Crescent Roll Bread
Submitted by jeandemko
Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis might be the simplest bread you’ll ever bake, and it’ll steal the show at dinner.
Three cans of crescent roll dough go straight into a Bundt pan slicked with melted butter. No unrolling, no separating, no fuss. Bake until golden, flip it out, and you’ve got a gorgeous pull-apart loaf that looks like you spent all afternoon on it.
Pro Tips
- Don’t unroll the dough. Leave the crescents in their rolled-up logs and nestle them into the Bundt pan as-is.
- Use real butter instead of margarine for richer flavor and better browning.
- Invert immediately after baking. If the butter cools in the pan, the bread will stick.
Ingredients
Directions
Melt butter in Bundt pan.
Remove rolls from cans but do not unroll or separate.
Preheat oven to 325℉ (160℃). Bake in a pan for about 25 to 35 minutes or until golden brown.
To remove from pan, invert immediately on plate, being careful of any leftover butter.
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