Gluten-Free Cinnamon Roll Biscuits

Free of gluten, dairy/casein, and soy

Created by Carrie Forbes of


1 recipe prepared biscuit dough for 8-10 biscuits (I used the recipe for gluten-free biscuits on the Bisquick box. You could also use my homemade gluten-free master mix biscuits.)


1/2 cup sugar

1-2 tablespoons cinnamon (less, if you're not really into cinnamon)

3-4 tablespoons melted coconut oil (or butter, if you can tolerate butter)

Vanilla Icing:

3/4 cup confectioners sugar

2-3 tablespoons vanilla almond milk (depending on how thin/thick you want it)


Preheat oven to 400 degrees. Line an 8-9" cake pan or square pan with parchment paper and set aside. Place a large sheet of plastic wrap, parchment paper, or wax paper down on a clean, flat surface. Dust the plastic wrap generously with gluten-free flour to help prevent the biscuit dough from sticking. Place biscuit dough on wrap and pat out into a 10x10 square or just into a large rectangle. Brush melted coconut oil or butter over the dough leaving about 1/4" around the edges of the dough un-oiled. Sprinkle sugar & cinnamon evenly over the dough. Using the plastic wrap to help if necessary, gently roll up the square of dough into a large cinnamon roll. Using a sharp knife, cut the dough into 9-10 rolls. Place the rolls into the lined cake pan. (It's fine if they are squeezed in side-to-side!) Bake in the preheated oven for 20-25 minutes until golden brown.  Allow to cool for 5 minutes and then serve drizzled with vanilla icing.

To Make Icing:

In a small bowl whisk together the confectioners sugar & almond milk. You should have a thin glaze. Drizzle evenly over the cinnamon rolls.

Carrie's Notes: