Copycat Cheddar's Honey Butter Croissant Recipe

Our copycat Cheddar's honey butter croissants are beautiful flaky, melt-in-your-mouth pastries with the sweet, rich touch of a honey butter drizzle.

📝 Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup + 2 tablespoons cold unsalted butter, cut into 3/4-inch cubes
• 3/4 cup ice water
• 1 egg, beaten
• 2 teaspoons water
• 1/4 cup unsalted butter
• 2 tablespoons honey
• 1 teaspoon cornstarch

👨‍🍳 Instructions

1. 1Place the flour, salt, and sugar in a mixing bowl and whisk to combine.
2. 2Add the cubed butter and toss with your hands until coated and evenly distributed.
3. 3Working as quickly as you can and handling the dough as little as possible, add ¼ cup of ice water and mix the dough, tossing and pressing with your hands until it starts to stick together. Add more ice water, 1 tablespoon at a time if needed, until a rough ball forms. Freeze the dough for 10 minutes.
4. 4Turn the dough out onto a lightly floured work surface and shape it with your hands into a rectangle no more than 1 inch high. Wrap it in plastic wrap and refrigerate for 2 hours.
5. 5Place the dough on a lightly floured surface and roll it out into a large rectangle about ⅓-inch high, flipping and replenishing the floured surface as needed. Smooth cracks and keep the shape rectangular with your hands. Do not roll the dough with too much force.
6. 6Fold the two short ends in so they meet at the center.
7. 7Fold the entire slab in half. It will now be a rectangle 4 layers tall.
8. 8Rotate the slab 90 degrees to the left or right and roll it out again into a large rectangle about ⅓-inch high.
9. 9Fold it as before to create a rectangle 4 layers tall again. Wrap and refrigerate for 30 minutes.
10. 10Repeat the rolling and folding steps 2 more times. Wrap and refrigerate for 30 minutes in between steps (or up to 24 hours if making the dough ahead).
11. 11Preheat the oven to 450 F
12. 12Roll out the dough on a lightly floured surface into a long rectangle of about 12x16 inches and ⅛-inch high.
13. 13Trim the edges with a knife to make them even.
14. 14Cut the dough into 12 narrow triangles.
15. 15Roll up each triangular piece of dough, starting at the wide end. Place the croissants 2 inches apart on a parchment-lined baking sheet, making sure the small points are on the undersides so they don't unroll while baking. Chill the pan for 30 minutes.
16. 16Whisk the egg and water together in a small bowl to make the egg wash.
17. 17Brush the egg wash onto the tops of the croissants.
18. 18Bake for 20-22 minutes until browned and flaky, and then lower the heat to 325 F, loosely cover the croissants with a piece of aluminum foil, and bake for 10-12 more minutes.
19. 19Meanwhile, make the honey butter. Place the butter and honey in a small saucepan on medium-low and stir to combine until the butter is fully melted.
20. 20Sprinkle the cornstarch into the pan and whisk vigorously until evenly combined.
21. 21Lower the heat and let the mixture simmer for 3-5 minutes, whisking frequently, until thickened.
22. 22Transfer the honey butter to a dish and set aside to cool, about 20 minutes, until it thickens more and drips very slowly off a spoon.
23. 23Remove the croissants from the oven and let them cool for 10 minutes.
24. 24Drizzle the honey butter onto the croissants.
25. 25Serve warm.