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Bisquick Cinnamon Rolls

This gluten free cinnamon roll recipe is the perfect thing to make for brunch this week.

Updated March 24, 2023
Bisquick Cinnamon Rolls
Bisquick Cinnamon Rolls
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Never before has this sweet snack been so easy! This Bisquick Cinnamon Rolls recipe uses Bisquick mix to create a batch of light and fluffy cinnamon rolls. You should have no trouble whipping up a delicious gluten free breakfast! Bring out these little beauties for your next brunch event, or make them as a special treat on a lazy Sunday morning. When following this recipe, make sure you avoid traditional Bisquick mix and instead use gluten free Bisquick. By doing so, you'll ensure that this recipe stays free of gluten, so it'll be safe for your gluten free friends and family.


Cooking Time30 min


  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 2 tablespoons butter, melted
  • 4 cups gluten free Bisquick mix, plus 3 tablespoons for work surface (see note)
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 cup butter, melted
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla


  1. Preheat oven to 375 degrees F and spray a 9 x 13 baking pan with cooking spray.

  2. In a medium bowl, combine the two sugars with cinnamon, nuts, and 2 tablespoons melted butter. Mix with a fork and set aside.

  3. In a large bowl, stir four cups of baking mix with buttermilk and sugar just until all dry mixture in incorporated. Do not overmix. 

  4. Lay a large sheet of aluminum foil on your work surface and sprinkle it evenly with the remaining baking mix. Turn dough out on top of the foil. Gently pull dough together, turning it two or three times to make a somewhat smooth ball then use fingers (or a rolling pin) and a pastry scraper to press it into a 9 x 13 x 1/2 inch rectangle with even edges.

  5. Brush dough with the melted butter (1/2 cup) and sprinkle with the sugar/cinnamon mixture. With the long side toward you, begin to roll the dough into a fairly tight log, using the foil to help push it into an even shape. Cut the log into twelve 1-inch-wide slices and place them into the baking pan. Put the cut side down and fit them in with a bit of space between each.

  6. Bake for about 30 minutes until lightly browned. Cool on a cooling rack for 10 minutes before adding the frosting.

  7. For the frosting, place powdered sugar into a medium bowl and stir in milk and vanilla until completely smooth (see note). Spread frosting over rolls and let cool another 5 minutes to let frosting set before serving.


To be sure the frosting is completely smooth, place powdered sugar into a sire sieve and shake into the mixing bowl to remove any lumps. Complete this before adding the milk and vanilla.

It is important to note that a 16-ounce box of gluten free Bisquick mix is not quite enough for this recipe. One box holds about 3 cups.

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This recipe needs a lot of work. The proportions are not correct and the instructions need more work and clarity.

I've made this recipe, and I absolutely loved it. Would not have guessed that these cinnamon rolls were gluten free.

I have heard people saying that you can use bisquick for a lot of things, but I have never used it for anything other than tea biscuits myself. I never would have thought to make cinnamon buns with it, but I can see why it would work. I will have to try these some day. Thanks for sharing!

Tried this recipe? What did you think?

Yum, these look delicious! I've never tried cinnamon rolls with Bisquick before. They sound easy to make!


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