This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the first batch, I slept through the bake.  The croissants came out with a cakey crumb, no distinct layers, but were crisp and had a flavor that was pleasant but unremarkable. 

I ended up using the croissants for sandwich bread. 

On my next batch I didn't nap. The results showed.  You snooze, you lose.