No mixer needed, easy biscuit-style cinnamon rolls! When we first moved to eastern Canada, I was so confused by the cinnamon rolls I saw for sale in bakeries. They weren't the gooey, squishy rolls I was used to - they sold the flaky, biscuit-style roll. Over time, I learned some people called them baking powder cinnamon rolls - made with no yeast. I feel like the name biscuit-style cinnamon rolls fits them nicely. I do find the addition of a touch of baking soda helps with the rise, as does the addition of apple cider vinegar. (That's me basically turning the milk into buttermilk without actually mixing them together first. I don't find it's needed). My family really loves these cinnamon rolls. In fact, one of my kids prefers these rolls to my regular cinnamon rolls or made in a mixer cinnamon rolls. I'm quite happy to eat any and all versions cinnamon rolls. Enjoy!
Some disappeared - before they even had a chance to cool! Shocker. ;)
Biscuit-Style Cinnamon Rolls
Makes 12 rolls
Preheat oven to 375 F. Line a 9 x 13 with parchment paper.
In a large bowl, whisk together:
2 cups Kristin's Gluten Free Flour Mix (exact flour measurements for convenience, see below**)
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Add and stir in with a big spoon, just until well combined:
2/3 - 3/4 cup milk (I find just under 3/4 cups works nicely. Less milk = less sticky dough, but I like the fluff you get with a bit more milk. - it's just a bit stickier to work with while rolling up)
5 Tbsp butter, melted
1 egg
1 Tbsp apple cider vinegar
Roll out gently between plastic wrap to a rectangle approximately 10" x 15". It's never exact, so don't stress on having it be perfect. I use two pieces of plastic wrap side by side on the bottom and top to roll out.
Mix together, then spread on top of the flattened dough:
3 Tbsp butter, melted
1/3 cup brown sugar
1 - 1 1/2 Tbsp cinnamon
Flattened and spread with the cinnamon, butter and brown sugar mixture.
Slice the dough into 12 equal strips using a pizza cutter.
Sliced into mostly equal parts.
Roll up each piece and gently place in your parchment lined pan. If you find the dough is a bit sticky, you can use a bit of extra GF flour on your fingers to help it along. It'll all end up covered with a cream cheese frosting, so if they don't look as neat as you like, that's okay! I did flatten a couple rolls a bit so they're all approximately the same height in the pan.
Ready to bake!
Bake at 375 F for 22-25 minutes, until a nice light brown. Remove from oven and place the pan on a cooling rack.
Fresh from the oven and nicely light brown.
Mix together, and spread over hot cinnamon rolls:
3 oz cream cheese, softened
2 Tbsp butter, softened
1 cup powdered sugar
1 - 3 tsp milk, to desired consistency
I suppose one could properly mix or beat the frosting to get out any lumps from the cream cheese, but I couldn't be bothered.
We love eating these freshly made - warm or cooled. I actually prefer the taste and texture once they've fully cooled on the counter. Leftovers can be stored in the refrigerator. Eat cool or warm them before serving. Enjoy!
** for 2 cups Kristin's Gluten-Free Flour Mix, combine:
3/4 cup brown rice flour
1/2 cup sorghum flour (or extra brown rice flour or white rice flour or GF oat flour)
1/4 cup arrowroot starch/flour OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch/flour
3/4 tsp xanthan gum
