Soft and fluffy biscuits with a delightful cinnamon sugar filling, these are gluten-free but no one would ever guess!
These gluten free cinnamon biscuits are going to be your new go-to for every occasion. Soft and fluffy, salty and sweet, they're the perfect addition to any breakfast or brunch spread and can even be served as dessert!
I got inspiration for this recipe from my viral 4-Ingredient Gluten Free Biscuits and a Bojangles copycat I found online and I'm so excited for you to try them!
Why You'll Love This Recipe
- Super Easy recipe!
- Fun and unique-most people haven't had anything like these so they are fun to serve to guests.
- No one will ever guess these gluten free cinnamon biscuits are gluten free. My gluten-eating kids RAVE over these and we never have leftovers!
Important Notes
- The gluten-free flour you use absolutely matters! I can only guarantee results if you use Cup4Cup and measure using weight (see tip #2)
- Weigh your ingredients! Investing in a simple, inexpensive kitchen scale is one of the best things you can do for your gluten-free baking.
- This recipe works well at all elevations. If you're baking at high altitude, just reduce the baking powder by 1 teaspoon.
Pro Tip
- Humidity, altitude, and the way you measure flour can all affect dough consistency. You want the dough to be sticky enough it would be hard to work with directly with your hands, but also firm enough it holds its shape. If it looks too dry, add a splash of cream. Too wet? Add a tablespoon of gf flour.
Make it Dairy Free
- Substitute coconut cream and a dairy free butter substitute to make these cinnamon biscuits dairy free/vegan as well. Be sure to check my notes in the recipe card for my trick with the coconut cream.
More Recipes You'll Love
Try some of other tried-and-true recipes from the Life After Wheat kitchen:
Gluten Free Cinnamon Biscuits (Bojangles Inspired)
Soft and fluffy biscuits with a delightful cinnamon sugar filling, these are gluten-free but no one would ever guess!
Ingredients
Method
Prep
- Preheat oven to 425℉ (218℃)
- Line 2 large baking sheets with parchment paper and set aside.
For Cinnamon Sugar FIlling
- In a small bowl, combine butter, brown sugar, and cinnamon and mash together with a fork until it is a smooth consistency. Set aside.
For the Biscuits
- In a medium/large bowl, combine gluten-free flour, baking powder, salt, and white sugar.
- Add whipping cream and vanilla and stir with a sturdy spoon just until it is smooth and fully combined. The dough should be pretty sticky.
- Using a #40 cookie scoop, scoop biscuit dough onto prepared baking sheet leaving 2-3 inches between each. You can use 2 spoons if you don't have a cookie scoop, just try to keep it fairly circular and use about 1,5 tablespoons of dough.
- Use a round tablespoon or the back of a spoon to make a large indent in each biscuit.
- Drop about ½ inch of cinnamon sugar mixture into each crater.
- Bake in prepared oven for 8-10 minutes, until biscuits are turning a golden brown.
- Let the biscuits cool for a few minutes before eating-the cinnamon sugar filling gets HOT!
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