The process closely resembles making a real croissant. Work the rolled out dough, slowly narrowing it from the widest part, forming curves using German short-rows to add volume. 
Roll the dough-like fabric to shape it, then sew to complete.
 
KNITTING NEEDLES 
3.5 mm (US4) a set of double pointed needles
 
YARN 
DK or any scrap yarn in Croissant colour 
CaMaRose SNEFNUG, 7104 (50 g / 110 m) : 11 meters
 
SIZE DIRECTION One size
 
GAUGE 
24 stitches X 28 rows (10 x 10 cm) in Stockinette stitch using 3.5 mm (US4)
 
NOTIONS 
2 markers, a tapestry needle, stuffing (option)