These gluten free cinnamon biscuits are sure to become a favorite for any occasion. Soft and fluffy with a balance of salty and sweet, they work perfectly for breakfast, brunch, or even as a dessert.
This recipe was inspired by a viral 4-Ingredient Gluten Free Biscuits post and a Bojangles-style cinnamon drop biscuit I found online. I’m excited for you to try them!
Why You’ll Love This Recipe
- Super easy to make — minimal fuss with big flavor.
- Unique and fun to serve — many people haven’t tried anything like these.
- Perfectly gluten free — my gluten-eating family loves them and they never suspect they’re GF.
Important Notes
- The gluten-free flour you choose matters. For best results, use Cup4Cup and measure by weight (see tip #2).
- Weigh your ingredients. A simple kitchen scale greatly improves consistency in gluten-free baking.
- This recipe works at most elevations. If you bake at high altitude, reduce the baking powder by 1 teaspoon.
Pro Tip
- Dough consistency can be affected by humidity, altitude, and how you measure flour. The dough should be sticky enough that it’s hard to handle with your hands, but still hold its shape. If it seems too dry, add a splash of cream; if too wet, add a tablespoon of gluten-free flour.
Make it Dairy Free
- To make these dairy free or vegan, substitute coconut cream for the heavy whipping cream and use a dairy-free butter alternative. See the recipe notes for the coconut cream trick.
More Recipes You’ll Love
Try other tried-and-true recipes from the Life After Wheat kitchen.
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Gluten Free Cinnamon Biscuits (Bojangles Inspired)
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Gluten Free Gingerbread Cinnamon Rolls: SO Fluffy!
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Peaches and Cream Ninja Creami Ice Cream Recipe
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Gluten-Free Chopped Italian Sandwich (viral recipe!)
Gluten Free Cinnamon Biscuits (Bojangles Inspired)
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Ingredients
- 240 grams gluten-free all purpose flour (2 cups stirred, scooped, and leveled) I use Cup4Cup
- 5 teaspoons gluten free baking powder 4 teaspoons if high altitude
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 ½ cups heavy whipping cream see notes for dairy free
- 1 teaspoon vanilla
- 2 tablespoons softened butter salted
- 80 grams brown sugar (⅓ cup packed)
- 2 teaspoons cinnamon
Method
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Preheat the oven to 425°F (218°C).
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Line two large baking sheets with parchment paper and set aside.
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In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mash with a fork until smooth, then set aside.
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In a medium-large bowl, whisk together the gluten-free flour, baking powder, salt, and white sugar.
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Add the heavy whipping cream and vanilla. Stir with a sturdy spoon just until combined; the dough should be fairly sticky.
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Using a #40 cookie scoop (or about 1.5 tablespoons and two spoons), portion the dough onto the prepared baking sheets, leaving 2–3 inches between each biscuit. Try to keep the rounds fairly uniform.
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Use a round tablespoon or the back of a spoon to make a large indent in the center of each biscuit.
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Spoon about ½ inch of the cinnamon sugar filling into each indent.
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Bake for 8–10 minutes, until the biscuits turn golden brown.
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Allow the biscuits to cool a few minutes before eating — the filling will be hot.
Nutrition
Notes
Flour Notes:
This recipe has been tested with several gluten-free flours. Cup4Cup produces the best texture and lift; results are most reliable when using that brand.
To Make Dairy Free:
Use coconut cream in place of heavy whipping cream. Chill cans of coconut cream (not coconut milk) in the refrigerator overnight, scoop out the solid cream, and bring it to room temperature so it loosens — use only the solids for the correct fat content. Substitute the butter with a dairy-free alternative.
I tested other dairy-free cream alternatives from the grocery dairy section; they did not perform as well as coconut cream.
Private Notes
Tried this recipe?
Let us know how it was!