Gluten Free Cinnamon Biscuits
I typically only bake when I get a mad craving for something. Which in this case, I was dying to get my hands on a cinnamon roll. And at the mere mention of it, my husband decided he really needed one too. Not wanting the both of us to turn into ravaging cinnamon-roll craving monsters, I broke down and decided to make some.
The best kind of cinnamon rolls are the fluffy gooey kind, but those take quite a bit of time and dedication due to having yeast. This girl does not have the time or patience for that kind of baking. So when I came across this recipe for cinnamon biscuits that did not call for yeast, I knew I had to give them a try.
I was initially skeptical about how these would turn out, but my doubts were gone after taking the first delicious bite of a warm gluten free cinnamon biscuit. They're called biscuits since they are not as tall and fluffy as a typical cinnamon roll. However, they retained somewhat of a gooey texture and definitely tasted just like a roll.
I made the mistake of trying to take the biscuits out of the pan too soon. As is so common with gluten free baking, they were a little crumbly. But after they sat for a little bit, they became somewhat less crumbly. Either way, these biscuits are sure to satisfy a cinnamon roll craving and are super yum-tastic.
Gluten Free Cinnamon Biscuits
1 cup heavy whipping cream
1-1/2 cups King Arthur Multi-Purpose Gluten Free Baking Flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons milk, warmed
1/2 cup brown sugar
1-1/2 tablespoons cinnamon
1 tablespoon cream cheese, softened
1 tablespoon milk or heavy whipping cream
1/2 cup powdered sugar
1) Preheat oven to 425F and lightly grease an 8-inch round baking pan.
2) In the bowl of an electric mixer, beat the 1 cup of heavy whipping cream on high until soft peaks form.
3) In a separate bowl, whisk together the flour, baking powder and salt. Add to the whipping cream and stir with a spatula to combine. A stiff dough will form.
4) Flour a large cutting board or counter top and turn dough out onto the floured surface. Knead for about 1-2 minutes.
5) Roll or press dough into a 9-inch by 12-inch rectangle (will be about 1/4 inch thick). Using a basting brush, coat the dough with the warm milk (this works better than butter to allow the filling to stick). Sprinkle the coated dough with the brown sugar and cinnamon.
6) Beginning on one long side, roll the dough up to enclose the filling. Pinch the seams together. You can use a little bit of the milk to help seal the dough. Cut into 1-inch circles and place evenly in the prepared baking pan. Press circles down somewhat to flatten.
7) Bake for 12-15 minutes, or until dough begins to turn golden brown. Once done, allow to cool in the pan for about 5 minutes.
8) Meanwhile, prepare icing. Microwave cream cheese until quite soft. Add 1 tablespoon whipping cream and powdered sugar and whisk together. Spread on cinnamon biscuits and serve.
Recipe adapted from Patsy Caldwell and Amy Lyles Wilson's Cinnamon Biscuits Recipe