Homemade Crescent Rolls

Crescent rolls used to be a weekly purchase from the grocery store. Are they a common staple for your family too? They are fluffy and flakey and so easy to make for dinner. Yum!

Have you ever considered baking a homemade version? Yes, it will take a bit more time. (Although please tell me I’m not the only one who has trouble opening those vacuum sealed cans!) But the end results and all-natural ingredients will make you reconsider.

First you combine milk, sugar and yeast. Let those ingredients bubble and brew and make your kitchen smell like heavenly fresh bread! Next, mix in the remaining ingredients. Let your stand mixer and dough hook do the work for you. Smooth it out a bit with your hands by a minute of kneading. Plus, sinking your hands into homemade dough is utterly therapeutic.

After rising for one hour, your dough is ready to be rolled out into a giant circle. Cut the “pie” into eight equal pieces. Do you recognize those triangles? They’re the perfect shape to roll up crescent rolls!

At this point you can simply roll and bake like a traditional crescent roll. Why not try a few suggested fillings:

  • Appetizer: Brie cheese and a slice of pear
  • Entree: A slice of mozzarella cheese and pepperoni
  • Dessert: A smear of butter and some cinnamon sugar
  • S’more dessert: A marshmallow and piece of chocolate
Yield: 8 crescent rolls

Homemade Crescent Rolls

Homemade Crescent Rolls

Ditch those canned crescent rolls for this delicious homemade version!

Prep Time: 15 minutes
Cook Time: 15 minutes
Rising time: 1 hour
Total Time: 1 hour 30 minutes


  • ½ cup warm milk, 105 degrees F
  • 1 Tbsp cane sugar
  • 2 tsp yeast
  • 3 tbsp melted, melted
  • 3 Tbsp cane sugar
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • ½ tsp pink salt
  • 2 cups all-purpose flour


  1. In a stand mixer with a dough hook, combine the warmed milk, 1 Tbsp of cane sugar, and 2 tsp of yeast. Allow the mixture to sit for 5-10 minutes, until it is frothy and foamy (and smells like yeast!)
  2. Add the next 3 Tbsp of cane sugar, egg, vanilla, and melted butter. Combine on a low speed. Note: make sure your butter isn’t too hot or it will deactivate you yeast! Just warm enough to be melted butter is perfect.
  3. While mixing, add the salt and flour gradually. Up the speed to low-medium until a ball forms. The dough should be slightly tacky but it should cohesively stick together in a ball.
  4. Remove from the mixer and knead with your hands for 1-2 minutes, until the dough is smooth.
  5. Place the dough ball in a bowl lightly greased with olive oil. Cover with plastic wrap and allow to rise in a warm place for 1 hour (or until it has doubled in size). Hint: turn your oven to “warm” while the yeast is frothing. By the time your dough is mixed, you oven will be the perfect warm spot to rise!
  6. Preheat oven to 350 F. Grease a baking sheet (or line with a silicone liner).
  7. Roll out the dough into a 12-14 inch circle. Slice into 8 even triangles. Roll each triangle like a crescent roll and place on a greased baking sheet.
  8. Bake at 350 for 15-20 minutes on a greased baking sheet, or until the homemade crescent rolls are golden brown.

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