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–+ servings

Caramelized Honey Butter Croissants

These caramelized honey butter croissants take the same buttery honey mixture from my honey butter toast and use it to give croissants a golden, crispy, caramelized crust. Each croissant is sliced in half and dipped cut side down into a rich honey butter syrup before baking until deeply golden. It's a simple twist that turns a plain croissant into something so special.
Prep Time10 minutes
Cook Time15 minutes
Total Time35 minutes
Yields12 pieces
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Servings12 pieces

Ingredients

  • 6 croissants, cut in half
  • 3/4 cup unsalted butter, melted
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions 

  1. Preheat the oven to 350°F.

MAKE THE HONEY BUTTER

  1. In a medium bowl, add the hot melted butter, honey, brown sugar, vanilla extract, and salt.
  2. Whisk well until smooth, glossy, and fully combined.

ASSEMBLE AND BAKE

  1. Dip the cut side of each croissant half into the honey butter mixture, coating it evenly.
  2. Place each croissant half cut side down directly onto a non-stick baking sheet.
  3. Once all the croissants are on the tray, use a pastry brush to lightly brush a little more of the honey butter around each one. Don't put a lot or it will be too sweet.
  4. Bake for 15 to 18 minutes, until deeply golden and caramelized on the cut side.
  5. Once out of the oven, the butter and sugar will have spread across the tray and will be very hot. Carefully handle each croissant and gently swirl it around in the melted mixture to separate it from the tray and pick up a bit more of the caramelized coating.
  6. Let cool cut side down on the tray for 10 to 15 minutes to allow the coating to firm up before removing and enjoying.

Notes

Q: Can I use the whole croissant instead of cutting it in half?
A: Cutting it in half is what gives you that caramelized crust on the cut side, so I'd recommend sticking with halves for the best texture. You can also cut it in half vertically instead for more crispy coverage on each piece, though I personally like the balance this way since it's not as sweet.
Q: My honey butter mixture separated, what happened?
A: This usually means it wasn't whisked enough. Give it another good whisk until it's smooth and fully combined before dipping.
Q: Can I make these ahead of time?
A: These are best baked and enjoyed fresh, since the caramelized crust softens as they sit.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!