Gluten Free Crescent Rolls (dairy free option)

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

The BEST No-Fail Gluten Free Crescent Rolls – easy to make and ready in 1 hour! Soft, light, fluffy, these rolls are the perfect addition to any meal and come with a dairy free option.

When we started our gluten free journey 5 years ago, I knew we needed a really good roll recipe in our arsenal. It took some trial and error but over the years this gluten free crescent roll recipe was developed, and it is our favorite! 

It’s so versatile, we’ve used it for cinnamon rolls, chicken roll-ups, cheese and chive rolls, monkey bread, and much more! Get creative and let me know in the comments how you use this dough.

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

One of the top advantages to this recipe is that these gluten free crescent rolls are ready in one hour. I highly suggest investing in a pie crust bag, they’re inexpensive and make rolling out the rolls a cinch! 

If this is your first time making gluten free crescent rolls, I’ve written some detailed step-by-step instructions below, leave a comment below if you have any questions, I’m always happy to help!

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

STEP 1: MIX THE DOUGH

This dough is low maintenance. We’ve made it so many times and experimented with lots of different methods. We’ve found that adding all the ingredients as-is and mixing them together yields just as good results as mixing them separately and/or proofing the yeast. So all you’ll need to do is add the ingredients in the order given, mix for 3-4 minutes, and you’re done! The dough will start out looking much too thin but will thicken as you mix it. After a few minutes, the dough will be thinner and more sticky than traditional wheat dough.

 

STEP 2: ROLL AND SHAPE

 The trick to making gluten free crescent rolls (or any kind of gluten free roll) is to make the dough sticky by adding liquid and/or reducing the amount of flour. This recipe includes those changes. If you want to shape the dough – which we do – you’ll need to coat the dough in starch so it’s workable. We like to use starch instead of flour because it doesn’t weigh down the dough as much.

Be careful not to work the starch into the dough, coat it only as much as needed to be workable. Potato starch works best but you can use another starch you have on hand if needed. Worst case scenario you can use extra flour but the rolls might be more dry and heavier if you do so.

We love using a pie bag to roll out the dough, it helps keep the dough from sticking and makes it super easy!

 

STEP 3: RISE AND BAKE

 Gluten Free dough does not need a second rise. So you’ll mix the dough, shape it, let it rise once, and then bake. These gluten free crescent rolls only need about 15 minutes of rise time. I usually allow them to rise in a warm place such as on top of a preheated oven or inside an oven that has been heated to 110 degrees and then turned off.

If you allow the rolls to rise too long, they will split while baking. Keep in mind that they will puff up more as they bake.

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

CAN I MAKE THESE GLUTEN FREE CRESCENT ROLLS DAIRY FREE, TOO?

Yes, you can! We make them dairy free often by swapping the butter for avocado oil or a dairy free butter alternative.

BEFORE YOU BAKE:

  • My flour mix works great for this recipe. I have also had success lighter blends such as GF Jules, Better Batter, Gluten Free Mama’s almond blend, and Thrive will work best.
  • These rolls freeze great, try making a double batch and freezing the leftovers.
  • To make these rolls dairy free, use substitute the butter for a dairy free alternative or oil (I use avocado oil). Brush with oil or butter alternative when they come out of the oven.

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!

 

The BEST No-Fail Gluten Free Crescent Rolls - easy to make and ready in 1 hour! #glutenfreerolls #glutenfreecrescentrolls #glutenfree #LifeAfterWheat

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Gluten Free Crescent Rolls

Prep

Cook

Inactive

Total

Yield 8 crescent rolls

Soft, tender, and light gluten free crescent rolls are SO EASY to make! They will be ready in 1 hour flat and are the perfect addition to any meal. Dairy free option.

Ingredients

  • 2 cups high quality gluten free flour mix (gf Jules and Better Batter are our favs) -see notes
  • 1 T instant yeast (if you keep in the fridge, bring to room temp)
  • 2 tsp xanthan gum IF flour mix doesn't have any. see notes
  • 3 T sugar or honey
  • 1/4 tsp baking powder
  • 1/4 tsp salt (increase to 3/4 tsp if using oil or unsalted butter)
  • 1/2 cup + 2 T warm water (barely warmer than room temp)
  • 1 egg
  • 1/2 c butter, almost melted OR neutral oil
  • potato starch (can use flour, but starch works best) for dusting
  • Extra butter to brush when done

Instructions

  1. In bowl of stand mixer, measure gluten free flour, yeast, xanthan gum if needed, sugar (if using honey, add that with the wet ingredients later), baking powder, and salt - add salt away from yeast. You don't need to mix it yet.
  2. Add warm water, egg, and 1/2 c butter or oil, and mix with paddle attachment on a medium speed for 3-5 minutes.
  3. The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.
  4. Lightly dust your pie crust bag with  potato starch OR dust your countertop with 2 T of potato starch. You'll need more starch for dusting if using a countertop.
  5. Scrape the dough into a ball shape on your dusted area and sprinkle a little more starch over the top of your dough to prevent it from sticking. If using a pie crust bag, remove air and zip it up.
  6. Using a rolling pin, roll dough out to about 14" circle. Using a pizza slicer (or very sharp knife) that has been dusted in starch or flour, cut the circle into 8 wedges. Carefully roll each wedge inward to form a crescent. If dough sticks to counter, you have not put enough starch/flour down. No worries, this happened to me too! Use a metal spatula to scrape extra potato starch onto the bottom of the dough as you roll it up. Gently pinch the end to secure the roll so it won't lose shape as it bakes. Use a little water to help if necessary. Gently place a few inches apart on a baking sheet and curve them slightly to form a crescent shape.
  7. Preheat oven to 350 degrees. Let the rolls rise on top of the oven while it preheats. they only need to rise for 15-20 minutes.
  8. Bake for 9-12 minutes. Gluten free breads tend to not brown as much, so don't wait for these to be well browned before pulling them out or they may dry out. Flake with a fork in the center of a roll to see if it's done. Mine were done in about 11 minutes.
  9. Brush with melted butter or oil and serve warm for best results. Store leftovers in an airtight container or bread bag at room temp for a day or two, or in the freezer. These can easily be re-warmed by wrapping in foil and placing in a 325 degree oven for about 5 minutes from fridge or 10 minutes from freezer.

Notes

  • When dusting your surface and the dough, don't work the starch into the dough. It's just meant to reduce the stickiness on the surface.

IF USING GF JULES OR BETTER BATTER:

  • Do NOT add xanthan gum.

IF USING LIFE AFTER WHEAT HOMEMADE FLOUR MIX:

  • Add an additional 1 tsp xanthan gum to the recipe
  • Substitute 1/2 cup of the flour mix for 1/2 cup potato starch

IF USING A FLOUR MIX WITHOUT XANTHAN GUM:

  • We have had success with Gluten Free Mama's Almond Flour blend as well. Be sure to add 2 tsp xanthan gum to the recipe since this flour mix doesn't contain any xanthan.

Nutrition Facts

Serving Size 1 roll

Amount Per Serving

Calories 234

% Daily Value

Total Fat 12 g

18%

Total Carbohydrates 28 g

9%

Dietary Fiber 2 g

8%

Sugars 3 g

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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61 Comments

  • Reply
    Donna
    January 26, 2015 at 7:11 am

    Can you use arrowroot powder instead of potato starch and won’t it go rancid if not kept in the refrigerator .Thanks

    • Reply
      LifeAfterWheat
      January 27, 2015 at 11:36 pm

      Hi Donna! I don’t use arrowroot as I don’t like the taste, so I’m not sure if you could substitute. Please let us know how it turns out if you try it!

      Gluten free breads don’t have a very long shelf life, but they also get dry and crumbly when you store them in the fridge, so either store on the counter and use within a few days, or freeze what you won’t use in that time period. Thanks for stopping by, and enjoy the rolls!

  • Reply
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  • Reply
    50 Thanksgiving Recipes {+Free Printables!} | His Endless Love
    November 15, 2015 at 12:56 pm

    […] 48.) Gluten & Dairy Free Crescent Rolls, from Life After Wheat […]

  • Reply
    Shari Craddock
    December 9, 2015 at 12:26 pm

    What would you suggest for an egg substitute in this recipe?

    • Reply
      LifeAfterWheat
      December 9, 2015 at 2:45 pm

      I haven’t tried using an egg replacement, but others have told me that Ener-G egg replacer works well. Cheers!

    • Reply
      marion yoder
      April 5, 2017 at 2:37 pm

      Well beaten aquafaba should work too 🙂

      • Reply
        thereislifeafterwheat@gmail.com
        April 6, 2017 at 10:09 am

        Thank you!

  • Reply
    Joyce Holzapfel
    December 21, 2015 at 8:38 pm

    I tried these for our Christmas dinner. I followed the recipe exactly (even made your flour mix). I was pretty excited as I rolled the dough out and shaped it into the crescent rolls. Even more excited when they came out of the oven. Then they fell as they cooled. The taste was ok- a little sweeter than we like but than can be adjusted. What can be done to keep them from falling?

    • Reply
      LifeAfterWheat
      December 21, 2015 at 10:06 pm

      They may have risen too much. You’ll want to preheat the oven when they have risen 50%, because they rise quickly. Thanks for stopping by!

  • Reply
    kerri
    December 24, 2015 at 9:15 am

    I have a dairy intolerance – what would you recommend in place of the buttermilk powder? Or can I omit completely?

    • Reply
      kerridoesca
      December 24, 2015 at 9:17 am

      I’m sorry, I just reread your notes and see your recommendation for the buttermilk powder!

    • Reply
      LifeAfterWheat
      December 24, 2015 at 11:16 am

      Yes! I have made it by substituting 1 tsp vinegar (I use Bragg’s apple cider vinegar). Enjoy!

  • Reply
    Michelle
    January 7, 2016 at 12:15 pm

    Can you use this to make a pizza dough? I can’t find a pizza dough recipe listed on the site anywhere. Could this be adapted?

    • Reply
      LifeAfterWheat
      January 7, 2016 at 3:27 pm

      I have never thought of that, Michelle. If you decide to try it, please let me know how it turns out! Also, here is the pizza crust we always make, there are instructions and a link to the recipe here: https://thereislifeafterwheat.com/2015/03/07/pizzeria-style-pizza/

      • Reply
        Missy
        December 10, 2016 at 10:09 am

        This link is not working, and when I search for pizzeria style pizza, nothing comes up. Has this recipe been removed?

        • Reply
          thereislifeafterwheat@gmail.com
          December 10, 2016 at 5:16 pm

          Hi Missy, Unfortunately the pizza crust I previously linked to was taken down. I have been meaning to try this crescent roll recipe as a pizza crust, because I think it would work! If you try it before I do, let me know how it turns out 🙂

  • Reply
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  • Reply
    Kandi
    May 22, 2016 at 2:55 pm

    The ingredients say to use 1/2 c of butter but the directions only say to add 4T. What did i miss? I keep rereading it…?

    • Reply
      thereislifeafterwheat@gmail.com
      May 22, 2016 at 8:51 pm

      So sorry Kandi, you add the entire 1/2 cup, I updated the recipe to reflect that. Thanks for catching it! ~Celeste

  • Reply
    Teesha
    November 6, 2016 at 1:36 pm

    Hello – I’m new to GF baking and I’ve purchased Cup4Cup without reading website reviews. If I use this starchy GF flour to make the crescent rolls, do I still need to add potato starch? Have you ever made breads using C4C flour? Any help is appreciated.

    • Reply
      thereislifeafterwheat@gmail.com
      November 6, 2016 at 2:25 pm

      Hi Teesha! Welcome to the world of gluten free ? I do like Cup4Cup flour, but I don’t use it for this particular recipe because the texture doesn’t turn out as well. I would suggest using gfJules, Better Batter, or my homemade mix (link in recipe). Feel free to reach out if you have any other questions, gluten free baking has a learning curve but it gets easier with time and practice!

  • Reply
    Janine
    December 25, 2016 at 3:10 pm

    I just wanted to let you know that I made these and they came out great! I used your flour blend, but substituted arrowroot for the tapioca as I am allergic to tapioca.

    Also, I made them a few days ahead, rolled them up and flash froze them on a baking sheet. I stored them in a plastic container in my freezer and I pulled them out about an hour before I needed them. I let them come to room temperature and they rose up nicely (my kitchen is VERY warm) and baked beautifully.

    Thank you!

    • Reply
      thereislifeafterwheat@gmail.com
      December 27, 2016 at 10:33 am

      Love this Janine! Thanks so much for sharing your success. Glad you got to enjoy some delicious homemade rolls 🙂 -Celeste

  • Reply
    Katrina
    April 11, 2017 at 10:43 pm

    I made these on Sunday and they turned out amazing! (Which is a first for homemade-gluten-free for me – so THANK YOU!) Have you ever tried making pull aparts/sticky buns/monkey bread with these? It’s an Easter breakfast tradition and I would love to eat them again! Going to try on Sunday, but wondering if you had any tips or tricks (or a recipe that works better)
    thanks and hope to see you Saturday!

    • Reply
      thereislifeafterwheat@gmail.com
      April 14, 2017 at 9:00 am

      Hi Katrina! Yay! So happy you enjoyed them! I have made cinnamon rolls many times, and also rolled balls of dough in cinnamon sugar and put in a loaf pan. Both ways are delicious and this recipe is so versatile that I think anything you do will work wonderfully. My only advice is to not layer it too tall so that it can rise easily, and keep the dough a little sticky to help with rise as well. Can’t wait to hear how it turns out! Happy Easter 🙂

  • Reply
    Rebecka
    April 14, 2017 at 8:32 pm

    These are THE best GF rolls I have found. My family asks for them every holiday now (even those who are not GF prefer them)!!

    • Reply
      thereislifeafterwheat@gmail.com
      April 16, 2017 at 8:48 pm

      I am SO glad everyone loves them, Rebecka!!

  • Reply
    Lezlee
    October 1, 2017 at 8:12 am

    I only have active yeast. Can I use that and have it rise for a little while before rolling the dough out?

    • Reply
      thereislifeafterwheat@gmail.com
      October 3, 2017 at 6:45 am

      Hi Lezlee, yes you can use active yeast. No need to let the dough rise before rolling it out, just make the recipe as usual. It might take a touch longer for the rolls to rise, and you’ll want to be sure to proof the yeast.

  • Reply
    Sheila Mott
    December 25, 2017 at 9:35 am

    I used this dough for cinnamon rolls Christmas morning. AMAZING!! I can’t figure out how to post a pic.

    • Reply
      thereislifeafterwheat@gmail.com
      December 26, 2017 at 11:09 am

      Hi Sheila, so happy to hear that you got to enjoy gluten free CINNAMON ROLLS for Christmas morning! That is one of our favorite things to make with this dough, thank you for coming back to leave a comment. Feel free to share a picture by posting to our facebook page, http://www.facebook.com/lifeafterwheat, we would love to see a photo! -Celeste

  • Reply
    Becky
    January 3, 2018 at 5:13 pm

    Looking for rolls for hamburger buns. Would this work?

    • Reply
      thereislifeafterwheat@gmail.com
      January 6, 2018 at 11:44 am

      Great question, Becky! We have used these for hamburger buns. You can use a large (greased) Mason jar ring placed on the baking sheet to help them hold their shape.

  • Reply
    Connie
    January 3, 2018 at 9:17 pm

    I haven’t actually used this marvelous crescent roll recipe to make crescent rolls yet! However, because you did all the hard work of creating a GF dough that can be handled (incredible!), I made cinnamon buns for my son today! Thank you so much!! This dough was incredibly easy to make and to work with. Well done!!

    • Reply
      thereislifeafterwheat@gmail.com
      January 6, 2018 at 11:42 am

      Connie I love hearing comments like this, thank you for coming back to give a review! I’m so glad your family has been enjoying this recipe. -Celeste

  • Reply
    Jeannette
    March 23, 2018 at 10:31 am

    I am very anxious to try this. I can not see that well, nor comprehend that well. I had a brain aneurysm that took those things away. Can you please explain to me in words or pictures how to make the crescent shape? I know ‘roll it out’, but I don’t understand if I use a ruler or what to separate the dough. Thank you.

    • Reply
      thereislifeafterwheat@gmail.com
      March 26, 2018 at 5:32 pm

      Hi Jeannette! Thank you for stopping by, I’m excited for you to try these rolls too 🙂 To make a crescent shape, roll all the dough into a large circle, then cut straight down the middle with a pizza cutter to make a half circle. Cut down the middle the other way so you have four triangular slices, then cut each of those triangles in half. You’ll end up with a circle divided into 8 slices, like a pizza. Now, take one “slice”, and grab the dough on the long edge. Roll it up like a cinnamon roll until you get to the pointy side, and press the pointy side to attach it to the rest of the roll. I hope that helps! -Celeste

  • Reply
    Anne
    March 31, 2018 at 10:03 am

    THANK YOU, this is a game- changer for us! So quick, so perfect– a “missing link” in our GFDF menu. ❤️

    • Reply
      thereislifeafterwheat@gmail.com
      April 4, 2018 at 2:25 pm

      Comments like yours make me so happy Anne, I’m glad you enjoy the recipe! -Celeste

  • Reply
    RuthMae Johnson
    September 27, 2018 at 5:58 pm

    Could these rolls be used in place of refrigerated crescent rolls to make pigs in blankets (crescent rolls rolled around hot dogs or sausages and baked)? Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      September 27, 2018 at 9:52 pm

      Absolutely!

  • Reply
    Katrina
    October 27, 2018 at 9:02 am

    Have you tried this recipe with your Cup for Cup blend?? It’s the only one I keep on hand! (In case the need for homemade rolls arises… which is always ?)

    • Reply
      Katrina
      October 27, 2018 at 9:05 am

      Ignore that- I meant to ask that question for biscuits!

      • Reply
        thereislifeafterwheat@gmail.com
        October 27, 2018 at 12:28 pm

        I was wondering 😉 I just answered that one 🙂 -Celeste

  • Reply
    Abby
    November 12, 2018 at 10:21 am

    Can I use a hand held electric mixer instead of a counter top mixer? It’s my first time making gf crescent rolls and I was wondering if I could work with what I have and also could I use wax paper to roll out dough?

    • Reply
      thereislifeafterwheat@gmail.com
      November 13, 2018 at 7:46 am

      I haven’t tried using a hand mixer, but because the dough is fairly sticky I’m guessing it would work. You can just roll out the dough on your countertop if you don’t have a pie crust bag, you’ll just need an extra tablespoon of flour or so 🙂 Enjoy! -Celeste

  • Reply
    Michelle
    November 16, 2018 at 3:22 pm

    Any other recipes for yeast-free rolls? 🙂

  • Reply
    Michelle
    November 16, 2018 at 3:23 pm

    Sorry, yeast-free AND gluten-free.

  • Reply
    Kristina
    November 17, 2018 at 6:44 pm

    I am definitely adding this to my list for next week’s thanksgiving! I am going to give it a try with aquafaba as an egg replacer… might have to make a test batch this weekend, ha! 🙂

  • Reply
    Alisa Fleming
    November 18, 2018 at 9:50 am

    I’ve never tried making crescent rolls, let alone gluten-free ones. These look delicious and such a good multi-purpose recipe. I imagine wrapping that dough around goodies too!

  • Reply
    Nancy
    November 19, 2018 at 3:58 pm

    Can these rolls be frozen before baking?

    • Reply
      thereislifeafterwheat@gmail.com
      November 20, 2018 at 7:34 am

      Great question Nancy! I haven’t tried that, let me know if you do 🙂 -Celeste

  • Reply
    Samantha
    November 20, 2018 at 9:45 am

    I made these and they expanded and cracked open quite a bit when cooking. I also had to cook them an extra 5-7 minutes because the middle was still raw. After taking them out of the oven they were quite chewy. I followed your recipe exactly and only let them rise for 15 minutes while the oven was preheating and also used your flour blend. Any suggestions? This was my first time making gluten free rolls. Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      November 21, 2018 at 1:40 pm

      Hi Samantha. Gluten free rolls will have a slightly different texture than regular rolls. One thing to consider is the amount of flour/liquid used, you might need more or less depending on the humidity and your elevation. I’m in Utah at an elevation of over 4,000 so if you’re closer to sea level you might need a little more flour to help with structure and texture. Did you add extra xanthan gum?

  • Reply
    Samantha
    November 21, 2018 at 1:42 pm

    Yes I added extra xanthan gum and swapped 1/2 cup of the flour for potato starch. I am right near the ocean so maybe that was the problem. They were very sticky

    • Reply
      thereislifeafterwheat@gmail.com
      November 21, 2018 at 2:08 pm

      Yes that might be the difference. Try adding more flour next time, the dough should be about the consistency of cookie dough, but sticky. Hope that helps! -Celeste

  • Reply
    Samantha
    November 21, 2018 at 2:09 pm

    Yes that helps a lot! Thank you!

    • Reply
      thereislifeafterwheat@gmail.com
      November 22, 2018 at 11:15 pm

      You’re welcome! Enjoy!! -Celeste

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