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!
This post may contain affiliate links. Please read our Disclosure Policy.
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 Biscuit recipe. There are now five flavors to try! You can also make these cinnamon sugar biscuits in your air fryer following the air fryer directions in my Air Fryer Biscuits recipe.
Why I love this gluten free cinnamon sugar 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 or cold with melted butter.
- 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.
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.”
charlotte, blog comment
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.
If you love flavored biscuits, you will also want to try these Gluten Free Pumpkin Biscuits and these Gluten Free Maple Oat Biscuits!
Tips For Success
1. 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.
2. 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.
3. For best results, you need to use aluminum-free baking powder.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Cup4Cup — I tested with the old Cup4Cup blend that has the dried milk powder.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this with the flour blends above. Unfortunately, Cup4Cup changed their formulation, and it doesn’t behave as the the old formulation. Add one teaspoon if the blend you use doesn’t contain a binder like 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.
Step-By-Step Photos and 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.
👀 Sandi Says: Note that you can also use frozen butter and a cheese grater to shred the butter if you do not have a pastry blender.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
Steps 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
👀 Sandi Says: Don’t twist the biscuit cutter when cutting out biscuits. It will seal the edges and prevent the biscuits from rising.
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.
Frequently Asked Questions:
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cinnamon Sugar Biscuits
Ingredients
Method
- Preheat the oven to 400º F.
- In a large mixing bowl, add the 2 cups gluten free flour blend, ¼ cup cane sugar, 1 tablespoon baking powder, and ⅛ teaspoon salt. Whisk to blend.
- Add the cold ½ cup unsalted 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 2 large eggs and ½ cup 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 ¼ cup sugar and 1 ½ teaspoons ground cinnamon. Sprinkle it over the biscuit dough.
- Roll the dough like cinnamon rolls, then smoosh it down to about 1 1/2 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!
Nutrition
Notes
- I tested this with King Arthur Measure for Measure and Cup4Cup. Unfortunately, Cup4Cup changed its formulation, and it doesn’t behave as the old formulation. Add one teaspoon if the blend you use doesn’t contain a binder like xanthan or guar gum. 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
I tried this recipe late last night with pretty good results. I used the King Arthur GF brand flour. I added pecans to the cinnamon/sugar spread on the dough. I may have baked them a little too long although it was just 20 minutes, as the biscuits were a little dry. The ones that had more pecans were softer. I was unclear on the instruction after “rolling as cinnamon roll, then flatten down and cut out like a biscuit.” Maybe that’s why they were dryer. I shared these with my husband and a gluten free friend from work. They both enjoyed the biscuits. This will be a favorite of mine if I can get it to be less dry.
Hi Nancy. Once I smoosh down and roll the dough, I use the biscuit cutter to cut scones out of it. It is interesting the ones with pecans were less dry. What flour blend did you use? Was the dough sort of drier than usual?
Great recipe, thank you! It was as if I was down South again eating one of my favorite breakfasts! Had a little problem with the rolling but I am sure it will improve as I use your recipe. Used King Arthur’s.
I am so glad you loved the recipe. Thank you!
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!