Gluten Free Crescent Rolls Recipe

gluten free crescent rolls with butter - gfJules

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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!

gluten free crescent-rolls inside

Just look at the inside of this soft gluten free bread. 

It’s the pull-apart bread you remember and love — and now you can make it gluten-free!

gluten free crescent rolls with butter - gfJules

How to Make Homemade Gluten Free Crescent Rolls

To make this easy gluten free crescent roll dough, you’ll 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. The recipe is super simple.

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

Isn’t that nifty?

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 (use quick rise yeast instead) and/or only allow the rolls to rise for 15 minutes.

gluten free crescent rolls baked

Other Gluten Free Crescent Rolls

Note: If you need yeast-free gluten-free crescent rolls, or are looking for more of a sweet crescent dough, try my cream cheese pastry dough in my apple crescent recipe

I’ve wrapped mine around an apple filling, but there are so many options!

gluten free apple crescent roll - gfJules

And … if you’re craving croissants, this authentic gluten free croissants recipe is the real deal!!!

Just look at those flaky layers!

gluten free croissants in basket
Gluten Free Croissants made with gfJules Flour; Photograph by: R.Mora Photography.

Let me know how you decide to make these gluten free crescent rolls — pigs in a blanket or cheese or plain? Share a photo in the comments below, too! And if you love this recipe, please give it 5-stars!

Gluten Free Crescent Rolls Recipe

gluten free crescents with butter - gJules

Gluten Free Crescent Rolls Recipe

Yield: 7 rolls
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes

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!).

Ingredients

  • 1/2 cup+ warm water or milk of choice
  • 1 Tbs. granulated cane sugar
  • 2 1/4 tsp. (1 packet) yeast (e.g. Red Star® Yeast -- not Platinum, as it's not gluten free)
  • 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 (like 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. If making Pigs-in-a-Blanket, bake approximately 20-25 minutes.

____________

To freeze before baking, follow the recipe through shaping the crescent rolls and placing on the parchment-lined baking sheet.

Allow them to rise just until starting to puff up a bit, but not completely, likely no longer than 10-15 minutes. Place the baking sheet with the rolls into the freezer until the rolls are frozen solid and can be transferred into a freezer bag without damaging them. They can remain frozen for 1 month.

One day before you want to serve the rolls, remove them from the freezer and place on another parchment lined baking sheet. Cover loosely with plastic wrap to keep them from drying out and allow them to thaw in the refrigerator overnight.

Remove from the refrigerator and allow the rolls to finish proofing at room temperature for at least an hour, or until they have puffed.

Preheat the oven to 375 F (static) or 350 F (convection). Brush with milk of choice or melted butter. Bake for 8-10 minutes or until light golden brown.

Alternatively, you may bake your gluten free crescent rolls and freeze them for reheating later. Bake the rolls according to these directions, but allow them to completely cool. Wrap tightly in aluminum foil then place the foil-wrapped rolls in a freezer bag. Freeze for up to one month.

If time allows, remove from the freezer the night before you want to serve the rolls and take them out of the freezer bag, loosening the foil. Allow them to thaw at room temperature. Lightly brush with butter, if desired, then place them (in the loosened foil) in a 300F oven for 8-10 minutes to warm just before serving.

If you need to serve these rolls straight from the freezer, remove the foil-wrapped rolls from the freezer bag and loosen the foil. Place directly on the oven rack in a preheated 300F oven for 20-25 minutes. Remove and brush with butter; serve immediately.

Notes

*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. Use quick rise yeast, adding with the dry ingredients.

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Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 164Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 15mgSodium 340mgCarbohydrates 14gFiber 1gSugar 8gProtein 6g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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

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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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  1. Thank you for this recipe! I made these rolls when I was younger with my grandma. We now do gluten free and vegan holiday meals. Thank you for the flax seed egg substitution. I used Bob’s red mill flour and tripled the recipe so everyone could have them. We just tested one in it was delicious!

    Reply
  2. I was so disappointed in what a failure this recipe was! I have no idea if they taste good or not because the dough was so wet it was impossible to roll out. I gave up but not before wasting 1 1/3 cup of your expensive flour. The whole mess is in the garbage

    Reply
    • Hi Cindy, I wonder if there was a problem measuring the flour? If it dough was that wet, something must have been off. Do you weigh your flour or use cups? Have you read this article on measuring gluten free flour yet? It’s crucial to get that step right, yet so many people don’t know the proper method and it can really throw a recipe off. Take a look at this article and see if it helps! The dough should have been easy to roll out, as pictured.
      ~jules

      Reply
  3. Good morning,. I would like to know if I can make the dough in my bread machine? Also how early can I make them and keep them in the refrigerator. I am going to be serving therm Easter Sunday and didn’t want to freeze them for only a few days, just to take them out again. Or by keeping them in the refrigerator will they the dough continue to rise.
    I really like your products because it takes the guess work out of my hands,so thank you for making gluten free recipes so much easier to make. Also, on a different note, I am also making corn casserole using your GF cornbread mix and trying to figure out how much to use compared to the jiffy cornbread mix. Are they 1:1 or do I use less of your GF cornbread mix?
    Thank you for your help, I greatly appreciate it.

    Reply
    • Hi Tammy, you can always use your bread machine as a mixer if you don’t have a stand mixer and are looking for another way to mix yeast doughs.
      In terms of making the dough ahead, I don’t think I’d recommend making the dough and leaving it in the fridge longer than overnight because even in the fridge it will continue to rise some. Freezing is a worthy option though — just make sure to wrap them well so they don’t dry out in the fridge or freezer.
      Regarding the comparison to Jiffy Cornbread Mix, both my gfJules Cornbread Mix and Jiffy make an 8×8 pan of cornbread so they should be roughly equivalent in volume, recipe-wise.
      So glad you are enjoying my recipes and products and that they help you feel more at ease with your gluten free baking! Wishing you a wonderful Easter!
      ~jules

      Reply
      • Thanks so much. I have a stand mixer but am using it for other things as I am having Easter at my house. I can wait until Saturday to make these. Appreciate your help with the cornbread mix. My 6 yr old great niece is gluten sensitive and I am always trying to make things she can eat. Love your products. If I may ask one more question. I am making a small peanut butter pie and need a graham cracker crust, I don’t think I will need the entire box of your graham cracker/ ginger bread mix. Can you help me with the amount to use for an 9 x 8 oval pan. Do I still add the brown sugar or will this make it taste like gingerbread? Thanks again for all your help and for all your products. It has helped me so much. Happy Easter to you and your family. 😋

        Reply
        • How sweet of you to bake all these yummy things for your great niece! She must feel so very loved when she is at your house!
          For the graham cracker mix, I would recommend mixing up the entire mix and then you can either freeze the dough you don’t need or bake off all the crackers and freeze them for snacking or go ahead and crush them all and freeze them for more pie crusts later — so handy! You definitely need to add the sugar, as there is no sugar at all in the mix. I left the sugar out so that people could add whatever sugar they wanted to use in case they wanted a low glycemic option. The sugar won’t make it taste like gingerbread, that’s only if you add pie spices to the mix. I hope that helps!
          Happy Easter!
          ~jules

          Reply
          • Yes it helps greatly. Thanks for the quick response too. I’ll try it and see how it goes. Again THANK YOU so much for your help and for making gluten free baking much easier. My great niece and I appreciate it so much 😋

  4. To get perfect triangles I roll the dough out into a circle then cutting it like a pizza. It also save time doing this way.

    Reply
  5. These taste great., I’m going to use this for a crust for my vegetable pizza. Best gf flour I’ve found, and it’s so easy because it’s one to one with wheat flour.

    Reply
    • Oh Mary, I’m so pleased to hear that you love this gluten free crescent rolls recipe so much! What a yummy idea to use this as a base for your vegetable pizza!!! I love my pizza recipe and mix so much that I always just default to using that, but this is a yummy idea for a totally different type of crust!
      ~jules

      Reply
  6. I made the recipe to make pigs in a blanket, followed the directions but I did not do the proofing stage. I have a problem with the dough seems like it need more flour because it was very sticky, so I use more flour and it was Ok, they were good, definitely I will make it again, I want to do the crescents any suggestions? should I use less water? or more flour, I always weight the ingredients, any other recommendations will help. They needed to bake for about 20 minutes and were perfect!, thank for the recipe

    Reply
    • So glad to hear you loved the end results, Graciela! Did you use my gfJules Flour? You noted that you weighed the flour — which is great — but all gluten free flours have different weights, so if you were using another blend, that might have contributed to the dough being sticky. Otherwise, I would say that you could try the crescents and if the dough does seem too sticky to manage, you can add a bit more gfJules Flour and try refrigerating the dough before rolling — that often times helps with sticky doughs. Let me know how it goes!
      ~jules

      Reply
    • Hi Karyn, I’m sorry to hear you had trouble with this recipe. Did you make any ingredient substitutions? What was the outcome that was disappointing? I’m happy to try to help, but I need some more details!
      ~jules

      Reply
    • How is a comment like this helpful to anyone? Why don’t you explain exactly what you did, any changes you made, and exactly why it was the ‘worst vegan crescent roll recipe’ you’ve ever made? This is a community, a family, of people helping and supporting each other, not a place to launch into unhelpful diatribes with no details. Jules has devoted her life to helping and supporting and encouraging folks. Why don’t you try to add to the constructive dialog for a refreshing change of pace?

      Reply
  7. I used this recipe to make pigs in a blanket and they came out so good! I followed the directions but I did not do the proofing stage. They needed to bake for about 20 to 25 minutes and were perfect!

    Reply
    • That’s so fantastic, Debbie! Pigs in a Blanket is such a fun recipe – I’m so happy to hear that you can make them again! Thanks for taking the time to make a note about your method and the time it took to bake.
      ~jules

      Reply
  8. can I make this dough ahead of time and refrigerate it? Thinking of making the cranberry brie bites for an appetizer on thanksgiving but I don’t want to make the dough on thanksgiving day.

    Reply
    • Hi Margaret, yes you can! I actually just added the information about making this gluten free crescent rolls dough ahead of time to the recipe for you! That cranberry brie bites appetizer sounds divine!!!!!! I can’t wait to hear all about it and maybe even see pictures!!!!
      ~jules

      Reply
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