I’ve reinvented tender, flaky croissants into a delicious Croissant Bread loaf that’s perfect for breakfast, brunch, or cozy snacking. It’s buttery, layered, and irresistibly soft—just like eating warm croissants in slice form.

Why You’ll Love This Recipe

I love this recipe because it takes the beloved layers of croissants and transforms them into an easy-to-slice loaf. It’s perfect for feeding a crowd, making ahead, or enjoying as a luxurious snack. Each bite delivers that rich, airy, buttery goodness, and it’s so much simpler than rolling all those individual croissant layers by hand.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • refrigerated croissant dough sheets or triangle dough

  • unsalted butter, melted

  • granulated sugar

  • ground cinnamon

  • optional: chopped nuts (like pecans or almonds), raisins, or chocolate chips

directions

  1. Prep and preheat – I preheat the oven to 350 °F (175 °C) and grease a loaf pan.

  2. Arrange the dough – I layer or stack flattened croissant dough sheets in the pan to create the foundation.

  3. Make the cinnamon swirl – I whisk together melted butter, sugar, and cinnamon in a bowl.

  4. Brush each layer – I brush each layer of dough generously with the cinnamon-butter mixture, adding nuts or raisins if I’m using them.

  5. Layer fully – I continue adding dough and brushing until the pan is full, ending with a top layer brushed with cinnamon-butter.

  6. Bake – I bake for about 30–35 minutes, or until the loaf is golden, puffed, and cooked through.

  7. Cool & slice – I let it cool in the pan for 10 minutes, then remove and slice while warm to enjoy the tender layers.

Servings and timing

  • Servings: 8–10 slices

  • Prep time: 10 minutes

  • Bake time: 30–35 minutes

  • Total time: 40–45 minutes

Variations

  • Nutty crunch: I sprinkle chopped pecans, walnuts, or almonds between layers for texture.

  • Sweet raisins: I add raisins or dried cranberries between layers for fruity pops.

  • Chocolate twist: I layer semisweet or white chocolate chips for a dessert-like treat.

  • Savory version: I omit sugar and cinnamon, brush with garlic-herb butter, and add cheese and cooked bacon or ham.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. When I want to reheat, I pop slices in a toaster oven or regular oven at 350 °F (175 °C) for about 5–7 minutes until warm and crisp again. Microwaving works too—about 15 seconds per slice brings back that buttery softness.

FAQs

Can I use frozen croissant dough?

Yes—I thaw it overnight in the fridge before assembling to make rolling and layering easier.

Do I have to brush each layer individually?

For best results, yes—I get more defined layers and flavor that way. If I’m short on time, I pour half the butter mixture over the stack and press it down—but the layered version tastes richer.

Can I make it ahead of time?

I assemble the loaf, cover it, and refrigerate it overnight. In the morning, I bake it straight from the fridge, adding a few extra minutes to the bake for cold dough.

What pan size works best?

I use a standard 9×5-inch loaf pan, but an 8×4-inch pan also works—I just bake a bit longer to ensure it cooks through.

How do I keep it from collapsing after baking?

I let it rest for about 10 minutes before removing it from the pan—this helps the structure set. Cutting too soon can cause it to sink.

Conclusion

I hope this Croissant Bread brings flaky, buttery delight to my table in loaf form. It’s easier than shaping individual croissants but just as satisfying. Whether I’m enjoying it plain, with my morning coffee, or dressing it up for guests, it’s always a hit.

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Croissant Bread

Croissant Bread

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A buttery, layered croissant loaf that delivers the flaky texture of classic croissants in an easy-to-slice bread—perfect for brunch or cozy snacking.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8–10 slices
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cans refrigerated croissant dough sheets or triangles
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • Optional: 1/3 cup chopped nuts (pecans, almonds, or walnuts)
  • Optional: 1/3 cup raisins, dried cranberries, or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Unroll croissant dough and flatten into rectangles. Layer dough pieces into the pan, brushing each with the cinnamon-sugar butter mixture.
  3. In a small bowl, whisk together melted butter, granulated sugar, and cinnamon.
  4. Brush each dough layer generously with the cinnamon-butter mixture. Add optional nuts, raisins, or chocolate chips between layers.
  5. Continue layering and brushing until the loaf pan is full, finishing with a top layer brushed with butter mixture.
  6. Bake for 30–35 minutes, until golden and puffed. Loaf should be cooked through in the center.
  7. Let cool in the pan for 10 minutes. Remove, slice, and serve warm.

Notes

  • Add chopped nuts between layers for texture.
  • Include raisins or cranberries for sweet fruity flavor.
  • Use chocolate chips for a dessert-style loaf.
  • Make a savory version with garlic-herb butter and cheese/meat fillings.
  • Reheat slices in oven or toaster oven for best texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 9g
  • Sodium: 250mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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