🌟Highlights

Flaky Sourdough Crescent Rolls

All the layers, none of the croissant stress

These petite, buttery rolls capture everything I love about croissants in a simpler, more forgiving dough. Naturally leavened with sourdough, and laminated with ease, they bake up light, tender, and irresistibly flaky.

Get the Full Recipe →

Sourdough Einkorn Pumpkin Crescent Rolls

A wholesome take on a family favorite

Pumpkin crescent rolls have been a Thanksgiving staple at my table for years. The original version used commercial yeast, but I’ve reimagined them with sourdough and einkorn flour for a wholesome, flavorful twist that still tastes like home.

Bake the Pumpkin Version →

You might also enjoy these Heritage Wheat Sourdough Crescent Rolls

Lightly spiced, golden, and shaped into tender crescents, these rolls make any fall or holiday table feel extra special. Naturally leavened with sourdough and made with a blend of hand-milled heritage wheat and all-purpose flour, they offer the perfect balance of hearty flavor and delicate texture.

Get the Full Recipe →

Classic Pumpkin Yeast Rolls

Where the tradition began

For anyone who prefers to bake with yeast, this version is the recipe that started it all: soft, golden pumpkin rolls with a festive flair. It is still one of my go-to holiday breads when I want something quick and comforting.

Try the Original →

A Delicious Finishing Touch

For a simple but memorable finishing touch, serve the pumpkin crescent rolls with a small bowl of Maple Cinnamon Whipped Butter. The warmth of cinnamon and the subtle sweetness of real maple pair beautifully with the pumpkin and sourdough flavors.

Maple Cinnamon Whipped Butter

• 1/2 cup unsalted butter, softened

• 1 1/2 tablespoons pure maple syrup

• 1/4 teaspoon cinnamon

• Pinch of salt

Whip together until light and fluffy, then serve at room temperature alongside the warm rolls.

Make-Ahead and Proofing Tips

Shape the crescent rolls the day before your gathering, place them on a parchment-lined baking sheet, cover, and refrigerate overnight. The slow, cool proof allows the dough to develop flavor while freeing up your time on the big day.

In the morning, let the rolls finish rising at room temperature, then bake just before serving for warm, freshly baked crescents straight from the oven.

From My Kitchen to Yours

Each version tells a part of my crescent roll story, from those first yeast-based rolls to the tangy complexity of sourdough.

If you bake one or all three, I’d love to see them. Tag your bakes @Bread_Experience on Instagram or reply and share your favorite version.

Celebrating the joy of baking, sharing, and creating moments worth savoring.