Total Time
27mins
Prep 15 mins
Cook 12 mins

I love cinnamon rolls, but due to allergies to wheat and yeast, I don't bake them. This is a recipe I found on the Quaker Oats site Quaker Oats that I have converted to gluten free. Be sure to use gluten free oats. These taste like cinnamon rolls without all the work.

Ingredients Nutrition

Directions

  1. Heat oven to 425°F Spray cookie sheet with cooking spray.
  2. In large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well.
  3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
  4. In small bowl, combine buttermilk, egg and vanilla; blend well.
  5. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
  6. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
  7. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
  8. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
  9. Bake 11 to 13 minutes or until golden brown.
  10. Remove to wire rack; cool 5 minutes.
  11. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
  12. Drizzle over top of warm scones. Serve warm.