I've recently tried recipes for a sweet roll using a croissant method. Also tried a biscuit recipe that used a similar method, supposed to make a flaky biscuit. I actually used the recipe from Cook's Illustrated for Morning Buns, they use a quick method for croissant dough the buns are formed after rolling out after the final refrigeration period & spreading with brown sugar & cinnamon,then put in cupcake liners in cupcake pans. My problem-there was a lot of butter that ran through the liners into the pan underneath. At least a tablespoon from each bun. They still tasted pretty good, I liked the flakiness, but I was wondering if the butter should have run out like that? Same thing happened with the biscuits, they were flaky, but almost fried in the butter than ran out. I've never made croissants, but I really liked the flakiness of these morning buns so much I'm tempted to try an actual croissant recipe, but I really wasn't expecting all the oozing of butter.