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    Home » Recipes » Rolls

    Buttery Gluten Free Crescent Rolls

    Published: Mar 28, 2019 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 30 Comments

    Jump to Recipe Jump to Video Print Recipe
    Gluten free crescent rolls ready to eat

    A tender, buttery gluten free crescent roll, warm from the oven and bursting with delicious flavor... no, it's not a dream! 

    These gluten free crescent rolls are the real deal.

    Light, easy to prep and quick to bake - And to top it all off - the ingredients list is short and sweet. 

    Gluten free crescent rolls baked sitting on a baking pan

    Who doesn't love a fresh from the oven, light and tender crescent roll? They're just the perfect dinner bread to pass around a table full of hungry tummies. But these crescent rolls are extra special for a few tasty reasons: 1. They're homemade, 2. They're gluten free and 3. They're not difficult to make! 

    Just what does 'not difficult' mean? Here are some tips to making the very best crescent rolls without spending hours in the kitchen.

    How to Make Gluten Free Crescent Rolls

    The ingredients

    Ingredients for gluten free crescent rolls sitting on the countertop

    A simple ingredients list? Yes please!

    These crescent rolls are only 7 ingredients. That's right, just 7! A little butter, cottage cheese, gluten free flour blend, xanthan gum, salt, sugar and baking powder is about it. Add in a food processor and you have a super easy dinner bread.   

    Use a food processor

    A food processor elevates this recipe to a whole new level of easy prep.

    Start with the cottage cheese and butter in the bowl of the food processor.

    Gluten free crescent rolls in the food processor

    Mix until the mixture is smooth.

    Then add in the flour mixture.

    Gluten free crescent rolls adding flour

    Mix until it all comes together.

    Gluten free crescent rolls dough in the food processor

    Refrigeration time

    Even though it's tempting to roll out and bake the easy crescent rolls right then, the refrigeration time is important. It gives the dough time to firm up and the fat to re-solidify, allowing you to roll it out much easier. And the good news is that you CAN make this dough ahead of time and refrigerate it for up to a week before shaping and baking it. 

    Rolling and shaping gluten free crescent rolls

    Gluten free crescent rolls on the counter ready to roll

    Wax paper is key to successful crescent rolls. It helps with preventing the dough from sticking too much and give you a nice surface to work on for rolling it out.

    Using a rolling pin, roll the dough to a 12 inch circle. You might need to sprinkle it with flour a few times.

    Circle of Gluten free crescent rolls

    Then, using a butter knife, slice the crescent roll dough into 12 slices, like a pizza.

    Rolling up gluten free crescent rolls

    Carefully roll each slice, starting from the long end, toward the center of the circle.

    Place each crescent roll onto a baking sheet. 

    baking sheet of gluten free crescent rolls

    These crescent rolls are a bread lovers dream!

    Gluten free crescent rolls in a basket on a counter

    If you'd like to see more mouthwatering gluten free breads, check out these roll recipes next! 

     

    Gluten free crescent rolls in a serving basket

    Gluten Free Crescent Rolls

    Tender, fresh from the oven gluten free crescent rolls - a basket of these beauties will have everyone wanting seconds!
    4.19 from 44 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Refrigeration time: 2 hours
    Total Time: 2 hours 45 minutes
    Servings: 12 rolls
    Calories: 81kcal
    Author: Christine

    Ingredients

    • 4 Tablespoons vegan butter softened
    • ¾ cup small curd cottage cheese or dairy free ricotta cheese
    • 150 grams Gluten free flour mix about 1 cup + 2 Tablespoons
    • ½ teaspoon xanthan gum
    • ⅛ teaspoon salt
    • ¾ teaspoon gluten free baking powder
    • 2 teaspoons white sugar

    Instructions

    • In the bowl of a food processor, mix the cottage cheese (or ricotta cheese) and butter until the mixture is smooth and lump free.
    • In a medium bowl, mix together the gluten free flour mix, xanthan gum, salt, baking powder and sugar.
    • Add the dry ingredients to the butter-cottage cheese mixture all at once. Blend in the food processor until fully incorporated.
    • Place the dough on a sheet of wax paper. Wrap it in cling wrap and place it in the refrigerator to chill for two to three hours.
    • Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
    • Lightly flour a sheet of wax paper.
    • Place the well chilled dough on the floured surface and roll into a 12 inch circle. Adding small dustings of flour as necessary.
    • Once you have a 12 inch circle, use a butter knife to cut the dough into 12 ‘pie slices’.
    • Starting at the wide end, roll each slice up from the wide end to the tip.
    • Place the rolled crescents on a greased or paper lined baking sheet, forming the crescent shape as you place them.
    • Bake for 25 to 30 minutes, until tops are golden brown.
    • Remove from oven and serve!

    Video

    Notes

    • Using a food processor makes the recipe prep a breeze.
    • Refrigerate the dough for up to one week before shaping and baking. But make sure to seal it well.
    • Roll the dough on wax paper to make clean up easier.
    • Use extra flour as needed.

    Nutrition

    Calories: 81kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 97mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Calcium: 27mg | Iron: 0.4mg
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    Comments

    1. Jackwelyn

      November 10, 2017 at 11:27 am

      I have a question about the cottage cheese. As you know there are many different brands of cottage cheese and they produce a vast difference in product from very dry to a very moist soupy curd. Could you recommend which variety works best.
      Second, the link for Gluten-free-bread light flour mix goes to a recipe for Gluten Free Bread Flour Mix is the correct blend?
      Thank you

      Reply
      • C.J. Brady

        November 10, 2017 at 11:41 am

        Hi Jack,

        Great question - so the Daisy brand is the only one I've ever used actually! It works well though.

        And yes, that link is correct. Use only 1 tsp. total of xanthan gum. And I did update the recipe to mention to use the combination of flours - rice and sorghum.

        Let me know if you have other questions.

        Hope that helps!

        Reply
    2. Linda

      November 10, 2017 at 12:17 pm

      Can these be made ahead of time and frozen?

      Reply
      • C.J. Brady

        November 11, 2017 at 9:40 pm

        Hi Linda,

        Thanks for asking. I don't have answer based on experience but if you wrap them well and place them in an air tight plastic bag, they should freeze just fine.

        Hope that helps.

        Reply
    3. A Magical Life

      November 10, 2017 at 5:43 pm

      I have looked and looked, and I can't find a recipe for a rice/sorghum bread flour mix on the link at all. What am I missing? Thanks!

      Reply
      • C.J. Brady

        November 11, 2017 at 9:43 pm

        Hi!

        Thanks for reaching out. My apologies on this - so the flour mix here: https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix, in parentheses I mention an option using rice and sorghum flour - that's what I'm referring to.

        Let me know if I can help with anything else.

        Sorry for the confusion!

        Reply
    4. Susan Polachak

      November 12, 2017 at 2:43 pm

      Good afternoon.... Made the dough for the croissants yesterday, refrigerated over night and baked them today. Very disappointed. Followed the recipe to a T and they certainly didn't brown like the picture. Actually, the only part that browned was the tiny pieces of cottage cheese.. They didn't bake inside . The taste was good, they were crunchy, so don't know what I did wrong.... I am a baker and used to baking GF... Any suggestions?????? Thanks. Sue

      Reply
      • C.J. Brady

        November 12, 2017 at 3:57 pm

        Hi Sue,

        Thanks for the comment. It sounds like they could have used a few extra minutes baking. One thing you might do is move your oven rack up to get that golden brown color. The cottage cheese should be really well blended in with the butter.

        I hope that helps and that you'll give them another go.

        Let me know if I can help any more.

        Reply
    5. Susan

      November 12, 2017 at 7:19 pm

      Thankks for the quick reply... I made 2 batches done separately. And even baked them a little longer... The second batch baked a little more but the outside got hard.. Did you butter the croissants on the outside before baking?? I might try putting the cottage cheese in an Oscar to smooth it out more. Just so disappointed... Easy to put together, good taste, but don't know what else to do....

      Reply
      • C.J. Brady

        November 13, 2017 at 9:36 pm

        Hi Susan,

        It sounds like you've done everything right... however, my cottage cheese was pretty smooth. And the upper rack baked them perfectly. I'm glad the taste was there though. Maybe I need to check my oven temp! 🙂

        Reply
    6. Renee

      January 19, 2018 at 8:34 am

      Do you have any suggedtions for sunstitutong xantham gum for these rolls. Husband tummy has issues with xanthum gum. Thanks.

      Reply
      • C.J. Brady

        January 19, 2018 at 4:03 pm

        Hi Renee,

        Thanks for asking!

        Yes, I definitely have some options for that. Here's the info on it: https://zestforbaking.com/make-substitutions-xanthan-gum-baking

        Hope this helps!

        Reply
    7. Sandra

      March 28, 2019 at 9:57 am

      Hello! These look and sound yummy. However we are eating a low carb/keto way, so is there a way to make these work with almond and/or coconut flours and baking powder? Thanks!

      Reply
      • Christine

        March 28, 2019 at 11:20 am

        Hi Sandra,

        Thanks for the comment!

        So for this recipe, I wouldn't recommend subbing keto-friendly flours. BUT, I am working on another crescent roll recipe that is keto friendly. Hoping to have it ready in a few weeks!

        Stay tuned!

        Reply
        • Sandra

          March 29, 2019 at 11:23 pm

          Oh, thank you! I can’t wait!

          Reply
    8. Shirley

      March 28, 2019 at 12:51 pm

      Can the cheese be substituted as my husband is allergic to dairy

      Reply
      • Christine

        March 28, 2019 at 4:32 pm

        Hi,

        I am not sure the texture of a dairy free cottage cheese would produce the same results. You can certainly try it, I'd be curious as to how it turns out.

        Reply
    9. NPmommy78

      September 23, 2019 at 9:56 pm

      I’m looking for a recipe that is similar to a crescent roll but that I can use for recipes that call for it like a crust. Such as fruit “pizza” or a breakfast casserole crust layer. This seems easy enough to spread out and prebake in that manner. What are your thoughts on if this would work?

      Reply
      • Christine

        September 23, 2019 at 10:29 pm

        Hi,

        So I would bet that this crescent roll dough would work really well for that. But instead of using wax paper to roll it out, try using parchment, because you'd have to be able to transfer it to a baking sheet without actually moving the dough. And try rolling it a bit thicker, maybe to a 10 - 11 inch circle, to give you a bit more crust.

        Oh and prick it a few times with a fork before baking so the dough doesn't puff up too much.

        Monitor the baking time - start checking at about 15 minutes in.

        Let me know how it turns out!

        ~Christine

        Reply
    10. Rose

      September 28, 2019 at 2:20 am

      This recipe looks great for me to make for guests that that are gluten free. I need something similar that is both gluten free and dairy free for myself. Do you have any suggestions?

      Reply
      • Christine

        September 30, 2019 at 9:26 am

        Hi Rose,

        Thanks! And yes! These are so good - actually everyone will enjoy them: https://zestforbaking.com/best-gluten-free-dairy-free-dinner-rolls

        Thanks for asking and hope you enjoy them!

        Christine

        Reply
    11. kim hauck

      December 02, 2019 at 11:25 am

      Going to make this recipe just wondering though can I use a 1-1 flour mix?

      Reply
      • Christine

        December 03, 2019 at 4:43 pm

        Hi Kim,

        I haven't tested it with any other mix, so I can't say for certain how the results will be. But if you try it, let me know.

        Hope that helps!

        Christine

        Reply
    12. Shilpa

      April 29, 2020 at 12:58 pm

      I really wanted these too work out. Love that it’s easy prep in the morning. The prep was easy. I followed it exactly step by step. The only difference is I used parchment paper. The next morning when I pulled the dough out it was extremely sticky. You couldn’t even roll it. I ended putting it in clumps on the pan. It cooked through and tasted fine. I used the flour blend the linked clicked through to. In the comments, other flours were mentioned. Not sure...

      Reply
    13. Rebecca

      June 28, 2020 at 5:24 pm

      5 stars
      I made these today for my daughter who has celiac disease and a severe tree nut allergy. I used Cup4cup gf flour blend. They were so easy and delicious! I can’t believe it!! Thank you so much for posting this ❤️

      Reply
      • Christine

        June 29, 2020 at 11:44 pm

        Hi Rebecca,

        So glad you enjoyed them! Thanks for the feedback!

        ~Christine

        Reply
    14. Lucy

      May 05, 2021 at 3:39 am

      Hi, I live in the UK and am also a Vegan & was hoping you could suggest something I could replace the cottage cheese with please, may be a thick Vegan yogurt? Thanks Lucy

      Reply
      • Christine

        May 05, 2021 at 9:06 am

        Hi Lucy,

        Yes! Kite Hill ricotta cheese would also work in place of the cottage cheese. I wouldn't recommend yogurt - texture is too different. And then vegan butter for the butter.

        Hope that helps!

        Christine

        Reply
    15. Connie Miracle

      May 05, 2021 at 10:02 am

      Hi Christine I'm a Chef and have an easier way to make the Daisy Cottage Cheese smoother. I simply open the container and use my emersion blender. I slowly insert the emersion blender into the Cottage Cheese and move it up, down and around until it is smooth. I have been doing this for years. It makes the cottage cheese so smooth you won't believe it!
      I use this technique to make cottage cheese into Queso, use as cream for soups and sauces, to thicken casseroles and potatoe dishes that call for cheese.
      I hope this helps.

      Connie Miracle

      Reply
      • Christine

        May 05, 2021 at 1:59 pm

        Hi Connie,

        Oh what a fantastic tip! Thank you so much for sharing 🙂

        ~Christine

        Reply

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