My mom often made us these biscuit based cinnamon buns for breakfast. I have made them gluten-free to fit my diet. They are a quick and delicious snack or dessert too. My daughter Katie made these the other day and drizzled on a lemon glaze. You can leave out the filling and just cut these into circles and eat them as regular biscuits. Enjoy.
Quick Gluten-free Cinnamon Buns
2 cups gluten free flour (or regular flour) plus more for dusting
1 tsp Xanthan gun (leave this out for regular flour)
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 Tbsp sugar
6 Tbsp cold butter
1 cup of milk
1 cup softened butter
1 cup brown sugar
1 Tbsp cinnamon
1/2 tsp cloves
1 cup raisins
Pre-heat oven to 375 degrees F. Mix all dry ingredients in a bowl. Cut in the butter until it resembles crumbs. Mix in the milk gradually using only enough to make a stiff dough. Dust the counter with flour and turn the dough out onto the floured surface. Using a rolling-pin roll out to about 1/3 of an inch in a rectangular shape. You may need to rub the rolling-pin with flour and move the dough around so it doesn’t stick. Keep you surface well floured.
Once dough is the desired thickness, spread with the softened butter getting right out to the edges.
Sprinkle evenly with the sugar, spices and raisins. Roll the dough up from the long side and then slice into 1 inch slices.
Place on a parchment lined baking pan leaving space in between as these will rise. Put in oven to bake for 25 minutes until the filling is bubbling and the tops are nicely golden brown. Depending on your oven and how big your buns are, they may need an additional 5 minutes. You can make a simple glaze or just eat them as is the way we always did. Hope you enjoy these quick buns. Cheers, Michele