Gluten Free Cinnamon Biscuits are crunchy on the outside, chewy on the inside, with cinnamon and sugar covering every bite!

Most of the time, I make sweets and treats from scratch, but occasionally I go the semi-homemade route and these Gluten Free Cinnamon Biscuits are one of those occasions. They are approved by everyone in my family and you wouldn’t even know that they are grain and gluten free. They taste delicious and come together very quickly. We always keep a healthy supply of this boxed mix in the pantry for making quick and easy treats.

How Do You Make Cinnamon Biscuits?

• In a large mixing bowl, lightly beat together the eggs.
• Next, add in 1 box of Chebe Cinnamon Roll Mix, olive oil & milk (I use unsweetened almond milk, but any milk will work).
• Using a fork, blend together till mixture comes together (it will look very crumbly).

• Once mixture begins to come together, ditch the fork and knead with hands, forming dough into a ball.
• Once dough is formed, divide dough into 16 equal pieces. The easiest way to do this (and end up with equal pieces) is to take the large dough ball and divide it in half, then divide each half into half and continue on until you have 16 small dough balls.

• Line a baking sheet with parchment paper and place each biscuit on sheet, leaving about an inch between each one.

• Bake biscuits at 375 degrees for 20 minutes.
• While biscuits are baking, prepare the topping.
• Melt 2 tbsp of butter (use coconut oil for dairy free option) in a small glass dish.
• In another glass dish mix together coconut sugar and ground cinnamon.
• When biscuits are done, remove from oven and let cool just enough so that you can handle them without burning your fingers.

• Dip the top of each biscuit, first in the butter (or coconut oil), then in the cinnamon/sugar mixture.
• Serve immediately or store in an airtight container.

These biscuits are delicious served alongside my Loaded Egg Casserole for breakfast, but they work great at dinnertime with Loaded Crockpot Potato Soup or Slow Cooker Chicken Pot Pie too!

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Gluten Free Cinnamon Biscuits

Gluten Free Cinnamon Biscuits are crunchy on the outside, chewy on the inside, with cinnamon and sugar covering every bite! 

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16

Ingredients

• 1 box Chebe Cinnamon Roll Mix
• 2 eggs
• 3 tbsp olive oil
• 2 tbsp milk any kind
• 2 tbsp butter, melted (or coconut oil)
• 1/4 cup coconut sugar
• 1 tbsp ground cinnamon

Instructions

1. In a large mixing bowl, beat eggs together. 

   Add in cinnamon roll mix, olive oil and milk, blending with a fork. 

   When mixture comes together and is very crumbly, knead dough into ball. 

   Divide dough into 16 pieces and place on a parchment paper lined baking sheet, leaving an inch between each biscuit. 

   Bake at 375 degrees for 20 minutes. 

   While biscuits are baking, melt butter (or coconut oil for dairy free) in a small glass dish. 

   In a separate dish, mix together coconut sugar and cinnamon. 

   When biscuits are done, remove from oven and let cool long enough that you can handle them without burning your fingers. 

   Dip tops of each biscuit in butter, then cinnamon/sugar mixture.