Salted Maple & Rosemary Croissant Rolls
Flaky, buttery croissant rolls with salted maple and rosemary, made from store-bought puff pastry. The cream wash and flaky salt finish make them look like they came from a bakery. Ready in 45 minutes with 20 minutes of hands-on time.
Equipment
- Baking sheet (half-sheet size)
- Parchment paper or silpat
- Sharp chef's knife or pizza cutter
- Pastry brush
- Wire rack for cooling
Ingredients
For the Rolls
- 1 package (17.3 oz) all-butter puff pastry, thawed overnight in the fridge
- 3 tbsp good maple syrup (Grade A dark amber)
- 2 tbsp unsalted butter, melted
- 1 tsp fresh rosemary, finely chopped
For the Finish
- 1 tbsp heavy cream (for wash)
- Flaky sea salt (like Maldon)
- Extra maple syrup for drizzling
Instructions
- Preheat your oven to 400°F. Line your baking sheet with parchment paper.
- On a lightly floured surface, gently unfold the puff pastry. If it cracks at the seams, press it back together. Cut each sheet into 6 rectangles, then cut each rectangle diagonally to form 12 triangles total.
- In a small bowl, mix the melted butter, maple syrup, and chopped rosemary. Brush a thin, even layer onto each triangle.
- Starting at the wide end, roll each triangle toward the point, tucking the tip underneath the roll. Place on the prepared baking sheet, point-side down, leaving about 2 inches between each.
- Brush the tops of each roll with the heavy cream. This gives the deep golden, glossy bakery finish.
- Bake for 15-18 minutes, until deep golden brown and shatteringly crisp. Rotate the pan halfway through to ensure even browning.
- Let cool on the pan for 2 minutes, then transfer to a wire rack. While still warm, drizzle with a tiny bit more maple syrup and immediately sprinkle with flaky sea salt. Serve warm or at room temperature.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore crispiness. Do not microwave.
Freezing: Assemble rolls on baking sheet and freeze solid (about 2 hours). Transfer to a freezer bag. Bake from frozen, adding 5-7 minutes.
Variations: See article for savory Parmesan herb, cinnamon sugar, and everything bagel versions. For dairy-free, use plant-based puff pastry, vegan butter, and oat milk instead of cream.