These gluten-free crescent rolls are a must-have at the holiday table! They’re soft, buttery, and fluffy — everything a delicious roll should be!

This post has all the tips and tricks you need to make homemade gluten-free crescent rolls. I hope they bring a smile to your face like they do for our family!

gluten-free crescent rolls in a bowl with a towel
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If you think eating gluten-free means giving up warm, buttery rolls, think again! I tested this recipe repeatedly to recreate the soft, fluffy crescent rolls I used to love.

My Mom used to make crescent rolls for Thanksgiving dinner every year. I’ve never been able to successfully make them gluten-free until I discovered this gluten-free bread flour! (Not sponsored!)

These buttery gluten-free crescent rolls can be rolled up into that classic crescent shape just like traditional rolls made with all purpose flour. Better yet, they’re even easier to make!

Since most crescent roll recipes call for two rises of the dough, they can seem intimidating and time-consuming. But with this recipe, the dough only needs to rise once! They really are a lot easier to make than you would think.

I love using whole milk and almond flour to make these crescent rolls rich in flavor and beautifully golden in color. I also have options to make these rolls nut-free and dairy-free.

Why You’ll Love This Recipe

  • Easy, gluten-free rolls
  • Light and fluffy
  • Perfect for holiday dinners
  • Only need one rise

For more favorite gluten-free bread recipes, try these gluten-free breadsticks, gluten-free pizza crust, gluten-free garlic bread, gluten-free rolls and gluten-free biscuits.

Ingredients You’ll Need

For Roll Dough

gluten-free crescent rolls ingredients on a countertop
  • Gluten-free Bread Flour:  I’ve been loving using this gluten-free bread flour that contains gluten-free wheat starch and xanthan gum. It makes dough that is very easy to work with and gives the texture of traditional baked goods!
  • Almond Flour: I add a little almond flour along with the gluten-free bread flour fore more flavor and browning. I use this same trick with my gluten-free chocolate chip cookies and gluten-free banana bread! For nut-free options, see the tips below.
  • Water/milk: Warm water is mixed into the dough with eggs and melted butter. I also like using warm, whole milk to make more flavorful, buttery crescent rolls.
  • Sugar: Domino fine granulated sugar is my favorite for this recipe!
  • Baking powder: Any baking powder brand will work for this recipe. It’s essential for helping to create tender, fluffy gluten free rolls!
  • Instant yeast: Be sure to use instant yeast for this gluten free crescent rolls recipe, which can be mixed right into the ingredients. (Active dry yeast must be mixed in water before adding to the dry ingredients.)
  • Eggs: Two large, room temperature eggs are used to help bind the dough and create a rich flavor.
  • Butter: I like using salted butter rather than unsalted butter. It has more depth of flavor!
  • Salt: I like using fine sea salt for this crescent roll recipe.

Gluten-Free Bread Flour

This gluten-free bread flour really is the secret ingredient for amazing gluten-free crescent rolls. Unfortunately, other flour blends like gluten-free 1:1 baking flour won’t yield the same results.

I like combining gluten-free bread flour with a little of another flour, like almond flour, to give the rolls more flavor. The bread flour yields amazing texture, but can taste slightly bland on its own. If you can’t use almond flour, oat flour, sorghum flour or buckwheat flour are all great choices!

For Finishing the Rolls

butter and egg on a countertop
  • Butter: As with the crescent roll dough, I like using salted butter for the top of the rolls. It makes a real difference in the depth of flavor!
  • Egg: Once the crescent rolls rise, you’ll brush them with an egg wash. This adds flavor and enhances the presentation, giving the rolls a nice shine!

You also might like these gluten-free scones or this gluten-free cornbread!

How to Make Gluten-Free Crescent Rolls

Make the Dough

dry ingredients for gluten-free crescent rolls in a glass bowl
  • In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, granulated sugar, instant yeast, baking powder and salt. Mix to evenly combine.
gluten-free crescent rolls dough in a glass bowl
  • With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
gluten-free crescent rolls dough in a glass bowl, formed into a ball
  • Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Shape the Rolls

  • Line 2 baking sheets with parchment paper or silicone baking mats. 
gluten-free crescent rolls dough on a baking mat, spread into a circle
  • On a lightly floured surface, scoop out ½ of the yeast-leavened dough. Roll into a 12-inch circle.
  • Brush the top of the dough with melted butter, about 2 tablespoons per circle. (You’ll use the rest of the melted butter to brush on the rolls after they bake.)
gluten-free crescent rolls dough on a baking mat, sliced into triangles
  • Use a pizza cutter to slice the circle into 12 long triangles. (Mine usually vary in size and it’s just fine!)
gluten-free crescent rolls on a baking sheet
  • Roll up wedges from the wide end and place point side down 2-inches apart on greased baking sheets or a parchment-lined baking sheet. Curve the ends to form crescents.
  • Cover the gluten free rolls and let rise in a warm place until doubled, about 45-60 minutes.

Bake the Crescent Rolls

gluten free crescent rolls rising before being baked
  • Preheat the oven to 350F. 
  • Bake for 22-26  minutes, until starting to turn golden brown on the edges.
gluten free crescent rolls brushed with butter
  • Remove from the oven immediately and brush the baked crescent rolls with melted butter. 
  • Serve warm and enjoy!

Storage Instructions

These crescent rolls taste the very best when enjoyed shortly after baking.

TO STORE: Place the gluten-free crescent rolls in an airtight container and store at room temperature for up to three days. I like to refresh the rolls by slicing them in half, spreading them with a little butter and broiling the rolls for 2-3 minutes until warm/toasty.

TO FREEZE: Place the cooled rolls in a zip-top freezer bag, press air out and seal tightly. Freeze for up to 3 months. Defrost at room temperature and refresh by warming in the oven or microwave.

For more gluten-free holiday sides, try this gluten-free gravy, gluten-free stuffing, gluten-free green bean casserole, gluten-free sweet potato casserole, gluten-free cornbread sausage stuffing and roasted sweet potatoes.

gluten-free crescent rolls on a baking sheet and one with a bite taken out of it

Serve these with gluten-free pot roast or gluten-free beef stew for a comforting meal!

gluten-free crescent rolls in a bowl with a towel

Expert Tips & Tricks

  • This gluten-free bread flour really is the secret ingredient for amazing gluten-free crescent rolls. Unfortunately other flour blends like gluten-free 1:1 baking flour won’t yield the same results.
  • I like using this silicone baking mat with circle measurements to roll out the dough. It’s helpful for measuring the 12-inch circle.
  • I prefer using the paddle attachment on my stand mixer when making these crescent rolls, rather than the dough attachment. I find the it mixes the dough more evenly.
  • I highly recommend using salted butter for this recipe. It provides the best depth of flavor!
  • Let the dough rest in the refrigerator for 20 minutes before shaping to make it easier to work with. Also, be sure to flour your work surface and rolling pin while rolling out the dough.
  • NUT-FREE: I like to add another flour to add more flavor to these rolls. The gluten-free bread flour can be a little bland on it’s own. If you can’t use almond flour, oat flour, sorghum flour or buckwheat flour are all great choices! You could also simply use more bread flour in place of almond flour.
  • DAIRY-FREE: I like using Elmhurst Unsweetened Cashew milk in place of whole milk. It has a similar fat content to whole milk, and doesn’t have any added gums or stabilizers that could interfere with the rise/crumb of the rolls. I also use vegan butter in place of the butter. 

MORE GLUTEN-FREE BREAD RECIPES

For more recipes with gluten-free bread flour, try these gluten-free cinnamon rolls and gluten-free monkey bread.

gluten-free crescent rolls in a bowl with a towel
5 from 18 votes

Buttery, Gluten-Free Crescent Rolls

Prep Time 2 hours
Cook Time 25 minutes
Servings 24 rolls
UPDATE: The last few times I've made these rolls I've added 3 tablespoons of powdered whole milk to the dry ingredients and skipped the egg wash. They turn out softer and more flavorful than ever this way!
These gluten-free crescent rolls are a must-have at the holiday table! They're soft, buttery, and fluffy — everything a delicious roll should be!
This recipe makes 24 rolls (2 sheet pans full). You can half the recipe if you'd prefer to make 12 rolls.

Video

Ingredients

For the Dough:

  • 4 cup (600g) King Arthur Gluten-Free Bread Flour
  • 2/3 cup (75g) almond flour or another flour of choice for flavor, see note
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (20g) dry whole milk powder (optional but makes the rolls softer!)
  • 2 ¼ teaspoons instant yeast 1 packet
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup (236ml) water, warm
  • 1 cup (236ml) whole milk, warm see note for dairy-free
  • 2 large eggs
  • 4 tablespoons (56g) butter, melted
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Instructions 

Make the Dough

  • In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
  • With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
  • Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Shape the Rolls

  • Line 2 baking sheets with parchment paper or silicone baking mats.
  • On a lightly floured surface, scoop out ½ of the dough. Roll into a 12-inch circle. Brush the top of the dough with melted butter, about 2 tablespoons per circle. (You’ll use the rest of the melted butter to brush on the rolls after they bake.)
  • Use a pizza cutter to slice the circle into 12 equal wedges. (Mine usually vary in size and it’s just fine!) Roll up wedges from the wide end and place point side down 2-inches apart on greased baking sheets. Curve the ends to form crescents.
  • Cover and let rise in a warm place until doubled, about 45-60 minutes.

Bake the Rolls

  • Preheat the oven to 350F.
  • Bake for 22-26 minutes, until starting to turn golden on the edges. Remove from the oven immediately and brush the rolls with melted butter.
  • Serve warm and enjoy!

Notes

RECIPE NOTES
  • This gluten-free bread flour really is the secret ingredient for amazing gluten-free crescent rolls. Unfortunately other flour blends like gluten-free 1:1 baking flour won’t yield the same results.
  • I like using this silicone baking mat with circle measurements to roll out the dough. It’s helpful for measuring the 12-inch circle.
  • I prefer using the paddle attachment on my stand mixer when making these crescent rolls, rather than the dough attachment. I find the it mixes the dough more evenly.
  • I highly recommend using salted butter for this recipe. It provides the best depth of flavor!
  • Let the dough rest in the refrigerator for 20 minutes before shaping to make it easier to work with. Also, be sure to flour your work surface and rolling pin while rolling out the dough.
  • NUT-FREE: I like to add another flour to add more flavor to these rolls. The gluten-free bread flour can be a little bland on it’s own. If you can’t use almond flour, oat flour, sorghum flour or buckwheat flour are great choices! You could also simply use more bread flour in place of almond flour.
  • DAIRY-FREE: I like using Elmhurst Unsweetened Cashew milk in place of whole milk. It has a similar fat content to whole milk, and doesn’t have any added gums or stabilizers that could interfere with the rise/crumb of the rolls. I also use vegan butter in place of the butter. 
STORAGE/FREEZING
These crescent rolls taste the very best when enjoyed shortly after baking.
TO STORE: Place the gluten-free crescent rolls in an airtight container and store at room temperature for up to three days. I like to refresh the rolls by slicing them in half, spreading them with a little butter and broiling the rolls for 2-3 minutes until warm/toasty.
TO FREEZE: Place the cooled rolls in a zip-top freezer bag, press air out and seal tightly. Freeze for up to 3 months. Defrost at room temperature and refresh by warming in the oven or microwave.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 0.003mg | Calcium: 39mg | Iron: 0.4mg

FAQs

Does Pillsbury have gluten-free crescent rolls?

No, Pillsbury doesn’t make gluten-free crescent rolls. However, you can buy gluten-free crescent roll mix from brands like Mom’s Place. Or, if you prefer, you can make homemade gluten-free crescent rolls using gluten-free flour.

Are crescent rolls and croissants the same thing?

Crescent rolls and croissants both have a similar crescent shape, but they’re different in texture and flavor. Croissant dough is laminated, which means that butter is folded into the dough multiple times to create thin, flaky layers. In contrast, crescent rolls are made by rising yeasted dough once or twice to create a bread-like roll.

Do crescent rolls contain yeast?

Yes, crescent rolls are made from a yeasted dough that rises once or twice to create a light, fluffy consistency. If the recipe calls for instant yeast, the yeast can be added right into the dry ingredients. If the recipe calls for active dry yeast, it must be activated in warm water before adding to the other ingredients.

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

    1. Hi Julie, good question! After mixing the dough, make sure to scrape the dough off the sides and bottom with an oiled spatula, then cover the bowl tightly with plastic wrap and pop it right in the fridge. The only rise in this recipe is after the crescent rolls have been shaped.

    1. Hi Gretchen, refrigerating the dough overnight and baking the next day should work okay. We wouldn’t recommend keeping it in the fridge longer than one day though. Thanks for your question!

  1. 5 stars
    I never thought these would turn out so great! I’ve tried many gf yeast recipes and always end up with gummy, flat rolls or loafs. These Crescent rolls are so very very good. Rose to perfection, baked beautifully brown and texture and taste were perfect. I think much of it was the King Arthur Bread Flour. I followed the recipe but used buttermilk powder instead of regular. My dough was a little soft so I added probably an additional 1/2 cup of flour when rolling it out. I kind of goofed up because my silpat sheet wasn’t big enough so at first I tried rolling it out on parchment ….BIG MISTAKE. I made the silpat work. Even with all the handling the rolls were perfect.
    Thank you so much for the recipe.
    P.S. I have recipe for broccoli ham crescent rolls which I will adapt for Easter brunch.

    1. Thank you for your feedback and tips, Janice! We’re so glad you enjoyed the crescent rolls!

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