Flakey, buttery, and pillowy soft. These gluten-free crescent rolls only need 20 to 30 minutes of hands-on time, less than 15 minutes to bake.
If you have been looking for a go-to gluten-free dinner roll recipe then you are in the right place. No offense to Pillsbury but these are even better than the store-bought ones you used to love.
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Before creating this recipe I tried so many gluten-free crescent roll recipes from a variety of other websites, cookbooks, and even a crescent roll mix. But was disappointed every time.
I tested out 6 new recipes, with varying degrees of success before realizing that I was going about it all wrong. Traditional methods of making crescent rolls with warm milk result in a gummy texture or are too heavy.
Jump to:
📖Why My Recipe Works
- This recipe is about the method, NOT using specialty flour mixtures. Gluten-free specialty flours can be expensive, especially when you have to purchase multiple bags for one recipe.
- My recipe uses a 1:1 gluten-free flour blend, which produces beautiful rolls. And the recipe can be made dairy-free.
- The dough can be made in advance and baked when needed. Making them perfect for weeknight dinners and holidays.
- These GF dinner rolls are also long-lasting. Once baked they can be frozen and thawed out as needed.
- Versatile gluten-free crescent roll dough that can be used in all your favorite recipes that use canned crescent roll dough.
- Uses a unique method that combines a rough puff pastry method with traditional bread-making methods.
- You get some lamination (i.e. buttery layers) without the work of making puff pastry or using gluten. But we also get resting time which hydrates the gluten-free flour.
- My recipe uses baking powder. Not typically found in yeast recipes, I find yeast plus additional leavening agents like baking soda or baking powder are critical to getting a proper rise when baking with gluten-free flours.
🧾Ingredient Notes
Gluten-Free Flour Blend- I tested this recipe with my homemade gluten-free flour blend and with Bob's Red Mill 1:1 Baking blend. Do not use specialty gluten-free flours or blends like almond flour, bread flour, or paleo blends. You must use xanthan gum.
Dry Active Yeast- You can instant or regular active yeast. I have included directions for both.
Baking Powder- Yes you need both to get a puffy fluffy crescent roll.
Unsalted Butter- Unsalted butter is recommended and remember to always use COLD butter.
💭 Dairy-Free Crescent Rolls
These homemade gluten free crescent rolls are easy to make dairy free. I recommend using the Earth Balance baking sticks in place of butter and almond or oat milk.
I have not tested with an egg replacer so I am not sure if they can be successfully made vegan. If you try it, please let me know!
⏲️How to Make Gluten-Free Crescent Rolls
It might seem like a lot of steps but in fact, making crescent rolls gluten-free style is super easy. But when presenting my gluten-free baking recipes I like to break things into smaller steps to prevent any confusion.
Mix Dry Ingredients
First decide if you want to make this in a bowl using a pastry blender, just your hands, or a food processor with a dough blade. All three work. I DO NOT recommend using a stand mixer fitted with the dough hook for this recipe.
Place all the dry ingredients in the bowl (or food processor) and give it a quick mix. This includes the flour, xanthan gum (if needed), sugar, yeast, salt, and baking powder.
Cut in Cold Butter
The next step is to cut in the butter. I prefer not to use my hands for this. Work the butter into the flour until you get small pea-size pieces.
Prep Wet Ingredients
Measure out the milk and water in a glass measuring cup and whisk in the egg. Add to the flour and butter mixture.
Make the Dough
Use a spatula to stir together until a dough forms.
Form the dough into a round disc. Wrap in plastic wrap, refrigerating the dough for 30 minutes.
Roll, Fold, and Rest
Dust your work surface, I prefer to roll out on a Silpat or in between two peices of parchment. Roll the dough into a rectangle shape.
Fold one-third in and then the other third. Like folding a letter to put into an envelope.
Turn the dough 90 degrees. Roll out into a rectangle again, fold in one third then the other. Turn 90-degrees again. Repeat 3 to 4 times until the dough is smooth.
Rewrap in the plastic and chill for another 30 minutes.
Shape the Dough
Divide the dough into two equal portions, put one back in the fridge. Roll out the dough to ⅛ to ¼ inch thick, in a rectangle about 15 inches by 6 inches.
Cut into long triangles with a small knife. Depending on what size roll you prefer, you can make the triangles anywhere from 2 inches to 4 inches at the base.
Roll the dough from the wide end to the thin end. Place the rolls on a parchment-lined baking sheet with the end tipped tucked under the roll. Gently push the ends towards each other to form a crescent shape.
Repeat with the second piece of crescent dough.
Proof
Cover with a towel and let the formed dough rest in a warm place for one hour. They are ready when they roughly double in size.
If you substitute instant yeast they will be ready in 30 to 45 minutes.
Bake the Rolls
Brush with an egg wash. Technically this is optional but it gives the rolls a beautiful color.
Bake at 400 F degrees for 12 minutes or until golden brown. I start checking around the 10 minute mark.
🥗 How to Use This Dough
Homemade gluten-free crescent rolls are perfect for sopping up gluten-free turkey gravy at your Thanksgiving dinner. But you can also use them for any recipe calling for canned crescent roll dough.
Use the dough for these gluten-free pizza rolls, my popular gluten-free pigs in a blanket, or ham and cheese roll ups!
Expert Tips
- To proof in the oven turn your oven to 150 F degrees and preheat for 10 minutes. Turn the oven off and crack the door. Place the rolls in the oven to proof.
- Letting the dough rest for an ample amount of time hydrates the dough and reduces stickiness making it easier to work with.
- Use a pizza cutter for clean triangle cuts.
- Brush with melted butter after baking.
More Gluten-Free Bread Recipes
🌡️ Make Ahead
To make the recent rolls in advance I recommend making them through the second resting period when the dough is folded like a letter.
The next day, rest the dough at room temperature for 10 minutes before rolling out and proofing.
How to Store Homemade Crescent Rolls
Baked rolls can be kept in a plastic bag at room temperature for 5 days. After the 3rd day, they will start to feel stale. No worries, just pop them in the microwave for 10 to 20 seconds to soften up.
Can you freeze crescent rolls?
Yes, baked rolls can be stored in a plastic bag in the freezer for a month. Reheat in the oven at 300 F degrees.
💬Frequently Asked Questions
Is yeast gluten-free?
Bakers yeast is gluten-free. Always double-check the label or manufacturer's website.
How much yeast do you need for a batch of crescent rolls?
You need 2 ¼ teaspoons dry active yeast. This is equivalent to one packet of yeast.
Does Pillsbury make gluten-free crescent rolls?
Sadly, no. Nor are there any other brands that make refrigerated gluten-free crescent rolls, but this recipe is a close cousin so enjoy!
What is the difference between crescent rolls and croissants?
Crescent rolls use a rough puff dough while croissants use a puff pastry base resulting in more lamination and layers. Rough puff pastry uses pieces of butter while traditional puff pastry uses a whole slab of butter.
I like to think of crescent rolls as the lazy croissant.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Crescent Rolls
Ingredients
- 2 ½ cups gluten-free flour blend plus more for rolling out the dough
- ½ teaspoon xanthan gum omit if your flour blend contains
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons dry active yeast
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter cold, cut into pieces
- ½ cup milk
- ¼ cup water
- 1 egg
- 1 egg plus 2 teaspoon water optional for egg wash
Instructions
- Place the flour, sugar, yeast, baking powder, and salt in a large mixing bowl and whisk to combine. Cut the butter into small pieces and add to the flour mixture. Use a pastry blender (or your hands), to work the butter into the flour until only pea-sized pieces remain. You can also do this step in a food processor.2 ½ cups gluten-free flour blend, ½ teaspoon xanthan gum, 3 tablespoons granulated sugar, 2 ¼ teaspoons dry active yeast, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 cup unsalted butter
- Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Use a spatula to stir together until the dough gathers itself into a ball. You may need to use your hands to finish this step.½ cup milk, ¼ cup water, 1 egg
- Wrap the dough in plastic wrap and chill in the fridge for at 30 minutes.
- Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about ½-inch thick. Fold the dough into thirds (see photos in the blog post). Turn 90 degrees, roll, and fold into thirds again.
- Repeat the folding pattern 3 more times, wrap the dough in plastic wrap, and chill in the fridge for 30 minutes.
- Divide the dough into 2 equal portions. Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.
- Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll. Fold the corners in slightly to form, a crescent shape or leave as is.
- Place the crescents on parchment lined baking sheets, cover loosely with a towel, and allow to rise (proof) for 1 hour or until puffy and nearly doubled in size.
- Mix together the egg and water. Using a pastry brush gently brush the egg wash over the rolls. This step is optional but helps give a more golden color.1 egg plus 2 teaspoon water
- Preheat the oven to 400 degrees F, then bake the crescent rolls for 12 to 14 minutes or until puffed and golden.
Notes
- Instant yeast can be substituted. The rise time will be cut roughly in half.
- You need a warm but not hot environment to proof the dough. Turn your oven to 150 F degrees and preheat for 10 minutes. Shut off and crack the door. Proof your dough in the oven. But be sure to take it out before you begin to preheat.
- Crescent rolls can be made 1 day ahead through the second resting phase. Roll out, cut, and proof before baking.
- Leftover crescent rolls can be stored in a zip-top bag to keep them fresh. They will keep at room temperature for 3 to 5 days but will begin to stale. Pop in the microwave for 15 to 20 seconds to soften them.
- Rolls can also be stored in the freezer for up to a month. to a month. When you’re ready to have some, just warm them gently in the oven (on the lowest setting) for about 10 or 15 minutes.
Michelle says
Can I substitute butter for Ghee?
Jen Wooster says
This is a butter roll, no ghee.
Dachon says
Can I use almond milk instead of oat milk for the dairy replacement?
Jen Wooster says
Yes you can use any nut milk you prefer.
Susan says
I did it. My daughter can’t have gluten so I’ve tried this recipe and they turned it great!! Thank you.
Nancy Brewer says
I used the recipe to make pigs in a blanket. My dough didn't rise much, if at all, and my end product was dry. Do you have any idea what I might have done wrong? It was brand new yeast, so I was surprised it didn't rise much.
Jen Wooster says
What brand of flour did you use?
Megan says
My dough is super sticky. How do I combat this?
Jen Wooster says
GF dough is generally going to be stickier. You can add a 1 tablespoon of flour at a time until it is workable. Try rolling out between two pieces or parchment if you are having trouble.
Linda Harris says
Thank you Jen. We will let you know how it works out. Merry Christmas and Happy New Year!
Linda Harris says
I would like to make a Holiday Crescent Ring using this GF recipe for Christmas. (We will have a GF guest this year.) My ring recipe calls for the spinach filling to be added before pulling the dough triangle tips over the top. Would I proof the ring after filling it? (Your recipe calls for one final proofing after the crescent rolls have been shaped until doubled in size.) Or would I bake it straight away?
Jen Wooster says
I would try proofing it after. That is how we do our GF pigs in a blanket that also uses this dough. https://www.peelwithzeal.com/gluten-free-pigs-in-a-blanket/
Let me know how that works! I can update the recipe notes for anyone trying something similar. Thanks! Jen
Anna says
Do you think this would work with coconut oil or palm oil in place of butter? My kids and I are dairy free. These look delicious!
Jen Wooster says
I recommend using Erath Balance vegan butter sticks over oils. And they are delicious!
Mary says
Have you tried freezing the dough before rolling out, cutting and shaping the rolls? I have extra dough left after making pigs in blankets (which were fabulously received, THANK YOU!). I'd like to save the dough and make rolls another time. But wondering if I HAVE to make them before freezing. Thanks again, wonderful recipes.
Jen Wooster says
I have never tried to freeze the dough but you should be able to as long as you tightly wrap it. I usually bake up the extra and freeze that. You can do pizza rolls, crescent rolls or pigs in a blanket and then freeze the baked ones for a snack later.
Leslie says
I always used crescent rolls (pre GF) to bake as one layer on a sheet pan to make a cold summer pizza like thing with a mixture of Miracle Whip (the ONLY time I use it!) and dill and then cold dices veggies on top. Could I roll this out and bake it in one sheet to do that?
Jen Wooster says
I believe it would work. We use the GF dough for all sorts of things!
Barbi says
I would love to know what is in the flour blends you use…… I HAVE to use a flour blend because my husband can not have xanthum gum ( or gluten or dairy!) … I replace with
Psyllium husks….. so I CANT USE a store bought blend! If you know the break down of the flour I could make it! I did try the recipe with my flour blend and they aren’t bad…. But kinda dense!
Jen says
The only homemade blend I have used with success is the ATK blend. I omit the milk powder without issues.
https://www.americastestkitchen.com/recipes/7854-americas-test-kitchen-all-purpose-gluten-free-flour-blend
Juli says
Great recipe! Thanks especially for listing nutrition chart as well. Grandson is diabetic as well as celiac sensitive, so it's wonderful to have that little helpful note.
Jen says
I am so happy you enjoyed them! Thanks for leaving a review.
Jen says
Yes perfect for Thasnkgiving!
Jen says
You bet!
Jen says
I hope they enjoy!
Mairead says
I love the fact this is a gluten free recipe for delicious tender crescent rolls. Thanks for all the tips and photos and advice to fold, roll and rest.
Jen says
Thanks!
Jen says
You are welcome!
Jacqueline Meldrum says
It's good to see some easy and practical tips for making really good gluten-free pastry.
Jen says
Thanks for the review!
Virginia S says
Hello, Step 2 and Step 9 both say to use one egg, but your ingredients list only lists one egg for this recipe. Please clarify. Thanks so much.
Jen says
Sorry for the delay- I didn't see the comment. I updated the recipe card- that was confusing! There are two eggs. One in the dough and a second one is needed if you choose to do the egg wash.
Mack says
Never thought I'd find a fluffy and light gf crescent roll. Absolutely fantastic!
Jen says
Happy to hear you enjoyed!