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Christmas Morning Croissants

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.
  • Makes
    32 rolls


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm.
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Average Rating:
  • suefalk
    Apr 21, 2018

    Finally, an easy croissant recipe. Flaky, buttery and delicious. I love that this can be started the night before. I made these for Easter brunch, and they were gone in a few hours.

  • amsm
    Aug 23, 2016

    This recipe is easy to make and the taste is wonderful. I made these to have on hand for breakfast sandwiches. They are great as a sandwich or just plain with butter. Love them!

  • mikibunny31
    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.

  • shirley larson
    May 15, 2012

    excellant, made for Easter and everyone loved them

  • oticu
    May 12, 2010

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

  • kristinscotth
    Apr 19, 2010

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

  • abreendre
    Jan 2, 2010

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

  • SusanGallup
    Apr 11, 2009

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

  • bikenviken
    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!

  • anonymous
    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.