Gluten Free Crescent Rolls

Gluten Free Crescent Rolls are soft, buttery, and flaky, everything you love about classic crescents, made simple for gluten-free baking at home. These golden rolls bake up tender with delicate layers, perfect for holidays, weeknights, or cozy brunch.

Is Crescent Dough the Same as Croissant Dough?

Although crescent rolls and croissants appear similar, their doughs are distinct. Crescent dough is typically made from a softer, yeast-based dough that is rolled out once or twice with butter, while croissant dough is laminated. Folding and rolling the butter multiple times results in the creation of hundreds of delicate layers. The result is that croissants are flakier and more pastry-like, while crescent rolls are softer, breadier, and slightly sweeter.

In gluten-free baking, the challenge lies in building texture. Because gluten-free flours lack the elasticity of wheat, the folding and chilling steps in this recipe help create structure and pockets of air that mimic the tender layers of traditional crescent roll dough.

What You’ll Need to Make These Gluten Free Crescent Rolls

For this gluten free crescent rolls recipe, the ingredient list is short but precise. Every component plays a role in achieving that perfect balance of softness, lift, and buttery flavor.

• Gluten-free flour (I recommend Bob’s Red Mill 1-to-1 Gluten Free Flour)
• Xanthan gum (omit if your flour blend already includes it)
• Granulated sugar
• Instant Yeast
• Baking powder
• Kosher salt
• Unsalted butter, cold and cut into small pieces
• Whole milk
• Egg

For the milk and honey wash:

• Whole milk
• Honey

How to Make Gluten Free Crescent Rolls

Follow these steps carefully for the best results. The dough requires a bit of chilling and folding, but the reward is tender, beautifully layered rolls every time.

Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, xanthan gum, sugar, yeast, baking powder, and salt until evenly combined.

Cut in the cold butter.
Add the butter pieces to the dry ingredients. Use a pastry blender or fork to cut them in until the mixture looks crumbly, with pea-sized bits of butter remaining.

Combine wet ingredients.
Whisk together the milk and egg in a separate small bowl. Pour this mixture into the flour blend and stir with a spatula until a sticky dough forms.

Chill and fold the dough.
Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. After chilling, dust your work surface with flour and roll the dough into a rectangle about half an inch thick. Fold it into thirds (like a letter), turn the dough 90°, roll again, and repeat this folding process three more times. Rewrap and refrigerate the dough for another 30 minutes.

Shape the crescent rolls.
Preheat your oven to 400°F (200°C). Roll out the chilled dough into a 15-inch circle. Cut it into 8 equal triangles. Roll each piece starting from the wide end toward the tip to form a classic crescent shape.

Brush and bake.
Line a baking sheet with parchment paper. Place the rolls on the sheet with enough space between them to expand. Combine milk and honey in a small bowl and brush the wash over each roll. Bake for 12–14 minutes, or until puffed and golden.

Cool and serve.
Allow your rolls to cool for a few minutes before serving. They are best enjoyed warm and fresh out of the oven.

Tips for Success

• Work with cold butter. The colder the butter, the better the rise and flakiness. If the butter melts before baking, your dough may turn dense.
• Use a good gluten-free flour blend. A high-quality 1:1 flour that includes rice flour, potato starch, and sorghum works best. Avoid blends with too much bean flour, which can alter flavor and texture.
• Don’t skip chilling. The resting periods let the dough hydrate fully and help lock in those buttery layers.
• Roll evenly. Uneven thickness can cause some rolls to bake faster than others. Use a rolling pin and light dusting of gluten-free flour to maintain a smooth surface.
• Brush before baking. The milk-and-honey wash gives the rolls a golden, glossy finish and a subtle sweetness that enhances flavor.

Ways to Use Crescent Rolls

Gluten free crescent rolls are incredibly versatile. Their mild, buttery flavor pairs beautifully with both sweet and savory fillings.

• Breakfast or brunch: Fill them with scrambled eggs and cheese before rolling for an easy make-ahead meal.
• Dinner side: Serve warm with butter or alongside soups, salads, or casseroles.
• Mini sandwiches: Split baked rolls in half and layer with turkey, ham, or roasted vegetables for quick sliders.
• Dessert twist: Roll with chocolate chips or a spoonful of cranberry jam before baking for a sweet treat.

How to Store and Reheat Extras

While nothing beats a fresh-from-the-oven crescent roll, leftovers can be stored and revived easily.

• At room temperature: Store baked rolls in an airtight container for up to two days.
• In the fridge: For longer storage, refrigerate for up to five days.
• In the freezer: Once completely cooled, wrap each roll individually in foil and place them in a freezer-safe bag for up to three months.

To reheat:

• From room temperature, warm rolls in a 300°F oven for 8–10 minutes.
• From frozen, thaw overnight in the fridge or reheat directly in the oven (12–15 minutes).
  Avoid microwaving for too long, as this can make them chewy instead of tender.

More gluten free recipes to make ASAP!

• Gluten Free Biscuit Recipe
• Gluten Free Lemon Blueberry Scones
• Soft & Fluffy Gluten-Free Cinnamon Rolls
• Gluten-Free Churros (Crispy, Cinnamon-Sugar)

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