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
- 1⁄2 cup plus 1 tsp. granulated sugar, divided
- 1 1⁄2 tsp. ground cinnamon
- 1 cup brown rice flour
- 1⁄2 cup arrowroot starch
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄2 cup cold butter, cut into 8 pieces
- 2 large eggs
- 1⁄3 cup buttermilk
- 3 Tbsp. melted butter
- 3⁄4 cup confectioners’ sugar
- 2 Tbsp. almond milk
- Combine 1⁄2 cup granulated sugar with cinnamon in a small bowl. Set aside
- Preheat oven to 400°F. Grease an 8-by-8-inch 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-by-10-inch square or a large rectangle. Brush melted butter over the dough, leaving about 1⁄4 inch 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 to 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.