World’s Easiest Crescent Rolls

(144 votes, average: 3.44 out of 5)

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Categories: Shaped Breads

World’s Easiest Crescent Rolls


This crescent roll recipe is too easy, and it’s completely yeast free! It’s very good, too, which is nice. Once baked, the texture is light and flaky, and meltingly tender – very much like a store bought crescent roll. It’s a fantastic recipe to keep on hand for last minute ’emergencies.’

1/2 stick butter, room temperature

3/4 cup of ONE of the following:

  • whole fat, small curd cottage cheese
  • ricotta cheese; cream cheese
  • sour cream
  • shredded cheese
  • cultured nut cheese

1 c (4oz or 113g) Better Batter Gluten Free Flour


In the bowl of your mixer, combine all ingredients to form dough. Wrap in plastic wrap and chill 2 hours.

Preheat oven to 350 degrees.

On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles.

Roll each triangle from wide end to tip, turning ends to form a crescent shape.

Place on baking stone or cookie sheet.

Bake 30 min. till golden.

Serve warm.

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  1. Julie 10. Jun, 2008 at 6:42 pm #

    This recipe was easy and turned out great! Everyone liked it. (I used the ricotta cheese.) I could easily see how a litte Nutella, butter, or jam could add some great depth to it. I was also wondering if it could be used as a “crust” on the bottom of a cheesecake…

  2. Naomi
    Naomi 11. Jun, 2008 at 11:03 am #

    It would make a great crust on the cheesecake! Now if only I could find some good df cream cheese…

  3. naomi 11. Jun, 2008 at 11:05 am #

    that would be yummy! Now if only I could find a good soy free df cream cheese…

  4. Denise 24. Nov, 2009 at 7:24 pm #

    Have not tried it yet a little scared. Wondering what makes it rise.

    • naomi 30. Nov, 2009 at 9:39 am #


      The moisture (water content) of the various cheeses creates steam when cooked in the oven. This steam is trapped between small pockets of dough, creating a rise. This dough, however will not give a yeast-bread or croissant style rise. For a spectacular rise you’d need to use a yeast dough, preferentially a layered yeast dough, like our Definitive Croissant recipe.

  5. julie b 17. Dec, 2009 at 2:52 pm #

    I am thinking that sherril used a stcik of butter not 1/2 stick (1/4 cup) of butter I made that mistake the first time also—usually ake these with 1/2 cream cheese and the rest ricotta but I think that I will use all ricotta this time

  6. CookieMonster 19. Dec, 2009 at 6:25 pm #

    I am looking for a flaky cresant cookies reciepe that calls for sour cream and yeast, any help?

  7. cheriesrealm 17. Nov, 2012 at 10:18 am #

    Will this recipe still turn out good if I use dairy-free sour cream? My children are allergic to wheat and dairy (and eggs and nuts). Thanks!

  8. sbergeron00 14. Aug, 2013 at 10:06 pm #

    HI there! I am going camping and would like to know if you think this dough would work if I made it (chilled the required time) rolled and cut into squares and froze them to take along for Pie Iron treats? I’m thinking pie iron pizza pockets or fruit pies. What do you think??

  9. TabbyRT 14. Dec, 2013 at 12:35 pm #

    Thank you! I needed a quick appetizer to take to a party and used this dough to make little pigs in a blanket. They were gone fast and my family is the only one with a GF kid. Haha!

  10. westcoast21 13. Feb, 2015 at 4:21 pm #

    I’m wondering if I could make these a day ahead of time and they would still be good?
    For example, if I make the dough this afternoon and refrigerate it until tomorrow afternoon, then complete the rest of the recipe (roll it out, cut into triangles, roll up, bake) would that be “over-refrigerating” the dough? Or do you think they would still turn out the same?

    • Naomi
      Naomi 13. Feb, 2015 at 11:47 pm #

      They should still be pretty good!! I’m also publishing a pillsbury dough recipe that will also work for you, in a few days :-)

  11. Anna.a 07. Mar, 2015 at 12:15 am #

    This was really delicious,nice and buttery and light.So good, I filled mine with a lemon cream cheese filling,was nice and homey. Such a great recipe and I love how it doesn’t have yeast in it since I’m allergic to yeast and it’s hard to find bread recipes with no yeast, so thank you very much for sharing such a wonderful recipe that is beyond easy to make, taste delicious and doesn’t make me sick. God bless.

    • Naomi
      Naomi 09. Mar, 2015 at 10:26 am #

      Thank you so much for the kind words! I am so glad you liked these. the lemon cream cheese filling sounds fantastic!! I am making another yeast free roll/biscuit this week. Please look for it!


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