Gluten Free Cinnamon Biscuits

Ever since Brian made the “Happy Accident” Buttermilk Biscuits I’ve been plotting a version with cinnamon.

We debated different ways of incorporating the cinnamon… mixing it in with the dry ingredients or making half the batch of dough with cinnamon and the other half without and then twisting them together…. (This was my idea… Brian looked at me like I was stupid….) Finally we agreed to try rolling the dough up with a cinnamon & sugar filling.

The first batch we made with regular white sugar and cinnamon, but next time I would use brown sugar, cinnamon and butter… just for a bit more…. well… butter and sugar… duh.

Raisins and pecans would be a good add-in too…. if Brian didn’t hate raisins and pecans…

Gluten Free Cinnamon Biscuits

Cinnamon Biscuits


  • 2 1/2 cups Cup4Cup flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 stick  butter, cold, cut into ½-inch cubes
  • 1 1/2 cups buttermilk
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted

*Optional – Add pecans or raisins to the center before rolling


  • 1/2 cup powdered sugar
  • 2 tablespoons milk


Preheat oven to 425°F.

Using a whisk or food processor, combine all dry ingredients together and mix until wellGluten Free Cinnamon Biscuits blended.

Be sure butter is very cold. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.

Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose. Do not over mix.

Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.

Using additional flour as needed, roll out the dough to 1/4 inch thick rectangle.

Combine cinnamon, sugar and melted butter in a small bowl.  Smear dough completely with the cinnamon/sugar/butter mixture.


Starting at the narrow end of the rectangle, gently roll the dough into a log.  Slice the roll into 1 1/2 in sections and space evenly on a cookie sheet.

Bake for 15 minutes or until golden brown.

Meanwhile, combine the powdered sugar and milk to make a thick frosting.  You can frost the rolls while they are still hot from the oven and the frosting will melt into the rolls, or you can wait until they have cooled a bit and the frosting will harden on top… or, you can do both!


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