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Gluten-Free Crescent Rolls

Rated as 3.53 out of 5 Stars

"This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers."
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2 h 13 m servings 108
Original recipe yields 16 servings (16 rolls)


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  1. Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
  2. Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
  3. Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
  4. Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
  6. Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
  7. Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
  8. Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
  9. Bake crescents until golden brown, about 25 minutes.


  • Cook's Note:
  • If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 108 calories; 4.6 16.1 2.4 22 50 Full nutrition

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Read all reviews 13
  1. 15 Ratings

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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We made stromboli with it and it was delicious.

Most helpful critical review

I do not know what is wrong with this recipe but it is awful. The rolls were unable to rise much and it did not even go together as the recipe says.

Most helpful
Most positive
Least positive

We made stromboli with it and it was delicious.

I made these into Stromboli using 3/4 of the dough, and then the remaining into crescent rolls. Everything turned out delicious, and my family loved them!

I used this as a crust for a gluten free dessert! Delicious!!

Just made the dough. Waiting for it to rise. Smells really good! Good things come to those who wait. We shall see - going to try it with my homemade chicken salad.

I do not know what is wrong with this recipe but it is awful. The rolls were unable to rise much and it did not even go together as the recipe says.

Awful, absolutely awful. The dough was just mush, never came together. Proofed the yeast, it was just fine. But the dough hardly rose. Couldn’t roll it out without adding huge wasteful scoops of...

These were pretty tasty, although they didn't look light and fluffy like the main photo. the dough felt more like pie dough texture-wise. Rolled out beautifully! I only used 1 1/2 cups of flour,...

epic fail for me. I think my yeast was old. I will try again though. Now, what to do with the dough. dumplings?