Gluten-Free Cinnamon Swirls aka Scott’s Cinnabuns

Using the The Really Great Food Company Pancake & Waffle Mix


  • 1 1/2 cup RGF Pancake & Waffle Mix
  • 1/4 cup oil
  • ½ cup water
  • 1/8 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup cinnamon
  • 1/2 cup butter or substitute

For Sugar Drizzle:

  • 1 cup Powdered Sugar
  • 1-2 tablespoons Milk or Milk Substitute





  1. Combine Pancake & Waffle Mix, oil, water & 1/8 teaspoon cinnamon together in a large mixing bowl to make batter.
  2. In a separate bowl, combine brown sugar and 1/4 cup cinnamon
  3. On a piece of oiled parchment paper, roll out the dough to a thin rectangle, brush with butter, sprinkle with cinnamon and brown sugar.
  4. Tightly roll up to the dough to the end and keep in parchment paper.
  5. Bake until slightly golden brown. Unwrap parchment after 20 minutes to allow swirls to brown.
  6. Let cool for a few minutes. Slice & serve immediately with sugar drizzle

*Sugar Drizzle

Combine powdered sugar and water or milk and mix to thick syrup like consistency.


Bake 25-35 minutes



*This recipe can be vegan if you use Earth Balance Vegan Butter and Almond Milk for the Sugar Drizzle


Recipe courtesy of @abcglutenfree –

2 replies
  1. Rebecca
    Rebecca says:

    I love having recipes but maybe you should make a video so we can understand the rolling up process and the baking process. So excited to make these


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