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    Home » Recipes » Breakfast Ideas

    Jun 21, 2019 · Modified: Dec 1, 2022 by Harriet

    Crescent Roll Dough

    Jump to recipe card

    Try this homemade recipe for crescent roll dough! Its light and fluffy and looks great on the dinner table. These can be made ahead of time, kept in the fridge or frozen. This dough is versatile and can be used to make both sweet and savoury recipes.

    Crescent roll dough
    Jump to:
    • What Is Crescent Dough?
    • Is Crescent Dough The Same As Puff Pastry?
    • Are Crescent Rolls The Same As Croissants?
    • Can You Freeze Crescent Roll Dough?
    • To Freeze Uncooked Crescent Rolls
    • To Freeze Baked Crescent Rolls
    • Tips For Making This Crescent Roll Dough
    • How Many Crescent Rolls Does This Recipe Make?
    • How to Roll Crescent Rolls
    • What Can You Make With Crescent Roll Dough?
    • 🍲 More Easy Recipes
    • 📋 Recipe Card
    • 💬 Comments

    What Is Crescent Dough?

    There are three possible answers to this question:

    1. The word crescent itself means a shape that is broad in the centre and tappers to a point at each end, which is the typical shape of a croissant. In some parts of the world the term crescent roll is used instead of croissant.

    2. It could also refer to a soft, buttery dough available in a can, made by the Pillsbury company in the United States. It’s similar to a croissant dough.

    3. Then there are bread recipes that use the term crescent dough, these recipes are a buttery, soft dough (similar to brioche) with the rolls formed to resemble croissants. This dough is quicker to make than croissants.

    The crescent roll dough recipe that you will find on this page is more in the style of answer number three.

    Homemade crescent rolls

    Is Crescent Dough The Same As Puff Pastry?

    This crescent dough recipe is not the same as puff pastry. Puff pastry is a laminated dough, which means that it has many layers. It is a yeast free dough made with flour and butter. The dough is rolled, folded and chilled many times and takes hours to make.

    Are Crescent Rolls The Same As Croissants?

    These crescent rolls are not the same croissants. Croissant dough is made with flour, butter and yeast. The dough is laminated just like puff pastry but with a lot less layers than puff pastry.

    Can You Freeze Crescent Roll Dough?

    Yes, this dough can be frozen!

    This recipe makes about 1.2 kg of dough. If this quantity is too much for you to use at once it can be frozen. Simply use what you need and freeze the rest. This can be done by:

    • Shaping the remaining dough into balls that are about 300 – 420 grams in size. Place the balls into freezer bags or wrap tightly in several layers of plastic food wrap, label and freeze.
    • When you need the dough, remove from the freezer and allow it to thaw and come to room temperature before using.

    Alternatively, you can make all the rolls and freeze as follows:

    To Freeze Uncooked Crescent Rolls

    Shape the crescent rolls and place on to a baking tray. Place the tray in the freezer, allow the rolls to completely freeze, then transfer to a freezer safe bag or container.

    When you need them, remove from the freezer, place onto a baking tray. Allow the crescents to thaw at room temperature and double in size. Brush with egg wash, then bake until golden brown.

    Crescent rolls ready for baking.
    At this stage crescent roll dough can be frozen and cooked later.

    To Freeze Baked Crescent Rolls

    These rolls can also be frozen after baking, allow them to cool completely before placing into freezer bags or containers. Reheat in the oven or in the microwave.

    Crescent roll

    Tips For Making This Crescent Roll Dough

    1. Always make sure that the yeast is fresh and active. If it’s not fresh and active the dough will not rise. You might like to read my article on how to use yeast.

    2. If you don’t have a bread machine, this dough can be made in a stand mixer fitted with a dough hook, or you could knead it by hand. Here is a helpful video showing you how to knead by hand.

    3. Weigh and measure everything accurately, this way your bread should turn out as described.

    4. Use softened butter and not melted butter. If melted butter is used, you are adding extra moisture, which will cause the dough to become too wet.

    5. Don’t add all the liquid at once. Put aside about half a cup of the liquid and gradually add it to the dough, only if it looks too dry.

    If you have added too much liquid and find that the dough is too sticky, add more flour to the dough, one tablespoon at a time, and allow it to knead for a minute or two. If it still looks too wet, add a little more flour if necessary. As the dough is kneaded use a spatula to scrape the sticky dough from the sides of the bowl.

    When the kneading has finished the dough should be soft and smooth with the sides of the bowl almost clean.

    6. If you want extra buttery rolls, brush the top of the rolled-out dough with softened butter before cutting the dough into triangles and rolling into crescent shapes.

    7. Place the shaped rolls in a warm area and allow them to double in size before baking. This second rise will make them light and fluffy on the inside.

    How Many Crescent Rolls Does This Recipe Make?

    This recipe makes 32 small crescent rolls. If you would like larger rolls divide the dough into 3 even sized balls about 423 grams each. Roll each dough ball into a large 30 cm (12 inch) circle then:

    • Cut each circle into 8 wedges, which will make 24 medium sized crescent rolls or you can,
    • Cut each circle into quarters, which will make 12 large sized crescent rolls.

    How to Roll Crescent Rolls

    1. Evenly divide the dough into three or four and form balls. Take one of the dough balls and roll into a large 30 cm (12 inch) circle.

    Note: if you want extra butter in the rolls brush the top of the dough with softened butter before cutting into wedges.

    Tip: If you are using a pastry mat like the one pictured below, use something blunt to cut the dough. It could be a dough scraper (like the one pictured), a plastic knife, or the back of a butter knife.

    Crescent dough cut into triangles
    Shape the crescent roll dough into a large 30 cm circle and divide into eight.

    2. Start at the widest part of the wedge (see picture below) and roll the dough toward the point. Add a  little egg wash to the point, this will help secure it in place before pressing it gently onto the dough.

    How to roll crescent rolls
    Shape the crescent roll dough, start at the widest part of the wedge and roll toward the point.

    3. Repeat step two the remaining wedges.

    Crescent roll dough

    4. When placing the crescents on the baking tray, make sure that the point is securely under the dough - the point should be almost toward the back. This will stop the dough from unrolling during baking.

    How to roll crescent rolls
    The point of the dough can be stretched a little and pulled toward the back. This will ensure that it will sit under the crescent roll during baking.

    5. Repeat steps 1 – 4 with the remaining dough balls.

    What Can You Make With Crescent Roll Dough?

    Homemade crescent roll dough or store bought can be used to make sweet or savoury dishes, from apple cinnamon scrolls, to appetisers, dinner rolls and desserts to name a few.

    Click here for 70+ easy recipes using crescent roll dough

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    crescent rolls

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    📋 Recipe Card

    Crescent roll dough.

    Crescent Roll Dough

    Home-made crescent roll dough – Simple to make in the bread
    machine. These can be made in advance, stored overnight in the fridge or frozen.
    Print Recipe
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    Prep Time : 20 mins
    Cook Time : 20 mins
    Proving time up to : 2 hours
    Total Time : 2 hrs 40 mins
    Course : Sides
    Servings : 32 rolls
    Calories : 116 : kcal
    Author : Harriet

    EQUIPMENT

    • Bread machine or Stand mixer

    INGREDIENTS

    • 250 grams (1 cup) milk
    • 120 grams (4.2 ounces) butter salted, soften (not melted)
    • 60 grams (2 ounces) sugar
    • 1 teaspoon salt
    • 2 large eggs at room temperature
    • 620 grams (1.36 pounds) bakers’ flour bread flour
    • 12 grams (3 level teaspoons) dry instant yeast
    • 60 grams (¼ cup) milk – extra
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Kneading Instructions

    • If Using A Bread Maker
      Place all the ingredients to the bowl of the bread mixer – except the extra milk. Set the bread machine to the dough cycle. After a few minutes check the dough. If it looks too dry add some of the extra milk. When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean. Keep the dough in the bread machine until it completes its full cycle where it will rise and double in size.
    • If Using a Stand Mixer
      Place all the ingredients into the bowl of a stand mixer - except the extra milk. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients.
    • Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough if it looks dry, add some of the extra milk if needed.
    • When the dough is smooth and soft, remove the bowl from the stand mixer and cover with plastic food wrap. Place the bowl in a warm area and allow the dough to double in size.

    Instructions for Making the Crescent Rolls

    • Weigh the dough and divide into 4 equal parts and shape into balls.
    • Take one dough ball and place it on a lightly floured surface, roll the dough into a large 30 cm (12inccircle. Cut the dough into eight even sized triangle wedges.
      Rolling cresent roll dough
    • Roll the wedges into crescents. Starting from the wide outside edge, roll the dough toward the point, add a little egg wash to the point and gently press down to hold in place.
      Crescent roll unbaked
    • Place the crescents onto a baking tray lined with parchment paper, make sure the point tucked under the roll, and curve the ends to form a crescent shape.
    • Repeat steps 2 – 4 with the remaining three dough balls.
    • Loosely cover the rolls with plastic food wrap, and place the trays in a warm area and allow to rise and double in size.
    • When the dough looks like it has almost doubled in size start warming the oven.

    Pre-heat the oven to 180°C

    • Remove the plastic wrap and lightly brush the rolls with an egg wash, made from one beaten egg mixed with a little milk.
    • Place the trays in the oven and bake for 15 – 20 minutes, or until the rolls are golden brown.
    • Remove from the oven and allow to cool slightly before serving.

    Notes

    This dough can be frozen please refer to the detailed notes on my crescent roll dough page. https://recipepocket.com/crescent-roll-dough/
    Nutrition Facts
    Crescent Roll Dough
    Serving Size
     
    1 roll
    Amount per Serving
    Calories
    116
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    19
    mg
    6
    %
    Sodium
     
    108
    mg
    5
    %
    Potassium
     
    41
    mg
    1
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    124
    IU
    2
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

    Comments

    1. Christine Hunter says

      February 08, 2022 at 1:24 pm

      5 stars
      I have to say thank you for this recipe. Being in Australia, we can't buy the crescent roll dough, and my husband and I love cinnamon scrolls. I've just today made my first batch of dough, froze half, and went on to make a batch of scrolls. Just wonderful.

      Reply
      • Harriet Britto says

        February 09, 2022 at 12:34 pm

        Thank you for the feedback! I absolutely love to hear this and I am so glad you where able to make cinnamon scrolls with this recipe.

    2. Janet Viletta Ross says

      September 30, 2021 at 11:53 pm

      where can I find this recipe converted to U.S. measurements ?

      Reply
      • Harriet Britto says

        October 16, 2021 at 8:09 am

        I have updated the recipe card to include U.S measurements.

    3. Swapna says

      September 13, 2021 at 5:15 pm

      Substitute for egg? Or can we skip the egg?

      Reply
      • Harriet Britto says

        September 13, 2021 at 6:00 pm

        I have never made the recipe without eggs. The eggs gives added moisture and tenderness to the bread so I would personally not skip the eggs.

        If you needed to skip the eggs due to allergies flax seed or vegetable oil is often used as an alternative. You can read more about them here https://www.nowtolove.com.au/how-to/expert-qa/6-perfect-egg-substitutes-for-baking-44231

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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