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!

One of the questions I am often asked is if this dough can be used for pizza crust. We have used this crescent roll dough for pizza, but our favorite recipe is this Gluten-Free Pizza Recipe from Gluten Free Palate. It’s a super simple recipe that is easy for beginners, and is also naturally dairy free.

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

How to Make Gluten Free Crescent Rolls:


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.



 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!



 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


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


  • 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 GLUTEN FREE CRESCENT ROLL 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

Gluten Free Crescent Rolls

Yield: 8 rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 1 hour 20 minutes

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.


  • 2 cups high quality gluten free flour mix (gf Jules and Better Batter are my favs)
  • 1 Tablespoon instant yeast
  • 3 Tablespoons sugar or honey
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt (increase to 3/4 tsp if using oil or unsalted butter)
  • 1/2 cup + 2 Tablespoons warm water (barely warmer than room temp)
  • 1 large egg
  • 1/2 cup butter, almost melted OR neutral oil
  • potato starch (can use flour, but starch works best) for dusting
  • Extra butter to brush when done


  1. In bowl of stand mixer, measure gluten free flour, yeast, sugar or honey, baking powder, and salt.
  2. Add warm water, egg, and 1/2 cup butter or oil, and mix with paddle attachment on medium speed for 3-5 minutes.
  3. The dough should be like a thick, sticky batter, like a thick banana bread batter.
  4. Lightly dust countertop or a pie crust bag with potato starch or gluten free flour.
  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. Let rolls rise in a warm location for 20-40 minutes until they are close to double in size.
  8. Bake for 9-12 minutes at 350° F. 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.


  • 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.


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

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 197mgCarbohydrates: 36gFiber: 2gSugar: 7gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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

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

    • Reply
      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
        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
      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
    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
      December 24, 2015 at 9:17 am

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

      • Reply
        December 24, 2015 at 11:16 am

        Haha! No worries! Enjoy!

        • Reply
          November 20, 2020 at 9:57 pm

          What am I missing? I don’t see anything about buttermilk powder.

    • Reply
      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
    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
      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:

      • Reply
        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

          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 🙂

          • Morgan
            November 20, 2020 at 7:38 pm

            You think I could use regular, not instant yeast? If so how would you tweak the rising time?

            November 20, 2020 at 9:27 pm

            Yes you can, but proof it in the water plus sugar first, and you might need to allow for more rising time.

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  • Reply
    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
      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
    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
      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
      Sherri Cook
      December 16, 2018 at 1:11 pm

      For baking, I use America’s Test Kitchen’s mix. The flour mix recipe on here is really close to what I keep on hand. Good luck with your new GF adventure!

  • Reply
    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
      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
    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
      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
    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
      April 16, 2017 at 8:48 pm

      I am SO glad everyone loves them, Rebecka!!

  • Reply
    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
      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
      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,, we would love to see a photo! -Celeste

  • Reply
    January 3, 2018 at 5:13 pm

    Looking for rolls for hamburger buns. Would this work?

    • Reply
      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
    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
      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
    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
      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
    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
      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
      September 27, 2018 at 9:52 pm


  • Reply
    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
      October 27, 2018 at 9:05 am

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

      • Reply
        October 27, 2018 at 12:28 pm

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

  • Reply
    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
      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
    November 16, 2018 at 3:22 pm

    Any other recipes for yeast-free rolls? 🙂

  • Reply
    November 16, 2018 at 3:23 pm

    Sorry, yeast-free AND gluten-free.

  • Reply
    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
    November 19, 2018 at 3:58 pm

    Can these rolls be frozen before baking?

    • Reply
      November 20, 2018 at 7:34 am

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

  • Reply
    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
      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
    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
      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
    November 21, 2018 at 2:09 pm

    Yes that helps a lot! Thank you!

    • Reply
      November 22, 2018 at 11:15 pm

      You’re welcome! Enjoy!! -Celeste

  • Reply
    Sherri Cook
    December 16, 2018 at 1:05 pm

    LOVE this recipe! Before Celiacs joined our dinner table, I would make cabbage burgers with a crescent roll dough. (This was one of my mother in laws family recipes) My daughter requested the meal for her 13th birthday. We had been using GF pita bread as a poor substitute as a vehicle for the filling because I didn’t have good alternative dough. She wanted the “real thing” for birthday. This recipe fit the bill! I had to use quite a bit of potato starch on my surface in order to get the edges to come up, it was an easy fix. As expected, the dough was not as elastic as my wheat flour recipe and I had to handled it gently during the transfer to the cookie sheet. This is a really easy fought make and my family was ecstatic to have this family recipe back on the menu. Thanks for helping me keep another family tradition alive!

    • Reply
      December 16, 2018 at 9:40 pm

      Sherri, I’m so happy to hear that your family got to enjoy an old favorite! Thank you for stopping by and for coming back to comment. -Celeste

  • Reply
    January 3, 2019 at 8:36 am

    If I made appetizers with a bottom crust and top crust (to be cut apart after baking) would the bottom crust be crispy at all with this recipe? I take it the top would be also? Thank you for your help.

    • Reply
      January 4, 2019 at 8:39 am

      Hi Kell, I don’t know that you’ll get much crispiness with this recipe, it’s more of a soft roll. But I haven’t tried anything quite like that so I’m not positive…if you make it, let me know how it turns out! -Celeste

  • Reply
    January 10, 2019 at 11:15 am

    I would like to try this and many other gluten free recipes but I am allergic to xantum gum what can I use instead?

    • Reply
      January 13, 2019 at 7:54 pm

      Hi Barb! You can use guar gum instead, you’ll just need to add an extra 1/4 tsp per cup of flour.

  • Reply
    January 11, 2019 at 8:51 pm

    Can I make extra dough and freeze the dough for later and can I put cheese and ham in them ,then Baker or fruit in them
    Thank you I’m just getting started my husband and son just got diagnosed with celiac
    Thank you so much your a great cook

    • Reply
      January 13, 2019 at 7:54 pm

      Hi Sharon! I have used this recipe with all kinds of fillings and toppings, so ham and cheese would be delicious! Just be aware that if you over-fill, they might have a hard time rising. I have not tried freezing the dough, so I can’t tell you if that works or not – if you try it, let me know how it goes 🙂 Glad you’re finding some recipes for your family! -Celeste

  • Reply
    February 26, 2019 at 11:34 am

    Hello Celeste,
    I am allergic to potato starch/flour. Is there another starch that I can substitute and get the same great results? Really looking forward to giving these a try.

    • Reply
      February 26, 2019 at 8:55 pm

      Absolutely. You can substitute corn starch or tapioca starch. Hope you enjoy them! -Celeste

  • Reply
    jenna urben
    March 16, 2019 at 10:38 am

    OMG YUM! I’ve never tried to make homemade crescent rolls but now I totally wanna give it a try 🙂 Your extra notes are so helpful

  • Reply
    April 22, 2019 at 12:37 pm

    Can this be used like the canned crescent roll dough for things like ham and cheese pinwheels? Thanks!

    • Reply
      April 22, 2019 at 1:55 pm

      YES! We substitute often for things like that.

  • Reply
    Jolene Haley
    April 27, 2019 at 1:47 pm

    I am new to this. Do I have to make the yeast first or just dump in the packet?! Thanks!

    • Reply
      April 29, 2019 at 6:27 am

      Great question Jolene! Some recipes call for “proofing” the yeast before adding into the dough, but with all of my recipes you can simply add all the ingredients separately and mix together. Enjoy!

  • Reply
    November 18, 2019 at 1:53 am

    Hi Celeste! I’m making planning on making these tomorrow and freezing them for Thanksgiving next week. Do you have any recommendations on how to best freeze them? Before or after cooking? Also, I only have regular yeast and I’m wondering if that will work? Thanks!

    • Reply
      November 18, 2019 at 9:53 am

      Yes, the regular yeast will work, just be aware they might take a bit longer to rise. I bake them, cool completely, then store in freezer bags. When you’re ready to serve, you can wrap in foil and warm in a 300 degree oven or in the microwave.

  • Reply
    November 25, 2019 at 11:28 am

    We have a family favorite recipe using packaged crescent rolls and then filling with a cream cheese and chicken mixture to make “buns”, placing the mixture in the largest end of the triangle and then rolling it towards the small point, pulling the sides up and around a bit to enclose the filling, and pinching the sides shut. My son was diagnosed celiac and since then we haven’t had them. They were always a special request meal for birthdays, etc and we have been missing this! Do you think this recipe could accommodate a creamy filling or would you have any other suggestions of how to make it work? Maybe cut the dough into another shape for easier “wrapping” and less tugging? I’m open to any brainstorming ideas anyone might have, thanks!

    • Reply
      November 25, 2019 at 12:46 pm

      Hi Kirstin! This is also a favorite recipe of ours. Now that we’re eating gluten free, we use this crescent roll recipe and make it the same way. Feel free to use rectangles for easier rolling 🙂

  • Reply
    December 1, 2019 at 9:37 pm

    This recipe is awesome

  • Reply
    December 12, 2019 at 11:30 am

    I’ve been a baker for well over 40 years, and have had celiac disease for 60 years. This recipe is PERFECT. It turned out GREAT and was delicious. Thank you for your hard work.

    • Reply
      December 12, 2019 at 9:21 pm

      Thank you so much for the kind comments, I am SO glad you enjoyed the rolls! -Celeste

  • Reply
    Catherine Burch
    December 24, 2019 at 10:15 am

    Did you update the recipe? It’s a little different than my print out…

    I came by to leave a note on this recipe — I have multiple food allergies, and my niece, Ella, has Celiac’s and I have made these for the last three or four Christmas dinners and used this recipe to make little smokie rolls. Ella came by yesterday and I asked if there was anything specific she’d like me to make for our section of the table and she specifically asked for these. I have in my notes to use the honey and not the sugar, and to use your flour blend because it bakes up perfectly (and yes, I did try using a store blend and sugar. Let me save y’all time, just do it like she says, k?). I’ve got it printed, laminated, and in my cookbook/notebook so I have to forever. If you’re last minute searching for a recipe for rolls, stop here, this is the one.

    • Reply
      December 24, 2019 at 2:57 pm

      I have updated it slightly 🙂 So glad you and your neice are enjoying the rolls, thank you so much for sharing -Celeste

  • Reply
    Gracie Larson
    January 1, 2020 at 5:25 pm

    These were so yummy for our pigs in a blanket! I used Bob’s Red Mill gluten free flour and it worked just fine 🙂 My rolls weren’t nearly as beautiful as the pictures but my family absolutely loved them! Thank you so much!

    • Reply
      January 3, 2020 at 10:18 am

      Thanks Gracie, so glad you enjoyed them! It’s good to know that Bob’s Red Mill works with this recipe.

  • Reply
    Alexandra Heidenreich
    October 23, 2020 at 10:31 am

    Is the T for tablespoon or teaspoon? Just checking. Looks cool. I want to make some. Do you happen to have gluten free German recipes? I miss it so bad.

  • Reply
    December 19, 2020 at 8:10 am

    Sorry if this has been asked already any maybe I missed it…can I make the dough then put it in the refrigerator overnight until I’m ready to bake it? Excited to try these!!

    • Reply
      December 23, 2020 at 2:28 pm

      Lots of questions on this, but unfortunately I haven’t tried it yet. If you do, let me know how it goes!

  • Reply
    Tammy Huber
    July 10, 2021 at 8:15 am

    How much salt?

    • Reply
      July 14, 2021 at 5:25 pm

      1/4 teaspoon.

  • Reply
    Megan Montgomery
    November 22, 2021 at 2:31 pm

    I made the recipe exactly as stated but mine dough was never really sticky and never rose? Any pointers? Thank you

    • Reply
      December 2, 2021 at 10:46 am

      What flour did you use? A lot of things can affect the texture of dough, such as humidity, altitude, type of flour used, and how you measure the flour. Make sure you’re using one of the flours I recommend and stir, scoop and level when measuring. You can always add more water if needed to make a sticky dough, and that will definitely help with rising.

  • Reply
    January 17, 2022 at 12:50 am

    We made stromboli with it and it was delicious.

    • Reply
      January 18, 2022 at 11:17 am

      Ooh I love that! Great idea!

  • Reply
    January 23, 2022 at 7:42 am

    We love your cinnamon rolls and are excited to try these! One question though…in the past we have used crescent rolls for pigs in a blanket. Would these work the same way? I’m curious about the riding already rolled or with sausage inside…

    • Reply
      February 1, 2022 at 12:34 pm

      Yes, I’ve made pigs in a blanket with this recipe and it works great! So glad you’re enjoying the cinnamon rolls.

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