Croissant Rolls

Croissant rolls or New York rolls 😍! Many of you asked for this recipe, so here it is 🥰! I made homemade croissant dough—it’s not as tricky as it sounds, just a bit time-consuming with several resting periods. With a little organization, you can make it in a day 😊! And trust me, it’s totally worth it because it’s just EXCELLENT 🤤!! These croissant rolls are extra crispy and flaky inside. I filled them with hazelnut spread and added some crushed hazelnuts for more crunch.

Croissant Rolls

Croissant Rolls


  • 500 grams all-purpose flour
  • 50 grams sugar
  • 10 grams salt
  • 80 grams softened butter
  • 20 grams fresh baker's yeast
  • 200 ml cold water
  • 30 ml cold milk
  • 230 grams 80% fat butter
  • Hazelnut spread and a handful of crushed hazelnuts.


    Start with the butter: Place the 230 grams of butter pieces in the center of a square parchment paper. Wrap it to form a square of about 17 x 17 cm, then flatten it using a rolling pin to get a butter square. Let it rest in the refrigerator.
    Making the dough: In a large bowl, crumble the fresh baker's yeast. Add flour, salt, sugar, and softened butter. Gradually add the milk and water while kneading. Knead with a mixer's hook attachment or by hand for 5 minutes. Then cover and let it rest at room temperature for 2 hours.
    Flour your work surface, then roll out the dough (about 40 x 20 cm) into a rectangle three times larger than the butter square. Unwrap the butter square and place it in the center of the dough rectangle. Fold the dough over the butter, fully enclosing it.
    Turn the dough a quarter turn and roll it lengthwise to about 8 mm thick (check my tutorial by swiping the images to the left above).
    Fold following the steps. Fold the bottom part two-thirds up, then fold the top part to meet the previously folded part. Fold the resulting rectangle in half, always keeping the seam on the right. Cover with plastic wrap and let it rest in the refrigerator for 1 hour.
    Second folding: Retrieve the dough from the refrigerator, roll it out again on a floured surface. Fold one third of the dough over the remaining third to create 3 layers of dough (again, check the tutorial above for guidance). Cover again with plastic wrap and refrigerate for 1 more hour.
    Shaping the croissant rolls: Roll out the dough into a rectangle about 45 cm by 35 cm. Trim the edges with a knife to get a neat, even rectangle.
    Gently roll up from the 35 cm side to form a log of dough. Carefully cut 4 cm sections (same height as the circle) using a knife or a string. Butter and flour the circles, place the dough pieces in the center on parchment paper-lined baking sheets.
    Personally, I used only 4 pieces and froze the rest for future batches :). Cover and let them rest for 2 hours in a warm place (around 25 degrees Celsius).
    Baking: Preheat the oven to 180 degrees Celsius. Place a parchment paper sheet on the circles, then a baking sheet on top (for even baking). Bake for 20 minutes, remove the sheet and circles, flip the croissant rolls using a spatula, and bake for an additional 15 minutes depending on the oven, they should be nicely golden.
    Take them out of the oven and let them cool on a rack. Fill them with hazelnut spread using a round piping tip (refer to the images above). Add more spread on top and sprinkle with crushed hazelnuts. And they're ready to enjoy!

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