Cinnamon Free Crescent Rolls
Buttery, pillowy, and golden from edge to edge, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature soft, layered pull that store-bought versions can never quite match. For anyone navigating a sensitivity to cinnamon, bakery rolls and packaged doughs can be a minefield — spiced fillings and flavored glazes show up where you least expect them. This recipe keeps things beautifully simple: the only flavors here come from butter, a touch of salt, and the natural richness of a well-made yeasted dough. Rolling each wedge from the wide edge down to the point and curving the ends inward is genuinely satisfying, and the egg wash gives them that deep, glossy, bakery-worthy finish. A sprinkle of flaky sea salt on top before baking adds just enough contrast to make them feel a little special. Serve them warm straight from the rack and watch them vanish.
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Learn more →Ingredients
16 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- ¾ cup whole milk, warmed to about 100°f (38°c)
- 3 tbsp granulated sugar
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
- 3 cups all-purpose flour, plus more for dusting
For shaping and finishing
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp whole milk
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
- 2
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.
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