Gluten-Free Cheesy Crescent Rolls Recipe

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Average Rating: 5 | Rated By: 2 users

Extra buttery, pillowy soft, Gluten-Free Cheesy Crescent Rolls. A combo that will have your eyes roll back! These crescent rolls are just in time for Easter or special brunch like Mother’s Day or Father’s Day.

If you have a little extra time, I recommend trying this crescent rolls recipe. This is a basic gluten-free crescent roll dough that you can use with any filling. Or, you may enjoy our Gluten-Free Pizza Roll?

Since I love melted cheese oozing out from just about anything baked, I made these classic crescent rolls with Swiss cheese.

 

one crescent roll with cheese on a plate

 

What are crescent rolls?

Crescent rolls are crescent-shaped flaky pillowy rolls made with flour, milk, butter, eggs and yeast. The rolls are typically filled with jam, cream, chocolate, nuts, cheese or ham.

What’s the difference between crescent rolls and croissants?

The rolls are made with similar techniques. However, the crescent rolls have a soft buttery roll texture, and croissants have more of a buttery puff pastry, making them extra flaky.

Both crescent rolls and croissants are made of layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times, a technique called laminating

For these rolls I folded the dough 2 times. Then, the dough is rolled into a thin sheet. The dough is rolled thinner for croissants, about 3-5mm thick.

 

close up top view of cheesy crescent rolls

 

Frequently asked questions about

making gluten-free crescent rolls.

 

What are the final dimensions to which I roll my dough before forming the crescent rolls?

The size is entirely up to you! The most important point is that your dough should be about 1/8-inch thick. Trim away the rough edges, and cut the dough into long, skinny triangles. Ideally, you want the triangles to be about 2-3 inches at the wide end and about 4 inches long.

Don’t forget that you can also use the scraps! They should be layered on top of one another and then rolled out to avoid losing those layers. 

What to do with leftover dough scraps?

The scraps make delicious cinnamon stick snacks. Cut them into strips, brush with melted butter and sprinkle with cinnamon sugar. Then twist the strips and bake. Kids love them!

Why is dough thickness for crescent rolls important?

The thickness of the dough plays a vital role in getting rolls to rise. If the dough has been rolled too thin, it will rise but not enough to get that lovely, pillowy texture. And if the dough has been rolled too thick, it will be weighted down and be doughy and dry.

How to shape crescent rolls?

I like to roll the dough into a rectangle, then cut the dough in half lengthwise and again in half and into triangles. If I make mini rolls, I cut the dough into smaller triangles.

How to freeze crescent rolls before baking?

Freeze rolls just after they are rolled. Place rolls on a baking sheet and freeze them. Once frozen, place them in an airtight freezer bag to retain freshness. You can freeze unbaked rolls for up to 2 months.

How do I bake the crescent rolls from frozen?

Allow thawing in the fridge overnight, proof 2 hours using the oven method. For best results, spray with water a couple of times during the proofing process. Next, brush with egg wash and then pop them in the oven! 

Can I use a gluten-free flour blend?

Unfortunately, a gluten-free flour blend will not give you the best texture and rise. The dough needs lightness, and the way to achieve this is to add extra starch and carefully measured gluten-free flours.

Arrowroot or Tapioca starch for baking?

Both starches are neutral in flavour and are excellent starch to add to gluten-free baking. Both starches are used as a binding agent to bring all the ingredients in baked goods together. In addition, tapioca starch helps baked goods achieve a fluffy, light and spongy texture. 

You can also substitute corn starch for either starch. However, I do not use corn starch because it is often genetically modified, and it is a high allergen starch.

 

single baked gluten free crescent roll

 

3 Reasons why gluten-free crescent rolls may not rise?

The main reason may be that you are using old yeast that is no longer active. Be sure to check the expiry date of the yeast, and always keep it in the fridge for freshness.

The other reason may be that you mismeasured the dry ingredients. Always scoop the flours using a spoon into the measuring cup and level off with a knife. 

The rolls need a warm environment between 75 to 95 F to rise. properly. The yeast activity is at its peak 77 F and is the optimum dough temperature.

How to proof dough in the oven?

Proofing is the step in bread or rolls making when yeast dough rests and rises before baking. Proofing in the oven is the best! You will get an even warm environment without cold drafts.

Turn your oven on to the lowest temperature, usually 200 F. Once it reaches 110 F, this should take about 2 minutes, turn the oven off. Place the crescent rolls in the oven loosely covered with a damp cloth and close the door. 

Why use egg wash?

Egg wash is a mixture of beaten egg, and sometimes liquid (usually water or milk) brushed onto baked goods like rolls or pastries before baking. It adds shine and colour, helps seal up edges and stops the rolls from drying out.

This basic gluten-free crescent rolls dough can be used for so many things and with various fillings.

5 Most popular fillings for crescent rolls.

Ham and Cheese

Nutella and chopped nuts

Jam or preserves

Pastry Cream

Gluten-free mini hot dogs. (kids love these)

 

anyone can master gluten-free crescent rolls with success

by following these step-by-step instructions

 

flour, psyllium husk gel and eggs in a mixer bowl

whisk the dry ingredients, then add psyllium husk gel and egg yolks and mix with a dough hook until you form a firm dough

 

shaped crescent roll dough in a stand mixer bowl

mix until a firm dough forms. I highly recommend using a mixer with a dough hook it makes making the dough so much easier

 

rolled dough topped with grated butter

roll  the dough out into an approximate rectangle size and sprinkle with frozen grated butter

 

dough on a silicone pastry mat

Fold the other half of the dough over the butter end to end, enclosing it completely and repeating the process to when you fold it over. Chill for 20 minutes

 

rolled out gluten-free dough on a pastry mat into a triangle

Roll out the chilled dough until it’s slightly larger than 10×16 inch, then trim it down to a 10×16 inch rectangle. It should be about 1/8 inch thick. Brush off any excess flour using a pastry brush.

 

rectangle shaped rolled dough sliced to rectangles on a pastry mat

Cut the dough in half lengthwise and crosswise. Then cut each of the four pieces in half diagonally, creating triangles. You will have 8 pieces.

 

rolled dough into a triangle topped with sliced cheese

place the cheese pieces over top of each triangle, leaving the pointed tip uncovered

 

rolled crescent roll before baking

Start with the wide base of each triangle, and carefully roll up each roll, encasing the cheese as you go.  Place the rolls on a baking sheet lined with parchment paper and cover with a damp cloth. Leave them to rise using the oven method or in a warm place for 90 minutes

 

unbaked crescent rolls brushed with eggwash on a baking sheet

brush the rolls with egg wash and bake

 

This basic gluten-free crescent rolls dough can be used for so many things and with various fillings.

5 Most popular fillings for crescent rolls.

∼ Ham and Cheese

∼ Nutella and chopped nuts

∼ Jam or preserves

∼ Pastry Cream

∼ Gluten-free mini hot dogs. (kids love these)

 

top view of gluten free crescent rolls on a plate

 

I hope you give these cheesy gluten-free crescent rolls a trie. They are easier to make than they look. Enjoy!

 

Ingredients

  • 2 tsp. psyllium husk powder (if using whole psyllium husk, use 1 3/4 Tbsp.)
  • 1/2 cup cold water
  • 1 1/4 cup tapioca starch or arrowroot starch
  • 3/4 cup white or brown rice flour
  • 3. Tbsp. granulated sugar (for a sweet roll, use 4 Tbsp.)
  • 1 3/4 tsp. xanthan gum
  • 1 tsp. Sea salt
  • 1 packet ( 2 1/2 tsp.) rapid rise instant yeast
  • 1/3 cup + 2 Tbsp. whole milk, cold
  • 2 large egg yolks, cold
  • 1 stick + 2 Tbsp. ( 5 oz.) of frozen unsalted butter, divided
  • 4 - 6 oz. Swiss cheese or good melting cheese of choice, cut into match sticks (I love cheese so I used 6 oz.)
  • Egg wash (1 beaten egg plus 1 teaspoon of milk, or melted butter)
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    Instructions

  • Whisk together the psyllium husk powder and cold water in a small bowl. After about 20- 30 seconds, a gel will form. Set aside until needed
  • In a large bowl (or the bowl of a stand mixer), whisk tapioca starch, rice flour, sorghum flour, sugar, xanthan gum, salt, and yeast.
  • Make a well in the middle of the dry ingredients, and add the cold milk, egg yolks and psyllium gel
  • Use a stand mixer fitted with the dough hook, mix, making sure that you scrape down the sides of the bowl as needed until the dough comes together. You can also use a wooden spoon. The final dough will be relatively firm and should come away from the sides of the bowl.
  • Lightly flour your work surface using rice flour. I like to use a silicone pastry mat as this allows me to slide the dough easily. Place the dough on the floured surface and roll it out into an approximately 8x16 inch rectangle. While you're rolling, make sure that the dough isn't stuck to the surface by sliding your hands under it and gently lifting it. Add a light sprinkle of rice flour if needed.
  • Grate half the butter on a box grater and scatter on one half of the dough. Fold the other half of the dough over the butter end to end, enclosing it completely and repeating the process to when you fold it over. Place the folded dough covered in plastic wrap in the fridge for 20 minutes, not any longer or it will be hard to roll out
  • Roll out the chilled dough until it's slightly larger than 10x16 inch, then trim it down to a 10x16 inch rectangle. It should be about 1/8 inch thick. Brush off any excess flour using a pastry brush.
  • Cut the dough in half lengthwise and crosswise. Then cut each of the four pieces in half diagonally, creating triangles. You will have 8 pieces. See photos.
  • Scatter the cheese pieces over top of each triangle, leaving the pointed tip uncovered. Then, starting with the wide base of each triangle, carefully roll up each roll, encasing the cheese as you go.
  • Place the rolls on a baking sheet lined with parchment paper and cover with a damp cloth. Leave them to rise using the oven method (see blog) or in a warm place for 90 minutes
  • Brush the tops and sides with the egg wash and bake in a preheated oven at 420 F for 5 minutes. Then, without opening the oven, reduce the oven temperature to 350 F and bake them for a further 20 minutes or until deep golden brown
  • Leave a Comment

    4 Responses to Gluten-Free Cheesy Crescent Rolls Recipe

    • Alene April 8, 2022

      I can’t have rice flour. I wonder if there’s any way to restructure the recipe. Probably not. I wish I could eat it. Thank you.

      • Kristina April 8, 2022

        you can sub the 3/4 cups of rice flour for -> 1/2 cup oat flour and 1/4 cup potato starch, let us know how the crescent rolls will turn out.

    • Sonja April 9, 2022

      I just made them, the dough was easy to work with, I added extra cheese, and I used smoked Gouda. The crescent roll turned out better than I expected. I will definitely give them a try again

    • Trina May 7, 2022

      my family loved them, I am making the crescent rolls for Mother’s day 🙂

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