If you used to love Pillsbury Crescent Rolls, I have created the perfect gluten free copycat version! My gluten free crescent rolls recipe is not only fluffy with a slightly flaky outside, it is full of buttery goodness in every bite.

A gluten free crescent roll on a white plate next to a rack of crescent rolls.

I baked these buttery soft rolls; their taste and texture are so like Pillsbury Crescent rolls I knew I had to share this recipe with you all.

If you are the person who typically clicks the big Jump to Recipe button to get straight to the recipe, I encourage you to read this post and all of the steps. I am including a lot of process shots to help walk you through all of the steps to make this recipe.

If you love baking rolls, you will also want to try these soft gluten free dinner rolls too!

Two halves of a crescent roll on a white plate.

Why this is the best gluten-free crescent roll recipe:

Yes, this recipe will work, but when you take a bite of these fluffy, delicious, buttery rolls, you will be hooked! These gluten-free crescent-shaped rolls taste amazing drenched with jam!

If you love baking as much as I do, be sure to check out my Gluten Free Breadsticks recipe too! They make the best gluten free mini baguettes.

I have family members that are both gluten and dairy free. I was searching for a crescent roll recipe for the holidays and was happy to find this one. I followed your recipe exactly, minus the levain, and I substituted the high fat butter (82%) with vegan Country Crock Plant Butter made with avocado oil (79% fat). The rolls were amazing! My family loved them and this is now my favorite recipe!”

karen S., blog comment

Allergen Information:

This fluffy crescent roll recipe is gluten-free, nut-free, oat-free, and soy-free. Make it dairy-free using plant-based butter. (See the above reader quote for directions.)

Photos of the gluten free crescent rolls ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten free flour blend – I tested this recipe using Cup4Cup. That doesn’t mean others will not work. I just have not tested other flours. I did find Cup4Cup rose really well. (Note this blend contains dairy.) My DIY Gluten-Free Flour Blend also works, but you will need to add a little more liquid.
  • Please add one teaspoon if your gluten-free flour blend doesn’t contain xanthan gum or guar gum.
  • Butter – I recommend using a high-fat European butter or butter made in Vermont. Use unsalted butter.
  • Heavy cream – You only need a little mix into the egg for the egg wash step at the end. Do not use half and half.
  • Yeast – I used active dry yeast, Fleishman’s brand. Double-check that your yeast is not expired and that it doesn’t contain gluten. Note that Red Star Platinum is not gluten free.

Step-By-Step Photos and Directions:

Are you ready to give this gf crescent rolls recipe a try? Please read through all of the steps before starting.

The crescent rolls photos of steps 1 and 2.

Step 1: Add the yeast and one teaspoon of sugar to filtered warm water to a large mixing bowl and allow to sit for 5-10 minutes. Make sure your water is no hotter than 110º F.

Why Water Quality Is Important:

I always use purified water when making sourdough or baking with yeast. Chlorine and chemicals in our tap water can kill your yeast and inhibit the rise. If you want the best rise, you must use purified water that doesn’t contain these chemicals.

Step 2: Add the melted butter, sugar, levain (optional), and egg to the yeast mixture. Mix well, then add the gluten free flour. Mix into a wet dough. You can also use a standing mixer for this if you prefer.

What is a Levain? Also known as a very plain sourdough starter, French pastry chef Dominique Ansel recommends this strongly in his croissant recipe that I was trying to convert to gluten free. You can use my gluten free starter recipe to create one if you choose. It takes about five days to grow a levain.

👀 Sandi Says: Although using levain is entirely optional for this crescent roll recipe, I feel it is worth using if you have time to make one. Note to use a starter made from basic flour. Stronger starters with buckwheat and other flours will give an off-flavor.

The photos of steps 3 and 4.

Step 3: Cover the bowl with plastic wrap and allow the crescent roll dough to rise for 1-2 hours. I let mine rise overnight in the refrigerator.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Yeast rising tip:

Getting yeast to rise is tricky. I preheat my oven to 200º F, then turn the oven off. I place my dough bowl into the oven and let it rise for 1 hour.

Step 4: Add more flour (the amount really depends on what gluten free flour blend you use and how starchy it is.) You want your gluten free crescent roll dough to be workable.

The crescent rolls photos of steps 5 and 6.

Step 5: Place the dough on a gf flour-dusted piece of wax paper and cover it with another piece. Roll the dough to 1-inch thickness. Cover the dough with plastic wrap. Allow it to rise in the refrigerator for 1 hour.

While the dough is rising/resting, take out the butter and put it on the counter to warm so it is workable but not too soft.

Step 6: Remove the dough from the refrigerator. Dust with flour and roll it out to 1/2 inch thickness. Try to roll it into a more rectangular shape.

The crescent rolls steps 7 and 8.

Step 7: Put your softened butter between two pieces of wax paper and roll it to 1/4 inch thickness. Try to match the shape of the dough.

Step 8: Place the butter in the middle of the flattened dough.

After taking this photo, I realized I needed to roll the butter thinner, and I did roll it more.

The crescent rolls steps 9 and 10.

Step 9: Fold your dough over the butter on all sides. Dust the flour with gluten free flour liberally so it doesn’t stick.

Step 10: Press the dough closed, wrap it in plastic wrap, and refrigerate for 1 hour.

An illustration showing how to fold the dough.

Fold the dough into a tri-fold. Pull one side halfway up to the middle, then pull the other side up to that end. It will make a small rectangle shape that looks like Step 10.

Repeat this folding/rolling step 2-3 more times. This will really help thin and disperse the butter into the dough.

The crescent rolls photos of steps 11 and 12.

Step 11: Roll the dough thin. Try to keep it in a rectangular shape.

Step 12: After repeating the rolling folding steps several times, lay your dough on a silicone mat. (I used wax paper, and it was okay, but it can stick if your batter is too wet.) Use a pizza wheel or knife to cut the dough into triangles.

*My dough was a bit sticky. It is okay to dust lightly with flour if this happens.

The photos of steps 13 and 14.

Step 13: Start at the wide end and roll your dough towards the narrow end. Place the roll onto a parchment paper-lined cookie sheet.

See expert tips below for some helpful tips. Use a cookie sheet with sides in case some butter melts out of the dough!

Step 14: Repeat until you roll all of the dough into crescents. Cover in plastic wrap, let sit, and allow to rise for 1 hour.

Brushing an egg wash on the crescent roll dough.

Step 15: Preheat the oven to 375º F. Mix an egg, cream, and salt in a cup and use a pastry brush to egg wash all gluten-free crescent rolls.

The baked gluten free crescent rolls on a baking sheet.

Step 16: Bake the crescent rolls for 15-20 minutes, depending on their size. Like my photo here, you will know they are ready when they are golden.

If you love this recipe, you will want to check out my easy Gluten Free Bread Recipes!

Dough turned out beautifully. I don’t recommend using wax paper though for rolling the dough- mine stuck terribly despite flouring it heavily. I went with my tried and true method after the first round of rolling- parchment paper sprayed with oil.”

Krista L., Pinterest User

Frequently Asked Questions:

Can you make these gluten free crescent rolls dairy-free?

Unfortunately, you can’t make these rolls dairy-free. The creamy high-fat butter is what makes these so buttery and soft, and I am not sure you can get this effect with vegan butter.

How do you reheat these crescent rolls?

Because the butter gets cold, these crescent rolls will get dense when they are cooled. To warm them and make them fluffy again, I suggest putting them in the microwave for a few seconds before eating.

How long will these gluten free crescent rolls keep fresh?

These rolls will keep up to 3 days in an airtight container or up to 4 months in the freezer.

If you love crescent rolls, you will love this fun hybrid Gluten Free Cruffins recipe.

A hand holding up half of a crescent roll.

More Gluten Free Bread Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Two halves of a crescent roll on a white plate.

Gluten Free Crescent Rolls

Sandi Gaertner
This soft buttery gluten free crescent rolls recipe is incredibly good! If you have been looking for the perfect gluten free rolls, you need to give this recipe a try!
5 from 10 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 30 minutes
Cook Time 20 minutes
Total Rising Time 2 hours
Total Time 2 hours 50 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 14 rolls
Calories 249 kcal

Ingredients
  

For the yeast starter

  • 3 teaspoons dried yeast * see note
  • 1 cup purified warm water no hotter than 110º F
  • 1 teaspoon cane sugar

Making Rolls:

  • 3 cups gluten free flour blend * see note
  • 2 teaspoons sea salt
  • cup levain *optional, see note
  • cup cane sugar
  • 1 large egg
  • 1 tablespoon heavy cream
  • 2 tablespoons unsalted butter melted

Butter Layers

  • 6 ounces European butter

Instructions
 

  • Before starting this recipe, go read the whole post and look at all of the step by step photos. This recipe can be tricky so please do this first so you understand the steps.
  • Add the yeast, sugar, and warm water and allow it to sit for 5-10 minutes until frothy. Note I highly recommend using filtered water to rise your yeast.
  • Add the melted butter, sugar, levain (optional – you can read more about it and the benefits in the notes below), and egg to the yeast mixture. Mix well then add the gluten free flour. Pour in an additional 1/4 cup of water. Mix into a wet dough.
  • Cover the bowl with plastic wrap and allow to rise for 1-2 hours. I let mine rise overnight in the refrigerator.
  • Add more flour (the amount really depends on what gluten free flour blend you use and how starchy it is.) You want your gluten free crescent roll dough to be workable.
  • Place the dough on gf flour dusted wax paper and cover it with another piece of wax paper. Roll to 1-inch thickness. Allow it to rise in the refrigerator for 1 hour. While the dough is rising/resting, take out the butter and put it on the counter so it can warm a bit.
  • Remove the dough from the refrigerator. Dust with flour and roll it out to 1/2 inch thickness. Try to roll it into a more rectangular shape.
  • Put your softened butter between two pieces of wax paper and roll it to 1/4 inch thickness. Try to match the shape of the dough. 
  • Place the butter onto the dough. Center it.
  •  Fold your dough over the butter on all sides. Dust the flour with gluten free flour liberally so it doesn't stick.
  • Fold the dough into a tri-fold. Pull one side halfway up to the middle, then pull the other side up to that end. It will make a small rectangle shape that looks like Step 10. Roll to a thin large rectangle and fold again
  • Repeat this folding/rolling step 2-3 more times. This will really help thin and disperse the butter into the dough.
  • Roll the dough thin. Try to keep it in a rectangle shape.
  • Use a pizza wheel or knife to cut the dough into triangles. My dough was a bit sticky. It is okay to dust with flour lightly if this happens.
  • Start at the wide end and roll your dough towards the narrow end. Place the roll onto a parchment paper-lined cookie sheet. Use a cookie sheet with sides in case some butter melts out of the dough!
  • Repeat until you roll all of the dough into crescents. Cover in plastic wrap and let sit and allow to rise for 1 hour. 
  • Preheat the oven to 375º F. Mix an egg, cream, and salt in a cup and use a pastry brush to egg wash all of the gluten free crescent rolls.
  • Bake the crescent rolls for 15-20 minutes depending on their size. You will know they are ready when they are golden.

Notes

  1. I tested this recipe with Cup4Cup and Anthony’s Gluten Free Flour blends. That doesn’t mean others will not work; I just have not tested other flours. Note King Arthur Measure for Measure and Bob’s 1:1 state on their back that they do not work well with yeast.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Double-check that the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  4. These rolls will keep up to 3 days in an airtight container or up to 4 months in the freezer.
What is a Levain? Also known as a very plain sourdough starter, French pastry chef Dominique Ansel recommends this strongly in his croissant recipe that I was trying to convert to gluten free. You can use my gluten free starter recipe to create one if you choose. It takes about 5 days to grow a levain.
*Although using levain completely optional for crescent rolls, I feel it is worth using if you have one. Note to use a starter made from basic flour. Stronger starters with buckwheat and other flours will give an off-flavor.
TIPS:
  • Try not to roll your crescent roll dough too tightly. A tight roll will not allow air to bake into the layers, making your rolls denser.
  • When placing the rolled crescent rolls down on the cookie sheet, make sure the triangle tip is not tucked under the crescent roll. This will allow the crescent roll to expand more while baking.
  • Make sure not to rush your rises, especially in the cooler winter months. I really advise rising the dough in the bowl overnight.
  • I recommend using high-fat butter for this recipe. European butter brands and butter from Vermont have a higher fat ratio than traditional butter brands.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 39mgSodium: 464mgPotassium: 29mgFiber: 3gSugar: 6gVitamin A: 455IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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26 Comments

    1. Hi Joy, I am so sorry to hear you are allergic to eggs. I haven’t tested this recipe without or with an egg replacer, so I am not sure how the recipe would work. My biscuits recipe is egg free, so I would suggest making these instead.

    2. Hey, Joy.
      I know it’s been months since you asked this question but I wanted to make this suggestion anyway. I’ve also refrained from using eggs for some time and in thr meantime, I have used replacers like Bob’s Red Mill Egg replacer, aquafaba and even flax eggs. The latter gives the final bread a dotted look but it tends to work fine. You could also do what I have done before: make half or even a quarter of the recipe with certain egg replacers, see which one you like best (taste, appearance. density, etc.) and THEN make the whole recipe.
      I hope this helps! 😁

      1. This is great advice. I tend to use Bob’s Egg Replacer, but honestly, I haven’t tested it in many recipes because I have to get the protein into my daughter. I do keep a spreadsheet of reader recommendations in recipes, so you can always reach out and I can check the spreadsheet to see if a reader made something egg-free.

  1. Hello,
    I have looked on the back of Bob’s 1:1 flour and I don’t see where it states doesn’t work well with yeast?

    1. Hi Kim, This is from their website directly: Replace the Flour, not Your Recipe.™ Bob’s™ has created a special 1-to-1 blend of gluten free flours, starches, and xanthan gum, making it easy to transform traditional cookies, cakes, brownies, muffins and pancakes into gluten free treats. This flour is designed for quick breads and not recommended for use in yeast recipes. If you are looking to bake yeast breads or cinnamon rolls, our Gluten Free All Purpose Flour will do the trick!

  2. 5 stars
    I have family members that are both gluten and dairy free. I was searching for a crescent roll recipe for the holidays and was happy to find this one. I followed your recipe exactly, minus the levain, and I substituted the high fat butter (82%) with vegan Country Crock Plant Butter made with avocado oil (79% fat). Wow! The rolls were amazing! My family loved them and this is now my favorite GF/DF roll recipe!

      1. I was wondering, what I could substitute for the sugar . Any ideas ?
        Thanks

  3. I’m looking to try these and wondering if they could be made a day in advance? Like if I made them for thanksgiving and finished them the day before. Thank you!

    1. Hi Heather, I would recommend making the dough, shaping it, then refrigerating them overnight to bake the next day. You can bake them the day before and reheat them in the oven as well.

  4. 5 stars
    I made these Crescent Rolls. They are excellent even without the levain! My granddaughter thought I had purchased the rolls from a dedicated GF bakery! My biggest difficulty was that by following the pictures I cut the triangles too narrow at the wide end, so they were not shaped like nice crescents. The taste, though, was wonderful!

  5. 5 stars
    Thank you!! I used this recipe to make a boudain king cake. OH MY!!! You have made our Mardi Gras season!! I can’t wait to make a cinnamon roll and cream cheese king cake next.

  6. I would like to make this dough as a crust for veggie bars. Recipe calls for 2 packages Original Pillsbury Crescent rolls. 1) do you think this would work and 2) would I need to double the recipe in order to cover a 13 x 18 Half Sheet pan? Please advise. Thanks.

    1. Hi Mary, that is a good question. I haven’t tested this recipe in that way so I am not sure how much it would cover of a 13×18 sheet pan. I am not sure that this recipe would work as a crust…often gluten free dough needs to be baked before the filling (as in a pie crust.) If you try it, let me know how it turns out.

    1. It is a brand new recipe so I don’t think anyone would have tested it out yet. This recipe definitely needs to rise. Perhaps using a sourdough starter if you tolerate this type of yeast?

  7. 5 stars
    I love these rolls with soup! A little bit of butter in the soft center and each bite is truly heavenly. Thank you for sharing!