Thursday, April 11, 2013

Cinnamon Biscuit Roll - Gluten Free (Bonus - Apfelstreudel variation)

 When I saw  Betty's recent recipe posting for Cinnamon Biscuit Rolls I wanted some !
So I revised the recipe to be gluten free and was  very happy with the results.
They are so good , flavour is mouth watering and the texture is so light and flaky!

Cinnamon Biscuit Roll

  • 1 cup chick pea flour 
  • 1/2 cup white corn flour (or brown rice flour) 
  • 1/4 cup potato starch 
  • 1/4 cup tapioca starch 
  • 1 tsp xanthan gum 
  • 1/2 tsp salt 
  • 4 tsp baking powder 
  • 1/2 cup butter, cut into pieces 
  • 2 eggs plus  enough milk to make one cup 
  • sweet rice flour for rolling
  • 1/4 cup butter, melted 
  • 1 cup brown sugar 
  • 2 tbsp  cinnamon 
  1. In lg bowl blend together well the dry ingredients. 
  2. Add butter pieces to flour mix and using hands rub in butter pieces until evenly mixed. 
  3. Put eggs in a measuring cup fill with milk to one cup and add to flour/butter mixture. 
  4. Add to flour mixture (keep back a little of the milk in case you don't need it all.) 
  5. Dough will be very sticky , but turn out on sweet rice floured parchment paper and add JUST enough sweet rice flour to make dough able to be handled.    I use all of the milk and maybe 2-3 tbsp of the sweet rice flour.) 
  6. Using hands dusted with sweet rice flour as needed, pat dough out to about a 11x16 inch rectangle. 
  7. Spread melted butter on dough,  then add the brown sugar mixed with cinnamon. 
  8. Starting at the long end, roll up as for jelly roll, using parchment paper to help -  Smooth out the roll with your hands and slide roll WITH parchment paper onto cookie sheet. 
  9. Bake for 25 min. in 400 degree oven .   
  10. So yummy warm from the oven.  


            When I first made the cinnamon roll and taste tested it, I thought -- this would work great for Apfelstreudel - and it DID! 
My husband, swallowing his first bite ,  nodded his approval and asked  if the recipe would be in the next cook book!  I smiled and said.. "No, on the blog tomorrow!"  

  1. Follow the instructions for the Cinnamon Biscuit Roll to step 7, spreading the patted out dough with the melted butter. 
  2. Then use the following  filling  to cover the dough and roll up as for a jelly roll. 
  3. Bake for 25 min. in a 400 degree oven.  
  4. Drizzle with icing while still warm, if desired.  
  5. Serve warm with ice-cream. 
Apple filling 
  • 4 apples (like Macintosh or Granny Smith) 
  • 1/4 cup washed seedless raisins (optional if your husband, like mine, doesn't like raisins) 
  • 2 tbsp butter 
  • 1/4 cup  water 
  • 1/2 cup white sugar 
  • 1/2 cup brown sugar 
  • 1 tsp ground cinnamon 
  • 1 tbsp cornstarch with 1 tsp sugar 
  1. Cut up the apples into fairly small pieces. 
  2. Put apples, raisins, butter, sugar and water into saucepan. 
  3. Cook until apples are soft and most of water boiled out. 
  4. Stir in cornstarch/sugar and cook until thickened. 
  5. Remove from heat and cool.   


  1. Good morning!! They look delicious and its always great to have gluten free recipes when more of my family are going gluten free. What can I use instead of chick pea flour?

    1. Hi! you did not say why you can't use chick pea flour (garbonzo beans) - It is so healthy (adding protein to dessert!) and keeps the product from drying out... You could use millet or sorghum or buckwheat flour instead - it will change the flavour and texture somewhat.

    2. I wanted to make them and did not have chick pea flour at home. But have millet flour so will try it.

  2. Julie, I'm happy the recipe worked GF. I will be trying mine with apples as well next time, they look so delicious!

  3. Way to go, Julie! They look fabulous...both versions.

  4. As soon as I get my oven fixed I'm making the apple version! Thanks!

  5. Thank you!! I thought the same thing when I saw Betty's post, that I would have to try this GF, but hadn't gotten around to it. I'm glad you had success. I will definitely be trying these!

  6. Just wanted to say thank you, thank you thank you! My 87 year old mother has recently found out that she is gluten intolerant and still craving things like apple pie and all those goodies that are bad for her.
    I found this recipe and prepared to make it as a surprise for her. Instead of rolling up the apple strudel I kept it flat on parchment paper and put the topping on top. When baked it looked like something out of a patisserie. It not only looked sensational but tasted delicious. Even people with no problems with gluten loved it!I am alreading thinking of topping the dough with thickened blueberries or even a strawberry and rhubarb concoction. Thank you for the inspiration.

    1. Ohh . .you made my day! Thank you for sharing your story! I'm so happy you enjoyed this recipe and put your own personal touch to it !
      Strawberry and rhubarb? Mmmmmm.....