Friday, March 21, 2014

Single Serving Gluten Free + Vegan Cinnamon Bun Biscuits

I'm not sure how I feel about this recipe yet. 
I was okay, it just didn't set off any fireworks on my taste buds. I am sure there are a few little tweaks that could be made to improve this but I'm at a loss as to how to proceed. The whole gluten free/vegan thing is new and very tricky for me. 
All that being said - I did like the texture and they were very cinnamony, which is not a bad thing. Plus, they are SUPER easy and quick, which is helpful when a cinnamon bun craving hits....
Our mom loved the little ones that I made. Sue thought they were good but that the cinnamon part in the center was a little too powdery. She thought it would be better if it were creamier. I think I have to agree with her on that one.  
According to Myfitnesspal for a serving (whole recipe) it is:
172 calories, 35 carbs, 2 fat, and 2 protein. 

Single Serving Gluten Free + Vegan cinnamon Bun Biscuits

Cinnamon Filling
1/2 Tbsp Sugar Twin Brown Sugar
1/2 tsp cinnamon
2 pecan halves, chopped fine

1/4 cup all purpose gluten free baking mix (I used Cloud 9)
1/2 Tbsp Sugar Twin Brown sugar
1/2 tsp baking powder
pinch salt
1 Tbsp apple sauce
1/8 tsp white vinegar
1 to 1 1/2 Tbsp Almond Breeze Chocolate (or plain) Almond Milk

Preheat oven to 350 (or toaster oven). 
Prepare the Cinnamon Filling - In a small bowl, stir together the Sugar Twin, cinnamon, and chopped pecans.
Prepare dough - In another small bowl, stir together the gluten free baking mix, Sugar Twin, baking powder, and salt. Add in the apple sauce, vinegar, and Almond Breeze (Start with 1 Tbsp and add more as needed). Stir until mixture comes together in a soft dough. 
Sprinkle a little more of the gluten free mix onto a small work surface. 
Knead 2 - 3 times.
Roll out to a rectangle about 2 - 3 inches wide and about 1/4 inch thick. 
Sprinkle with the Cinnamon Filling.

To make 1 large biscuit - roll up, jelly roll style, from the short end (roll will be shorter).
To make 4 small biscuits - roll up, jelly roll style, from the wide end (roll will be longer).

If you are making a single biscuit simply stand the roll on its end and flatten gently with your palm. Place in an oven safe dish.

If you are making 4 smaller biscuits simply cut the roll into 4 pieces and place the pieces on an oven safe dish.

Bake at 350 until done - outside will be a bit crispy and the inside will be dry and appear cooked. Dough should not feel the least bit "wet". This takes between 15 - 25 minutes. Keep an eye on them. 
Remove from heat and serve warm. 

A few notes. I made it again with coconut oil instead of applesauce and it also worked very well. I'm thinking - if you mix a tsp of coconut oil into the cinnamon filling it would probably taste less powdery and more creamy. I'll give that a go next time. (Of course, the coconut oil would change the nutritional counts.) 
You can also add an optional drizzle on top of these by mixing together 1 Tbsp icing sugar and about 1/4 to 1/2 tsp of the Almond Breeze Chocolate (or plain) Almond Milk. 
Another note - you can make this with regular all purpose flour but then, of course, it won't be gluten free. 
Or, you could give it a go with 1/4 cup almond flour + 1 Tbsp coconut flour if you don't have the all purpose gluten free baking mix. 
I think it bothered me that they didn't turn out pretty. I like pretty food. 
Yeah, I'm a snob.
Don't judge me.
Anyway....they still tasted pretty yummy. 


  1. love how honest you are about your own food! instead of boasting how "incredible" every dish is and pushing people to try it haha lovely job as always

  2. Try a simple syrup with 2:1 (brown sugar : water), then add the cinnamon and pecans to it for the filling. I don't have the ingredients to make this recipe or I would try it out myself. Hope it helps!

    1. Thanks for the tip :) I will give that a try the next time I make this!