There’s nothing quite like the smell of fresh, buttery croissants baking in the oven. Flaky golden layers, warm steam escaping as you tear one open, and that first bite—crispy edges giving way to soft, pillowy insides. Now, imagine all of that topped with a sweet, silky honey butter glaze. Heaven, right? That’s exactly what these Honey Butter Croissants deliver.

They’re indulgent yet approachable, perfect for a weekend baking project when you want to treat yourself (and anyone lucky enough to be nearby). Making croissants at home might sound intimidating, but trust me—you’re about to see that it’s not only doable, it’s absolutely worth it. Every step builds anticipation, and when you finally spread that honey butter over your golden pastries, you’ll wonder why you didn’t make them sooner.

So, grab your rolling pin and get ready to channel your inner French baker—because these croissants are a game-changer.

Recipe Origin

Croissants are the ultimate French pastry, though fun fact: their roots trace back to Austria’s kipferl, which inspired French bakers to elevate the recipe into the flaky, layered treat we know today. This version takes that classic buttery croissant and adds a little twist—honey butter. The glaze not only adds a gorgeous glossy finish but also a sweet, slightly floral note that makes these croissants downright irresistible.

It’s a recipe that marries French technique with cozy, homestyle flavor. Elegant enough for a brunch table spread, but simple enough to bake just because you deserve something special.

Kitchen Tools You’ll Need

Large mixing bowl
Measuring cups and spoons
Whisk
Rolling pin
Pastry brush
Baking sheets
Parchment paper
Sharp knife or pizza cutter
Stand mixer with dough hook (optional, but makes life easier)

Honey Butter Croissants

Author: Andy
Prep Time: 2 hours 30 minutes (includes rising and chilling time)
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Yield: 12 croissants 1x
Category: Breakfast, Brunch, Pastry
Method: Baking
Cuisine: French-Inspired

Print Recipe

Description

These homemade Honey Butter Croissants are buttery, flaky, and golden with a sweet drizzle of whipped honey butter. Perfect for breakfast, brunch, or as a decadent side, these croissants are melt-in-your-mouth soft inside with a crisp, golden crust.

Ingredients

Scale

Croissants:

3 ½ cups all-purpose flour, plus more for dusting
1 ⅓ cups milk
2 ¼ teaspoons active dry yeast (1 envelope)
1 ½ teaspoons salt
2 tablespoons vegetable oil
1 tablespoon granulated sugar
1 ½ cups cold salted butter, plus more for greasing
1 large egg
1 teaspoon heavy whipping cream

Honey Butter:

¼ cup unsalted butter
2 ½ tablespoons honey
3 tablespoons powdered sugar

Instructions

In a small bowl, warm the milk until just lukewarm (not hot). Stir in yeast and sugar, then let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until dough forms.
Knead dough on a floured surface for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours, until doubled in size.
Roll out the dough into a large rectangle. Spread cold salted butter evenly over two-thirds of the dough. Fold into thirds like a letter and refrigerate for 30 minutes. Repeat rolling and folding 3 more times, chilling between folds.
Roll dough into a large rectangle about ¼-inch thick. Cut into long triangles, then roll each triangle tightly from the wide end to form croissants. Place on a baking sheet lined with parchment paper.
Whisk egg and heavy cream together for the egg wash. Brush over croissants. Cover lightly and let rise again for 1 hour.
Preheat oven to 400°F (200°C). Bake croissants for 12–15 minutes, or until puffed and golden brown.
Meanwhile, make honey butter by whipping softened butter, honey, and powdered sugar together until smooth and fluffy.
Serve croissants warm with honey butter spread or drizzle on top.

Notes

For extra flakiness, keep butter cold while layering.
You can make the dough a day ahead and refrigerate overnight before shaping.
Serve warm with extra honey for a touch of sweetness.

Nutrition

Serving Size: 1 croissant with honey butter
Calories: 310
Sugar: 8g
Sodium: 310mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg

Keywords: honey butter croissants, homemade croissants, breakfast pastry, sweet rolls, buttery croissants

Why You’ll Love Honey Butter Croissants

Versatile

Perfect for breakfast, brunch, snacks, or even dessert. You can dress them up for a fancy spread or enjoy them with a simple cup of coffee.

Show-Stopping

These croissants look bakery-level impressive, making them a hit at gatherings, brunch parties, or even as homemade gifts.

Flavor Explosion

Between the buttery dough and the honey butter glaze, every bite is the perfect mix of sweet, salty, and rich.

Foolproof Instructions

I’ll walk you through each step so even if you’ve never attempted laminated dough before, you’ll feel confident.

Pure Comfort

The smell alone while they bake is enough to make your whole home feel cozy. Add the first bite, and you’ll be in love.

Chef’s Pro Tips for Perfect Results

Use cold butter: Keep your butter chilled until the last second to achieve those flaky layers.
Don’t rush the chill times: Laminated dough needs resting periods—this is what creates the layers. Patience pays off here.
Egg wash matters: The egg + cream wash gives that golden, glossy bakery finish.
Work lightly: Don’t overwork the dough or you’ll lose some of that delicate flakiness.
Bake hot: A properly preheated oven ensures the layers puff beautifully.

Ingredients in Honey Butter Croissants

Here’s the magic lineup of ingredients that make these croissants unforgettable. (Note: the full ingredient list with measurements is provided in the recipe card above.)

Croissants

All-Purpose Flour

The structure of the dough. A reliable, sturdy base for all those flaky layers.

Milk

Adds richness and tenderness to the dough, while also helping activate the yeast.

Yeast

The lifter of the whole operation—this is what makes the croissants rise and puff.

Salt

Balances the flavors and enhances the buttery richness.

Vegetable Oil

Adds a touch of moisture and keeps the dough soft.

Sugar

A small amount helps feed the yeast and adds just a hint of sweetness.

Butter

The star of the show. Cold, salted butter is layered into the dough to create that irresistible flakiness.

Egg

Used for the egg wash, giving croissants their signature golden glow.

Heavy Cream

Whisked with the egg to create a richer, shinier wash.

Honey Butter

Butter

Softened unsalted butter makes the base of this sweet glaze.

Honey

Golden, sweet, and floral—it’s the perfect complement to buttery croissants.

Powdered Sugar

Adds smooth sweetness and thickens the glaze for easy spreading.

Instructions

Ready to bake? Here’s how to bring these beauties to life:

Make the Dough

In a mixing bowl, whisk together flour, yeast, sugar, and salt. Add warm milk and oil, then stir until the dough comes together. Knead until smooth (or use a stand mixer with dough hook). Cover and let rise until doubled in size.

Laminate with Butter

Roll out the dough into a rectangle. Place cold butter in the center and fold the dough over it like an envelope. Roll out, fold, and chill. Repeat this rolling and folding process several times, chilling between rounds to create layers.

Shape the Croissants

Once the dough is laminated, roll it into a large rectangle. Cut into long triangles with a sharp knife or pizza cutter. Starting from the wide end, roll each triangle tightly into a crescent shape. Place on a parchment-lined baking sheet.

Proof

Cover loosely and let the croissants proof until puffy and doubled in size.

Egg Wash

Whisk the egg and heavy cream together. Brush gently over the croissants for that golden finish.

Bake

Bake at 375°F (190°C) until puffed and deeply golden brown, about 18–22 minutes.

Make the Honey Butter

While croissants bake, whisk together softened butter, honey, and powdered sugar until smooth.

Serve

Once croissants are slightly cooled, brush or spread with honey butter. Serve warm and watch them disappear!

Nutrition Facts

Servings: 12 croissants
Calories per serving: ~280 (approximate, varies with glaze amount)

Preparation Time

Prep Time: 1 hour (active)
Chill/Rest Time: 4–5 hours
Cook Time: 20 minutes
Total Time: 5½–6 hours

How to Serve Honey Butter Croissants

With Coffee or Tea: The perfect morning treat.
At Brunch: Pair with eggs, fruit, and smoked salmon for a spread that impresses.
As Dessert: Drizzle with extra honey and a sprinkle of powdered sugar.
Holiday Treat: Serve at Easter, Thanksgiving, or Christmas brunch tables.
Anytime Snack: Honestly, they’re irresistible at any hour.

Make-Ahead and Storage Tips

Make Ahead: Prepare the dough and keep it chilled overnight before shaping.
Store Leftovers: Keep in an airtight container at room temperature for 2 days.
Reheat: Warm in a 300°F oven for 5–7 minutes to revive flakiness.
Freeze: Freeze shaped, unbaked croissants on a tray, then store in bags for up to 2 months. Bake straight from frozen, adding a few extra minutes.

Variations to Try

Almond Croissants: Add almond paste inside before rolling and dust with powdered sugar after baking.
Chocolate Croissants: Place a stick of chocolate at the wide end before rolling.
Savory Croissants: Fill with ham and cheese instead of honey butter.
Maple Glaze: Swap honey with maple syrup in the glaze for a fall-inspired twist.

Additional Tips

Always roll on a lightly floured surface to prevent sticking.
Chill dough between folds to keep butter from melting.
Use high-quality butter—it truly makes a difference.
Be patient; good croissants are a labor of love.

FAQ Section

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes! You can skip the proofing step—just mix it straight into the flour.

Q2: Do I need a stand mixer?
A2: No, but it makes kneading easier. You can knead by hand just fine.

Q3: Can I use unsalted butter for the dough?
A3: Yes, just increase the salt slightly.

Q4: Can I make the honey butter ahead?
A4: Absolutely. Store in the fridge for up to a week and bring to room temp before spreading.

Q5: Can I use whole wheat flour?
A5: You can, but it will make the croissants denser and less flaky.

Q6: Can I freeze baked croissants?
A6: Yes! Wrap tightly and freeze up to 2 months. Reheat in the oven.

Q7: How do I know when the croissants are done baking?
A7: They should be deeply golden and sound hollow when tapped.

Q8: Can I double the glaze recipe?
A8: Definitely—especially if you like extra honey butter for spreading.

Q9: Can I make mini croissants with this recipe?
A9: Yes! Just cut smaller triangles and bake a few minutes less.

Q10: What’s the best honey to use?
A10: A light, floral honey pairs beautifully, but any variety works.

Conclusion

These Honey Butter Croissants are the kind of recipe that makes you feel like a rockstar baker. They’re flaky, golden, buttery, and kissed with the perfect touch of honey sweetness. Sure, they take a little time and patience, but the payoff is pure magic.

Bake them for a holiday, bake them for brunch, or bake them just because—it doesn’t matter. One bite, and you’ll realize homemade croissants are worth every fold, every chill, every minute. Trust me, once you make these, you’ll never look at store-bought the same way again.