Homemade Gluten Free Crescent Rolls
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Holiday meals feel incomplete without rolls. We may work hard to make our main dish and sides gluten free, but nothing compares to the enjoyment of fresh, warm rolls. These Gluten Free Crescent Rolls fill that void, and are a cinch to make!
One of My Most Popular Recipes
Years ago I made Gluten Free Resurrection Rolls and EVERYONE loved them. The recipe went viral on Facebook. I think it reached something like 20,000 people. Well, almost everyone loved them. One person made them without the marshmallows, and said they were dry and awful. Therefore, I’ve been meaning to make straight up gluten free crescent rolls.
So, I made them again. And again. And again, until I felt I got them right. Now of course, I have a freezer full of rolls and a waistline that doesn’t need them. Yeah, don’t need to grow there, lol. *It’s 2020, and I’ve made them again, with a time saving change. I completely cut our the 90 minute rise time. Read below to learn more.
Can I Make These Dairy Free? Egg Free?
Extra butter. That’s what my recipe was missing last year. Not in the recipe, but ON the rolls itself. The picture above probably looks like shaggy flour, but it’s not. It’s dough covered with a thin layer of butter. Think of your circle of rolled dough as a pizza crust, and butter as the sauce. Make sense? Don’t skip this step, or your rolls will be dry.
Speaking of butter, I have not yet tried these gluten free crescent rolls sans dairy. Cup 4 Cup Multipurpose Flour recently removed milk powder from their Multipurpose blend. (The ingredients changed in fall of 2024.) I used shortening in my second attempt in these rolls, and was not excited about it. For those who need a dairy AND egg free recipe, please try these Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats.
Also, using less flour than before improved this recipe. Note, GF flours absorb moisture differently.
How To Roll Crescent Roll Dough
I conquered the dough for these gluten free crescent rolls. Next, to master the actual rolling. I based my recipe on the one from Betty Crocker. That cookbook recommends making 16 crescents. (Smaller rolls pictured above.) Can I be honest? Too small. If I’m gonna go to the trouble of making rolls from scratch, I want more than just two bites.
Therefore, in my next attempt I cut my circle to make 8 gluten free crescent rolls. Go big or go home, right? Next time, I may make 12 though. No need for carb overload, right? A tip on how to form your gluten free crescent rolls. First, roll the wedge of dough forward from the outside edge, in toward the center. This helps you form those perfect spirals.
**Time Saving Update – Roll, Rise and Bake (Fall 2020)
This recipe for gluten free crecent dough has been my “go to” for so many things. However, after talking with Jules Shepard, I’ve made some tweaks. In the past, I’ve allowed the dough to rise, then rolled them, then allowed them to rise again. She said the second rise was unnecessary. You can hear more of her baking tips in my May 2020 interview with her.
So, I took her at her word, and made them again, with her advice. I eliminated the 90 minute dough rise all together. Once the crescent dough was formed, I rolled it, brushed it with butter, and then cut and rolled the dough into crescents rolls. Then I allowed them to rise in a warm spot for 30 minutes. Once risen, I preheated the oven to 350 degrees and baked them for 12 minutes. I took pictures of the rolls made with the shorter process, and I must say that they taste amazing!
What to Serve with Gluten Free Crescent Rolls
My husband and I ate these rolls with a dinner of roasted chicken, green beans, gluten free au gratin potatoes and my mother-in-law’s famous lemon cake. We don’t eat pork, but these would pair great with your Gluten Free Easter ham. Or make this Roast Beef from Allergy Free Alaska, and have delicious leftovers!
Other Uses For This Dough
I use this crescent dough to recreate all the “Pillsbury” based recipes you miss. Use this dough to make Pigs in a Blanket, Mountain Dew Apple Dumplings, and Cheeseburger Crescent Rings. (Do not baste the inside of the roll with butter, tho.) I also use this dough to make Gluten Free Resurrection Rolls, which are perfect for Easter.
***Important Note – This recipe was made with Cup 4 Cup flour. I’ve tried it with other flours, and have not had good results. For successfull crescent rolls, please make these with the flour I recommend. If you use a different flour blend, I can not guarantee that you’ll have good results.
Homemade Gluten Free Crescent Rolls
Equipment
Ingredients
- 1 pkg active yeast or fast rise yeast
- 6 tbsp warm water 105-110 degrees
- 4 tbsp sugar divided
- 1 3/4 cup Cup 4 Cup flour 210 grams
- 1 tbsp cornstarch
- 1/4 c. butter COLD, cut into small pieces
- 1 egg room temperature
- 1/2 tsp salt
- Additional 2 tbsp softened butter for spreading and basting
Instructions
- Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. You will turn it off prior to putting the dough ball in the oven. Turn it off once it reaches 200 degrees)
- To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast and 1 tbsp sugar together. To that, add your warm water and allow to proof for 5-10 minutes. It should easily double in size, if not more.
- **Update – You can also use instant rise yeast, which requires no proofing. Simply add the dry yeast to the blend of flour and sugar. Add warm water to the dough as the recipe calls for.
- Meanwhile cut your cold butter into the flour+ cornstarch. I use a food processor to do this. However, you can use a pastry cutter, or simply use your hands to mix it in. Transfer flour mixture to a large bowl.
- To that add the egg, salt, 3 tbsp sugar and proofed yeast. (Or just warm water, if you used rapid rise yeast.) Mix until all of the water is absorbed, and a dough ball forms.
- TURN OVEN OFF. (If you haven't already.)
- Place dough on a lightly floured surface. (I like to use parchment paper.) Using a rolling pin, roll into a 12 inch circle. Gently spread approximately 2 tbsp softened butter on top of dough.
- Cut dough into 12 (or 8) sections. Working from the outside, roll each individual triangle towards the center to create your crescent. Place your rolls on a parchment paper lined cookie sheet.
- Place rolls in the warmed (but turned off) oven. Allow to rise for 30 minutes.
- After rolls have risen to almost double their size, remove rolls from oven, and preheat oven to 350 degrees. While oven is heating, brush each roll with a thin coat of butter to prevent over browning while baking. Oil can also be used.
- Once oven comes to temperature, bake rolls in oven for 12-15 minutes. I always rotate my pans halfway through the baking cycle.
- After rolls are done, remove from oven, and serve warm. If desired, brush with any remaining melted butter.
- Freeze any remaining rolls for later.
This post is not sponsored by Cup 4 Cup. However, Plan It Products did give me a the Cooking Liner free of charge while I was at the International Housewares Show. It works like thin parchment paper, but is reusable. I have to admit, I LOVE it! Next I need to see how it compares to using a silpat versus parchment paper. Who wants cookies?
This post does contain Amazon affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!
I really miss crescent rolls. These looks really good but my son still can’t have dairy and egg. Will the buttery spread work?
Dear Roz,
I haven’t tried these dairy free or egg free yet. That is on my schedule to work on next, as well as turning them into pigs in a blanket. So if you want to try it with buttery spread and get back to me, i’d love to hear your input. Otherwise, I’m hoping to tackle the dairy free soon. Maybe I’ll have to try it egg free as well.
You should know that the Cup4Cup flour recommended contains milk 🙂
It does. I mention that in my blog post.
So the Cup 4 Cup flour has cornstarch in it and I’m allergic to corn. Have you tried any other GF flour for this?
I tried King Arthur Flour Measure for Measure today, along with vegan butter and flax egg, and it didn’t work so well. I think I remember KAF saying that their All Purpose Flour works better for yeasted recipes. My next step is to try it with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
Did you ever try it with Bob’s?
I think I did. Can’t remembered at the moment.
Recipe with using Bob’s Red Mill 1-to-1? I don’t see it
I have yet to successfully make this with Bob’s Red Mill. I did try making this with King Arthur’s Measure for Measure, by subbing out some of the flour for cornstarch. I used 1 1/2 c + 2 tbsp flour, and 1/4 c + 2 tbsp cornstarch. I haven’t tried this with Bob’s Red Mill at all. But if you try this, you could try subbing out some of their flour for cornstarch. Maybe try 1 3/4 c flour and 1/4 c cornstarch.
Thank you for this modification! My so can have butter but not milk so cup4cup flour is out. I wonder if the ancient grains cup4cup would work as well?
You can try it, but I can’t say how it will work. The Ancient Grains will likely require more liquid when you make it.
I love bob red mill 1 to 1 – I haven’t tried it with this recipe but it works with many other ones!
I have tried this with Bob’s Red Mill and it does NOT work. I explain this in my post.
I have Coen allergy, however cornstarch is ok.
Debbie, thanks, that’s good to know. I just recently was diagnosed with multiple food allergies and corn has been by far, the hardest to avoid.
I can’t have potato starch, so I always substitute with cornstarch (same amounts) with great success. I would think you could replace cornstarch with potato starch just as well.
Margaret, thank you for all your work to perfect these crescent rolls; my grandson misses them so much. I would need to do these ahead of time and freeze; would you give instructions for reheating from frozen? How did the reheated rolls compare to the ones fresh from the oven? Thank you again for your hard work. It is much appreciated.
Dear Ellen,
I don’t think i have a set directions from reheating from frozen. I would just warm them in the microwave. Probably no more than 15 seconds. Sorry, I haven’t tried freezing a whole batch and then rewarming them in the oven.
I’m doing a trial run so we can have pigs in a blanket and the dough is soooooooo dry. I tried rolling them and it was just cracking and turning into blobs. I had to need it with tons of water and even at that they were cracking when rolling. I sort of got them to roll by dipping my fingers into weather every 5 seconds. How is this recipe supposed to work with it so dry?
Did you use Cup 4 Cup brand flour? This is the only flour I’ve had success with this recipe. Other doughs are too dry.
Ok so I was able to roll them after adding to s of water. After the second proofing the just flattened out, became dry again and crumbled. I had to throw them away and couldnt even cook them. Horrible!
Dear Jen,
I’d like to help you trouble shoot and figure out exactly what went wrong.
1. Which flour blend did you use?
2. Did you, by chance, make any substitutions?
3. Did you measure the flour with a scale or by volume / cup?
Sincerely,
Margaret
How long can you freeze the rolls for? Do they go bad?
I usually eat mine right away, so I had to do som research for you. The Kitchen website states fresh baked breads can last 3-6 months in the freezer.
Hello! Could you tell me how many grams of active yeast? My package is really big and I’m guessing I shouldn’t use it all. Thank you!
sorry for the delay in my response. I use a standard packet, which is 21 g, or 3/4 of an oz.
How do you store the rolls?
I usually only make them for special occassions. However, they should last a day or two in a ziploc bag or a tupperware container. You can also freeze them.
Hi you mention a lady used marshmallows in this recipe where does it say marshmallows I can’t find it in the recipe, all GF flour is different, the only one I use is Pillsbury GF , I tried them all and Pillsbury is better ,and you have to be careful if you are GF because there are GF flour brands that make up there flour in a factory that has Gluten floating around the factory. As Pamela & Bob Red Hill and a few others sorry if I spoke out of turn but I’ve been sick to many times. Thx
Dear Cindy,
The “marshmallow” recipe is for Resurrection Rolls, which is the very top link in the post.
I have been living with Celiac Disease for almost 20 years, and take the care and health of my followers very seriously. Cup 4 Cup brand is certified gluten free, and I have been trusting it and using it for years. I also trusts King Arthur Flour, and use it for all of my non-yeasted recipes.
Bob’s Red Mill gluten free flour blends are made in a 100% dedicated gluten free milling plant, so I’m not sure where you heard they were not. They were pioneers in gluten free flours, and the most trusted by those with Celiac Disease, for years.
If you only trust Pillsbury, I’m glad that it works for you. However, please know that it hasn’t been tested in this recipe, and I cannot guarantee how it will turn out. I don’t personally care for Pillsbury GF flour blend, so none of my recipes have been tested with that flour.
Hey Margaret! I’ve been gluten free for about 3 years. My oldest daughter is also gluten free. We try different recipes to try and find what works best. I always go to the Bob’s 1 to 1 flour for my flour substitute. So far, pie crust comes out perfect!! My latest try was egg noodles. They came out perfect. So I’m going to try your recipe using the 1 to 1. I’ve been seriously missing rolls with Thanksgiving dinner. Wish me luck!!
I think I have tried this with Bob’s and did not have good success. I would recommend using at least 1/4 cup LESS flour.
Hi, I made these exactly as per the recipe, and they came out PERFECTLY. Thank you so much, what a treat after years of no crescent rolls!! ♥️
Thank you so much for sharing that feedback with me. Your comment just made my day! I’m so glad you enjoy crescent rolls again. 🙂
Can I put the dough ingredients in the food processor instead! It looks so messy doing this on a cutting board. Should we coat it with egg white to make them shiny?
you can put the dough in a food processr, but it might be kind of soft. I recommend using a stand mixer
Wow, these were absolutely delicious! I can eat gluten so I’ve had the ‘real deal’ rolls not too long ago, and these are indeed very close! I even messed up making them but still had good results. I added a bit too much water because a screaming kid caused me lose concentration, and while they were definitely sticky I still managed to roll them out just fine, and they came out wonderful. Beyond my mistake, I followed the recipe exactly. I’m planning on making these for Thanksgiving for sure. Thanks!
Thank you so much for this feedback. I’m so glad they worked so well for you! Hope your upcoming Thanksgiving celebration is a wonderful gathering.
these did not turn out well for me…ah! they rose and looked and acted like crescent rolls…but the taste/flavor/mouthfeel was way off. very dense and yeasty tasting – my husband thought I had forgotten an ingredient and they just tasted like flour and water mixed together. I used rapid yeast – added after the flour and butter….not sure what could be done differently to improve them…I so wanted this to work!
I’m sorry these didn’t work out for you. If you’re using the rapid rise yeast, it’s supposed to be mixed in with the flour. If you used a flour other than Cup 4 Cup, it will change the final outcome.
If I am making these crescent rolls to make a taco ring, how do I do the proofing? Make the ring, fill it with the meat, fold over the rolls and then let it rise? And then bake it? Or lay out the ring, proof it, then add the filling and fold the rolls over? Thank you! I’m very much looking forward to trying this, taco ring was our Christmas Eve tradition, and I haven’t had it in years.
let the dough rise first as a ball, then roll, form the ring, and bake.
Finally made these GF crescent rolls last night, and a second batch as pigs-in-the-blanket. They turned out fantastic and yummy! Family enjoyed snacking on them. They were much easier than I expected to make, and had a nice light, buttery taste. Thank you for sharing!
thanks so much for your feedback! I always strive to keep my recipes as simple as possible. So glad your family enjoyed them, too. 🙂
I made these for my gluten intolerant child and turned them into pigs in a blanket. I only had enough cup4cup for 1 batch, so I did a batch with that and a batch with King Arthur. Vastly different results. Both tasted good, but cup4cup had the texture that was very close to the real thing. You made a little girl very happy! Thank you!
So glad you daughter was able to enjoy this treat again. Thank you for sharing your feedback on using the different flour. I agree that the Cup 4 Cup creates a better dough.
Followed the recipe EXACTLY with the proper flower and everything else! After baking, they went into the garbage. Too bad. My grand-daughter is gluten free. Was hoping to make her something she used to love.
Dear Monica,
I’m sorry that these didn’t turn out for you. This is one of the recipes I make the most often, and will be making them again today to see what may have gone wrong. These are the first few questions I would have 1) I know you commented that you used the “proper flour.” So I’m assuming you mean that you used the Cup 4 Cup Multipurpose flour in the blue bag? If not, these won’t turn out correctly. 2) How did you measure your flour? Did you spoon it into the measuring cup and level it off? Or use a scale? 3) Did you substitute the butter for shortening, oil or a dairy free spread? Or use something as an egg replacer? I’ve never been successful with any butter or egg alternatives. 4) Was your yeast still good? 5) Did you spread the dough with butter before rolling and baking? Again, I’m sorry this recipe didn’t work well for you.
These rolls are always great. Fresh yeast and cup for cup flour make a huge difference. I have always used earth balance “butter” with success. While it doesn’t make the recipe, dairy free (since the flour has dairy), but it does decrease the dairy fat.
Thanks for this feedback!
Can the sugar be omitted? Made them today and they definitely turned out! But they taste too sweet for me.
Thanks!
Dear Amy,
I’ve never made it with less sugar. I think you could safely reduce it by a tbsp. However, I’d still keep the tbsp of sugar used when proofing the yeast.
THANK YOU! My daughter cried happy tears today while eating these and we even got the stamp of approval from my “gluten eating husband”!
awe, so glad to hear my recipe brought your daughter so much joy! And approval from a “gluten eater” is high praise indeed!
Just made a test run following the recipe 100%, and reading through the comments. I think we need more butter, even though it felt like a lot. Definitely dry. The flavor is good, but they do not have the smooth look yours do. More stodgy. We will add more butter and try again. Any other tips?
Dear MP, I’m sorry this didn’t’ turn out as well for your. The two questions I would ask first – 1) Did you use the exact same flour blend that I used? I’ve only had success with this recipe using the Cup4Cup brand of flour. 2) How did you measure your flour? Did you spoon it into the measuring cup and level it off? Or did you scoop into the bag? The proper weigh to measure flour is either a) with a scale or 2) buy spooning the flour into the measuring cup and then leveling it off with a knife/flat edge.