Sourdough Crescent Rolls (Pillsbury Copycat, Made Better)

Sourdough Crescent Rolls (Pillsbury Copycat, Made Better)

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Soft, Buttery & Made the Sourdough Way

If you love the convenience of refrigerated crescent roll dough but want something homemade, cleaner, and more flavorful, this sourdough version is going to feel like kitchen magic. The dough is tender, buttery, easy to roll, and incredibly versatile—perfect for both sweet and savory recipes.

Instead of commercial yeast, this recipe uses sourdough discard along with gentle leavening to mimic that classic soft crescent texture while adding subtle depth of flavor and improved digestibility. Think nostalgic comfort… with a sourdough glow-up.

This dough makes the equivalent of two standard crescent roll tubes and can be used anywhere you’d normally reach for store-bought crescents.

Why You’ll Love This Recipe

  • Uses sourdough discard (no waste!)
  • Soft and pliable, not tough or bready
  • Ready quickly—no long fermentation required
  • Neutral flavor that works for sweet or savory fillings
  • Easy to roll, shape, and bake

Recipe Overview

Yield: 16 crescent triangles
Prep Time: 10 minutes
Rest Time: 30–60 minutes
Bake Time: 15–18 minutes
Total Time: About 1 hour

Ingredients

  • 240 g all-purpose flour (2 cups)
  • 24 g sugar (2 tablespoons)
  • 5 g salt (1 teaspoon)
  • 3 g baking powder (3/4 teaspoon)
  • 1 g baking soda (1/4 teaspoon)
  • 170 g sourdough discard (¾ cup)
  • 165 g butter, softened (12 tablespoons )
  • 45–60 g milk or water, as needed (3–4 tablespoons)

🕒 Instructions

1. Combine the Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly blended.

2. Add Butter & Sourdough

Add the softened butter and sourdough discard to the bowl. Mix using a spoon or your hands until the mixture forms a soft dough. The butter should be fully incorporated, creating a smooth, cohesive texture.

If the dough feels dry or crumbly, add milk or water one tablespoon at a time until the dough is soft and slightly tacky but not sticky.

3. Rest the Dough

Cover the bowl and let the dough rest at room temperature for 30 to 60 minutes.

This short rest relaxes the gluten and makes the dough easy to roll without springing back.

(At this stage, the dough can also be refrigerated for up to 24 hours if you want to prep ahead.)

4. Roll & Cut

Divide the dough into two equal portions.

On parchment paper:

  • Roll each portion into a rectangle approximately 30 × 20 cm (12 × 8 inches)
  • Cut each rectangle into four smaller rectangles
  • Slice each piece diagonally to create 8 triangles per sheet

You’ll end up with 16 total triangles.

5. Shape the Crescents

Starting at the wide end of each triangle, gently roll the dough toward the tip. Slightly curve the ends inward to form the classic crescent shape.

Place crescents tip-side down on a parchment-lined baking sheet.

Baking Instructions

Preheat the oven to 190°C (375°F).

Bake for 15–18 minutes, or until the crescents are lightly golden and set.

For extra richness, brush with melted butter as soon as they come out of the oven.

Baker’s Notes & Variations

  • This dough works beautifully for pigs in a blanket, breakfast bakes, pot pies, cinnamon rolls, and stuffed crescents
  • For a slightly tangier flavor, refrigerate the dough overnight after mixing
  • For sweeter uses, you can increase the sugar by 1–2 teaspoons without affecting texture
  • Best used within 24 hours if refrigerated

Storage

  • Unbaked dough: Refrigerate up to 24 hours, tightly wrapped
  • Baked crescents: Store at room temperature for 1 day or refrigerate up to 3 days
  • Freezing: Shape, freeze unbaked, then bake directly from frozen with a few extra minutes added
DOWNLOAD the Recipe HERE

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Want More Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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