How to make Cinnamon Crescent Rolls (video recipe)
These cinnamon crescent rolls are my soft crescent rolls filled with cinnamon sugar. Soft and buttery, yet, light and airy. These rolls use a no-knead dough that takes just five minutes to combine.
Have you tried my crescent rolls yet? Well, if you watch the video you will want to get right into the kitchen to make them because they are delicious and so easy to make.
About these cinnamon rolls crescent rolls
This is a no-knead dough that takes just five minutes to combine. It is also a soft dough rich in butter.
The secret to getting these done perfectly every single time is to chill the dough. Yes, if the butter chills, it makes the dough firm, which in turn makes it easier to roll and shape the crescents. The timeline for these rolls is very simple too.
- Prepare the dough- 5 minutes
- First rise - 60 to 90 minutes
- Chill the dough- 60 minutes
- Fill and shape the dough - 10 minutes
- Proof the rolls - 45 minutes
- Bake the rolls - 15 minutes
Useful tools and tips
- Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
- Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Ingredients and substitutes (Save/Pin)
- Flour - Often, bread flour is recommended for making homemade dinner rolls or any homemade bread. And yet, I have been making it now for over 15 years and I always use all-purpose flour.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar - I've used white sugar for the dough and brown sugar in the cinnamon spread. The molasses in the brown sugar adds a lovely caramel-like flavor.
- Butter - I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
- Cinnamon - Use good quality cinnamon that's freshly ground to get the best flavor. Ground cinnamon that sits on the counter for too long loses its potency
Quick video
How to make Cinnamon Crescent Rolls
- In a bowl, combine milk, yeast, sugar, and eggs.
- Add 1/2 the flour - combine well.
- Then, add the room temperature butter - combine well.
- Add the remaining flour - combine well.
- Bring the dough together in a dome (see video).
- Cover and leave on the counter to rise for 60 to 90 minutes.
- Then, place in the fridge for another 60 minutes.
Cinnamon spread
- In a bowl, cream butter, sugar and cinnamon.
- Set aside.
Shape the cinnamon rolls crescent rolls
- Remove the chilled dough from the fridge.
- Knead for 30 seconds.
- Divide into 2 portions.
- Roll one portion into a 12-inch disc.
- Spread the cinnamon spread mixture with an off-set spatula.
- Divide the disc into 12 wedges (as shown in the video).
- Roll each wedge from the thicker end towards the tip.
- Do the same with the second portion (this batch makes 24 crescents).
- Place on a baking tray making sure the tips are on the bottom to prevent them from opening during baking.
Proof and bake
- Cover and let proof for 45 minutes.
- Preheat oven at 160 C / 320 F.
- Brush each crescent with egg wash (combine an egg with 2 tbsp water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Cinnamon Rolls Crescent Rolls - No knead
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Ingredients
- 500 grams (4 cups) All-purpose flour
- 2 1/4 tsp Instant dry yeast
- 2 Eggs large
- 113 grams (7 tbsp) Butter unsalted room temperature
- 180 ml (3/4 cups) Milk
- 80 grams (5 tbsp) Sugar white
Cinnamon spread
- 60 grams (4 tbsp) Butter unsalted, room temperature
- 1/2 cup Brown sugar
- 1 tbsp Cinnamon ground
Plus
- 1/2 Egg for eggwash
Instructions
- In a bowl, combine milk, yeast, sugar, and eggs.
- Add 1/2 the flour - combine well.
- Then, add the room temperature butter - combine well.
- Add the remaining flour - combine well.
- Bring the dough together in a dome (see video).
- Cover and leave on the counter to rise for 60 to 90 minutes.
- Then, place in the fridge for another 60 minutes.
Cinnamon spread
- In a bowl, cream butter, sugar and cinnamon.
- Set aside.
Shape the cinnamon rolls Crescent rolls
- Remove the chilled dough from the fridge.
- Knead for 30 seconds.
- Divide into 2 portions.
- Roll one portion into a 12-inch disc.
- Spread the cinnamon spread mixture with an off-set spatula.
- Divide the disc into 12 wedges (as shown in the video).
- Roll each wedge from the thicker end towards the tip.
- Do the same with the second portion (this batch makes 24 crescents).
- Place on a baking tray making sure the tips are on the bottom to prevent them from opening during baking.
Proof and bake
- Cover and let proof for 45 minutes.
- Preheat oven at 160 C / 320 F.
- Brush each crescent with egg wash (combine an egg with 2 tbsp water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Recipe Notes
- Ingredients - Ensure all the ingredients are at room temperature except milk. Milk must be warm (110 F) not hot, not cold. If the eggs are cold they will cool the warm milk. If the butter is cold it won't incorporate into the flour easily.
- No matter how quick you want these rolls don't skip on chilling the dough for at least 45 minutes to an hour before you roll and shape the crescents
- Overnight Buns - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls- These crescents do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - The dough does not need any kneading but if you want you can mix it using an electric mixer because the dough is soft and sticky.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
10 Tips for making perfect bread every single time
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Frequently asked questions
If stored properly, these cinnamon crescent rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
For make-ahead or freezer-friendly crescent rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
My kids warm a single crescent roll in the microwave for 30 seconds or more as necessary.
If I am reheating a whole batch of crescent rolls, I like to place them (room temperature) in baking tray wrapped with foil and bake them for 10 to 15 minutes. The foil prevents them from drying out.
Well, you can but if you want to make the classic cinnamon rolls, then, I do have two recipes that you'd like to try cinnamon rolls with condensed milk glaze and cinnamon rolls with cream cheese frosting.
Troubleshooting
My dough did not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
My bread is not soft but dense?
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see my consistency of dough.
My rolls deflated when baking.
Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
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Antonio Gentry
These were so easy to make and they tasted amazing. I sprinkled a little bit of cinnamon sugar on top after the melted butter. My boys loved them. Thank you
Veena Azmanov
Thank you so much for your feedback, Antonio. I am so happy to hear your boys enjoyed these.
Dannii
Oh I could so eat 5 or 10 of these right now. They look amazing.
Veena Azmanov
I hear you, Dannii. These are very addictive.
Emily
These cinnamon crescent rolls are such a treat! They are beautiful as well, and my whole family loves them!
Veena Azmanov
Thank you, Emily. So happy your family enjoyed it.
Jamie
I made these for my family and it was a huge hit! Everyone loved them and they were gone in seconds! Thank you!
Veena Azmanov
Thank you, Jamie. So happy to hear everyone enjoyed it.
Michelle
These are gorgeous and so delicious!
Veena Azmanov
Thank you, Michelle
Anita
I usually shape my cinnamon rolls into a log and cut into rounds and bake in a standard pull-apart style. This crescent roll shape is easier for grab-and-go and each buns looks so pretty. 🙂
Veena Azmanov
Thank you, Anita. Yes, the log looks nice too.