Ingredients
Method
- In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a mixing bowl, combine remaining sugar, softened butter, salt, and egg. Mix until smooth.
- Add yeast mixture to the butter-sugar mixture and stir to combine.
- Gradually incorporate flour, mixing until a soft, slightly sticky dough forms.
- Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours or until doubled in size.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into a 12x9 inch rectangle. Brush with melted butter.
- Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
- Cut dough into triangles and roll each from the wide end to the tip to form crescents.
- Place on baking sheet, curve slightly, and let rise 15–20 minutes. Brush tops with additional melted butter.
- Bake 15–18 minutes until golden brown. Optional: drizzle with glaze once slightly cooled.
Notes
- Ensure milk is warm, not hot, to avoid killing yeast
- Dough should be soft, slightly sticky, but manageable
- Let the dough rise fully for tender, airy layers
- Cut triangles evenly for uniform baking
- Brush butter for richness and a golden finish
- Optional glaze adds sweetness and visual appeal
- Use high-quality cinnamon for aromatic flavor
- Substitute brown sugar with coconut sugar for a subtle variation
- Handle dough gently after rising to maintain a light texture
- Crescents can be made smaller for bite-sized servings