Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls

I would love to tell you that these were just as easy as the original recipe but in all honesty I can’t.  Don’t get me wrong, they are scrumptious.  But not nearly as easy to handle as the original.  I didn’t follow my own rule and measured the gluten free baking mix by volume.  I have found that converting gluten rich recipes into gluten free recipes is not a cup by cup conversion.  And not being a culinary school graduate, I am willing to stand corrected on this but it has been my findings that ratio is everything.  For example Arrowhead Mills Gluten Free Baking Mix weighs 6 3/8 ounces per cup (providing my cup is actually a cup…don’t even get me started on this issue ~ I will tell you about THAT at a later time) and Bisquick Brand Regular Baking Mix weights 5 1/4 ounces per cup. Both using the spoon in/level off method.  And Gold Metal All-purpose Flour weights 4 3/8 ounces per cup while King Arthur Multi-purpose Flour weighs 6 7/8 per cup.  So you see, more liquid or less dry ingredient is going to be necessary when converting to gluten free.  Or at least that is what I am finding.  Tells me right quick why there are more and more gluten free cookbooks coming out all the time.  It isn’t as simple as it should be!  I have noticed that most gluten free cake mixes/brownie mixes call for an extra egg and the net weight of your mix is usually at least 2 ounces less than its gluten rich counterpart.  Having said all that, and hoping it made a little sense, and really really REALLY needing to be up cutting out sugar cookies for a graduation party, the Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls were very good with a little tweaking.  I ended up adding 3 times as much milk as called for and without further confusion I give you my revised recipe.


Susan’s Gluten Free Version of Gooseberry Patch’s Easiest Cinnamon-Raisin Rolls

  • 2 cups gluten free baking mix (I used Arrowhead Mills – I keep wanting to type Aerosmith :/ )
  • 1/2 cup raisins (I used craisins 🙂 )
  • 1/2 cup sour cream
  • 12 T milk
  • 2 T butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup pecans, finely chopped
  • 1/2 tsp cinnamon


  • 1 cup powdered sugar and enough milk (one T at a time) to make it spreadable

In a bowl, stir baking mix, craisins, sour cream and 12 T milk just until combined.  Gently smooth dough into a ball on a floured tea towel.  Knead 10 times.  Roll dough into a 12 inch x 10 inch rectangle.  Spread rectangle with softened butter.  Mix brown sugar, nuts and cinnamon.  Sprinkle over dough.  Starting on the long end, roll up dough tightly, pinch edge to seal. You are going to find that this dough is a little harder to handle and tends to break apart fairly easily.  The good news – still tastes great! Cut roll into 12 slices.  Place slices, cut side down, in greased muffin cups.  bake at 400 degrees for 15 minutes or until golden.  Stir together  milk and powered sugar.  Drizzle over warm rolls.  Makes one dozen.

I think I need to do a lot more experimenting with gluten free baking – LOTS more.  Is there another cookbook to be written?  Oh my, haven’t finished the other 12 I have started!!!  So many ideas, so little time.  I would say I needed a clone but I think my family would balk at that idea.  One of me is a lot some days 🙂

I will do my very best to get the next Gooseberry Patch review and recipe up tonight.  If my hands will still type after all the cookie rolling and decorating.  If not, tomorrow for sure.  It’s a good one!

Now even though this is my version, if you comment, consider yourself entered in the drawing for 101 Easy Everyday Recipes from Gooseberry Patch!

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Do you mean like Bisquick baking mix? They make a gluten free version.

Sandy Lowery

Susan, thank you for all the deciphering and calculations on the gluten free recipe! I have a dear friend who will enjoy getting this one….
Have a good day,


Oh, that looks delish! My dad is GF intolerant and I have quite a few friends whose family’s are as well – so I’ll be sure to make this and pass on the recipe! 😀

And yes, could you use the Bisquick GF baking mix instead of the type you used? Is it about the same sort of thing but just a different brand? :/

Thanks for all your hard work putting this recipe together! 😀
~Miss Rachel~

Yep, any gf baking mix should work – thanks for stopping by!

They look delicious. We can’t get the Gluten free stuff here I don’t think, but then again, I have never looked for it! Thankfully we don’t have that problem in our house. Everything you make always looks fantastic. You are such a talented lady! xxoo

I saw some Gluten free baking mix for the first time here the other day. Good to know you can’t measure it the same cup for cup.

Jean Watson

I have to try these. They look so wonderful! and my grandson can eat them!

these look delicious. I have friends who are gluten intolerant. Thank you for the recipe and a chance to win the cookbook. Janita


Yum, these look so good . . . Thanks for the recipe!! I hope I win the cookbook!!

Hayley Locke

My best friend can eat these so I’m excited.


Just tried these cinnamon rolls tonight. They were the first sweet I’ve baked since becoming gluten free in a year except for biscuits. The raisins almost make them too sweet for me. They were a nice addition to my menu for a change. I may keep trying others to get a better cinnamon roll taste.