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Christmas Morning Croissants Recipe

Christmas Morning Croissants Recipe

Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. —Tish Stevenson, Grand Rapids, Michigan
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min. YIELD:32 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/4 cups cold butter, divided
  • 5 cups all-purpose flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 3/4 cup evaporated milk
  • 2 eggs
  • 1 tablespoon water


  • 1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
  • 2. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight.
  • 3. Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges.
  • 4. Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour.
  • 5. Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Christmas Morning Croissants

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Reviewed Feb. 9, 2014

"perfectly buttery and light. made these on greased foil sheet and bottom came out too dark, but on wax paper they were perfectly browned."

Reviewed May. 15, 2012

"excellant, made for Easter and everyone loved them"

Reviewed May. 12, 2010

"They did not grow but were good nevertheless. I made them with blueberry filling."

Reviewed Apr. 19, 2010

"These croissants are SO good! They are so light and buttery. I love them."

Reviewed Jan. 2, 2010

"Easy and great. I prepared these for a brunch and they all went."

Reviewed Apr. 11, 2009 Edited Nov. 21, 2014

"I make these croissants a little smaller than the original recipe for most family gatherings and everyone really loves them."

Reviewed Mar. 18, 2009

"These are wonderful! Not as fluffy as tradition croissants but a lot less work and still flaky and soft. I will be making these again and again!"

Reviewed Dec. 23, 2007

"I decided to try these, for the first time, they are EXCELLENT! My family really enjoyed these rolls, and so did I. Thank you for sharing this with us."

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