Gluten-Free Cinnamon Biscuits {Dairy-Free Option} (2024)

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By Audrey Roberts

5 from 36 votes

Aug 05, 2018

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Gluten-Free Cinnamon Biscuits. Tender and flaky gluten-free buttermilk biscuits layered with cinnamon and sugar and topped with a vanilla glaze. Recipe with a dairy-free and Vegan option.

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If y’all were excited about my recipe for flaky and tenderGluten-Free Buttermilk Biscuits,I have taken them to a whole new level! I was so excited to share that recipe with you, but THIS recipe for gluten-free cinnamon biscuits tops even my gluten-free buttermilk biscuit recipe.

One of my husband’s favorite breakfast biscuits is Hardee’s cinnamon raisin biscuits, so I knew I wanted to also make a gluten-free cinnamon biscuit recipe.

I love all things cinnamon roll! Seriously, have you seen my recipes for Gluten-Free Cinnamon Roll Cake, Gluten-Free Cinnamon Roll Muffins,Gluten-Free Cinnamon Biscuit Ballsor Gluten-Free Cinnamon Roll Cookies?!

So, turning my gluten-free buttermilk biscuits into cinnamon biscuits was easy for me. I promise that these gluten-free cinnamon biscuits are easy to make. I’m all about making gluten-free baking easy and delicious!

How To Make Gluten-Free Cinnamon Biscuits- Step By Step

Preheat your oven to 450° F.

Cut the butter into small pieces and put it in the freezer for 10 minutes.

Pro Tip: If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it like the Pillsbury gluten-free flour) baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.(photo 1)

Cut in the butter (or shortening for dairy-free) into the flour with apastry cutteror fork into until it looks like the size of small peas. (photo 2 & 3)

Add in the buttermilk and the whisked egg (I whisk the egg right in with the buttermilk) and stir until a soft dough forms. The dough will be sticky. (photo 4 )

The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit!

Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper.

With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Please do not roll out the dough.

In a small bowl, add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon-sugar mixture all over the top of the dough round. (photo 5)

Gently fold the dough over on itself. Sprinkle another 2 tablespoons of the cinnamon-sugar mixture over the dough. You do this by folding the dough in half on top of itself. (photo 6)

Gluten-Free Flour

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.

Dairy-Free Baking

I have also included a dairy-free option to the recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and a dairy-free cinnamon biscuit.

For this recipe, I tested it with both shortening and Smart Balance butter.I used almond milk when baking the dairy-free version. I also really like baking with cashew milk.

Egg-Free Baking

Recipe updated December 2018

We recently found out that my husband has an egg sensitivity. My husband LOVES biscuits, so I knew that I had to try and make my biscuits egg-free.

I used Bob’s Red Mill Egg Replacer, which is also gluten-free. They turned out great! They were not as fluffy as my regular cinnamon biscuits but they were just as flaky and delicious.

I made them both dairy-free and egg-free, so they would also be Vegan biscuits. So if you also need to be egg-free or are Vegan you too can enjoy my gluten-free cinnamon biscuits!

Tender and flaky gluten-free buttermilk biscuits layered with cinnamon and sugar and of course topped with a vanilla glaze, just like a cinnamon roll.

Look at those layers of cinnamon and brown sugar!

Make sure you check out my other Gluten-Free Breakfast Recipes!

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5 from 36 votes

Gluten-Free Cinnamon Biscuits {Dairy-Free Option}

By: Audrey from Mama Knows Gluten Free

Ingredients

Cinnamon Biscuits

▢ 2 cups gluten-free all-purpose flour, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
▢ 1/2 teaspoon xanthan gum, leave out if your flour already contains it
▢ 1 tablespoon gluten-free baking powder
▢ 1 teaspoon salt
▢ 2 tablespoons granulated sugar
▢ 1 cup buttermilk , dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
▢ 6 tablespoons unsalted butter, dairy-free use shortening, Smart Balance or Earth Balance butter
▢ 1 egg room temperature, egg-free use Bob's Red Mill Egg Replacer
▢ 1 tablespoon gluten-free all-purpose flour, I Like Pillsbury gluten-free
▢ 1/4 cup brown sugar, , packed
▢ 1 tablespoon ground cinnamon

Glaze

▢ 1 cup powdered sugar
▢ 1 teaspoon pure vanilla extract
▢ 2 teaspoons milk, , dairy-free use almond, cashew, or coconut milk.

US Customary - Metric

Instructions

Preheat oven to 450° F.
Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. PLEASE DO NOT ROLL OUT THE DOUGH.
Add one tablespoon of flour to a large piece of parchment paper
Place the dough on top of the floured parchment paper.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)
In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
Gently fold dough over on itself. Sprinkle another 2 tablespoons of thecinnamon sugar mixture over the dough. You do this by folding the dough in half on top of itself.
Gently fold dough over on itself again. (you will have folded thedough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
In a small bowl stir together the glaze ingredientsuntil smooth. Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob's Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob's Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob's Red Mill.
For dairy-free option: use shortening and almond, cashew or coconut milk.
For egg-free useBob's Red Mill Egg Replacer.
If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
I have the K&S Artisan Complete Pastry Cutter Set.
Mama says, "Check all of your labels!"

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 276mgPotassium: 139mgFiber: 2gSugar: 17gVitamin A: 230IUCalcium: 95mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

Categorized as:
Baking, Breakfast, Dairy-Free, Desserts, Egg-Free, Kid-Friendly, Vegan

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.