Here’s a simple gluten-free crescent rolls recipe that gives you soft, buttery, flaky-style rolls without wheat.
Gluten-Free Crescent Rolls
Ingredients
2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
2 tsp instant yeast
2 tbsp sugar
1 tsp salt
1 cup warm milk (or dairy-free alternative)
1 large egg
4 tbsp melted butter (plus more for brushing)
1 tsp apple cider vinegar (helps texture)
Optional: extra butter for layering/flavor
Instructions
1. Activate yeast
In a bowl, mix warm milk + sugar + yeast. Let sit 5–10 minutes until foamy.
2. Make dough
Add egg, melted butter, vinegar, salt, and gluten-free flour. Mix until a soft sticky dough forms.
Gluten-free dough will be softer and more batter-like than traditional dough—this is normal.
3. Chill the dough
Cover and refrigerate for 30–60 minutes so it’s easier to roll.
4. Roll & shape
Lightly dust surface with gluten-free flour
Roll dough into a large circle (about ¼ inch thick)
Cut into 8–12 triangles
Roll each triangle from wide end to tip
5. Second rise
Place on baking tray, cover lightly, and let rise 30–45 minutes.
6. Bake
Preheat oven to 375°F (190°C)
Brush tops with melted butter
Bake 15–18 minutes until golden
7. Finish
Brush again with butter for soft, bakery-style rolls.
Tips for Best Results
Use a high-quality gluten-free blend like King Arthur Baking Company gluten-free flour for best structure.
Don’t skip chilling—it helps prevent sticky, unrollable dough.
For extra flakiness, brush with butter before and after baking.
What you’re aiming for
These are inspired by classic crescent rolls—soft, slightly sweet, and buttery, but adapted for gluten-free baking.
If you want, I can also give you a dairy-free version, a store-bought gluten-free dough shortcut, or a cheese-filled version.
