Gluten Free Crescent Rolls Recipe

Gluten Free Crescent Rolls Recipe

This easy gluten free crescent rolls recipe makes pigs in a blanket, cheese rolls and even beautiful dinner rolls possible again!These airy gluten free crescent rolls present so beautifully on the dinner table. If you double the batch and wrap the dough around some gluten free hot dogs, you’ve got some pigs-in-blankets* that’ll be the envy of the lunch table (and not just among the gluten free kids!).

These yummy rolls are also great the next day for an out-of-the-ordinary peanut butter and jelly sandwich. Or ham sandwich, or, well, you get the idea. Make a bunch. Enjoy them all!

Rather than baking them buttery, you could also fill them with whatever savory or sweet stuff you have in mind. Pumpkin, apple butter, cheese, chocolate … the world is your oyster with this yeasted crescent roll recipe!

Note: If you’d rather not use yeast, or are looking for more of a sweet crescent dough, try my cream cheese pastry dough in my apple crescent recipe!

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Gluten Free Crescent Rolls Recipe

gluten free crescents with butter - gJules
  • Author:
  • Prep Time: 45 mins
  • Cook Time: 10 mins.
  • Total Time: 55 minutes
  • Yield: 7 rolls

Ingredients

  • 1/2 cup+ warm water or milk of choice
  • 1 Tbs. granulated cane sugar
  • 2 1/4 tsp. (1 packet) rapid rise yeast (Red Star® Quick Rise Yeast)
  • 1 1/3 cups plus 1 tablespoon (190 grams) gfJules™ All-Purpose Flour
  • 1/2 tsp. salt
  • 2 Tbs. honey or light agave nectar
  • 1 egg (mix yolk and white together before adding) or egg substitute (1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
  • olive oil or melted butter or non-dairy alternative to brush onto rolls (Earth Balance® Buttery Sticks)
  • fresh rosemary, sage, garlic, sesame seeds … or other herbs or seeds for flavoring of choice (optional)
  • gluten free hot dogs, cheese or other filling of choice (optional)

gluten free crescent rolls with butter

Instructions

gluten free crescent roll - yeast proofing

Set your yeast aside to proof. Throw it out if it doesn’t bubble and expand within the first 5 minutes.

In a small bowl, whisk together warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble and rise at this point, throw it out and repeat the proofing step with fresh yeast.

Whisk together the dry ingredients (including herbs, if using) and set aside.

Stir to combine the honey or agave and egg (or substitute) in a separate bowl, then slowly add to the dry ingredients, along with the proofed yeast mixture.

Beat on the low speed of an electric mixer until well-blended; add more milk or water if needed until the dough is soft — it should not be resistant or tough. The dough should be wet but firm.

gluten free crescent roll dough rolled

On a well-floured pastry mat or clean counter, turn dough out and roll out to 1/8 inch thick. Cut into strips the width you’d like your crescent rolls to be when rolled up (consider if rolling hot dogs inside, for example).

gluten free crescent rolls rolling and cutting

Cut into elongated triangles, gathering the scraps of dough and re-rolling to make one or two more crescents once the rest of the dough is used.

gluten free crescent rolls making - Step 2

Liberally brush oil or melted butter onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. (Use a bench scraper or butter knife, if necessary, to help roll up the dough).

Place each roll onto a parchment-lined cookie sheet and pull the ends of each roll in toward the center to form a crescent shape. Brush off excess flour then brush the tops of the rolls with oil or melted butter to help them brown.

gluten free crescent rolls brushed with oil

Cover with a damp towel or sheet of parchment paper sprayed with cooking oil and place for 30 minutes in a warming drawer or oven preheated to 200ºF, then turned off.

NOTE: the longer these rolls rise, the puffier they are when baked — if you want more of a traditional crescent roll look, only allow the rolls to rise for 15 minutes before baking, or skip the proofing step with the yeast, above, and just add the sugar with the dry ingredients and the yeast after the liquids have been integrated into the dough.

gluten free crescent rolls baked

Proofed yeast, and/or longer rise time yields super fluffy rolls, but they begin to lose their shape. If you’re in search of crescent-looking rolls, skip the proofing of the yeast and/or only allow the rolls to rise for 15 minutes.

Preheat the oven to 375ºF (static) or 350ºF (convection).

Bake for 8-10 minutes, or until light golden brown. Do not over-bake!

*To make “Pigs in a Blanket”, simply place a hot dog at the wide end of the triangle of dough before rolling up, and roll to enclose the “pig” in the “blanket” of dough by rolling it up to the small end of the dough. Bake as directed above. Same instructions for other fillings like cheese.

Makes approximately 7 rolls, depending on size.

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90 thoughts on “Gluten Free Crescent Rolls Recipe

  1. I have used SAF Instant Yeast in a bread machine making regular non GF bread. It’s put in dry and you don’t proof it first. Now I have to be GF. Would this yeast work in this recipe without proofing it and just using it dry as long as all the other ingredients were used?

    My daughter made these last night for those who are GF and they came out very good. She made them exactly as it was in the recipe. I just thought if it the SAF instant yeast could be used it would save a step.

    • Hi Carol, the SAF Instant Yeast is perfectly fine to use in any of my gluten free bread recipes. Most don’t even have a proofing step because it’s not really necessary with gluten free bread since the kneading step is curtailed and there is no punch down or second rise. Hope that helps answer your question! Happy baking! (Glad the crescent rolls turned out so well!)
      ~jules

  2. I’ve made this recipe quite a few times and although it comes out fine, I always end up having to use more than 3 cups of flour otherwise the dough is just completely liquid. I’m using the exact ingredients listed. Where am I going wrong?

    • Hmmmm Aimee, I’m not sure! I haven’t ever had that result but now you’re making me want to go back and make the recipe again with your issue in mind. Thankfully you apparently followed your instincts and got the dough to where it needed to be – so kudos to you on that! I’ll let you know when I get a chance to make this again if there are any tips I can think of or why that might be happening for you.
      ~jules

        • It’s hard to tell what part of that flour mixture threw this recipe off for you, Josh, since I don’t know what you’re using, but this recipe was developed very specifically for use with my gfJules Blend. I hope you give it a try again soon with my flour, as I know you’ll have better results!! I know it’s so frustrating to have to throw away failed recipes and I worked really hard to develop a blend that would make everyone’s baking happy again. In the meantime, I would say that the problem was not you, it was the flour, so don’t be discouraged!
          ~jules

  3. Hi Jules,

    What an amazing recipe! I can’t wait to make these for Thanksgiving! I was wondering if it’s possible to set aside the rolls after rising them at 200 degrees, and then giving them the final bake a few hours (or maybe a day) later? If so, would they be okay in the fridge or freezer, or would they need to be closer to room temp?

    • Hi Andi, I’m glad that this recipe looks good to you, too! While I’ll offer the caveat that I haven’t tried this method yet myself, I suspect that after rising, if you covered these rolls and put them in the fridge, you could bake them later after bringing to room temperature. Please let me know if you try it before I get a chance to!!!
      ~jules

  4. Hi 🙂 so my girlfriend is celiac and I’m trying to make all my thanksgiving recipes gluten free this year, but my friends want me to make this crescent dough-wrapped brie. Do you think this would be possible with the dough from this recipe? Thank you!

    • Hi Manuela – how sweet of you to make all your Thanksgiving recipes GF for your girlfriend this year! I have tons of great Thanksgiving recipes on my site — I hope you enjoy them! This crescent roll dough will work for the brie appetizer. It’s really yummy! Make sure you use my gfJules Flour though, since it gives the stretch you need to wrap the dough around the brie and also bakes up light and airy like crescent roll dough should. Enjoy!
      ~jules

  5. I have made these several times where I triple the recipe and form into large balls and cook in a casserole dish. They turn out great, but I could like to try them in a crockpot. How would I do that?

  6. I was very disappointed with this recipe. I followed it down to the letter and after mixing, I came out with what looked more like pancake batter. Before you ask, yes, my yeast did proof. After adding a cup more of flour, I got dough. Then, after they had warmed and then baked, more disappointment. They didn’t rise, they were dense, not fluffy or flaky, and they tasted very grainy, most likely because I had to use more flour than recommended. I live at a high altitude (about 6,500 ft) which may account for some of these things. Wish I knew for sure.
    If any of you trying this recipe live at a high altitude, maybe try experimenting with the rise time and putting less liquid in the mixture.

    • Hi Stefi, my first question always is whether or not you were using my gfJules Flour and whether there were any other ingredient substitutions (like eggs). Let’s start there and I’m glad to help try to work this through with you. Feel free to send me an email at Jules @ gfJules dot com if you want me to help further, ok? Also, have a look at my high altitude baking tips when you get a sec.
      ~jules

    • Hi Ivana, yes, you can freeze the dough if wrapped tightly. Bring to room temperature before rising and baking. Enjoy!
      ~jules

  7. was so excited to try these, but mine are a runny mess. my yeast didn’t bubble, but I thought it would be okay since instructions say you can skip that step. any other suggestions?

    • Uh oh! That’s a true bummer, Jennifer! Let’s look at ingredients – if you did proof the yeast and it didn’t bubble that’s never a good sign. When that happens I suggest throwing it out and getting fresh yeast. Otherwise though, did you make any other ingredient subs (flour, eggs, etc.)?
      ~jules

  8. Like some of the other commenters – mine did not rise – the yeast did proof. I believe the only difference is that I used Trader Joe’s gluten free flour. I have made other gf crescent rolls using other recipes and followed directions exactly even using the same flours they mention and they still did not rise so I think I have a fundamental problem but I have no clue what it is. Any help would be greatly appreciated. On the plus side – my kids liked yours the best so far from a taste and texture standpoint even though they didn’t rise and were dense. Thanks!!

    • Hi Kim: If you look at the ingredients in TJ’s flour, 2 of the first 3 ingredients are rice. Rice is gluten free, but is not a good substitute (in those proportions) for wheat flour. You need a blend of flours that, when combined, close mimic the structure and behavior of wheat flour. That’s why so much gluten free food tastes so bad, and feels bad and crumbles and is dry and vacuous. Rice is cheap and plentiful and the big brands rush it to market as a substitute. It just can’t perform, which is likely why your crescent rolls didn’t rise. Read the reviews on the gfJules Flour page: it’s the real deal. Many, many folks have stopped wasting their time and money on yet another flour, or blend of inferior flours, that won’t work (or that their families won’t eat). You’ll be utterly amazed the first time you try one of Jules’ recipes with her gfJules Flour. We hope you’ll give it a try real soon!

  9. I’m trying to make Resurrection rolls which calls for crescent rolls but then you put a marshmellow and cinnamon in which “disappears” when baked. The problem is I need to make the dough tomorrow night and bring to my son’s pre-school Wed. am. Is this even possible because of the rising issue? In other words, can I let them rise and then refrigerator overnight for baking the next day? Also, do you know if Arrowhead Mills gf flower will work as that is all I have on hand and these have to be made tomorrow.

    • Hi Kristin, what a coincidence, as I’m making those today myself! As for making in advance, you can do that and refrigerate, bring to room temp and bake or let them sit overnight at room temperature (in either case, cover well). They don’t take long to bake, which is a good thing. I’m not familiar with Arrowhead Mills flour, so I’m sorry I can’t comment on how well that will work in my recipe. All GF flour blends are radically different and behave differently. Here’s some more information on different gluten free flours that might help if you know what’s in that blend. I hope next time you have some of my flour on hand for quick recipes like this one; it has an 18 month shelf life, so it never hurts to have some on hand. 🙂

  10. For recipe conversion purposes, how much does a cup of your flour blend weigh in grams. Thank you so much. I’m enjoying baking with your flour a great deal and have had success substituting it cup for cup in several of my favorite standard recipes… muffins, cornbread, gingerbread cake.

  11. Tried this recipe. Everything was going fine until I baked them and ended up with rolls that taste nothing like crescent rolls and were fluffy or flaky. They are soft but in a dense kind of way. This recipe needs to be altered a bit.

    • Hi Steven, thanks for writing in. Can you tell me if you made any recipe substitutions, like egg or flour? What kind of yeast did you use? What about butter? If you could give me a bit more information about the ingredients you used and their temperatures as you prepared the dough, I might be able to help figure out what went awry.
      Thanks!
      ~jules

        • Hi Ann, my gfJules Flour does contain a very tiny proportion of xanthan gum. There is never any need to add more gum when using my mix, but I can use less gum in my mix because of the other ingredients I’ve used which give natural stretch to doughs.
          I hope that helps!
          ~jules

  12. I grew up with “Thanksgiving Rolls” that tasted just like this. Six years of trying to replicate them (Better Homes and Gardens cookbook, Parker House yeast rolls) and this is the closest I’ve gotten! I made two batches – the first following your recipe, and the second making the variation of scalding the milk in the first step before proofing the yeast. I let the milk cool down after scalding, to prevent killing the yeast. This made them taste even more like the originals. The original recipe called for double-proofing – before the rolls were rolled out, then again after. This recipe only once, and that might have been the trick! This was my first time using your flour as well, and I am SOLD!!! Thanks, Jules, this brings a little piece of my childhood back, but gluten free. PS all three of my kids are gluten free now too, and they are excited to have “Thanksgiving Rolls” back as well 🙂

    • Oh Carey this makes me so happy to hear! I’m thrilled that your family has Thanksgiving rolls back! I’m trying your milk scalding trick the next time I make the recipe — thanks for sharing!!!
      ~jules

  13. Hi Jules. I have Loved this recipe since I first tried it over 5 years ago. A time saving variation I have found is to pat the dough into a circle, then just cut it into 8 slices like a pizza, and roll on up. Thank you for all your amazing recipes to work with your amazing flour. You never cease to wow us with your creations.

    Hailey and the fam 😉

    • YAY April! I’m so happy you tried the recipe and loved it! Can’t wait to hear what other recipes you try! Cheers to more baking successes!
      ~jules

  14. Jules,

    Made these tonight for the first time. It’s like we have Pillsbury Crescent rolls again! THANK YOU!!!!! (Your golfing buddy :))

    • Oh Tim, that’s fantastic to hear!!! Did you just make them as dinner rolls, or did you wrap them around any other yummy fillings? You could pack these as snacks for your golf bag next time! hahah!
      Hope you’re doing well! It’s so great to hear from you!
      ~jules

  15. Jules,
    Could you tell me what thickness you roll/pat them out to before rolling? I tried these this weekend and it was not a 100% success. So I’m wondering if I had them too thick or thin.
    Also I think we are going to try rolling into a rectangle – then cut with a pizza cutter into rectangle and then triangles. I am bad at patting out an isosceles triangle 🙂

    • Hi Tina,
      I pat out the dough to between 1/8-1/4″ thick — a little thicker than a pie pastry. One reader has suggested adding a tablespoon of shortening to the dough to make it even softer (not sure what trouble you were having or if this solves it!). I love the idea of the rectangle and cutting the triangles – even easier! Also, cutting the dough to form a triangle leaves the edges exposed, which means they’ll rise better than if patted and sealed.
      Let me know how it goes next time you make them!
      ~jules

  16. Hi Jules, Just wanted to say that my mom told me to add a TBS of shortening or earth balance butter to my dough, and It makes it much softer for many days after ( not that they ever last that long ;), but we like to bake massive amounts for the holidays, and found this really helps them stay as fresh and soft as your regular recipe. I also LOVE to sprinkle some cinnamon and sugar and a few raisins on the dough before rolling them, then drizzle with icing for a quick treat!! Merry Christmas Jules!! Thank you for giving us our Holidays back!! Love, Madison ( your cookie helper from the Portland GF food EXPO)

    • Oh, Merry Christmas to you, Madison! I love this tip and I’m so glad to hear you’re still baking and loving it! I’ll be back in Portland again in 2015 for the show, so I hope to see you there again! I can always use a good helper!!!
      ~jules