Homemade crescent rolls are delicious, easy, and versatile. How do you plan on using this recipe? I’d love to hear about it in the comments! Watch How to Make It You don’t have to do it, if you’re short on time. You can just make the dough, roll it, cut it, and shape it into crescent rolls and they will still come out fantastic. But if you can spare a few minutes for that extra step, you will be rewarded with the most incredible flaky layers.

When I had some leftover, I baked it into a custard to serve with shortcakes. I highly recommend this recipe, and I’m so glad I tried it. My son loves anything apple so I made it to make him happy. I used to make similar breakfast pastry rings with crescents and cherry pie filling in the past. If you want to sweeten Granny Smiths, reduce the amount of that sugar mixture with the apples and use only the apples and less on top. Because apples are generally smaller to larger in size, measuring them in cups would be preferable here. My opinion is that there is nothing more predictable about crescent roll dough than that. By taking each strip of dough and twisting it once, you can create a braid pattern with your filling. The pattern should be repeated in alternating directions until the entire pastry is braided. I made sure to include more of the cinnamon/sugar mixture with the apples. One of the problems was that I had not pinched the crescent seams enough. It’s a delicious combination of apple cheesecake with a cresent roll crust that tastes like it. The next day, the leftovers were soggy and I had to throw it away. A sheet of puff pastry was cut into eighths, one sheet was cut into quarters, and two tablespoons of apple chunks and cream cheese goo were placed on one sheet, folded the other side over, and cut into squares.These roll-ups are one of my favorite things to make, and I think you should consider making them too. A croissant is a crescent-shaped pastry with a light and flaky dough. While almost everyone is convinced that croissants are a French invention, they are actually Austrian. Every time you do, you’re creating hundreds of layers of dough and butter. When this gets baked, you’ll have the flakiest homemade dinner rolls ever! Croissants and crescent rolls have different textures. Croissants are very flaky and nicely crispy on the outside while crescent rolls are softer on their exteriors.

First up, I layered each dough before cutting it into donuts. This is how you get all those crazy layers in a cronut. The best part about this recipe is that you can make it with whatever ingredients you have on hand, which means you don’t have to worry about running out of ingredients or forgetting something important when you’re in the middle of making dinner. Cheesy Garlic Chive Cruffins are crescent-roll dough that is filled with cheesy chive garlic butter, rolled, cut, and baked in a muffin tin. They are the perfect side to any meal. If you love these savory cruffins, you should also try my sweet cinnamon sugar cruffins! Cheesy Garlic Cruffin

More Breakfast Ideas

Pour the cold milk over the yeast mixture. The key to making croissant dough is to always keep it cold!