Wednesday, December 26, 2012

Gluten-Free Cinnamon Roll Biscuits Recipe

As much as I love to cook & bake, when the holidays finally get here I'm kinda cooked out. I'm sort of glad all of our main holiday meals are at relatives homes... it means the kitchen doesn't have to be spotless and I'm not responsible for feeding tons of people!

Still, I felt like having something a little special for Christmas morning. And because I didn't feel like giving it much effort, I pulled out the emergency box of Gluten-Free Bisquick. It's the one in the cabinet for the last minute dinner guests that never show up... chicken pot pie, hello?!

Unlike the yeasty variety, these cinnamon rolls don't take hours of prep work, no waiting for the dough to rise, and they are still soft & delish. A bit more crumbly than the yeast version, but still pretty darn good for 15 minutes of simply mixing up, rolling out, and popping in the oven.

Gluten-free, dairy-free, and yummy-full!

Gluten-Free Cinnamon Roll Biscuits
Free of gluten, dairy/casein, and soy
Created by Carrie Forbes of
Printer-Friendly Recipe

1 recipe prepared biscuit dough for 8-10 biscuits (I used the recipe for gluten-free biscuits on the Bisquick box. You could also use my homemade gluten-free master mix biscuits.)

1/2 cup sugar
1-2 tablespoons cinnamon (less, if you're not really into cinnamon)
3-4 tablespoons melted coconut oil (or butter, if you can tolerate butter)

Vanilla Icing: 
3/4 cup confectioners sugar
2-3 tablespoons vanilla almond milk (depending on how thin/thick you want it)

Preheat oven to 400 degrees. Line an 8-9" cake pan or square pan with parchment paper and set aside. Place a large sheet of plastic wrap, parchment paper, or wax paper down on a clean, flat surface. Dust the plastic wrap generously with gluten-free flour to help prevent the biscuit dough from sticking. Place biscuit dough on wrap and pat out into a 10x10 square or just into a large rectangle. Brush melted coconut oil or butter over the dough leaving about 1/4" around the edges of the dough un-oiled. Sprinkle sugar & cinnamon evenly over the dough. Using the plastic wrap to help if necessary, gently roll up the square of dough into a large cinnamon roll. Using a sharp knife, cut the dough into 9-10 rolls. Place the rolls into the lined cake pan. (It's fine if they are squeezed in side-to-side!) Bake in the preheated oven for 20-25 minutes until golden brown.  Allow to cool for 5 minutes and then serve drizzled with vanilla icing.

To Make Icing: 
In a small bowl whisk together the confectioners sugar & almond milk. You should have a thin glaze. Drizzle evenly over the cinnamon rolls.

Carrie's Notes: 

  • If you prefer sweeter cinnamon rolls, add 1/2 cup of sugar to the biscuit dough when preparing. 
  • You can use regular milk in place of the almond milk in the icing or in the biscuit dough. 
  • To make more decadent, gooey cinnamon rolls, place additional brown sugar & coconut oil & even a few tablespoons of coconut milk or almond milk in the bottom of the baking dish before adding the cinnamon rolls. 
  • Feel free to add raisins, chopped nuts, or even chocolate chips into the filling for the rolls. 

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