There’s something magical about pulling apart a warm, flaky crescent roll fresh from the oven. These buttery crescent rolls are made from scratch, offering a golden, tender crumb and layers that melt in your mouth.

With just 20 minutes of prep and a bit of patience for chilling, you’ll create a treat that’s worth every moment. The rich, buttery aroma fills your kitchen as they bake, promising a comforting indulgence that’s perfect for any occasion.

Each bite delivers a perfect balance of crispy edges and a soft, pillowy interior, making them irresistible on their own or paired with your favorite spreads. Whether served at breakfast, dinner, or as a snack, these rolls are sure to impress.

In just over three hours, you’ll have a batch of homemade goodness that feels like a warm hug. Treat yourself to the joy of baking these golden, buttery delights—they’re easier than you think and utterly rewarding.

Ingredients for Buttery Crescent Rolls

• 2 cups (10 oz/284 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup (8 oz/225 g) plain whole milk yogurt (if dough is dry, add a small amount more)
• 6 tablespoons (3 oz/85 g) butter, softened (divided into thirds for folding)
• Egg wash (for glazing)

Step-by-Step Instructions

1. Make the Dough: In a large bowl, whisk together flour, baking powder, and salt. Stir in yogurt and mix with a wooden spoon until a smooth dough forms. (If the dough is dry, add a small amount of yogurt to bring it together.)
2. Roll and Fold: On a floured surface, roll the dough into an 8 x 12 inch (20 x 30 cm) rectangle. Spread ⅓ of the softened butter (1 oz/43 g) over the dough. Fold the dough in thirds, like a letter, to create 3 layers. Cover and refrigerate for at least 30 minutes. Repeat this rolling, buttering, and folding process 2 more times, chilling for 30 minutes between each fold.
3. Chill the Dough: After the final fold, wrap the dough in plastic wrap and refrigerate for 1 hour.
4. Shape the Rolls: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment. On a floured surface, roll the chilled dough into a large, thin rectangle, about 10 x 18 inches (25 x 45 cm). Cut the dough in half lengthwise, then cut each half into 4 squares. Cut all 8 squares diagonally to create 16 triangles.
5. Form Crescents: Gently stretch and roll each triangle of dough from the wide end to the tip, placing the rolls on the prepared baking sheet with the tip tucked underneath.
6. Bake: Brush the rolls with egg wash and bake on the middle rack for 30-35 minutes, or until golden brown.
7. Serve and Store: These rolls are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions for Your Rolls

These buttery crescent rolls are incredibly versatile! Serve them warm with a dollop of honey butter or strawberry jam for a sweet treat. For a savory option, pair them with creamy soups, stews, or a charcuterie board. They also make a delightful addition to breakfast or brunch alongside scrambled eggs and bacon.

Make It Your Own: Recipe Variations

Get creative with your rolls by adding herbs like rosemary or thyme to the dough for a savory twist. For a cheesy version, sprinkle grated cheddar or Parmesan cheese into the layers before rolling. If you have a sweet tooth, mix in a teaspoon of cinnamon sugar before shaping the dough into crescents.

Fresh and Flaky: Storage and Reheating Tips

These rolls are best enjoyed the day they’re made, but any leftovers can be stored in an airtight container at room temperature for up to 3 days. To revive their flakiness, reheat them in a 350°F (175°C) oven for 5-10 minutes or until warm. Avoid microwaving to preserve their texture.

Time-Saving Hacks for Busy Bakers

Short on time? Prepare the dough the night before and refrigerate it overnight after the final folding step. This way, you can simply shape and bake the rolls the next day. Alternatively, divide the dough into smaller portions to reduce rolling and folding time while still achieving that flaky perfection.

Essential Tools for Crescent Roll Success

Equip yourself with a rolling pin, parchment paper, and a sharp knife or pizza cutter for clean cuts. A pastry brush is also handy for applying the egg wash. If you don’t have a ruler, eyeball the dough sizes—close approximations will still yield delicious results!

Buttery Crescent Rolls From Scratch

Shaziya

There’s something magical about pulling apart a warm, flaky crescent roll fresh from the oven. With just 20 minutes of prep and a bit of patience for chilling, you’ll create a treat that’s worth every moment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 3 minutes mins

Servings 16 rolls

Ingredients

  

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• 2 cups all-purpose flour 10 oz/284 g
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup plain whole milk yogurt 8 oz/225 g
• 6 tablespoons butter 3 oz/85 g, softened
• Egg wash to glaze

Instructions

 

• To Make the Dough In a large bowl, whisk flour, baking powder, and salt together. Stir in yogurt and mix with a wooden spoon until a smooth dough is formed. (IF your dough is a little dry add a very small amount of yogurt to bring it together)
• Rolling and Folding On a floured surface, roll dough into an 8 x 12 inch (20 x 30 cm) rectangle.Spread ⅓ of the softened butter ( 1 oz/ 43 g) over the dough. Fold the dough in thirds, like a letter, so that the dough is in 3 layers (see video above.). Cover and place in the fridge to chill for a minimum of 30 minutes. Repeat this rolling, buttering, and folding 2 more times chilling for 30 minutes in between. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
• Shaping and Baking Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment.On a floured surface, roll the chilled dough into a large, thin rectangle, about 10×18 inches (25x45cm), cut in half lengthwise, and then cut each half into 4 squares.Cut all 8 squares of dough in half diagonally.For each crescent roll, gently stretch and roll a triangle of dough from the wide end to the tip and place on the prepared baking sheet with the tip under the roll.When all the dough is rolled, brush with the egg wash and bake on middle racks in the oven for 30-35 minutes, until golden brown.These rolls are best the day they are made but you can store any leftovers in an airtight container at room temperature for up to 3 days.

Keyword baking, buttery, crescent rolls, homemade, yeast dough

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This Honey Cornbread Recipe is a golden, crumbly delight that strikes the perfect balance between sweet and savory. With its moist, tender crumb and a hint of honey, it’s a comforting treat that pairs beautifully with soups, stews, or even a simple pat of butter. Ready in just 50 minutes, it’s a quick and easy way to bring warmth to your table.

The aroma of freshly baked cornbread, with its rich, buttery notes and subtle sweetness, will fill your kitchen and tempt everyone to grab a slice. Its slightly crisp edges and soft, fluffy interior make every bite irresistible. Whether served as a side or enjoyed on its own, this cornbread is a crowd-pleaser that feels like a hug in every mouthful.

Ingredients for Honey Cornbread

• 3 large eggs, at room temperature (for better mixing)
• 1 ½ cups (12 fl oz/360 ml) whole milk (can substitute with buttermilk for tanginess)
• ½ cup (5 oz/142 g) honey (use raw honey for a richer flavor)
• 1 ½ cups (7 ½ oz/213 g) fine grind cornmeal
• 1 ½ cups (7 ½ oz/213 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• ½ cup (4 oz/115 g) butter, diced (unsalted preferred for controlled seasoning)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, and honey until fully combined.
3. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to ensure even distribution.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Place the diced butter in a 10-inch iron skillet over medium heat. Cook until the butter is brown and nutty, about 5 minutes.
6. Immediately remove the skillet from the heat and pour the browned butter into the cornmeal mixture. Stir gently to incorporate.
7. Pour the batter back into the hot skillet, spreading it evenly.
8. Bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for at least 10 minutes before serving. Alternatively, cool completely and serve at room temperature.
10. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Perfect Pairings: Serving Suggestions for Honey Cornbread

This honey cornbread is a versatile side that pairs beautifully with a variety of dishes. Serve it warm with a pat of butter and a drizzle of honey for a simple treat. It’s also a fantastic accompaniment to chili, BBQ ribs, or a hearty bowl of soup. For breakfast, try it toasted with a smear of jam or alongside scrambled eggs.

Storage and Reheating Tips for Freshness

Store leftover cornbread in an airtight container at room temperature for up to 3 days. To keep it moist, wrap it in plastic wrap before storing. For longer storage, freeze slices in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes or toast slices in a skillet for a crispy edge.

Recipe Variations to Spice It Up

Customize your honey cornbread to suit your taste! Add 1 cup of shredded cheddar cheese and a diced jalapeño for a savory twist. For a sweeter version, mix in ½ cup of fresh or frozen corn kernels and a handful of blueberries. You can also substitute buttermilk for whole milk for a tangier flavor and extra tenderness.

Equipment Guidance for Best Results

Using a 10-inch cast iron skillet is key to achieving that golden, crispy crust. If you don’t have one, a 9-inch square baking pan works too—just grease it well. Make sure your eggs and milk are at room temperature to ensure a smooth batter. A whisk is essential for combining the wet and dry ingredients evenly.

Common Questions Answered

Can I use a different sweetener? Yes, maple syrup or agave nectar can replace honey, but the flavor will vary slightly. Can I make it gluten-free? Absolutely! Swap the all-purpose flour for a gluten-free blend. Why brown the butter? Browning adds a rich, nutty flavor that elevates the cornbread. Don’t skip this step—it’s worth it!

Honey Cornbread Recipe

Shaziya

This Honey Cornbread Recipe is a golden, crumbly delight that strikes the perfect balance between sweet and savory. Ready in just 50 minutes, it’s a quick and easy way to bring warmth to your table.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 16 slices

Ingredients

  

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• 3 large eggs, at room temperature
• 1 ½ cups whole milk 12 fl oz/360 ml
• ½ cup honey 5 oz/142 g
• 1 ½ cups fine grind cornmeal 7 ½ oz/213 g
• 1 ½ cups all-purpose flour 7 ½ oz/213 g
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• ½ cup butter, diced 4 oz/115 g

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the eggs, milk and honey.
• In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt then whisk the wet and dry ingredients together.
• Add the butter to a 10-inch iron skillet over medium heat and cook until the butter is brown and emits a nutty aroma, about 5 minutes.
• Immediately remove from the heat and pour the browned butter into the cornmeal mixture.
• Stir the butter into the batter and then pour into the hot skillet.
• Bake for 25-30 minutes, until golden on top and a skewer inserted into the center comes out clean.
• Let cool for at least 10 minutes before serving, or let cool completely and serve at room temperature.
• Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Keyword baking, cornbread, honey, southern, sweet

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This Healthy Pumpkin Bread is a cozy, guilt-free treat that’s perfect for any time of day. Moist, tender, and bursting with warm spices, each slice offers a comforting blend of cinnamon, nutmeg, and sweet pumpkin. With just 15 minutes of prep, it’s an easy way to fill your kitchen with irresistible aromas.

Packed with wholesome ingredients, this bread delivers a satisfying texture—soft yet slightly dense—that pairs beautifully with a cup of tea or coffee. In under an hour, you’ll have a golden loaf that’s as nourishing as it is delicious. Whether for breakfast or dessert, it’s a seasonal favorite you’ll want to make again and again.

Ingredients for Healthy Pumpkin Bread

• Pumpkin Bread:
• 3 large eggs
• 1 ½ cups (15 oz/425 g) pumpkin puree (unsweetened)
• ⅓ cup (4 oz/115 g) monk fruit sweetener syrup (or substitute with maple syrup or honey)
• 2 tablespoons coconut oil, melted (or use butter or olive oil)
• ½ cup (2 oz/57 g) coconut flour (or almond flour for a nutty flavor)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• Cream Cheese Glaze:
• ¼ cup (2 oz/57 g) cream cheese, softened
• 3 tablespoons monk fruit sweetener syrup (or substitute with powdered sugar mixed with a splash of milk)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (180°C). Line an 8×4 inch loaf tin with parchment paper or grease it lightly, then set aside.
2. Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, monk fruit sweetener syrup, and melted coconut oil until smooth.
3. Combine dry ingredients: In a separate bowl, mix the coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Form the batter: Gradually add the dry ingredients to the wet ingredients, stirring until a uniform batter forms. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
5. Bake the bread: Pour the batter into the prepared loaf tin. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the bread: Remove the bread from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
7. Make the glaze: In a microwave-safe bowl, combine the cream cheese, monk fruit sweetener syrup, and vanilla extract. Microwave for 30-40 seconds, then whisk until smooth. Let it cool slightly.
8. Glaze the bread: Once the bread has cooled to room temperature, pour the glaze over the top. Allow it to set for 10-20 minutes before slicing.
9. Store and enjoy: Cover the bread and store it in the refrigerator for up to 4 days. Slice and enjoy!

Creative Topping Ideas for Your Pumpkin Bread

While the cream cheese glaze is delicious, you can also try other toppings to mix it up! Drizzle with a maple syrup glaze (2 tbsp maple syrup + 1 tbsp melted butter) or sprinkle with chopped pecans or walnuts for added crunch. For a festive touch, dust with a light layer of powdered monkfruit sweetener or cinnamon sugar.

How to Store and Reheat for Freshness

Store your pumpkin bread in an airtight container in the refrigerator for up to 4 days. To enjoy it warm, slice a piece and microwave for 10-15 seconds or toast it lightly in a toaster oven. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months—thaw at room temperature or reheat as needed.

Easy Recipe Variations to Try

Customize this recipe to suit your taste! Add ½ cup of chocolate chips or dried cranberries to the batter for a sweet twist. For a nutty flavor, mix in ¼ cup of almond flour with the coconut flour. If you’re not a fan of cream cheese glaze, swap it for a simple vanilla glaze (1 cup powdered monkfruit sweetener + 2 tbsp almond milk).

Time-Saving Tips for Busy Bakers

To save time, prepare the dry ingredients in advance and store them in a ziplock bag for up to a week. You can also make the pumpkin bread batter the night before and let it rest in the fridge overnight—just bake it fresh in the morning. For a quicker glaze, use softened cream cheese instead of microwaving it.

Essential Equipment for Perfect Results

For best results, use a non-stick loaf pan or line your pan with parchment paper for easy removal. A wire rack is key for cooling the bread evenly and preventing sogginess. If you don’t have monkfruit sweetener syrup, a liquid sweetener like maple syrup works as a substitute, but adjust the quantity to taste.

Healthy Pumpkin Bread Recipe

Shaziya

This Healthy Pumpkin Bread is a cozy, guilt-free treat that’s perfect for any time of day. With just 15 minutes of prep, it’s an easy way to fill your kitchen with irresistible aromas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings 6 people

Ingredients

  

1x2x3x

Pumpkin Bread

• 3 large eggs
• 1 ½ cups pumpkin puree 15 oz/425 g
• ⅓ cup monk fruit sweetener syrup 4 oz/115 g
• 2 tablespoons coconut oil melted
• ½ cup coconut flour 2 oz/57 g
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

Cream Cheese Glaze

• ¼ cup cream cheese 2 oz/57 g
• 3 tablespoons monk fruit sweetener syrup
• 1 teaspoon vanilla extract

Instructions

 

• Pre-heat your oven to 350°F (180°C) then line an 8×4 inch loaf tin, set aside.
• In a large bowl whisk together the eggs, pumpkin puree, monkfruit sweetener syrup and coconut oil.
• In a separate bowl combine the coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Add the dry ingredients into the wet and mix until an even batter is formed.
• Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
• Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.
• To Make the Cream Cheese Glaze: In a microwave safe bowl combine the cream cheese, monkfruti sweetener syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together. Whisk until smooth and set aside to cool slightly.
• Once the bread has come to room temperature remove from the tin and place on a wire rack.
• Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.
• Cover and store the bread in the refrigerator for up to 4 days. Enjoy!!

Keyword easy pumpkin bread, gluten-free pumpkin bread, healthy pumpkin bread, low-sugar pumpkin bread, pumpkin bread recipe

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