Gluten Free Crescent Rolls Recipe

There’s something truly special about the smell of warm, buttery rolls filling your kitchen. It feels like home. But if you’re living a gluten-free life, that experience can feel like a distant memory. I’m here to tell you that it doesn’t have to be! These Gluten Free Crescent Rolls are about to change everything. They’re soft, flaky, and have that perfect buttery pull-apart texture we all crave. They’re not just a substitute; they’re a star in their own right, perfect for your holiday table, a weeknight soup supper, or just because.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Crescent Rolls

• Surprisingly Simple: Don’t be intimidated by yeast dough! This recipe breaks it down into easy, manageable steps.
• Incredibly Soft: Thanks to a clever blend of gluten-free flours and a touch of yogurt, these rolls stay tender for days.
• Perfect for Any Meal: Dress them up for a fancy dinner or slather them with jam for a quick breakfast. They’re incredibly versatile.
• Family-Approved: Even your most skeptical gluten-eating family members will be reaching for seconds.

Gathering Your Ingredients

Here’s what you’ll need to create this little bit of gluten-free magic. The flour blend is key here for the right texture :

Print

• 2 ½ cups (350g) gluten free 1:1 baking flour (I love Bob’s Red Mill or King Arthur)
• 2 tbsp (25g) granulated sugar
• 1 packet (7g) instant yeast
• 1 tsp xanthan gum (omit if your blend includes it)
• 1 tsp salt
• 1 cup (240ml) warm whole milk (about 110°F)
• ⅓ cup (75g) plain Greek yogurt, at room temperature
• 3 tbsp (42g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature

For Topping:

• 2 tbsp (28g) unsalted butter, melted
• Flaky sea salt (optional)

Let’s Make Some Rolls!

1. Activate the Yeast: In the bowl of a stand mixer, whisk together the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until it becomes foamy. This is how you know your yeast is alive and ready to work!
2. Combine Wet Ingredients: To the yeast mixture, add the Greek yogurt, 3 tablespoons of melted butter, and the egg. Use the paddle attachment to mix on low until it’s just combined.
3. Add Dry Ingredients: In a separate bowl, whisk together your gluten-free flour, xanthan gum (if using), and salt. With the mixer on low, gradually add the dry ingredients to the wet until a sticky dough forms.
4. Mix the Dough: Increase the mixer speed to medium and beat for 3-4 minutes. The dough will be soft and stickier than traditional wheat dough—that’s perfect! Scrape down the sides as needed.
5. First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 60-90 minutes, or until nearly doubled in size.

Shaping and Baking

6. Prep for Shaping: Punch the dough down. Turn it out onto a surface lightly dusted with gluten-free flour. Divide the dough into two equal pieces.
7. Shape the Crescents: Roll one piece of dough into a 12-inch circle. Using a pizza cutter or sharp knife, cut the circle into 8 equal triangles, just like a pizza. Starting at the wide end, gently roll each triangle up into a crescent shape. Repeat with the second piece of dough.
8. Second Rise: Place the shaped rolls on a parchment-lined baking sheet, curving them slightly. Cover lightly and let them rise again for 30-45 minutes. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.
9. Bake to Golden Perfection: Bake the rolls for 12-15 minutes, or until they are puffed and golden brown on top.
10. Butter and Serve: As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Sprinkle with a little flaky sea salt if you’re feeling fancy. Let them cool on the pan for a few minutes before devouring.

Essential Equipment You’ll Need

You don’t need anything too fancy, but a few key tools will make your life easier. A stand mixer with a paddle attachment is ideal for mixing the sticky dough, but a sturdy hand mixer and some elbow grease can work in a pinch. You’ll also need a rolling pin, a baking sheet, and parchment paper.

Tips for Crescent Roll Success

Working with gluten-free dough is a different ballgame than traditional baking, but a few simple tricks will guarantee a win every time. First, don’t skip the room temperature ingredients! They help the dough come together smoothly. Resist the urge to add more flour when the dough is sticky; it’s supposed to be that way. If it’s truly unmanageable, lightly oil your hands instead of flouring them. And finally, give them time to rise! A warm spot (like an oven with the light on) will help them get nice and puffy. For more troubleshooting, check out my guide on mastering gluten-free baking.

The Perfect Pairings

These rolls are the ultimate supporting actor for so many meals. They’re a must-have alongside a cozy bowl of creamy chicken soup on a chilly night. For a holiday feast, they’re incredible next to a glazed ham or roasted turkey. And let’s be honest, they’re pretty phenomenal all on their own, still warm from the oven with a generous smear of butter.

Nutrition Information

Approximate values per roll: Calories: 180, Fat: 8g, Carbohydrates: 24g, Fiber: 2g, Sugar: 4g, Protein: 4g.

I remember the first time I successfully made a gluten-free bread that my whole family loved. The victory dance in my kitchen was very real. These crescent rolls have that same magic. They prove that dietary restrictions don’t mean sacrificing the foods that make us feel cozy and connected. So go ahead, preheat that oven, and get ready to fill your home with the incredible aroma of baking Gluten Free Crescent Rolls.

Your Gluten Free Crescent Roll Questions, Answered

Can I make these dairy-free?

Absolutely! You can swap the whole milk for your favorite unsweetened plant-based milk (almond or oat work great) and use a dairy-free yogurt. For the butter, a high-quality vegan butter stick like Miyoko’s or Melt will give you the best results.

How should I store leftovers?

Once completely cool, store the rolls in an airtight container or zip-top bag at room temperature for up to 2 days. They also freeze beautifully! Just place them in a freezer bag for up to 2 months. Thaw at room temperature and warm in a 300°F oven for a few minutes to revive that fresh-baked feel.

My dough didn’t rise very much. What happened?

The most common culprit is yeast that’s past its prime or milk that was too hot and killed the yeast. Always check the expiration date on your yeast and use a thermometer to make sure your milk is just warm to the touch (around 110°F). Also, ensure your rising spot is nice and warm—drafts can slow things down.

Can I use a different gluten-free flour?

I highly recommend a trusted gluten-free 1:1 baking blend that includes a mix of flours and starches. Brands can behave differently, so results may vary if you use a single flour like just almond or coconut flour. For consistent results, stick with a blend designed to replace all-purpose flour.