How to Make Crescent Rolls
To make crescent rolls, start by whisking together the dry ingredients, then stirring in unsalted butter and ricotta cheese to form the dough. Then, knead the dough and split it in half before flattening each half and folding it into thirds. Repeat this process before refrigerating the dough overnight. Once it's cool, split and flatten the dough into circles, cut them into wedges, and roll each wedge up to form a crescent. Finally, let these rise for 3 hours before baking at 375 degrees Fahrenheit 20-25 minutes.
Whisk together the dry ingredients. Thoroughly combine the yeast, flour, salt, and baking powder in a large bowl, using a wire whisk. Cut the butter. Use a smooth knife to cut the butter into slices that are about 1/2 inches (1.27 cm) thick. Cutting the butter makes it easier to mix into the other ingredients. Mix the sliced butter into the dry ingredients. Use your hands or an electric mixer to combine the butter and dry ingredients until a sticky, crumbly dough forms. Large pieces of butter may still be visible, but most of the butter should be mixed into the flour mixture. Add the ricotta cheese. Stir it into the dough using your hands or a wooden spoon. The dough will not appear smooth, but it should be able to hold together. Knead the dough. Turn it out of the bowl and onto a well-floured surface. Use your hands to knead the dough several times, just enough to remove any deep dividing lines and draw the dough into a solid, cohesive form. Split the dough in half. Form each half into a rough square, using your hands. Roll the dough into a rectangle. Use a rolling pin to flatten each square into an 8-in. by 10-in. (20-cm by 25-cm) rectangle. Fold each rectangle into thirds. Fold along the longer edge first, so that the new measurements are 8-in. by 3.3-in (20-cm by 8.4-cm). Turn the dough rectangle over so that the open "flap" is on the bottom, and rotate the dough 90 degrees. Re-roll and re-fold each rectangle. Using a rolling pin to roll the dough into 8-in. by 10-in. (20-cm by 25-cm) rectangles again. Then, fold he dough into thirds again, creating 8-in. by 3.3-in (20-cm by 8.4-cm) rectangles. Wrap and refrigerate. Wrap each half of the dough in plastic wrap. Allow it to chill in the refrigerator, 30 minutes to overnight. Remove the dough from the refrigerator. Allow it to sit out at room temperature for 10 minutes, just long enough to soften and become easier to work with. Cut both dough rectangles in half. You should be left with four rough squares of dough. Work with one square at a time. Form the square of dough into a rough circle. Use your hands to round the corners, forming a circle that is about 9 in. (22.86 cm) in diameter. Use a pizza cutter to slice the dough. You should form about six wedges or triangular slices from the circle. Form crescents. Start from the broad end of the dough and roll the wedge along its length, toward the top point. Bend the new corners of the roll inward, forming a slight crescent. Repeat the shaping process with the remaining dough. Form the remaining squares into circles, cut the circles into six wedges, and roll each wedge into a crescent shape. Place the rolls on a baking sheet. The baking sheet should be lightly greased or covered with aluminum foil, wax paper, or parchment paper. Place the rolls on the pan so that the tip is tucked beneath the rest of the roll. Let the dough rise. Cover the baking sheet with a clean, moist kitchen towel and set it out in a warm spot for three hours. The dough will not rise drastically, but this step is important to ensure that the rolls will not become too dense. Bake the rolls in a preheated oven. The oven should be preheated to 375 degrees Fahrenheit (190.6 degrees Celsius) and the rolls should bake until they are golden brown, about 20 to 25 minutes. Finished.  Cut each rectangle in half. You should be left with a total of four rough squares of dough. Roll each square into a rectangle. Use a rolling pin. The rectangles should be approximately the same dimensions as they were before, only thinner. Combine the sugar and cinnamon in a small bowl. Mix the two together until evenly blended. Coat each rectangle with about 2 Tbsp (30 ml) of cinnamon-sugar. The cinnamon-sugar should be evenly distributed over the entire length of the dough. Only coat the top side of the dough. Cut each rectangle into three strips. The strips should be of equal width and length. Roll each strip. Start from one short end and roll along the length of the dough until a tight spiral forms. The cinnamon-sugar should be on the inside of the spiral. Use your finger to flatten the end of the dough against the side of the roll, smoothing it out to prevent it from uncurling as it bakes. Note that you may need to moisten your finger with a little water before flattening the dough end. Water can help smooth the dough and adhere it to its side. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/07\/Make-Dough-Step-25Bullet1.jpg\/v4-460px-Make-Dough-Step-25Bullet1.jpg","bigUrl":"\/images\/thumb\/0\/07\/Make-Dough-Step-25Bullet1.jpg\/aid2305021-v4-728px-Make-Dough-Step-25Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"} Let the dough rise. Place the rolls on a lined or greased baking sheet and cover the baking sheet with a moist, clean towel. Allow the rolls to rise in a warm spot for 3 hours. Bake the rolls. Preheat the oven to 375 degrees Fahrenheit (190.6 degrees Celsius) as the rolls are rising. Bake the rolls for 20 to 25 minutes, or until they look golden brown and the cinnamon-sugar inside becomes gooey. Finished.  
Whisk together the dry ingredients. Cut the butter. Mix the sliced butter into the dry ingredients. Add the ricotta cheese. Knead the dough. Split the dough in half. Roll the dough into a rectangle. Fold each rectangle into thirds. Re-roll and re-fold each rectangle. Wrap and refrigerate. Remove the dough from the refrigerator. Cut both dough rectangles in half. Form the square of dough into a rough circle. Use a pizza cutter to slice the dough. Form crescents. Repeat the shaping process with the remaining dough. Place the rolls on a baking sheet. Let the dough rise. Bake the rolls in a preheated oven. Finished. Cut each rectangle in half. Roll each square into a rectangle. Combine the sugar and cinnamon in a small bowl. Coat each rectangle with about 2 Tbsp (30 ml) of cinnamon-sugar. Cut each rectangle into three strips. Roll each strip. Let the dough rise. Bake the rolls. Finished. 