If you’ve ever dreamed of having buttery, flaky croissant texture in a convenient loaf form, you’re in for a real treat with this Croissant Bread Recipe. It’s that perfect middle ground between a classic croissant and a pull-apart bread, beautifully layered with butter and soft dough — ideal for lazy weekend mornings or an impressive brunch. Stick with me, because this recipe is not just delicious, but also surprisingly doable, even if you’re not a professional baker!

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Why This Recipe Works

Layered Laminated Dough: The butter layering technique creates those signature flaky, tender layers similar to croissants but baked in loaf form.
Soft, Enriched Dough: Using milk, sugar, and butter in the dough results in a rich crumb that feels indulgent yet light.
Stepwise Refrigeration: Chilling the dough at key stages helps the butter stay solid for the perfect lamination while relaxing the gluten for easy rolling.
Balanced Rising Times: Proper proofing ensures the bread rises beautifully without over-expanding, giving a tender, not gummy, crumb.

Croissant Bread, flaky bread recipe, laminated dough loaf, buttery bread, easy croissant-inspired bread - A loaf of golden brown bread with many visible layers, showing a soft and flaky texture, sits in a dark metal rectangular pan. The bread has a top that is slightly rounded with layers twisting and turning, creating stripes of light and dark brown tones. The background is a white marbled surface with fresh red strawberries and a small white bowl filled with dark blueberries near the pan, enhancing the warm and fresh feeling of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Croissant Bread Recipe combines the classic ingredients of yeast bread with careful lamination butter to create those buttery, flaky layers. Quality ingredients and attention to temperature will make all the difference here.

Croissant Bread, flaky bread recipe, laminated dough loaf, buttery bread, easy croissant-inspired bread - Flat lay of a small white ceramic bowl with warm whole milk, a few teaspoons of granular yeast sprinkled beside, a small mound of granulated sugar, a pinch of salt scattered next to it, three soft golden cubes of butter, a white ceramic bowl holding all-purpose flour, a rectangular slab of salted butter cut into thin slices, a single whole brown egg with a clean shell, and a small white ceramic bowl containing clear water, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: Adds richness and tenderness; warmed to activate the yeast without killing it.
Yeast: Choose instant or active dry yeast; both work well but check about rise times if using active dry.
Granulated Sugar: Feeds the yeast and adds slight sweetness to balance the buttery layers.
Salt: Essential for flavor and balancing the sweetness; don’t skip it.
Butter (softened for dough): Enriches dough and tenderizes crumb.
All-Purpose Flour: The bread’s structure; spooned and leveled for accuracy.
Salted Butter (for lamination): The star of the show — soft but not greasy to create flaky layers.
Egg and Water (egg wash): Gives that gorgeous golden-brown, shiny finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep things classic, but this croissant bread also welcomes your creativity. Whether you want to add a swirl of cinnamon sugar or toss in some chopped nuts for crunch, these tweaks make it uniquely yours. Don’t be afraid to experiment!

Cinnamon Sugar Twist: I once added a simple cinnamon-sugar mix just before rolling up the dough, and the subtle spice made the loaf smell incredible while baking.
Nutty Upgrade: Toasted pistachios or almonds folded into the dough layer add great texture and flavor without complicating the process.
Chocolate Chips: A fun addition for a sweet breakfast loaf; spread sparingly to avoid soggy spots.
Dietary Swaps: You can substitute whole milk with full-fat non-dairy milk like oat or coconut for a dairy-free version, with slight texture differences.

Step-by-Step: How I Make Croissant Bread Recipe

Step 1: Activate Your Yeast and Form the Dough

First, warm your milk to about 110°F (43°C) — comfortably warm, not hot (this keeps your yeast happy). Whisk the milk, yeast, and sugar in your mixer bowl until frothy, which should take around 5 minutes. If you don’t have a stand mixer, grab a large bowl and wooden spoon; I find mixing by hand gives you great control over this sticky dough. Next, add salt, softened butter pieces, and 2 cups of flour. Beat on medium speed for a couple of minutes until somewhat combined — it’s okay if chunks of butter still peek through. Add the remaining flour and mix slowly until the dough just starts to come together but is still soft and slightly tacky.

Step 2: Knead Until Smooth and Silky

Kneading is where the dough starts developing its structure. Use the mixer with a dough hook for an extra 5 minutes or knead by hand on a lightly floured surface — I love doing this because it’s so tactile and connecting. Don’t over-flour the dough here; it should be soft and springy. A simple poke test helps: if your finger bounces back slowly, you’re golden. The “windowpane test” is also a great benchmark if you want to get fancy — stretch a small piece; if light shines through without tearing, the gluten’s good!

Step 3: First Rise — Let It Puff Up

Lightly oil a large bowl and nestle your dough in, turning it so every side gets coated with a little oil. Cover with cling film or a clean towel and set it somewhere warm and cozy for about 1.5 to 2 hours until nearly doubled. This patience pays off — the dough becomes airy and soft with a lovely yeast aroma.

Step 4: Shape and Chill the Dough for Lamination

After the rise, give the dough a gentle punch to push out the air. Flatten it on a silicone baking mat or parchment sheet into roughly a 10×14-inch rectangle. Why silicone mats? Because they help keep the dough from sliding when you roll. Cover it gently and pop it in the fridge for 20 minutes. This chilling relaxes the gluten and firms up the dough, prepping it for the buttery folds ahead.

Step 5: First Lamination — Wrapping the Butter

While the dough chills, slice your salted butter into ¼-inch thick slabs. The butter should be soft enough to spread a bit but not oily or melting — I use a thermometer to target about 60°F (15°C) for both butter and dough, so they laminate seamlessly. Lay the butter slabs down the center third of your chilled dough. Fold one side of the dough over the butter, then the other side on top, like folding a business letter. Pinch the ends to seal the butter inside—don’t worry if you see any small tears; just a dusting of flour can help patch those. Now, roll the dough out to a 9×12-inch rectangle, fold into thirds again, cover, and refrigerate another 20 minutes.

Step 6: Second and Third Laminations — Layer It Up

Remove the dough and repeat the rolling and folding process twice more, always rolling to about 9×12 inches and folding like a letter. These folds create all those flaky layers croissants are known for. Keeping dough and butter cold but pliable is key — if it resists rolling, just rest it a bit to let the gluten chill out. After the final fold, chill for 20 minutes once again.

Step 7: Final Shaping and Rolling into the Loaf

After the last chill, roll the dough into a 9×12-inch rectangle one final time. From the shorter 9-inch side, roll the dough up tightly like a jelly roll or cinnamon roll. Place the log on a cutting board and slice into 5 even rolls. These are layered, spiral bundles of buttery goodness ready to go into your loaf pan.

Step 8: Second Rise — The Pre-Bake Proof

Grease a 9×5-inch loaf pan and place your rolls seam-side down snugly inside. Cover tightly and let them rise for about 45 to 60 minutes until the rolls look puffy, but don’t let them overproof or the butter layers might leak out.

Step 9: Egg Wash and Bake

Preheat your oven to 350°F (177°C). Whisk together the egg and water for the egg wash — this gives the bread a stunning golden sheen. Brush the tops generously and pop the loaf into the oven. Bake for an hour, but here’s my trick: after 25 minutes, tent the loaf loosely with foil to prevent the top from over-browning before the center is cooked through. Check for doneness by inserting an instant-read thermometer in the loaf’s center; it should read 195°F (90°C). Cool the loaf in the pan for 30 minutes before removing it carefully to cool on a rack — slicing too early will make it fall apart.

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Tips from My Kitchen

Butter Temperature: Use a thermometer to match butter and dough temps around 60°F for easier lamination and fewer tears.
Don’t Rush Proofing: Give the dough its full rising time; rushing makes the loaf dense instead of fluffy.
Egg Wash Magic: Don’t skip it! Brushing egg wash right before baking gives that irresistible golden color and slight gloss.
Slice at Room Temperature: Waiting for the bread to cool before slicing keeps your layers intact and the loaf from crumbling.

How to Serve Croissant Bread Recipe

Croissant Bread, flaky bread recipe, laminated dough loaf, buttery bread, easy croissant-inspired bread - The image shows six thick slices of golden brown bread with a shiny crust, placed in a neat line on a wooden board. Each slice has a soft, fluffy inside with visible layers and light brown swirls within. The edges are slightly curled and crisp. On the left side, there are two fresh red strawberries with green leaves resting next to the bread, partially visible near a soft pink cloth. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve croissant bread, I like to keep it simple with a pat of good quality butter or some homemade fruit preserves to complement the buttery layers without overshadowing them. A dusting of powdered sugar adds a delicate sweetness if you’re feeling fancy, especially for brunch.

Side Dishes

Pair this bread with soft scrambled eggs, a fresh fruit salad, and maybe some smoked salmon or crispy bacon for a complete breakfast or brunch spread. It also works beautifully alongside warm soups or creamy stews for a cozy dinner.

Creative Ways to Present

One of my favorite presentation ideas is to slice the loaf into thick rounds and toast them, then serve as mini “croissant bread sandwiches” with ham and cheese or avocado and smoked salmon. It looks gorgeous on a wooden board with little ramekins of spreads, making it perfect for parties or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover croissant bread tightly with plastic wrap and keep it at room temperature for up to 3 days — it stays fresh and maintains its beautiful flaky layers. If I need it to last longer, the fridge is okay for up to a week, but I always recommend reheating gently.

Freezing

Freezing works like a charm with this loaf—wrap it tightly in foil and then plastic wrap to avoid freezer burn. It lasts up to 3 months in the freezer. When ready, thaw overnight in the fridge, then bring to room temperature before warming. The layers hold up wonderfully!

Reheating

To revive the croissant bread after storing or freezing, I pop slices into a toaster oven or regular oven preheated to 350°F for about 5–7 minutes, just enough to get the crust crisp and the layers warm and flaky again. Avoid microwaving as it can make the bread soggy.

FAQs

Can I make this Croissant Bread Recipe without a stand mixer?

Absolutely! Mixing the dough by hand with a large wooden spoon or silicone spatula works well, especially for the initial mixing stages. Kneading by hand on a floured surface is also great and gives you a better feel for the dough’s texture. Just allow yourself a bit more elbow grease and patience during kneading.
What if my dough tears during lamination?

If the dough tears and butter shows through, lightly sprinkle some flour over the exposed butter to help patch it. If rolling becomes too difficult, flip the dough over or let it rest for 5 minutes to relax the gluten, then continue. Keeping temperatures right during lamination helps prevent tearing too.
Can I add fillings like jam or chocolate?

Dry fillings like cinnamon sugar, nuts, or chocolate chips can be incorporated easily before rolling. However, wet fillings like jam may cause sogginess and make rolling tricky, so I don’t recommend them unless you want a looser, more rustic style.
How long will the bread stay fresh once baked?

At room temperature, wrapped well, it stays fresh for up to 3 days. Refrigerated, it lasts about a week. For longer storage, freezing is best.
Can I prepare the dough ahead of time?

Yes! You can refrigerate the dough after shaping it in the loaf pan for up to 15 hours, then allow it to rise at room temperature before baking. This overnight method saves time on the day you want fresh bread.

Final Thoughts

This Croissant Bread Recipe holds a special spot in my kitchen because it bridges the gap between flaky pastries and comforting bread — it feels like a little luxury you can make at home without the fussiness of individual croissants. I promise if you take your time with the lamination and proofing, you’ll be rewarded with a stunning loaf that’s flaky, buttery, and irresistible. So grab your rolling pin, and let’s bring a bakery-worthy bread right into your oven. You’ll love the way it tastes and smells, and trust me, friends will be asking for seconds!