frozen rolls, remove them from the freezer bag and place on a baking sheet. Allow them to rise and bake as usual. This could take 3-5 hours, depending on how warm your kitchen is. I do this all the time with my Sweet Rolls recipes.
- OPTION 2: Make the dough ahead. You can mix the dough and refrigerate it for up to 24 hours. Immediately after mixing, put it into a large greased bowl, with enough room for it to double in size. Cover and place in the refrigerator. It will continue to rise in the fridge, but the colder temperature will slow it down. When you’re ready, you can take the dough straight from the refrigerator without having to let it rest first.
- OPTION 3: Overnight dinner rolls. Roll out crescent rolls and place on a parchment lined baking sheet. Cover and refrigerate them overnight. No need to proof them first – they will rise in the refrigerator. The next day, take them out and let them warm up and rise a bit more for about 30-60 minutes before baking.
Frequently Asked Questions
Crescent rolls can often get mistaken for the French pastry, croissant. While they are rolled up in similar ways, the two are very different. Crescent rolls are a light, fluffy dinner roll, and have butter mixed into the dough. Croissants are a simple dough that are layered (laminated) with a block of butter – which creates thin, airy layers inside. Croissants are a pastry, crescent rolls are a dinner roll. If you want to also learn to make croissants, join my Baking Membership, which includes a croissant course!
Yes! I have a pizza roll recipe, but this dough would be so good too! Roll out the dough as directed in the recipe. Cut into 12 pieces, and place some pepperoni and shredded mozzarella in the center of each piece. Roll up and sprinkle Italian seasoning on top. Let rise and bake. Use some marinara on the side for dipping! You could make so many stuffed crescent roll recipes with this dough!
These homemade crescent dinner rolls are my family’s favorite if you need Thanksgiving Dinner Roll ideas…But they’re really our favorites all year long, for holidays, and for Sunday dinners too. I know your family will love them too!
More Recipes made with this Crescent Roll Dough
Homemade Crescent Rolls Recipe
Homemade Crescent Rolls
Ingredients
- 1 ½ cups warm water around 95°F
- ½ cup warm milk around 95°F
- 1 Tablespoon instant yeast*
- ½ cup granulated sugar
- 1 ½ teaspoons salt
- ½ cup boxed potato flakes
- 2 large eggs room temperature
- ½ cup butter flavored shortening
- ¼ cup unsalted butter softened
- 6 cups bread flour divided
For rolling up:
- ¼ cup unsalted butter melted
Instructions
Prepare the crescent roll dough
- To the bowl of a stand mixer, add the ingredients for the cinnamon roll dough: the water, milk, instant yeast, sugar, salt, dry potato flakes, eggs, shortening, butter, and half the flour. Mix with the dough hook attachment, on low speed until combined and smooth, about 1 minute.
- While on low speed, gradually add the remaining flour, about 1/2 cup at a time. You may or may not need the entire amount of flour. You can stop the mixer and check the dough by lightly tapping on it with your fingertip – it should feel soft, slightly tacky, but not wet. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour later, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
- Knead the dough on low speed for 10-15 minutes, or until it's smooth and cohesive. It should be mostly cleaning the sides of the bowl. If you take a piece of dough, you should be able to stretch it a few inches apart without it tearing.
Bulk Fermentation
- Spray a large bowl with nonstick baking spray. Remove the dough from the mixer and place it the bowl. Cover it with a clean kitchen towel and let it rise until doubled in size, about 60-90 minutes.
Rolling out crescent rolls
- Line 2 baking sheets with parchment paper and set aside. Melt the 1/4 cup of butter and set aside.
- Flour your work surface and divide the dough into two equal pieces. If you are weighing it, each piece should weigh about 28 ounces/790 grams. Round each piece into a ball shape by pulling the sides under and pinching the dough together underneath. This will make it easier to roll out into a circle.
- Flour your work surface. Working with one ball of dough, use a rolling pin to roll it to a 16-inch circle, about ¼ inch thick. Brush the top with 2 Tablespoons of the melted butter.
- With a pizza cutter, cut the dough into 12 equal wedges, just as you would a pizza. Stretch one of the wedges to lengthen a bit. Starting with the wider end, roll it up, pulling slightly to tighten it up as go. Tuck the end under and place the crescent roll on the prepared baking sheet with the tip side underneath. Roll up the remaining rolls.
Final Proof
- Allow the crescent rolls to rise in a warm place until puffy and doubled in size, about 45-60 minutes.
Bake
- Bake on the middle rack, in preheated 350°F oven for 16-20 minutes or until golden brown.
- Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Or serve warm. Store leftovers in an airtight container for up to 6 days.
Video
Notes
- This recipe has been updated from its original version. The original version called for 2 cups of warm water and 1/4 cup of powdered milk. I updated the recipe because I found that using regular milk was more available for bakers, and it yields the same results.
- *You can replace the instant yeast with active dry yeast – be sure to proof it first. Proof it by adding the active dry yeast to the water with 1 Tablespoon of the sugar. Let it sit for up to 15 minutes to foam up. If it doesn’t foam, replace yeast with a fresh package.
- Freeze unbaked crescent rolls: You can freeze the rolls to bake later. After rolling up and placing the them on parchment lined cookie sheet, put the entire pan in the freezer and allow the rolls to freeze for 24 hours. Once frozen, remove the sheet pan and you can pop them off, place them in a ziplock bag, and store in the freezer for later use. When baking frozen rolls, remove them from the freezer bag and place on a baking sheet. Allow them to rise at room temperature and bake as usual. This could take 3-5 hours, depending on how warm your kitchen is.
- Overnight rolls: Make overnight crescent rolls by rolling them out, place on a baking sheet, cover with plastic wrap, and place in the refrigerator overnight. They tend to rise quickly, even in the refrigerator, so I suggest only refrigerating for 8 hours.
- Make the dough the night before: You can make the dough the night before and refrigerate – roll them up in the morning and let rise to double in size, about 45 minutes before baking.
- This is the same dough for my Homemade Cinnamon Rolls. You can double this recipe and make both dinner rolls and cinnamon rolls with the same dough.
- Substitutions: You can swap out butter for the butter flavored shortening. You can also swap out 1/3 cup cooked potato for every 1/2 cup of the potato flakes. You can use all-purpose flour instead of bread flour – you may need a little bit extra to make it less sticky.
I made these and have orders for three dz for thanksgiving So good even two days later delish.
Yay! So glad you like this recipe!
I did the crescent roll class last year, but I don’t believe there was a 60-90 raise in a bowl before rolling. Is this an update to the recipe or a slightly different recipe?
Hi Jill! I’m so glad you asked! Yes, this is an update from that same recipe.
Could I use my Bread maker to make these?
Mary, honestly I’m not sure…I’ve never used a bread maker. In theory, it should mix it ok, but I can’t tell you from personal experience. If you try it out be sure to let me know! ❤️
Sometimes when I make dough for rolls, I put it in the fridge overnight and count that as the first rise, would that work for this recipe? Thanks so much!
Yes! You could try that. It will rise quite a bit in the refrigerator though, make sure there is plenty of space in your bowl!
Do you let the crescent rolls have the first rise and then roll them out for the freezer?
Yes.
What brand of potato flakes do you use? I always feel like I can taste them because I’m so used to using real potatoes when I cook.
I also use real potatoes when I cook, but adding potato flakes to your bread will be such a game changer! I don’t have a preference on brand. I typically use either Idahoan or Hungry Jack
I got bread machine for Christmas can I use it for this recipe?
I am not experienced with a bread maker machine, so I don’t have a recommendation for you on that. I would check your machine manual and guidelines and see if it can handle a soft, roll dough. You’ll also want to make sure that you are using the recommended dough weight for your ingredients in your machine. You can get the weight measurements for my ingredients by clicking on the Metric tab in the ingredients section of the recipe. This can help you add up the total dough weight if that’s helpful for you. Let me know if you try it and how it turns out.