You can use these soft and fluffy gluten free crescent rolls in any recipe calling for Pillsbury crescent rolls. Super easy to make & dairy free option!
Updated September 2023
Missing soft and fluffy rolls, or the ease of making a quick recipe with Pillsbury crescent rolls?
You're in the right place because this easy gluten free crescent rolls recipe is going to become your go-to!
This gluten free crescent roll dough is so versatile we've used it for cinnamon rolls, chicken roll-ups, monkey bread, and much more!
It works as a perfect substitute for any recipe calling for Pillsbury crescent rolls or as a standalone side to your favorite dinner.
If you have celiac disease or food allergies, don't believe the lie that you have to settle for sub-par food!
It is possible to make all your favorites including delicious gluten free crescent rolls that will taste every bit as good as their gluten counterparts.
Bonus: you won't need a long list of different flours or funky ingredients (unless, of course, you want to make your own flour blend which totally works!)
Get creative and let me know in the comments how you use this versatile dough!
ps If you're looking for gluten-free croissants, I have a recipe for those in my cookbook!
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Table of Contents
INGREDIENTS IN GLUTEN FREE CRESCENT ROLLS
- high quality gluten free flour blend gfJules is definitely my favorite, more on that below!
- yeast I prefer instant yeast because it rises faster, but you can use active dry as well. Always check the labels as some yeast products are not gluten free.
- sugar or honey
- baking powder
- salt
- warm water barely warmer than room temp. You might need to adjust the amount based on flour used, how you measured the flour, or humidity. There are a lot of factors that affect the amount of water needed in a roll recipe.
- egg if you're dairy free, an egg replacer like Bob's Red Mill will work great too
- butter at room temperature or you can use melted butter that has cooled. Feel free to use a vegan substitute or a neutral tasting oil such as canola or avocado.
- psyllium husk powder this is optional, but does improve the texture so I recommend using it.
- potato starch (can use flour, but starch works best) for dusting your work surface when you roll out the dough.
- Extra butter to brush over the tops after baking
HOW TO MAKE GLUTEN FREE CRESCENT ROLLS
Step 1: Mix Ingredients
No need to proof the yeast, just add all the ingredients to the bowl of a stand mixer and mix for a few minutes.
Use the paddle attachment, not the dough hook attachment.
Gluten free dough needs more moisture than traditional dough so the dough should be soft and very sticky, like a thick banana bread.
Step 2: Roll Out & Shape the Dough
Because gluten free crescent dough is extra sticky, I recommend using a pie bag lightly dusted with gluten free flour or starch. You can also use two pieces of parchment paper or just a countertop.
Turn the dough out onto a lightly floured surface and roll out to a 14" circle using a rolling pin.
Use a pizza cutter or knife to slice into 8 wedges, like you would slice a pie.
Starting at the wide end, roll up tightly until you get to the point, and gently press it to the rest of the roll. Curve into a crescent shape and transfer to a baking sheet.
PRO TIP: Using a pie bag and pizza cutter makes this process much easier!
Step 3: Rise
Cover the rolls loosely with plastic wrap or a light towel and let the rise in a warm place for 30-45 minutes until they are doubled in size.
PRO TIP: Use the proof setting on your oven to speed up the process! If you don't have a proof setting, you can heat your oven to about 110 degrees F then turn it off and place your rolls inside.
Step 4: Bake
Once the rolls have doubled in size, it's time to bake! These only take about 10 minutes so they'll be ready in no time.
WHAT IS THE BEST GLUTEN-FREE FLOUR TO USE WITH YEAST?
Gluten free breads and rolls can be finicky, so it is important to use a high-quality gluten-free flour blend that is specifically formulated for those types of recipes.
Many people find success using a homemade flour blend, while others prefer a pre-made blend purchased at the store.
gfJules is considered the best gluten-free flour in the industry for yeast recipes and yields super soft and fluffy results.
Whatever you choose, be sure to use a flour blend that contains xanthan gum, which acts as a binding agent that replicates the effects of gluten in baked goods.
WAYS TO USE THIS RECIPE
This gluten-free crescent roll dough is so versatile! Here are some fun ways to use gluten free crescent roll dough:
- Try wrapping around hot dogs to make pigs in a blanket!
- Use as pizza crust
- Substitute in any recipe calling for Pillsbury crescent rolls
- After rolling out the dough, spread with a thin layer of finely chopped semi-sweet chocolate before rolling to make gluten free pain au chocolat
- Brush with a generous helping of honey butter as soon as they come out of the oven
- Make gluten free resurrection rolls or gluten free cinnamon rolls
Once baked, these buttery gluten free crescent rolls taste great along any soup or dinner entree!
My family loves them with my Panera Bread 10 Vegetable Soup Recipe or Instant Pot Wisconsin Cauliflower soup, alongside a gluten free casserole or Cranberry Kale Salad.
CAN YOU FREEZE THESE?
Yes! Gluten free crescent rolls freeze well before or after baking.
To freeze the dough before baking:
Roll out and form crescent rolls as directed, then flash freeze individually before transferring to a Ziploc freezer bag.
When you're ready to bake, allow about an extra hour for them to thaw on the baking sheet before rising.
To freeze the dough after baking:
Allow the baked crescent rolls to cool completely transferring to a Ziploc freezer bag.
When you're ready to enjoy them, allow to thaw at room temperature and then warm in the microwave for a few seconds or wrap in foil or parchment and heat in the oven at 325 degrees F for 5-10 minutes.
HOW TO MAKE GLUTEN FREE & DAIRY FREE CRESCENT ROLLS
Gluten free crescent rolls can easily be made gluten free by using a neutral-tasting oil or vegan butter substitute. I recommend Melt brand for the best flavor and texture.
HOW TO MAKE GLUTEN FREE & VEGAN CRESCENT ROLLS
Gluten free crescent rolls can be made vegan by using an egg substitute. I've had great success with Bob's Red Mill egg replacer.
In addition, you'll need to swap the butter for a dairy-free substitute or use a neutral-tasting oil.
I do recommend butter for the best flavor, and Melt brand vegan butter is my favorite. Be sure to use the stick variety as it has the correct fat content for this recipe.
MORE GLUTEN FREE ROLL RECIPES YOU MIGHT LIKE
If you like gluten-free bread and rolls, you'll love my cookbook, How to Make Gluten Free Bread That Actually Tastes Good!
It walks you through every step and has pictures for each recipe. You can find my cookbook on Amazon or grab a digital copy for less!
FREQUENTLY ASKED QUESTIONS
Are Pillsbury crescent rolls gluten free?
No, Pillsbury does not currently make gluten-free crescent rolls. Pillsbury does, however, have a variety of gluten free mixes including pizza crust, cookie, brownie, and cake mix.
It is easy to make your own gluten free Pillsbury crescent roll copycat using this recipe!
Why aren't my crescent rolls rising?
There are many factors that affect rise. If your gluten-free crescent rolls aren't rising, check the following:
- Be sure you're using fresh yeast. To check your yeast, dissolve a teaspoon in warm water (about 110°F) with a pinch of sugar. If it becomes foamy within 5 or10 minutes, your yeast is likely still good to go. No bubbles? It's time to replace it.
- Check your flour. Gluten free flours vary widely. Plain rice flour will not work well in any recipe, and there are really only a few blends that perform well in yeast recipes like this one. I recommend gfJules for the best results, but you can also use my homemade gluten free flour blend, Better Batter, or even Cup4Cup in a pinch.
- Use the stir, scoop, and level method when measuring flour for gluten-free baking. This ensures that you don't end up with too much flour, which will stifle a rise. Stir the flour, gently scoop into a measuring cup (be careful not to pack it!) and level off with the flat side of a knife.
- Aim for sticky dough that is the consistency of a thick banana bread batter. If your dough seems to thick and dry, add a few tablespoons of water. If it seems too thin, add a couple tablespoons of gluten free flour.
- Warmth helps. Dough loves to rise in warm locations! Use the proof setting on your oven, turn the oven on and set your pan of rolls on top, or even set your baking sheet on a sunny section of counter.
GLUTEN FREE CRESCENT ROLLS RECIPE
These are absolutely the best gluten free crescent rolls and I just know you're going to love this easy recipe!
When you make it, would you please come back to leave a star rating or snap a pic and tag @LifeAfterWheat on social? I love to see you're making!
Gluten Free Crescent Rolls
Ingredients
Equipment
Method
- In bowl of stand mixer, measure gluten free flour, yeast, sugar or honey, baking powder, and salt.
- Add warm water, egg, and ½ cup butter or oil, and mix with paddle attachment on medium speed for 3-5 minutes.
- The dough should be a thick, sticky batter, like a thick banana bread batter.
- Lightly dust countertop or a pie crust bag with potato starch or gluten free flour.
- 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.
- 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.
- Let rolls rise in a warm location for 20-40 minutes until they are close to double in size.
- 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.
- Use a pastry brush to top with melted butter 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.
Nutrition
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.
- I recommend gfJules gluten free flour
IF USING my homemade gluten free flour blend recipe:
- Add an additional 1 teaspoon xanthan gum to the recipe
- Substitute ½ cup of the flour mix for ½ cup potato starch
Donna says
Can you use arrowroot powder instead of potato starch and won't it go rancid if not kept in the refrigerator .Thanks
LifeAfterWheat says
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!
Shari Craddock says
What would you suggest for an egg substitute in this recipe?
LifeAfterWheat says
I haven't tried using an egg replacement, but others have told me that Ener-G egg replacer works well. Cheers!
marion yoder says
Well beaten aquafaba should work too 🙂
thereislifeafterwheat@gmail.com says
Thank you!
Joyce Holzapfel says
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?
LifeAfterWheat says
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!
kerri says
I have a dairy intolerance - what would you recommend in place of the buttermilk powder? Or can I omit completely?
kerridoesca says
I'm sorry, I just reread your notes and see your recommendation for the buttermilk powder!
LifeAfterWheat says
Haha! No worries! Enjoy!
Lisa says
What am I missing? I don't see anything about buttermilk powder.
LifeAfterWheat says
Yes! I have made it by substituting 1 tsp vinegar (I use Bragg's apple cider vinegar). Enjoy!
Michelle says
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?
LifeAfterWheat says
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: http://thereislifeafterwheat.com/2015/03/07/pizzeria-style-pizza/
Missy says
This link is not working, and when I search for pizzeria style pizza, nothing comes up. Has this recipe been removed?
thereislifeafterwheat@gmail.com says
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 says
You think I could use regular, not instant yeast? If so how would you tweak the rising time?
thereislifeafterwheat@gmail.com says
Yes you can, but proof it in the water plus sugar first, and you might need to allow for more rising time.
Kandi says
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...?
thereislifeafterwheat@gmail.com says
So sorry Kandi, you add the entire 1/2 cup, I updated the recipe to reflect that. Thanks for catching it! ~Celeste
Teesha says
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.
thereislifeafterwheat@gmail.com says
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!
Sherri Cook says
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!
Janine says
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!
thereislifeafterwheat@gmail.com says
Love this Janine! Thanks so much for sharing your success. Glad you got to enjoy some delicious homemade rolls 🙂 -Celeste
Rugh says
I need to be able to make the dough in advance to use a few days later, so thank you for your comment!
Katrina says
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!
thereislifeafterwheat@gmail.com says
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 🙂
Rebecka says
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)!!
thereislifeafterwheat@gmail.com says
I am SO glad everyone loves them, Rebecka!!
Lezlee says
I only have active yeast. Can I use that and have it rise for a little while before rolling the dough out?
thereislifeafterwheat@gmail.com says
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.
Sheila Mott says
I used this dough for cinnamon rolls Christmas morning. AMAZING!! I can’t figure out how to post a pic.
thereislifeafterwheat@gmail.com says
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
Becky says
Looking for rolls for hamburger buns. Would this work?
thereislifeafterwheat@gmail.com says
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.
Connie says
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!!
thereislifeafterwheat@gmail.com says
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
Jeannette says
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.
thereislifeafterwheat@gmail.com says
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
Anne says
THANK YOU, this is a game- changer for us! So quick, so perfect-- a "missing link" in our GFDF menu. ❤️
thereislifeafterwheat@gmail.com says
Comments like yours make me so happy Anne, I'm glad you enjoy the recipe! -Celeste
RuthMae Johnson says
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!
thereislifeafterwheat@gmail.com says
Absolutely!
Katrina says
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 ?)
Katrina says
Ignore that- I meant to ask that question for biscuits!
thereislifeafterwheat@gmail.com says
I was wondering 😉 I just answered that one 🙂 -Celeste
Abby says
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?
thereislifeafterwheat@gmail.com says
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
Michelle says
Any other recipes for yeast-free rolls? 🙂
thereislifeafterwheat@gmail.com says
Hi Michelle! I don't have any recipes for yeast free rolls BUT I have a fantastic biscuit recipe that I think you'll love! It's super easy (3 ingredients) and they are so good. Here's the link: https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/
Michelle says
Sorry, yeast-free AND gluten-free.
Kristina says
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! 🙂
Alisa Fleming says
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!
Nancy says
Can these rolls be frozen before baking?
thereislifeafterwheat@gmail.com says
Great question Nancy! I haven't tried that, let me know if you do 🙂 -Celeste
Samantha says
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!
thereislifeafterwheat@gmail.com says
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?
Samantha says
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
thereislifeafterwheat@gmail.com says
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
Samantha says
Yes that helps a lot! Thank you!
thereislifeafterwheat@gmail.com says
You're welcome! Enjoy!! -Celeste
Sherri Cook says
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!
thereislifeafterwheat@gmail.com says
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
Kell says
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.
thereislifeafterwheat@gmail.com says
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
Barb says
I would like to try this and many other gluten free recipes but I am allergic to xantum gum what can I use instead?
thereislifeafterwheat@gmail.com says
Hi Barb! You can use guar gum instead, you'll just need to add an extra 1/4 tsp per cup of flour.
Sharon says
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
thereislifeafterwheat@gmail.com says
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
Ravishingrosie says
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.
thereislifeafterwheat@gmail.com says
Absolutely. You can substitute corn starch or tapioca starch. Hope you enjoy them! -Celeste
jenna urben says
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
Emily says
Can this be used like the canned crescent roll dough for things like ham and cheese pinwheels? Thanks!
thereislifeafterwheat@gmail.com says
YES! We substitute often for things like that.
Jolene Haley says
I am new to this. Do I have to make the yeast first or just dump in the packet?! Thanks!
thereislifeafterwheat@gmail.com says
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!
Chelsey says
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!
thereislifeafterwheat@gmail.com says
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.
Kirstin says
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!
thereislifeafterwheat@gmail.com says
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 🙂
Diane says
This recipe is awesome
Amelia says
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.
thereislifeafterwheat@gmail.com says
Thank you so much for the kind comments, I am SO glad you enjoyed the rolls! -Celeste
Catherine Burch says
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.
thereislifeafterwheat@gmail.com says
I have updated it slightly 🙂 So glad you and your neice are enjoying the rolls, thank you so much for sharing -Celeste
Gracie Larson says
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!
thereislifeafterwheat@gmail.com says
Thanks Gracie, so glad you enjoyed them! It's good to know that Bob's Red Mill works with this recipe.
Alexandra Heidenreich says
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.
thereislifeafterwheat@gmail.com says
Tablespoon, sorry for the confusion. I love German food! I have one recipe for Zimtsterne, but if you have a specific request send it my way and I'll see what I can do 🙂 https://thereislifeafterwheat.com/2017/12/cinnamon-stars/
Beckie says
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!!
thereislifeafterwheat@gmail.com says
Lots of questions on this, but unfortunately I haven't tried it yet. If you do, let me know how it goes!
Tammy Huber says
How much salt?
thereislifeafterwheat@gmail.com says
1/4 teaspoon.
Megan Montgomery says
Hello,
I made the recipe exactly as stated but mine dough was never really sticky and never rose? Any pointers? Thank you
thereislifeafterwheat@gmail.com says
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.
Shelly says
We made stromboli with it and it was delicious.
thereislifeafterwheat@gmail.com says
Ooh I love that! Great idea!
Stephanie says
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…
thereislifeafterwheat@gmail.com says
Yes, I've made pigs in a blanket with this recipe and it works great! So glad you're enjoying the cinnamon rolls.