Experience the unparalleled joy of homemade baking with these incredible Cheesy Crescent Rolls. Each soft, fluffy roll is secretly packed with a delicious blend of cheeses, making them an irresistible addition to any meal, especially a festive holiday dinner.

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Irresistible Homemade Cheesy Crescent Rolls: The Ultimate Savory Treat

There’s something truly magical about homemade bread. The aroma that fills your kitchen, the warmth of the fresh dough, and the unparalleled taste of something made with love from scratch. While I adore baking, I confess, I have virtually no self-control when a fresh loaf emerges from the oven. And when it comes to homemade crescent rolls, that willpower completely disappears.

That’s where these Cheesy Crescent Rolls come in. They take a beloved classic and elevate it to a whole new level of deliciousness. Instead of simply enjoying a soft, buttery roll, imagine one bursting with a flavorful, gooey cheese filling. It’s a game-changer! Combining the comforting goodness of carbs with the savory indulgence of melted cheese creates a side dish that’s impossible to resist. These rolls aren’t just for special occasions; they’re perfect for elevating any weeknight dinner, adding a touch of elegance to brunch, or making your holiday table truly unforgettable.

While this recipe focuses on our incredible cheese-filled version, if you’re ever in the mood for a different twist on the traditional crescent roll, be sure to try these delightful Sweet Potato Buttermilk Crescent Rolls for a unique savory-sweet balance.

Key Ingredients for Perfect Cheesy Crescent Rolls

Crafting exceptional crescent rolls with cheese begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect fluffy texture and rich, savory flavor. Here’s a closer look at what you’ll need and why:

• Milk and Water: This liquid combination forms the base of our dough. The milk adds richness and tenderness, contributing to a softer crumb and a beautiful golden crust. Water helps hydrate the flour and activate the yeast. I typically use 2% milk, but feel free to use whole milk for an even richer dough, or 1% if that’s what you have on hand. Ensure the liquid is warmed to the precise temperature (110ºF) to properly activate the yeast without killing it.
• Sugar: Granulated sugar serves multiple purposes here. It provides nourishment for the yeast, helping it to activate and produce carbon dioxide, which makes the rolls rise. It also adds a subtle sweetness that balances the savory cheese and contributes to the golden-brown color of the crust during baking.
• Yeast: Active dry yeast is my go-to for this recipe. It’s crucial for achieving that light, airy texture. If you opt for instant yeast, you can reduce the amount slightly to about 1 ¾ teaspoons, and you might not need to proof it separately (though it’s always a good idea to ensure it’s active). Proper yeast activation is the secret to a successful rise.
• Flour: All-purpose flour yields a wonderfully soft and tender crescent roll, which is ideal for this recipe. If you prefer a slightly chewier roll, bread flour can certainly be used, as its higher protein content will develop more gluten. Be prepared to adjust the flour quantity slightly as needed, as humidity and flour types can vary.
• Butter: Unsalted butter is preferred as it gives you complete control over the salt content in the recipe. It adds incredible flavor, richness, and contributes significantly to the tender, melt-in-your-mouth texture of the rolls. Make sure it’s at room temperature for easy incorporation into the dough.
• Salt: A critical ingredient for flavor, salt also plays a role in controlling yeast activity and strengthening the gluten structure. I recommend sea salt for its pure flavor, but standard table salt works perfectly well.
• Eggs: You’ll use three large eggs in this recipe. Two eggs are incorporated into the dough, adding richness, moisture, and contributing to its structure and elasticity. The third egg is beaten and used as an “egg wash” or “glue” to help the cheese adhere to the dough before rolling, and also to give the rolls a beautiful golden sheen.
• Cheese: This is where the magic happens! My favorite blend for these rolls includes grated Parmesan, Havarti, and sharp white cheddar. This combination offers a perfect balance: Parmesan provides a salty, nutty depth; Havarti melts beautifully and offers a creamy, mild flavor; and sharp white cheddar delivers a tangy, robust punch. However, don’t hesitate to experiment with your favorite cheeses! Provolone, Gruyere, mozzarella, or even a hint of smoked gouda would also be delicious. The key is to use freshly grated cheese for the best melt and flavor.

How to Make the Best Cheesy Crescent Rolls

Making homemade crescent rolls might seem daunting, but with these detailed steps, you’ll be baking like a pro in no time. The key is patience, especially during the rising stages, and precise ingredient measurements.

1. Activate the Yeast: Begin by combining the milk and water in a microwave-safe measuring cup or a small saucepan. Heat the mixture until it reaches a temperature of 110ºF (lukewarm but not hot to the touch). Transfer this warm liquid to the bowl of a stand mixer (or a large mixing bowl if kneading by hand). Add the granulated sugar, active dry yeast, and 1 cup of the all-purpose flour. Stir gently until just combined but still somewhat lumpy. Let this mixture sit undisturbed for about 30 minutes. You’ll know your yeast is active when the mixture becomes delightfully foamy and bubbly on top – this indicates the yeast is alive and ready to work its magic!
2. Build the Dough Base: To the activated yeast mixture, add the softened unsalted butter, kosher salt, and an additional 2 cups of flour. Attach the dough hook to your stand mixer (or use a sturdy wooden spoon if mixing by hand) and begin mixing on low speed. The ingredients will gradually come together, forming a shaggy dough.
3. Incorporate Eggs and Flour: Once the initial dough starts to form, add 2 of the eggs. Continue mixing on medium speed. The dough may appear to separate or look “broken” at this stage, but persist! It will eventually come back together. Continue to add the remaining flour, a quarter cup at a time, until the dough gathers into a cohesive ball. The ideal consistency is still tacky to the touch, but not overly sticky that it clings stubbornly to your hands or the sides of the bowl.
4. First Rise (Bulk Fermentation): Lightly grease a large bowl with a little oil. Transfer the dough into the bowl, then turn the dough over once or twice to coat it completely in the oil. This prevents it from drying out. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen (a slightly warmed oven that’s turned off, or near a sunny window, works well). Let the dough rise until it has visibly doubled in size, which typically takes about 1.5 to 2 hours, depending on your kitchen’s temperature.
5. Prepare for Shaping: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife or a bench scraper, cut the dough in half. You will work with one half at a time, keeping the other half covered to prevent it from drying out.
6. Roll, Egg Wash, and Cheese: Take one half of the dough and roll it out into a large, even circle, approximately 12 inches in diameter and about 1/4-inch thick. In a small bowl, lightly beat the remaining egg to create an egg wash. Using a pastry brush, lightly brush a thin layer of this egg wash evenly over the entire surface of the rolled-out dough. Next, generously sprinkle half of your mixed cheeses (Parmesan, Havarti, and sharp white cheddar) over the dough, leaving about a 1-inch border around the edges. Gently press the cheese into the dough with your hands to help it adhere.
7. Cut and Roll: Using a pizza cutter or a sharp knife, cut the cheese-topped dough circle into 12 even wedges, just like slicing a pizza. Starting from the widest end of each wedge, gently but firmly roll the dough towards the pointed tip, forming the classic crescent shape. Place the formed rolls onto a baking sheet that is lined with parchment paper or a silpat liner, ensuring the pointed end is tucked underneath the roll to prevent it from unrolling during baking. Leave enough space between each roll for them to expand. Repeat steps 6 and 7 with the second half of the dough and the remaining cheese.
8. Second Rise (Proofing): Once all the rolls are shaped and on the baking sheets, lightly spray a piece of plastic wrap with non-stick spray and loosely cover the baking sheets. Allow the rolls to undergo their second rise in a warm spot until they have significantly puffed up and almost doubled in size again, typically about 45 minutes to an hour. This final rise is crucial for light and airy rolls.
9. Bake to Golden Perfection: While the rolls are completing their second rise, preheat your oven to 375ºF (190ºC). Place oven racks in the upper and lower thirds of the oven for even baking. Once the rolls are puffy, carefully remove the plastic wrap. Bake the crescent rolls for 20-25 minutes, or until they are beautifully golden brown on top and thoroughly cooked. If baking two sheets at once, make sure to switch and rotate the baking sheets halfway through the baking time for uniform browning.
10. Cool and Serve: Once baked, transfer the rolls from the oven and let them cool on the baking sheets for about 5 minutes. Then, move them to a wire cooling rack to finish cooling slightly. For an extra touch of sheen and buttery flavor, I highly recommend lightly brushing the hot rolls with a bit of melted butter immediately after they come out of the oven. This optional step adds a lovely glossy finish and enhances the overall taste. Serve warm and enjoy!

Tips for Making Classic Crescent Rolls (Without Cheese)

While the cheese filling is undeniably a highlight, these crescent rolls are also incredibly delicious in their classic, un-filled form. If you prefer to skip the cheese, you absolutely can! The dough recipe itself creates wonderfully soft and flavorful rolls. To ensure they’re still packed with flavor and moisture, I recommend a simple modification:

Before cutting and rolling the dough into wedges, generously spread about 2 tablespoons of softened unsalted butter over the entire surface of each 12-inch dough circle (totaling 4 tablespoons for the whole recipe). This butter will melt into the layers as the rolls bake, creating a rich, flaky texture and a heavenly aroma. You can also sprinkle a little garlic powder and dried herbs (like parsley or chives) onto the butter for savory rolls, or a dusting of cinnamon sugar for a delightful sweet treat.

Freezing and Storing Your Homemade Crescent Rolls

One of the best things about homemade bread is its freezer-friendly nature, allowing you to enjoy your delicious creations long after baking. These cheesy crescent rolls are no exception!

Freezing Baked Rolls:

1. Allow the rolls to cool completely to room temperature after baking. This is crucial to prevent condensation and ice crystals from forming, which can lead to soggy rolls.
2. Once cool, place the rolls in a single layer on a baking sheet and freeze for about 1-2 hours until they are solid. This flash-freezing prevents them from sticking together.
3. Transfer the flash-frozen rolls into a freezer-safe zip-top bag or an airtight container. Squeeze out as much air as possible to prevent freezer burn.
4. Label the bag or container with the date. Baked crescent rolls can be frozen for up to 3 months.
5. To Thaw and Reheat: Simply remove the desired number of rolls from the freezer and let them thaw at room temperature for an hour or two. For a “freshly baked” experience, warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through.

Freezing Unbaked Dough:

Freezing the dough is an excellent option for meal prepping and enjoying fresh rolls with minimal effort later. You can freeze the dough at two stages:

1. After the First Rise (Bulk Fermentation): After the dough has completed its first rise and been punched down, you can wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 2-3 weeks. When ready to use, thaw the dough overnight in the refrigerator, then bring it to room temperature before rolling, shaping, and proceeding with the second rise and baking as directed.
2. Shaped, Unbaked Rolls: Shape the rolls as instructed in the recipe, then place them on a parchment-lined baking sheet. Flash freeze them for about 4 hours, or until solid. Once frozen, transfer the shaped rolls to a freezer-safe zip-top bag or container. Freeze for up to 1 month.
3. To Bake from Frozen (Shaped): Remove the frozen shaped rolls and place them on a prepared baking sheet. Cover loosely with plastic wrap and let them thaw and rise completely at room temperature until they have doubled in size. This can take anywhere from 3-5 hours, depending on your kitchen’s temperature. Once fully proofed, bake as indicated in the recipe.

Storing Leftovers:

Any leftover baked cheesy crescent rolls should be stored in an airtight container at room temperature for up to 3-5 days. If your home is particularly warm or humid, they might not stay fresh quite as long. For optimal freshness and to restore their softness, a quick reheat in the microwave for 10-15 seconds or a few minutes in a warm oven is highly recommended.

More Homemade Roll Recipes to Try

If you love the satisfaction of baking your own bread, these other roll recipes are sure to become family favorites:

• Whole Wheat Rolls
• Lion House Rolls
• Brioche Rolls
• Easy Dinner Roll Recipe

Why Make Homemade Cheesy Crescent Rolls?

Beyond the incredible flavor, there are countless reasons to venture into making these cheesy delights from scratch. The process of baking bread is inherently therapeutic, engaging your senses from the tactile pleasure of kneading dough to the comforting aroma that fills your home. Homemade rolls offer a freshness and tenderness that store-bought versions simply can’t match. You have complete control over the quality of ingredients, allowing you to choose the best cheeses and ensure no unwanted additives. Plus, the sheer pride of serving a basket of warm, golden, cheese-filled rolls that you’ve made yourself is immeasurable. These aren’t just rolls; they’re an experience, a labor of love that rewards you with truly exceptional results.

Tips for Achieving Perfectly Fluffy Crescent Rolls

Even seasoned bakers can benefit from a few extra tips to ensure every batch of crescent rolls is a resounding success:

• Don’t Rush the Rise: Patience is key. Both the first and second rises are vital for developing flavor and achieving a light, airy texture. If your kitchen is cool, find a warmer spot or create one (like a slightly warmed, then turned off, oven) to encourage proper proofing.
• Proper Dough Consistency: The dough should be soft, elastic, and slightly tacky, but not sticky. If it’s too dry, your rolls will be dense; too sticky, and they’ll be hard to handle. Adjust flour by adding a tablespoon at a time until the right consistency is reached.
• Kneading is Crucial: Proper kneading develops the gluten, which gives the rolls their structure and chewiness. If using a stand mixer, let it work for a good 5-7 minutes. If kneading by hand, aim for 8-10 minutes until the dough is smooth and elastic.
• Don’t Over-Roll: When shaping, roll the dough just enough to create the crescent shape. Over-rolling or rolling too tightly can compress the dough, leading to a denser roll. Keep it light and gentle.
• Even Heat Distribution: If you’re baking two trays of rolls at once, make sure to rotate and swap their positions halfway through baking. This ensures even browning and consistent results.
• Internal Temperature Check: For perfect doneness, the internal temperature of the rolls should be around 200-210°F (93-99°C). A meat thermometer can be helpful here.

Serving Suggestions for Your Cheesy Crescent Rolls

These versatile cheesy crescent rolls are far more than just a side dish. Here are some ideas to integrate them into various meals:

• Holiday Feasts: They are an absolute showstopper on any holiday table, pairing wonderfully with roasted turkey, ham, prime rib, or any festive main course.
• Soups and Stews: Dip them into a hearty bowl of tomato soup, French onion soup, chili, or a rich beef stew for a comforting meal.
• Breakfast or Brunch: Serve them warm with scrambled eggs, bacon, sausage, or alongside a frittata for a decadent breakfast or brunch spread.
• With Salads: Crumble them over a fresh green salad or enjoy them alongside a robust main course salad for added texture and flavor.
• As a Snack: They’re perfect on their own as a satisfying snack any time of day.
• Mini Sandwiches: Slice them horizontally and fill with deli meat, a slice of tomato, and lettuce for delightful mini sandwiches.

Cheesy Crescent Rolls

Author: Deborah Harroun

Prep Time: 45 minutes

Cook Time: 25 minutes

Rising Time: 2 hours 45 minutes

Total Time: 3 hours 55 minutes

Servings: 24 rolls

Course: Bread

Cuisine: American

These Cheesy Crescent Rolls have a secret ingredient that makes them so good – they are filled with cheese! These homemade crescent rolls are soft and flavorful and perfect for a holiday dinner.

Ingredients

• 1/2 cup (4 oz) milk
• 1/2 cup (4 oz) water
• 3 tablespoons (37 g) sugar
• 2 1/4 teaspoons active dry yeast (1 0.25 oz package)
• 4 1/4 – 4 1/2 cups (510-540 g) all-purpose flour
• 6 tablespoons (85 g) unsalted butter, at room temperature
• 1 1/2 teaspoons kosher salt
• 3 eggs, divided
• 1/3 cup (33 g) grated Parmesan cheese
• 1 cup (4 oz) Havarti cheese, grated
• 1 cup (4 oz) sharp white cheddar cheese, grated

Instructions

1. Combine the milk and water and heat until very warm (110ºF). Pour into the bowl of a stand mixer. Add the sugar, yeast and 1 cup of the flour. Mix until combined but still lumpy. Let the mixture stand until it is very bubbly, about 30 minutes.
2. Add the butter, salt and 2 more cups of flour to the mixture. Mix on medium speed until smooth and elastic, about 3 minutes. Mix in 2 of the eggs until combined. Scrape the bottom and sides of the mixer bowl as needed. Continue to add flour until the dough is smooth. The dough should be just slightly sticky.
3. Lightly oil a large bowl. Scrape the dough out into the bowl, then turn the dough to coat in the oil. Cover the bowl with plastic wrap and place in a warm area. Let the dough rise until doubled, about 2 hours.
4. Line 2 baking sheets with parchment paper or a silpat liner. Lightly flour a counter, then turn the dough out. Divide the dough in half, and set one half aside. Roll the dough into a 12-inch round circle, about 1/4-inch thick. Brush the dough with half of the remaining beaten egg. Sprinkle on half of the parmesan, havarti and cheddar cheese, leaving a 1-inch border around the outside. Lightly press the cheese into the dough with your hands.
5. Use a pizza cutter to cut the circle into 12 wedges. Starting on the wide end, roll each wedge up. Place the rolls on a prepared baking sheet, making sure the end is tucked under on the bottom. Lightly spray a piece of plastic wrap and lay over the top of the baking sheet. Repeat with the second half of ingredients.
6. Let the rolls stand until they are puffy, about 45 minutes.
7. Preheat the oven to 375ºF, placing the racks in the upper third and lower third of the oven. Remove the plastic wrap from the rolls and bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 20-25 minutes. Cool the rolls on the baking sheets for 5 minutes before removing to a cooling rack. If desired, brush hot rolls with a bit of melted butter.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1roll,
Calories: 165kcal (8%),
Carbohydrates: 18g (6%),
Protein: 6g (12%),
Fat: 7g (11%),
Saturated Fat: 4g (25%),
Polyunsaturated Fat: 1g,
Trans Fat: 0g,
Cholesterol: 42mg (14%),
Sodium: 173mg (8%),
Fiber: 1g (4%),
Sugar: 2g (2%)

Keywords: crescent rolls, cheesy crescent rolls, homemade rolls, holiday bread, dinner rolls

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