These Easy Gruyère Croissants are a game-changer when it comes to baking flaky, buttery croissants without the usual fuss. Ready in under 2 hours, these “cheater’s croissants” are layered with Gruyère cheese and rich with buttery flavor, making them a savory delight perfect for holiday dinners, brunch, or anytime comfort.

Why You’ll Love This Recipe

No complicated folding or 3-day prep
Quick and simple to make from scratch
Richly layered with buttery flavor
Melty Gruyère cheese in every bite
Ideal for holidays, special occasions, or cozy breakfasts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/2 to 4 cups all-purpose flour
2 1/4 teaspoons (1 packet) Rapid Rise yeast
1/2 teaspoon kosher salt
2 cups Gruyère cheese, grated
1 cup warm whole milk
2 teaspoons honey
4 tablespoons salted butter, at room temperature
1 large egg
1 1/2 sticks (3/4 cup) cold salted butter, sliced thin
1 egg + 1 egg yolk, beaten together, for brushing

Cranberry Honey Butter:

6 tablespoons salted butter, at room temperature
1/3 cup dried cranberries
1 tablespoon honey

Directions

In a stand mixer bowl, combine flour, yeast, and salt. Add 1 cup of Gruyère cheese. Mix well.
Add warm milk, honey, 1 egg, and 4 tablespoons of soft butter. Mix using the dough hook for 4-5 minutes until a soft dough forms. Add more flour if the dough is too sticky. Cover and rest for 15 minutes to a few hours at room temperature.
Roll dough on a floured surface into a 12×18 inch rectangle. Layer thin cold butter slices down the middle third.
Fold the dough into thirds like a letter (envelope-style). Roll out again into a rectangle and repeat the fold.
Roll dough into a long 25×9 inch rectangle. Cut into 14-16 triangles, about 3 inches wide. Sprinkle with the remaining cheese and roll into croissant shapes.
Place croissants on a parchment-lined baking sheet. Freeze for 15-20 minutes (or refrigerate overnight).
Preheat oven to 400°F. Brush croissants with beaten egg. Bake for 16-20 minutes until golden brown.
To make cranberry butter, mix butter, cranberries, honey, and a pinch of salt.

Servings and timing

Servings: 14 croissants
Prep time: 45 minutes
Cook time: 20 minutes
Rest time: 30 minutes
Total time: 2 hours

Variations

Cheese options: Try Swiss, sharp white cheddar, or gouda for a twist.
Herbed version: Mix rosemary, thyme, or sage into the dough.
Sweet version: Skip cheese and fill with jam or chocolate.

Storage/Reheating

Make ahead (unbaked): Freeze croissants after shaping (step 5) for up to 3 months. Thaw overnight before baking.
Make ahead (baked): Bake and cool completely, then freeze. Reheat in a 350°F oven.
Refrigerate (unbaked): Store shaped croissants in the fridge overnight. Bring to room temp before baking.

FAQs

Can I leave out the cheese?

Yes, they’ll still be delicious as plain buttery croissants.

Can I use active dry yeast?

Yes. Mix it with warm milk and honey first, let it foam, then proceed with the recipe.

Why does the butter leak during baking?

It’s normal, but freezing shaped croissants helps prevent too much leakage.

Can I prepare the dough a day ahead?

Yes, refrigerate it after step 5 and bake the next day.

What’s the best way to shape the croissants?

Cut triangles from a long rectangle and roll from base to tip.

Can I skip the cranberry butter?

Yes, but it adds a nice sweet contrast to the savory croissants.

Can I make mini croissants?

Yes, just cut smaller triangles and reduce baking time by a few minutes.

Do I need a stand mixer?

It’s helpful but not required. You can knead by hand.

What if my croissants aren’t flaky?

Make sure your butter is cold and don’t overwork the dough.

Can I use a different type of milk?

Yes, whole milk is preferred, but 2% or non-dairy options can work.

Conclusion

These Easy Gruyère Croissants bring the luxurious taste and texture of bakery-style pastries right to your kitchen—without the long prep. Perfect for holidays, brunches, or just because, this recipe is approachable, flavorful, and sure to become a new favorite.