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!

Gluten free biscuits on a parchment paper lined sheet pan.

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:

  • Skill Level – Beginner.
  • # of Ingredients – 7
  • Tested Flour Blends – Cup4Cup, King Arthur Measure for Measure, and Bob’s 1:1.
  • Cook Time – 22-25 minutes.

Allergen Information:

This recipe is gluten-free, nut-free, and soy-free. To make these cinnamon brown sugar biscuits dairy-free, you can substitute dairy-free butter and milk. I have not tested any egg replacers.

Why I love this biscuit recipe:

  1. These biscuits have so many flaky layers you can peel them up layer by layer.
  2. Enjoy these homemade gluten free brown sugar cinnamon biscuits warm with melted butter or cold.
  3. They are so easy to make! Freeze the extras and store them in the freezer.
  4. 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!

A gluten free cinnamon sugar biscuit on a small white plate.
A mason jar filled with gluten free flour sitting on the counter.

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 —This blend is my favorite for biscuits, but note it has dried milk powder, so it isn’t safe for those who are dairy-free.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – 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 mixing bowl. Use a whisk to blend.

Photos of steps 2 and 3 making brown sugar biscuits.

Step 2: Add cold butter chunks to the mixing bowl.

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.

Photos of steps 4 and 5.

Step 4: Add the eggs and milk to the mixing bowl of dry ingredients.

Step 5: Mix the wet and dry ingredients into a nice dough with a large spoon.

Photos of steps 6 and 7.

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.

Photos of steps 8 and 9.

Step 9: Gently roll your dough as you would cinnamon rolls.

Photos of steps 10 and 11.

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 cookie sheet.

👀 Sandi Says: Don’t twist the biscuit cutter when cutting out biscuits. It will seal the edges and prevent the biscuits from rising.

Baked biscuits on a tray.

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:

Can you make these biscuits dairy-free?

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.

How do you store biscuits?

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.

Can you freeze gluten free biscuits?

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.

A brown sugar biscuit on a plate. It is cut in half.

More Gluten Free Biscuit Recipes:

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!

A gluten free cinnamon sugar biscuit on a small white plate.

Gluten Free Cinnamon Sugar Biscuits

Sandi Gaertner
These flaky gluten free cinnamon sugar biscuits are a fun sweet twist on the traditional biscuit recipe!
5 from 6 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 biscuits
Calories 277 kcal


  • 2 cups gluten free flour blend * see note
  • ¼ cup sugar
  • 1 tablespoon baking powder aluminum-free, see note
  • 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


  • 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 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!


  1. 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.
  2. 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.
  3. You must use aluminum-free baking powder. Regular baking powder will leave a metallic aftertaste.
  4. Store the biscuits in an airtight container for up to 4 days in the refrigerator.
  5. Freeze the cooled biscuits in a zipper-style freezer bag.


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.


Serving: 1biscuitCalories: 277kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 61mgPotassium: 195mgFiber: 3gSugar: 14gVitamin A: 440IUVitamin C: 0.01mgCalcium: 117mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

5 from 6 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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 prove as I use your recipe. Used King Arthur’s.

    1. 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.

  2. 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.

  3. 5 stars
    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.