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.
- 473.18 ml gluten-free flour
- 236.59 ml oatmeal, uncooked
- 29.58 ml ground flax seeds
- 59.14 ml sugar
- 14.79 ml baking powder
- 1.23 ml salt
- 118.32 ml butter, chilled and cut into pieces
- 177.44 ml buttermilk
- 1 egg, lightly beaten
- 4.92 ml vanilla
- 118.29 ml pecans, chopped and toasted
- 9.85 ml ground cinnamon
- 29.58 ml sugar
- 177.44 ml powdered sugar
- 14.78-19.71 ml orange juice
- Heat oven to 425°F Spray cookie sheet with cooking spray.
- In large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- In small bowl, combine buttermilk, egg and vanilla; blend well.
- Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
- Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
- Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11 to 13 minutes or until golden brown.
- Remove to wire rack; cool 5 minutes.
- In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
- Drizzle over top of warm scones. Serve warm.