Frosted Homemade Crescent Rolls
Buttery, flaky crescent rolls with a tender crumb and subtle sweetness, finished with a smooth vanilla frosting. This from-scratch version uses the lamination technique of butter layers folded into dough for maximum flakiness. Perfect for breakfast, brunch, or holiday gatherings. The overnight cold fermentation develops flavor while making the dough easier to shape. Serve warm or at room temperature with coffee or tea.
Ingredients
- ¼ cup warm water, 105-115°F
- 1 package (2 1/4 tsp) active dry yeast
- 1 ¼ cups butter, softened, divided
- 1 cup milk
- ¼ cup sugar
- ½ teaspoon salt
- 4 cups all-purpose flourbread flour1:1gluten
creates chewier texture
- 2 large eggsflax eggs (3 tbsp water + 1 tbsp ground flax)2 large equivalentsvegan
slightly denser crumb
Full guide → - ⅓ cup butter, softened
- 2 ⅓ cups powdered sugar
- 1 ½ tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- 1
Combine warm water and yeast in small bowl; let stand about 10 minutes until foamy.
- 2
Melt 3/4 cup butter and combine with milk, sugar, and salt in large bowl.
- 3
Add yeast mixture to butter mixture.
- 4
Stir in 2 cups flour and eggs until combined.
- 5
Stir in 1 cup additional flour.
- 6
Add remaining flour 1/2 cup at a time until soft dough forms.
- 7
Knead 5-7 minutes until smooth.
- 8
Place dough in greased bowl, cover, and refrigerate 3 hours or overnight.
- 9
Divide dough into thirds and roll each into 10-inch circle on floured surface.
- 10
Spread each circle with 2 tablespoons butter.
- 11
Cut each circle into 12 wedges.
- 12
Roll up each wedge tightly from wide end to point, forming crescent shape.
- 13
Place on parchment-lined baking sheet and curve dough slightly.
- 14
Brush crescents with melted butter, cover, and let rise in warm place 1 hour.
- 15
Heat oven to 400°F.
- 16
Bake 13-14 minutes until browned.
- 17
Cool completely on baking sheet.
- 18
Beat softened butter until creamy.
- 19
Add powdered sugar and beat until smooth.
- 20
Stir in milk and vanilla extract.
- 21
Frost cooled rolls.
Tips
Overnight refrigeration develops flavor and makes dough more pliable for shaping. Plan ahead if possible.
Ensure butter is softened but not melted for spreading on dough circles to achieve maximum flakiness.
Frosting adheres best to completely cooled rolls; warm rolls may cause frosting to melt unevenly.
Good to Know
Store cooled unfrosted rolls in airtight container at room temperature up to 2 days, or frozen up to 1 month. Thaw at room temperature before frosting. Frosted rolls best consumed within 1 day.
Dough can be refrigerated up to overnight as directed. Rolls can be shaped, placed on baking sheet, covered, and refrigerated up to 8 hours before the final rise and bake. Allow extra rise time if refrigerated.
Serve warm or at room temperature with coffee, hot chocolate, or tea. Pair with jam, honey, or fresh fruit for brunch.
Common Mistakes
Use water hotter than 115°F to avoid killing yeast and preventing dough rise
Skip the cold fermentation to avoid underdeveloped flavor and difficulty shaping
Under-knead dough to avoid dense, gummy crumb in baked rolls
Over-brush with butter before baking to avoid rolls turning too dark or greasy
Substitutions
Dairy-Free Swaps
Vegan Options
slightly denser crumb
Full guide →Gluten-Free Swaps
FAQ
Can I make these rolls ahead and freeze them?
Yes. Shape rolls and freeze on baking sheet, then transfer to freezer bag up to 1 month. Thaw in warm place 1-2 hours, complete the rise, then bake as directed. Frosting should be applied after baking.
What if my dough doesn't rise properly?
Ensure yeast is active by proofing in warm water first. Keep dough in a warm, draft-free location during rise. If room is cold, place bowl in turned-off oven with light on, or use a proofing box set to 75-80°F.
How long do frosted rolls keep?
Frosted rolls are best consumed within 1 day at room temperature in an airtight container. Unfrosted baked rolls keep up to 2 days. Do not freeze frosted rolls as frosting texture deteriorates upon thawing.