Love Cinnamon Rolls but don’t want to take the time to make them? These easy and fluffy Gluten-free Cinnamon Sugar Drop Biscuits are the perfect substitute! They’re a great addition to any breakfast spread.
Have you ever made gluten-free biscuits?
They can turn out gummy, dense, and hard so easily. So, naturally, I rolled up my sleeves and went to work to perfect a gluten-free biscuit recipe.
But, my favorite biscuits are drop biscuits. Instead of regular biscuits where you fold and cut the dough, with “drop biscuits” you simply “drop” the dough onto the pan and bake it.
That means no kneading, folding, or cutting of any kind. Instead, you’re left with a rustic yet classic biscuit that works just as well for breakfast.
Recently I shared my gluten-free Garlic Cheddar Drop Biscuits, and now I’m back with a sweet spin this time!
These Gluten-free Cinnamon Sugar Drop Biscuits are one of the best weekend breakfasts you can bake, for family or friends. You get all the flavors of cinnamon rolls, without having to take the time to make cinnamon rolls!
These biscuits are light, fluffy, filled with sweet cinnamon flavor, and topped with a light glaze.
They’re super kid-friendly, are quickly whipped up, and you probably already have all the ingredients on hand.
If you try one gluten-free biscuit recipe, give this one a shot!
Let’s talk all things drop biscuits.
First, be sure to use a high quality gluten-free all purpose flour blend. These biscuits can be made with regular flour as well, but this recipe is particularly catered towards more dense gluten-free flour.
The trick to making these Gluten-free Cinnamon Sugar Drop Biscuits fluffy is using an egg!
Just one egg helps give the right structure and rise.
The other ingredients for these biscuits are pretty typical: sugar, baking powder, cinnamon, salt, butter, and vanilla.
But there’s one thing you may not have on hand: Buttermilk.
There’s an easy fix for that one though, that I use all the time. Simply add 1 1/2 tsp of vinegar or lemon juice to 1/2 cup of milk of choice (whole, 2% or skim) and let it sit till the milk has curdled. This will help give the biscuits the bit of tang that buttermilk adds.
There’s really not a lot more to talk about, since drop biscuits are such a simple recipe.
You mix together your dry ingredients, add your diced butter, then add the rest of your wet ingredients. That’s it. You’re left with a thick dough that’s studded with chunks of butter throughout (as pictured above).
I recommend using a 1/4 cup measuring cup to measure out your biscuits. We like to have 8 large biscuits! Instead, you can use two spoons, one to scoop the dough and another to scoop the dough off of the first spoon and onto the pan.
If you make your biscuits smaller, be aware that the baking time may be less.
Prior to baking, you’ll sprinkle a little cinnamon sugar on top of these fluffy biscuits. It’s just one little extra thing you can do for extra cinnamon sugar flavor.
And after they cool, drizzle a little glaze on top! Or, go full on Cinnamon Roll and make a 1/2 batch of Cream Cheese Frosting, and spread some on top. Now THAT sounds incredible.
If you’re looking for a fun and easy weekend breakfast to make, these Gluten-free Cinnamon Sugar Drop Biscuits are it! They’re large, fluffy biscuits, filled with cinnamon sugar flavor. Does it get any better than that?! 🙂
After you make them, let me know what you think. Find me on Instagram, and/or leave a comment and rating below. I’d love to hear from ya’ll!
Before you leave, check out my gluten-free Quiche, Cinnamon Swirl Banana Bread, and Healthy Oat Waffles too.
- 1 1/2 cup gluten-free all purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp cold butter, diced (into pea-sized pieces)
- 1/2 cup (+1-2 tbsp) buttermilk
- 1 tsp vanilla
- 1 egg
- 1 tbsp sugar
- dash of cinnamon
- 1/2 cup powdered sugar
- 2 tsp milk
To begin, preheat your oven to 450 and spray a pan with non-stick spray.
To a large mixing bowl, add your flour, sugar, baking powder, cinnamon and salt and stir them together. Add your butter to the bowl and stir it in, till the butter is covered entirely by the dry ingredients.
To another bowl, add your buttermilk, vanilla and egg and whisk them together. Add your wet ingredients to your dry ingredients and stir them together till well combined. Your batter should be thick but have no flour clumps. If your batter is still too dry, and 1-2 more tbsp of buttermilk.
Use a 1/4 cup measure to scoop your dough onto your pan, for 8 biscuits total, evenly spaced apart.
To another small bowl, add together your cinnamon sugar topping. Sprinkle the mixture across the tops of your biscuits.
Bake in the oven for 10-12 minutes, or till the tops are golden and a toothpick inserted comes out clean.
While the biscuits are baking, whisk together your glaze ingredients After the biscuits come out of the oven and are cool, move them to a plate and drizzle them with the glaze.
Stored in an airtight container, these taste best within 1-2 days.
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