This was my first experiment in baking gluten-free pastries. If you don’t need to be gluten-free, follow the original recipe using regular Bisquick. I took the idea from that recipe, but substituted Bob’s Red Mill Gluten-Free Pancake Mix for the Bisquick. Although the GF pancake mix can be substituted directly for the Bisquick, the drastically different texture of gluten-free pastry dough changes the instructions somewhat. You can attempt to shape the dough into rolls as the original recipe instructs, but in my experience, this is very difficult with GF dough. What I got instead was more of a swirled cinnamon loaf, but everyone liked it very much. This recipe makes about 6 servings, but could easily be doubled.
[GF] This recipe is gluten-free.
- 1 1/4 cups Bob’s Red Mill Gluten-Free Pancake Mix
- 4 Tbsp. granulated sugar (separated, 2 Tbsp. + 2 Tbsp.)
- 1 teaspoon ground cinnamon
- 1/3 cup + 1 Tbsp. milk (separated)
- 1 1/4 Tbsp. butter, softened
- 2/3 cup powdered sugar
- 1/3 teaspoon vanilla extract
- Mixing bowls — 1 small, 1 medium
- Countertop or board for kneading
- Cookie sheet
- Silicone or rubber spatula
- In small mixing bowl, mix the cinnamon with 2 Tbsp. granulated sugar. Set aside.
- In medium mixing bowl, stir pancake mix, 1/3 cup milk, and remaining 2 Tbsp. granulated sugar until it forms the pastry dough. It will be somewhat stiffer and less cohesive than regular baking that contains gluten. If needed, you can add a little bit more pancake mix or milk to adjust the consistency. Make sure it holds together fairly well without sticking to the sides of the bowl.
- Preheat oven to 375 degrees F. Grease the cookie sheet.
- Dust a countertop or board with a little pancake mix. Place the dough onto the powdered board and roll it to coat it in the dry pancake mix as it forms a ball. Knead it with your hands, about 10 times. It will be very sticky, so just do the best you can.
- Spread the dough into a moderately thin rectangle on the cookie sheet.
- Using a spatula, spread the butter onto the dough. Sprinkle evenly with the sugar-cinnamon mixture. Make sure to go all the way to the edges.
- Starting on the long edge of the rectangle, gently roll up the dough. I find that running along under the edge with a silicone spatula is the easiest way to do this, because the dough will stick too much to your hands. Don’t worry if the dough breaks while you’re rolling it; just do your best. Instead of a tight roll, it will probably look more like a swirled small loaf.
- Bake at 375 degrees F until lightly golden and an inserted toothpick comes out clean, approximately 11-16 minutes. The exact time depends on how thick the roll is, so watch it closely.
- While it’s baking, make the glaze. Use a fork to mix the powdered sugar, vanilla, and 1 Tbsp. milk in the small mixing bowl until smooth.
- When it’s done baking, cool a few minutes, then drizzle with about half the glaze.
- Slice and transfer to serving/storage dish. Drizzle with remaining glaze. Makes about 6 servings. Enjoy!
Adapted from Diana’s Desserts March 2003 recipe for Easy Cinnamon Rolls.