The Secret in the Dough
I want to share my sweet crescent roll recipe with you. It has a secret ingredient. Cottage cheese! I know, it sounds funny. But it makes the dough so soft and rich.
My friend Betty gave me this recipe years ago. I thought she was joking. I tried it anyway. The rolls came out perfectly flaky. I still laugh at that. Trust an old kitchen trick. It matters because the simplest swaps can create magic.
Mixing with Patience
Let’s make the dough. Blend the soft butter and cottage cheese together. It will look a bit lumpy. That’s just fine. Then mix in your flour and salt bit by bit.
Now, here is the important part. You must let the dough rest in the cold. Cover it and walk away for four hours. This wait matters. It lets the flavors get to know each other. It makes the dough easy to handle later.
Shaping Your Little Crescents
After the wait, cut the dough into three balls. Roll one out into a big circle. Use a knife to cut it like a pizza. You will get twelve slices.
Start rolling each slice from the wide end to the point. Place it point-down on your pan. They look like little croissants. Isn’t that cute? What’s your favorite shape to make with dough? Tell me about it.
The Warm, Sweet Finish
Bake them until they are light gold. Doesn’t that smell amazing? While they are warm, make the icing. Melt butter, stir in milk and vanilla. Then mix in the powdered sugar.
Spread it on the warm rolls. The icing will melt into all the little layers. Fun fact: this icing method is called a “glaze.” It soaks in better than frosting. Do you prefer your sweets with icing or plain?
A Treat to Share
Let the rolls cool just a little. Then enjoy one. The outside is slightly crisp. The inside is tender and soft. It is a perfect bite.
I love making these for my grandchildren. Their eyes get so wide. Food made with care tells people they are loved. That is the real recipe. Who will you share your first batch with? I would love to hear.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | room temperature, softened |
| Cottage cheese | 1 ½ cups | use the 4% kind |
| All-purpose flour | 2 cups | |
| Salt | 1 pinch | |
| Powdered sugar (confectioners’) | 1 ¾ cups | for the icing |
| Butter | 3 Tablespoons | melted, for the icing |
| Milk | 2 Tablespoons | for the icing |
| Vanilla | ½ teaspoon | or any other flavoring, for the icing |
My Cottage Cheese Crescent Magic
Hello, my dear! Come sit. Let’s make my special crescent rolls. They are soft, sweet, and melt in your mouth. The secret is cottage cheese. I know, it sounds funny! My own grandma taught me this. She said it makes them tender. I still laugh at that. But trust me, it works like magic. You won’t taste the cheese at all. Just pure, buttery goodness. We’ll make a simple dough first. Then we let it take a long nap in the fridge. Patience makes the best treats.
Step 1: Grab your big mixing bowl. Plop in the soft butter and cottage cheese. Mix them until they become one creamy, smooth friend. Doesn’t that smell amazing? It will look a little lumpy at first. That’s perfectly fine. Just keep mixing. (A hard-learned tip: Your butter must be soft! If it’s cold, it won’t blend well.)
Step 2: In another bowl, stir your flour and that tiny pinch of salt. Now, add this flour mix to your creamy friend. Do it a little bit at a time. Stir gently after each addition. Soon, you’ll have a soft, shaggy dough. It might stick to your fingers. That’s okay! Just cover the bowl tightly. Tuck it into the refrigerator for a long rest. Four hours, at least. What’s the secret ingredient that makes these rolls so tender? Share below!
Step 3: Time to bake! Heat your oven to 350 degrees. Sprinkle some flour on your counter. Knead the cold dough just a few times. Cut it into three equal balls. Roll one ball into a big, thin circle. Use a pizza cutter to cut it like a pizza. You should get 12 slices.
Step 4: Now for the fun part. Start at the wide end of a slice. Roll it up tightly toward the point. Place each little crescent on a greased pan, point-side down. They look like tiny croissants! Bake for about 25 minutes. They will turn a beautiful light gold. Your kitchen will smell like heaven.
Step 5: While they’re warm, make the icing. Melt butter in a small pan. Stir in milk and vanilla. Take it off the heat. Now, slowly shake in the powdered sugar. Keep stirring until it’s smooth and thick. Drizzle this sweet glue over every warm roll. Let them cool just a bit. Then, try not to eat three at once!
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes
Yield: 36 rolls
Category: Baking, Dessert
Three Sweet Twists to Try
These rolls are a wonderful blank canvas. Feel free to play! Here are some ideas I love. Lemon Sunshine: Add lemon zest to the dough. Use lemon juice in the icing instead of milk. Cinnamon Sugar Swirl: Before rolling, sprinkle each dough circle with cinnamon and sugar. Jam Surprise: Place a tiny dollop of your favorite jam on the wide end before rolling it up. Which one would you try first? Comment below!
Serving Them Up Right
These crescents are perfect all on their own. But I love them warm with a smear of extra butter. For a fancy breakfast, serve them with fresh berries and whipped cream. They also make a lovely side for a cup of soup at lunch. To drink? A cold glass of milk is always my favorite. For the grown-ups, a cup of hot coffee with cream pairs beautifully. The sweet roll and bitter coffee are best friends. Which would you choose tonight?
Keeping Your Crescent Rolls Fresh
These sweet rolls stay fresh for days. Just keep them in a sealed container. They will last about three days on your counter.
You can also freeze them for later. I freeze them before adding the icing. Place the baked, cooled rolls in a freezer bag.
They will keep for two months. To reheat, just warm them in a 300-degree oven. I once forgot to label a bag in my freezer.
What a happy surprise it was weeks later! Batch cooking matters. It means a fresh, homemade treat is always ready for you.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is your dough too sticky? Just add a little more flour. Sprinkle it on your hands and the rolling surface.
Are the rolls spreading too much? Your dough might be too warm. Chilling it fixes this every time. I remember when my first batch melted flat.
The kitchen was just too warm that day! Is the icing too runny? Add more powdered sugar slowly. It should coat a spoon nicely.
Fixing small problems builds your cooking confidence. It also makes sure every bite tastes just right. Which of these problems have you run into before?
Your Crescent Roll Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The texture will be a little different.
Q: Can I make the dough ahead? A: Absolutely. It chills in the fridge overnight. This actually helps the flavor.
Q: What can I swap for cottage cheese? A: Full-fat ricotta cheese works very well. The rolls will be just as tender.
Q: Can I make a half batch? A: You can easily cut all ingredients in half. You will get about 18 rolls.
Q: Any fun extra tips? A: Try almond extract in the icing. *Fun fact: my grandkids call that the “cookie” flavor.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these. They are a little piece of my kitchen. I would love to see your creations.
Share a photo of your golden rolls. It makes my day to see families baking together. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. I am so glad you are here. Happy cooking!
—Anna Whitmore.
Homemade Sweet Crescent Rolls: Easy Homemade Sweet Crescent Rolls Recipe
Description
Flaky, buttery homemade crescent rolls fresh from your oven. This easy recipe creates the perfect soft and sweet pastry for any occasion.
Ingredients
For the Icing:
Instructions
- Using your stand mixer (or a large bowl and a whisk) beat the butter and the cottage cheese until it is completely blended.
- In a separate bowl, combine the flour and the salt. Add it a little at a time to the butter/cottage cheese mixture. Blend everything together well.
- Cover and refrigerate your dough for at least 4 hours.
- After you have refrigerated your dough, preheat your oven to 350 degrees.
- Lightly flour your surface and knead the dough until you can cut it into three equal parts.
- Roll each mound of dough into a ball, and then using a rolling pin, roll each of the individual dough balls out into a 12 circles (it’s easier to do this one at a time). Using a knife or pizza cutter, divide each circle into 12 slices … like a pizza.
- Starting at the widest edge of each slice, roll the wedges from wide to the pointed end. Place the pointed end down on a greased cookie sheet.
- Bake at 350 degrees for about 25 minutes or until they are a light golden brown.
- Remove from oven. While the rolls are still hot, move them to a wire rack.
- Melt 3 Tablespoons of butter in a pan on the stovetop over low heat. Stir in the vanilla and the milk and immediately remove from heat.
- Slowly add the powdered sugar, a little at a time until fully incorporated. It should be kind of thick. Spread the icing over the warm rolls. Cool and enjoy.
Notes
- Nutrition Facts (per serving): Servings: 36, Calories: 111kcal, Carbohydrates: 11g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 76mg, Potassium: 20mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 200IU, Calcium: 11mg, Iron: 0.3mg
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