Gluten-Free Biscuit Cinnamon Rolls

These gluten-free cinnamon rolls are also yeast-free, so the dough doesn’t need to rise before baking. Here the dough is made in a food processor, but you can easily make it in a mixing bowl.

Serves: 10Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 10

Ingredients

  • ½ cup plus 1 tsp. granulated sugar, divided
  • 1½ tsp. ground cinnamon
  • 1 cup brown rice flour
  • ½ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup cold butter, cut into 8 pieces
  • 2 large eggs
  • ⅓ cup buttermilk
  • 3 Tbsp. melted butter
  • ¾ cup confectioners’ sugar
  • 2 Tbsp. almond milk

Directions

  • Combine ½ cup granulated sugar with cinnamon in a small bowl. Set aside
  • Preheat oven to 400°F. Grease an 8" × 8" baking dish with non-stick cooking spray. Line the bottom with parchment paper and set aside.
  • In the bowl of a food processor, combine rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and 1 tsp. sugar and pulse to combine. Add the butter and pulse until the butter is the size of a pea. Add the eggs and buttermilk and run the food processor until the dough comes together in a ball.
  • Place a large sheet of plastic wrap on a clean, flat surface. Dust generously with gluten-free flour and place dough on wrap. Pat dough into a 10" × 10" square or a large rectangle. Brush melted butter over the dough, leaving about ¼" around the edges of the dough ungreased. Sprinkle evenly with sugar and cinnamon. Using the plastic wrap to help, if necessary, gently roll up the square of dough into a log. Using a sharp knife, cut the log crosswise into 10 rolls. Nestle the rolls, cut-side-up, into baking pan.
  • Bake for 20–25 minutes, or until lightly browned. Allow to cool for 10 minutes.
  • Meanwhile, in a small bowl, whisk together the confectioners’ sugar and almond milk to create a thin glaze. Drizzle evenly over the cinnamon rolls.

Recipe Information

Serves: 10

Ingredients

  • ½ cup plus 1 tsp. granulated sugar, divided
  • 1½ tsp. ground cinnamon
  • 1 cup brown rice flour
  • ½ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup cold butter, cut into 8 pieces
  • 2 large eggs
  • ⅓ cup buttermilk
  • 3 Tbsp. melted butter
  • ¾ cup confectioners’ sugar
  • 2 Tbsp. almond milk

Directions

  • Combine ½ cup granulated sugar with cinnamon in a small bowl. Set aside
  • Preheat oven to 400°F. Grease an 8" × 8" baking dish with non-stick cooking spray. Line the bottom with parchment paper and set aside.
  • In the bowl of a food processor, combine rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and 1 tsp. sugar and pulse to combine. Add the butter and pulse until the butter is the size of a pea. Add the eggs and buttermilk and run the food processor until the dough comes together in a ball.
  • Place a large sheet of plastic wrap on a clean, flat surface. Dust generously with gluten-free flour and place dough on wrap. Pat dough into a 10" × 10" square or a large rectangle. Brush melted butter over the dough, leaving about ¼" around the edges of the dough ungreased. Sprinkle evenly with sugar and cinnamon. Using the plastic wrap to help, if necessary, gently roll up the square of dough into a log. Using a sharp knife, cut the log crosswise into 10 rolls. Nestle the rolls, cut-side-up, into baking pan.
  • Bake for 20–25 minutes, or until lightly browned. Allow to cool for 10 minutes.
  • Meanwhile, in a small bowl, whisk together the confectioners’ sugar and almond milk to create a thin glaze. Drizzle evenly over the cinnamon rolls.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat14g
Saturated Fat8g
Cholesterol70mg
Sodium380mg
Total Carbohydrate52g
Dietary Fiber2g
Sugars20g
Protein4g