Gluten Free Macadamia Nut Cinnamon Rolls Made With Gf Bisquick M
This is a cinnamon roll recipe that uses the new gluten free bisquick mix. I’d been craving cinnamon rolls for WEEKS, and being that my husband has celiac disease, I keep a gluten free kitchen. I wanted to use the new gluten free bisquick mix that my mother in law gave us, but there were no recipes for cinnamon rolls which used it, so I made my own. I added macadamia nuts, because that’s what I had on hand, but pecans or walnuts would be SO YUMMY too!
Total time
37 min
Servings
1
Calories
425.1
Category
Breads
Indulge in the ultimate gluten-free breakfast treat with these Macadamia Nut Cinnamon Rolls made with GF Bisquick. Perfectly soft, nutty, and sweet, these rolls are a Hawaiian-inspired twist on a classic favorite, ready in under 40 minutes and sure to please kids and adults alike.
Ingredients
Makes 1 serving
- 2 1/2 Bisquick baking mix
- 1/2 milk
- 1/3 milk
- 2 brown sugar
- 2 eggs
- 2 butter
- 2 butter
- 4 brown sugar
- 1/4 nutmeg
- 2 cinnamon
- 1 raisins
- 2 confectioners' sugar
- 2 milk
- 1 lemon juice
- 1/2 vanilla
Method
Butter a 9X13 baking pan and preheat the oven to 375.
In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they’re ready.
Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
Cook's notes
- Use cold butter for the dough to ensure a flaky texture.
- Dust your work surface generously with GF Bisquick or cornstarch to prevent sticking.
- When rolling the dough, aim for a rectangle to make cutting easier.
- For extra gooey rolls, pour a little warm milk over the rolls before baking.
- Let the rolls cool for at least 10 minutes before frosting to prevent the glaze from melting completely.
Easy swaps
- Instead of GF Bisquick baking mix, use Gluten-free all-purpose flour + 1 tsp baking powder + 1/2 tsp salt
- Instead of Milk, use Almond milk, oat milk, or coconut milk for dairy-free
- Instead of Butter, use Vegan butter or coconut oil (solid) for dairy-free
- Instead of Brown sugar, use Coconut sugar or date sugar for refined-sugar-free option
- Instead of Raisins, use Dried cranberries or chopped dates
- Instead of Lemon juice, use White vinegar or apple cider vinegar
Frequently asked
Can I make these cinnamon rolls ahead of time?
Yes! Prepare the rolls up to the point of baking, cover the pan with plastic wrap, and refrigerate overnight. Bake as directed, adding a few minutes if needed.
Can I use regular Bisquick instead of gluten-free?
Absolutely, but the texture and baking time may vary slightly. Use the same measurements.
Why did my dough crack when rolling?
Gluten-free dough is more fragile. Make sure it is moist enough and dust your surface well. If it cracks, just press it back together with your fingers.
Can I skip the raisins?
Yes, simply omit them or replace with chopped macadamia nuts for added crunch.
How do I know when the rolls are fully baked?
The rolls should be golden brown on top and the dough should be set. A toothpick inserted into the center should come out clean.
