What are the ingredients in Pillsbury croissants?

November 6, 2025 •

3 min read

According to the product labels, Pillsbury's crescent rolls, which are commonly mistaken for croissants, rely on a mix of processed and artificial ingredients to achieve their signature flavor and shelf stability. What are the ingredients in Pillsbury croissants, and what do they mean for your diet?

Quick Summary

A breakdown of Pillsbury crescent rolls reveals a complex list of components, including enriched flour, vegetable shortening, and several additives and preservatives for texture, shelf life, and color.

Key Points

Enriched Bleached Flour: The base ingredient is processed flour with nutrients added back, not whole wheat flour.
Vegetable Shortening: The flaky texture is created with a blend of soybean and palm oils, not the butter used in traditional croissants.
Chemical Leavening: The rolls rise using baking soda and other chemical agents, not yeast.
Synthetic Preservatives: Ingredients like TBHQ and potassium sorbate are included to extend shelf life.
Dough Conditioners: L-Cysteine hydrochloride is used for dough elasticity, which has reportedly been sourced from animal products, making them no longer 'accidentally vegan'.
Artificial Color: Annatto extract and beta carotene are added to provide a buttery yellow color.
Significant Differences from Croissants: Unlike classic croissants, Pillsbury rolls use vegetable shortening instead of butter and rely on chemical leaveners rather than yeast for rise.

Pillsbury's canned crescent rolls are a popular household staple, known for their convenience and buttery, flaky texture. However, a quick look at the ingredients list reveals a significant difference from traditional, bakery-style croissants. The following breakdown covers the key components found in the classic Pillsbury Original Crescent Rolls, highlighting their purpose and how they differ from traditional baking staples.

Core Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid)

The primary ingredient in Pillsbury crescent rolls is enriched, bleached wheat flour. In contrast to whole wheat flour, enriched flour has had the bran and germ removed during processing, stripping it of its natural nutrients like fiber and some minerals. To compensate, manufacturers add back synthetic B vitamins and iron in a process called enrichment. Bleaching is a chemical process used to whiten the flour and alter its baking properties.

Vegetable Shortening

Instead of the butter used in traditional croissants, Pillsbury utilizes a vegetable shortening blend. This mixture, typically a combination of soybean and palm oils, provides the flakiness and texture while also extending the product's shelf life. This is a major departure from classic croissants, which get their rich flavor and flaky layers from pure butter. Pillsbury's shortening also includes TBHQ and citric acid as preservatives and beta carotene for color.

Sugars

Pillsbury crescent rolls include both sugar and dextrose, a form of sugar derived from corn. While sugar provides flavor, these ingredients also contribute to the dough's browning and fermentation process. Unlike most homemade recipes, which use only a small amount of sugar, the dextrose adds to the processed taste profile.

Leavening Agents

The distinct 'pop' and rise of Pillsbury dough come from a combination of chemical leavening agents, not yeast like in traditional croissants. This blend includes:

Baking soda: A base that reacts with an acid to produce carbon dioxide.
Sodium acid pyrophosphate: An acid that reacts with the baking soda.
Sodium aluminum phosphate: Another acidic compound that regulates the rise of the dough.

Additives and Conditioners

Preservatives

To maximize shelf life and prevent spoilage, Pillsbury includes several preservatives:

TBHQ (Tert-Butylhydroquinone): A synthetic antioxidant used to prevent oils and fats from becoming rancid. TBHQ has been a subject of concern for some health advocates.
Citric Acid: Often used alongside TBHQ to help preserve fats.
Potassium Sorbate: A common food preservative that inhibits mold and yeast growth.

Dough Conditioners

Dough conditioners are used to improve the dough's elasticity and texture, making it easier to process and leading to a more consistent final product. A key ingredient is L-Cysteine hydrochloride, which can be sourced from various origins. In recent years, reports have indicated that Pillsbury's L-Cysteine may be animal-derived, affecting its suitability for vegans.

Flavor and Color

To achieve its buttery appearance, Pillsbury uses several coloring agents:

Beta Carotene: A naturally occurring pigment used to impart a yellow-orange color.
Annatto Extract: Another natural extract used for food coloring.

Comparison: Pillsbury vs. Traditional Croissants


Feature	Pillsbury Crescent Rolls	Traditional French Croissants
Key Fat Source	Vegetable Shortening (Soybean, Palm Oil)	High-Quality Butter
Flour	Bleached, Enriched Wheat Flour	Unbleached Wheat Flour
Leavening	Chemical Agents (Baking Soda, Sodium Aluminum Phosphate)	Yeast
Preparation	Ready-to-bake dough in a can	Layered, laminated dough made from scratch
Texture	Soft, spongy, and flaky	Crisp, airy, and delicately layered
Preservatives	Contains synthetic additives like TBHQ	Generally preservative-free
Flavor	Sweet, processed, and oily	Rich, buttery, and nuanced

Conclusion

While Pillsbury crescent rolls offer a quick and convenient way to enjoy a warm, flaky baked good, their ingredient list is markedly different from that of a traditional croissant. The use of enriched, bleached flour, vegetable shortening, and a range of preservatives and dough conditioners sets them apart from artisanal, butter-based pastries. For consumers, understanding this distinction is key to making informed dietary choices, especially for those concerned with processed foods or following specific dietary restrictions, such as a vegan lifestyle. The ingredient list is a testament to modern food science, prioritizing convenience and shelf life over the simplicity of traditional baking.

Optional Outbound Link

For more information on common food additives and their effects, you can visit the Environmental Working Group's Food Scores database.

Optional Internal Link

For more on how different fats affect baking, check out our guide on the differences between butter and shortening in laminated doughs.

Frequently Asked Questions

Pillsbury crescent rolls were once considered 'accidentally vegan,' but recent recipe changes that include animal-derived L-Cysteine as a dough conditioner mean they are no longer suitable for vegans.

TBHQ, or Tert-Butylhydroquinone, is a synthetic antioxidant and preservative added to Pillsbury's vegetable shortening to prevent it from going rancid and to extend the product's shelf life.

Pillsbury uses vegetable shortening instead of butter to create a longer shelf life and to lower production costs. While it still helps create flaky layers, it provides a different flavor and texture than traditional butter-based pastries.

Pillsbury crescent rolls differ significantly from authentic croissants by using processed vegetable shortening instead of butter, chemical leavening instead of yeast, and including preservatives, which results in a softer, less airy texture and a sweeter, more processed flavor.

Enriched flour is processed flour where the nutrient-rich bran and germ have been removed. Manufacturers then add back synthetic B vitamins (niacin, thiamine, riboflavin, folic acid) and iron.

No, Pillsbury crescent rolls are not gluten-free as their primary ingredient is enriched wheat flour.

Dough conditioners like L-Cysteine hydrochloride are food additives used to improve the dough's elasticity, texture, and overall workability. They help create a more uniform and consistent product.