Gluten Free Crescent Rolls Recipe

Gluten Free Crescent Rolls Recipe

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!).

gluten free crescents with butter - gJules

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, hot dogs (aka Pigs in a Blanket), cheese, chocolate … the world is your oyster with this yeasted crescent roll recipe!

To make this easy gluten free crescent roll dough, you start by proofing the yeast.

When yeast has proofed, it has bubbled and started to smell like the familiar yeast smell we associate with baking bread.

When yeast has proofed, it has bubbled and started to smell like the familiar yeast smell we associate with baking bread.

 

Then you’ll mix the dough together and roll it out. Using my gfJules Flour is the secret to making a dough that’s actually fun to make & shape — it actually stretches and makes it easy to roll out. Such a dream to work with! 

gluten free crescent roll dough rolled - gfJules

Next, cut long triangles from strips in the dough; they don’t have to be perfect, but you can certainly measure them out to be equal, if that makes you happy!

gluten free crescent rolls rolling and cutting - gfJules

Then you roll the dough up just like you used to do with the refrigerator rolls. Voila!

gluten free crescent rolls making 2 - gfJules

Brush the tops with oil or egg wash to keep the dough moist while rising and help the rolls to brown when baking.

gluten free crescent rolls brushed with oil- gfJules

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.

gluten free crescent rolls baked

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!

Also, my friend Chandice at This Vivacious Life has her own recipe for Gluten-Free Crescent Rolls, if you’d like to check out another great recipe!

 

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Gluten Free Crescent Rolls Recipe

4.5 from 2 reviews

This easy gluten free crescent rolls recipe makes soft, moist rolls. With gfJules, baked goods are never gritty like w/ rice-based flours. See for yourself!

  • Author:
  • Yield: 7 crescent 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).

Instructions

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.

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).

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.

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.

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

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

Bake for 8-10 minutes, or until light golden brown. Do not over-bake – test with a toothpick to be sure the dough inside is cooked before removing.

*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.

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.

Enjoy this yummy recipe anytime you’re craving those classic refrigerator rolls!

Pin for later!

This easy gluten free crescent rolls recipe makes soft, moist rolls. With gfJules, baked goods are never gritty like w/ rice-based flours. See for yourself!

This easy gluten free crescent rolls recipe makes pigs in a blanket, cheese rolls and even beautiful dinner rolls possible again!

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115 thoughts on “Gluten Free Crescent Rolls Recipe

  1. I was wondering if you used this recipe to make pinwheels out of them. My daughters love pinwheels but can’t have any because of gluten or wheat allergies. Thanks.

  2. Hey Jules,
    I just tried your recipe , had to use a mixture of cassava and King Arthur’s gf flour because I’m allergic to the corn starch in your flour blend so I was worried it wouldn’t work but it did!
    The crescent rolls were light and fluffy on the inside and crispy and buttery on the outside , delicious!
    I’d been looking for a recipe that didn’t call for a bunch of butter in the dough because I cannot have a large amount oil in my diet , so the fact that I could just measure out a teaspoon of butter to brush on the outside to make them buttery was a godsend!
    Thank you.

    • I’m so happy you were still able to use my recipe and tailor it to your dietary restrictions, April! Thanks so much for letting me know! So glad you have great gluten free crescent rolls in your life now!
      ~jules

  3. I made these for the 1st time today. I made a double batch so I could freeze some of the dough. I divided the dough in half. The dough was way too wet & I had to pat it out. I struggled through it but ended up taking each piece & adding flour to it & reshaping it. I added an extra 1/4 cup of flour to the other half & it was much better but I still patted it, rather than rolling it. I cut that dough out & then put it between sheets of parchment paper that I had sprayed with coconut oil. I then put it in layers in a Tupperware container & put it in the freezer. These are the most delicious crescent rolls I have ever eaten. I ate one right from the oven with some butter on it. Yum yum. But then I ate one later with dinner. I put it in the oven to heat it a little but it wasn’t warm enough so I put it in the microwave for 10 sec. at 60%. It still tasted very good but wasn’t nearly as light as the 1st one. I froze the ones we didn’t eat. I think I will wrap them in a wet paper towel & heat it on very low heat in the microwave. Do you have any other suggestions? I am going to use the other half to later make an appetizer called Crescent ‘n Sausage Snacks Italiano. I think I will have to cook the sausage links a little 1st, otherwise the dough will get too done.

    • Hi Carolyn, I’m so happy you loved this recipe!!! And thanks for taking the time to outline what you did to make it easier for you in working with the dough, as well as freezing it. I’m sure others will benefit from your experimentation! Wrapping any breads in a damp towel and gently warming in the microwave or oven is always a good option to refresh it. Good thinking on cooking the sausage first, by the way, I agree you don’t want to over cook the rolls just to get the sausage fully cooked.
      Happy baking!!!
      ~jules

  4. Jules, you have done it again! It has been nine years that I have had a crescent roll and I came upon your recipe. I made them tonight for the first time using a recipe with sweet potatoes (I put the sweet potatoes, canned, in the center of the crescent roll and then covered it with the top, and then I poured a syrup (melted butter, sugar, & mountain dew) over them, sprinkled cinnamon on top, then popped them in the oven. Oh My!! I am thrilled, almost speechless ( that doesn’t happen often). They were delicious. I would have sent a picture but I don’t know how!!! But thank you, thank you, thank you again for all your help.

    • Oh Susan that thrills me to know end to hear that you finally have delicious crescent rolls back in your life! And WOW! Your sweet potato filling and syrup sound divine! Thanks so much for taking the time to let me know how well they turned out. May all your baking be happy, from here on out!
      ~jules

    • I think you could use egg whites here instead with success. Brush them with oil before baking, though. Let me know how it goes!
      ~jules

  5. I will give this one a try but have to say I made your yeast roll recipe during the holidays following it exactly and they were very doughy and not that good. I was so disappointed because our son was visiting for the first time in 3 years and wanted me to make him rolls. We just couldn’t eat all of them and ended up throwing them out. If these are lighter that will be so much better!

  6. I use this recipe to make flatbread pizza crust, cinnamon rolls, and stromboli. It works in recipes that call for Pillsbury crescent dough like filled bread rings and braids, too.

  7. We made these as pigs in a blanket for my child who has a gluten allergy and we were all very happy with the outcome! I am thinking of using it as a “ham sandwich ” roll-up. Does the dough freeze well after shaped into the triangles? I wasn’t sure if this would affect the yeast and rise of the dough. Have you tried this?

    • Hi Laura, I actually haven’t tried freezing this dough yet, but there’s no reason to think it would misbehave. Once it’s brought to room temperature and then allowed to rise, the bake time should be the same. I’m so glad you all enjoyed the dough for pigs in a blanket!!!
      ~jules

  8. Everything came out great! I had perfect dough, rolled out nicely, and came out golden brown on top but pillowy and fluffy on the inside! I just ate 4 of them one after the other not even realizing how many ! Seriously thankful for this recipe. I miss fluffy bread and now I don’t have too. I don’t know what the others did but I used your GF gules flour, whipped my egg separately like you said, combined, I think 30 sec on the mixer and wool-ah! I let them sit in the warm oven before baking like you said. To Texas “T.” (Where I’m from)

    • That’s fantastic to hear, Shelly! I’m thrilled that you don’t have to miss fluffy bread any more!! Thanks so much for taking the time to let me know. Happy baking!
      ~jules