If you are looking for a delicious, tried and true flaky biscuit flavor that everyone will love, you need to try these Gluten Free Cinnamon Sugar Biscuits. Each flaky layer is filled with brown sugar and cinnamon flavors!
I can’t wait to hear what you think of my newest gluten-free brown sugar biscuits recipe. These biscuits are almost sweet enough to serve as a dessert. They taste great served alone, with a meal, or made as Gluten Free Strawberry shortcakes.
I have some incredible gluten free biscuit recipes, plus my popular classic Gluten Free Biscuits recipe. There are now five flavors to try!
Recipe At A Glance:
Allergen Information:
This recipe is gluten-free, nut-free, and soy-free. You can substitute dairy-free butter and milk to make these cinnamon brown sugar biscuits dairy-free. I have not tested any egg replacers.
Why I love this biscuit recipe:
- These biscuits have so many flaky layers you can peel them up layer by layer.
- Enjoy these homemade gluten free brown sugar cinnamon biscuits warm with melted butter or cold.
- They are so easy to make! Freeze the extras and store them in the freezer.
- They are not quite as sweet as cinnamon rolls, but the flavors are similar.
Tips For Success:
- You need to use a good gluten free flour blend. I tested eight different gluten free flour blends in my classic gluten free biscuits recipe listed above.
- Be sure the butter you use is very cold so that it can be cut in. This helps ensure you get those nice flaky layers I keep gushing about.
- For best results, you need to use aluminum-free baking powder.
If you love flavored biscuits, you will also want to try these Gluten Free Pumpkin Biscuits and these Gluten Free Maple Oat Biscuits!
This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.
Ingredient Notes:
- Gluten Free Flour Blend – This recipe performs best with Cup4Cup, but most other blends work. I have not tested other brands in this recipe, but I have tested multiple gluten free flour blends in my gluten free biscuits recipe.
- Xanthan Gum – Add one teaspoon if your blend doesn’t contain xanthan or guar gum.
- Baking Powder – These biscuits rise from a lot of baking powder. Because of this, it is CRITICAL to use aluminum-free baking powder. Otherwise, you will get a strong metallic taste in your biscuits. Ensure your baking powder is gluten free.
- Butter – Use unsalted, very cold butter.
- Sugar – Regular white sugar or light or dark brown sugar is fine.
- Eggs – Use size large
- Milk – You can also use non-dairy.
Recipe Step-By-Step Directions:
Preheat the oven to 400º F.
Step 1: Combine the gluten free flour blend, baking powder, salt, and ground cinnamon in a large
Step 2: Add cold butter chunks to the
Step 3: Use a pastry cutter to cut the cold butter into the dry ingredients. The final mixture should look like crumbs. Note, you can also use frozen butter and a cheese grater to shred the butter if you do not have a pastry blender.
Step 4: Add the eggs and milk to the
Step 5: Mix the wet and dry ingredients into a nice dough with a large spoon.
Step 6: Press the dough flat. You may need to put some flour under the dough. You can also sprinkle the dough with flour if needed. Every gluten free flour will vary depending on the starch content, so use what you need to make the dough workable without using too much and drying out your flour.
Step 7 and 8: Mix the cinnamon and sugar in a bowl. Sprinkle the dough with the sugar and cinnamon mixture in the photo below.
Step 9: Gently roll your dough as you would cinnamon rolls.
Step 10: Place the dough onto wax paper. Smoosh the rolled dough flat. It is okay if it looks like it isn’t all sticking together. Use a biscuit cutter to cut out biscuits.
Step 11: Place the cut biscuit dough onto a parchment paper
Step 12: Bake the biscuits for 18-22 minutes, depending upon the size and thickness of your biscuits.
Remove the biscuits from the oven and cool on a cooling rack. Enjoy them warm or at room temperature.
Recipe FAQ:
Yes! You can easily make these cinnamon sugar biscuits dairy-free by using plant-based butter.
Why didn’t the biscuits rise?
The two main reasons biscuits don’t rise are either expired baking powder, or you twisted the biscuit cutter, which seals the edges.
Store biscuits in an airtight container on the counter for a day or two, but after that, they should be stored in the refrigerator. They should keep fresh for up to 4 days.
Yes! You can easily freeze these biscuits. Add cooled room-temperature biscuits to a freezer bag. Squeeze out the air and seal the bag. They will keep fresh for up to 3 months.
More Gluten Free Biscuit Recipes:
- Gluten Free Cornmeal Biscuits
- Easy Gluten Free Cheddar Biscuits
- Gluten Free Bisquick Biscuits Recipe
Gluten Free Cinnamon Sugar Biscuits
Ingredients
- 2 cups gluten free flour blend * see note
- ¼ cup sugar
- 1 tablespoon baking powder aluminum-free, see note
- â…› teaspoon salt
- ½ cup unsalted butter
- 2 large eggs
- ½ cup milk
Cinnamon Sugar
- ¼ cup sugar white or brown sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 400º F.
- In a large mixing bowl, add the gluten free flour, sugar, baking powder, and salt. Whisk to blend.
- Add the cold butter chunks and use a pastry cutter to cut the cold butter into the dry ingredients. You want to do this until your butter chunks are small crumbs.
- Add the eggs and milk to the dry ingredients and mix into a soft biscuit dough.
- Dust a surface lightly with gluten free flour and place the biscuit down. Press it down into a rectangular shape.
- In a small bowl, combine the sugar and ground cinnamon. Sprinkle it over the biscuit dough.
- Roll the dough like cinnamon rolls, then smoosh it down to about 1 ½ to 2-inches thick.
- Use a biscuit cutter to cut out biscuit shapes. Place them on a parchment paper-lined cookie sheet.
- Brush the tops of the biscuits with a little milk.
- Bake the biscuits for about 20 minutes. The actual time will vary by the size and thickness of your biscuits.
- Remove from the oven to a cooling rack and enjoy!
Notes
- I highly recommend using Cup4Cup in this recipe. This gluten free flour performs the best. Other blends will also work. See my classic gluten free biscuits recipe to see the results of my testing 8 different gluten free flour blends.
- It is critical to check to be sure your flour blend contains either xanthan or guar gum. If it doesn’t, add one teaspoon to the dry ingredients.
- You must use aluminum-free baking powder. Regular baking powder will leave a metallic aftertaste.
- Store the biscuits in an airtight container for up to 4 days in the refrigerator.
- Freeze the cooled biscuits in a zipper-style freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I have a very sticky dough what is wrong I used King Arther 1to1 this was for cinnamon biscuits.
Hi Sharon, I haven’t had that issue with that flour in this recipe. Sticky dough means not enough flour was added. Can I ask how you measure your flour? It is fine to add more flour so you can work the dough, but you shouldn’t have to.
I wish you would have specific ingredients for the gluten-free flour instead of promoting a ready made blend. The blends are very expensive but the individual ingredients are readily available.
I have tested my DIY gluten free flour blend in my regular biscuits recipe, so it should work in this one. https://www.fearlessdining.com/easy-gluten-free-all-purpose-flour-blend/
Oh my, delicious! I have been craving Cinnabons and this filled the bill. I must confess that I did top with cream cheese frosting. I am in heaven. Thank you, Fearless Dining.
Wow, you are fast because that is a new recipe. Thank you!