Homemade crescent rolls

I wanted to make a few things for Easter dinner as my family was coming here to eat for our family dinner. This was the first time everyone came to our place for a Holiday meal and I LOVED IT! I made a few things like some peppermint patties, recipe posted below, a carrot cake with delicious cream cheese frosting, an old favorite MERINGUE COOKIES, bacon and two cheese scalloped potatoes and these delicious homemade crescent rolls! These were the biggest, fluffiest rolls I have ever seen. Quite frankly I wasn’t even 100% sure that they would turn out properly, as I have never worked with active dry yeast before. They were a HUGE success, literally 😛

I changed up the recipe just a little and used a bit of whole wheat flour, and didn’t coat my dough with the 1/4 cup butter it called for, I just didn’t see the point. They were still absolutely perfect, the outsides golden brown, the insides light, fluffy, delicious.

I halved the original recipe and it still made 16 buns which was still waaaay too many for our table of 6.

Delicious homemade crescent rolls

Delicious homemade crescent rolls

Crescent Rolls

  • 1/2 cup cooled mashed potatoes
  • 1 1/4 teaspoons active dry yeast
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1/3 cup white sugar
  • 1/3 cup butter or shortening
  • 1 egg
  • 1 teaspoons salt
  • 3 cups unbleached flour 1/4 cup whole wheat flour
  1. In a large bowl dissolve yeast in warm water (110 degrees F/45 degrees C) until creamy, about 10 minutes.
  2. When yeast has been dissolved, mix in potatoes, sugar, butter or shortening, egg, salt and half the flour. Stir in the remaining flour 1/2 cup at a time until dough becomes stiff yet still pliable. Turn dough out onto a floured work surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl and insert dough. Cover well with plastic wrap and refrigerate for at least 8 hours, or up to five days!
  3. After at least 8 hours deflate the dough and turn out again onto a floured work surface. Roll out dough to a 12-14 inch circle and cut (using a pizza cutter) into 16 wedges. Roll wedges up tightly starting from the largest end, down to the point and form into a crescent shape. Cover and let rise for one hour while your oven is preheating.
  4. Bake, on parchment paper in a preheated oven for around 15 minutes, or until golden brown.
Rolls before they hit the oven

Rolls before they hit the oven

Delicious homemade crescent rolls

Delicious homemade crescent rolls

Strawberry Danish Crescent Rolls

These rolls were absolutely delicious and very easy to make.

For the LIFE of me I couldn’t figure out how they explained to roll up the Grands Crescents, so I made it up as I went along and everything turned out WONDERFULLY!

As long as you seal the edges so your cream cheese doesn’t leak out, YOU’RE GOLDEN…Much like the Rolls when they are done 😉

Mum’s old hand mixer <3Ingredients together for easy Prep.

Strawberry Danish Crescent Rolls

Not exactly how I imagined them turning...but REEEAAALLLLY close

Not exactly how I imagined them turning...but REEEAAALLLLY close


4 oz. or 1/2 Cup Softened Cream Cheese

1/4 Cup Sugar

1/2 Tablespoon Lemon Juice

1 Can Grands Crescent Rolls [4 per package]

Jam – To Taste, I used my homemade Strawberry ❤


1/4 Cup Powdered Sugar

1/4 – 1/2 Teaspoon Vanilla

1 – 2 Teaspoons Milk [Add milk until desired consistency is reached]

  1. Heat oven to 350 degrees.
  2. Mix together Cream Cheese, Sugar and Lemon Juice on Low speed until fully incorporated, wiping down sides of bowl as needed.
  3. Separate dough into 4 sections and spread 1/4 of cream cheese mixture on middle of dough.
  4. Roll up crescents starting with the long side, reaching towards the point. This is where you need to be a little creative. On ungreased cookie sheet stretch out the dough in your hands so it spans about 10 inches and slowly coil, tucking end underneath and sealing up any openings.
  5. Wash hands and poke deep hole down the center of the Danish and scoop in desired amount of Jam.
  6. Insert into oven and cook for 20-25 minutes depending on your oven time. Danishes will be a deep golden brown and hold shape when finished.
  7. While Danishes are cooking mix together in a small bowl Powdered Sugar, Vanilla and Milk until your desired consistency is reached.
  8. Let cool slightly and drizzle finished danishes with Glaze.  ENJOY ❤

I adapted the recipe slightly but here is where the inspiration came from. Original Danish Crescent Recipe

Chef’s Tip: Since it’s just Chris and I here I like to use only two crescents at a time and I wrap the other two up in tinfoil for later use…although I wouldn’t recommend leaving them more than a day in the fridge with the broken seal as they tend to lose some of their ability to rise after 24 hours.