When I was the original GF (as in gluten-full, as in eating my weight in baguettes whenever I had the chance), I stuck my nose straight up at Bisquick.
Like, waaaaaay up there.
Bisquick was something for busy moms with screaming children on a Sunday morning.
Bisquick was certainly not for someone who whisks egg whites to soft peaks and folds them into the pancake batter. (I still do this when I make pancakes with gluten-free flour and they are delicious! But that's a post for another day...)
Anyway, you get my drift.
I was far too sophisticated for Bisquick.
But then something happened.
I couldn't eat wheat anymore, and by default, most of the deliciously not-quite-homemade baked goods I grew up with.
To my surprise, I found myself wishing for dense fake-vanilla flavored pancakes.
So when I came across a shelf of gluten-free Bisquick over the summer, I am not ashamed to say, I almost bought the entire thing.
Lots of fun experiments have come from those initial purchases, but perhaps my favorite is this recipe for cinnamon rolls. No yeast. No gluten. But they are soft, sweet, full of cinnamon and sugar, and totally delicious with a cup of coffee in the morning.
I am officially a Bisquick convert.
And if you try these, I bet you will be too!
Click "Read More" to find out how I make them!
Easy, No Yeast Cinnamon Rolls
1/4 cup of brown sugar
1 teaspoon ground cinnamon
2 1/2 cups Bisquick mix
2/3 cup milk
1 teaspoon vanilla
4 tablespoons butter, softened (almost to the point of melting)
1. Preheat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches or the round equivalent (totally up to you!) Stir together brown sugar and the cinnamon; set aside.
2. Whisk eggs and vanilla and combine with milk. In a large mixing bowl, combine Bisquick and wet ingredients until a dough forms. If dough is too sticky, add enough Bisquick to make the dough easy to handle (or the same with milk if the dough is too dry).
3. Turn dough onto surface well dusted with GF flour or Bisquick and gently roll into a ball. Knead the dough 10-12 times. Pat into a rectangle (you could try using a rolling pin, but I found it didn't work well with the gluten free dough!)
4. Spread the dough evenly with about half of the softened/melted butter and sprinkle with sugar mixture.
5. Roll up tightly & carefully, beginning at long side. If the dough is sticking to the surface of your counter, run a spatula underneath. And don't worry if you need to piece some bits back together - it's the nature of gluten free baking!
6. Seal well by pinching the edges of the dough into the roll. Cut into evenly sized slices and place into the greased pan.
7. Using the remaining butter, brush the tops (and sides if you can!) of the rolls before sticking them in the oven. (I found this to be a crucial step for a good gluten free cinnamon roll - they need some help browning up and staying moist!)
8. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Enjoy!
Hi! I'm Erin.
I'm a working mama, wife, writer and owner of a little red house. I'm trying to sort through the noise and live a life that is genuine, happy and grounded in simplicity.