Cinnamon Dippers

Boo to bad lighting. Doesn’t do these justice. I wanted to make a meal that the kids could help out with and have fun doing so. We have family church night on Wednesdays so we try to do something simple and usually we end up doing breakfast. I was in the mood for something cinnamon roll like so this is what we came up with! Oh, and they are gluten free πŸ˜‰ I’m also including a regular flour recipe below.

First for the cinnamon sugar coating we had to make some cinnamon sugar.

To plain sugar we added a big spoon of cinnamon. Mix the ratio however you like it.

Let you little helpers mix these together. Use a bigger bowl for younger kids… less over the side mess πŸ™‚

Pour your cinnamon sugar onto a rimmed plate or in a shallow baking dish.

Now, one of my most favorite things ever… Pamela’s Pancake & Baking Mix. It’s gluten free and amazing. I get mine on and with the subscribe and save program it’s almost half the price it is in the store. Can’t beat that. I use it in any baking recipe almost as an exact exchange for regular flour. There is baking powder in the mix so if a recipe calls for that I back off it a bit.

Anyway, there is a seriously 3 ingredient simple recipe on the back of the bag for drop biscuits. That’s what I used for this recipe.

All it takes is a bit of flour…

Some cool butter cut into smaller pieces…

Use a pastry blender or smash between your fingers until a crumblike consistency forms.

Add in some milk…

while stirring until a rough dough forms. Don’t overwork the dough or you’ll smash all the good bits of butter.

Pinch off balls of dough and roll into breadstick like pieces. Drop that into the cinnamon sugar and let the kids coat. I should have used a dish with bigger sides… oh well, not like sugar all over the kitchen floor is a sticky mess… insert sarcasm…

You’ll want to take extra time to make sure each cinnamon dipper is uniform in size and shape… like these here πŸ™‚ Note: when you let your kids help in the kitchen… be prepared to let them help and not micromanage them. It’ll all taste the same πŸ™‚ Toss these in the oven for a bit.

Now for the dipping sauce… aka frosting. Soften a couple of tablespoons of butter.

Dump in some powdered sugar…

and drizzle in some milk.

Hand the bowl over to your kitchen helper and let them stir until smooth. Don’t use the word frosting or you will have uncontrollable sampling.

We had fruit smoothies to go along with these and sneak in some nutrition. Check out some smoothie tips by clicking here or just do whatever your family likes.

By now your dippers will be ready to take out of the oven. Let them cool a bit.

Drop a few on a plate along with the frosting dipping sauce. We paired ours with turkey sausage and fruit smoothies. They were a huge messy hit that we’ll definitely be trying again!

Seriously… who can resist cinnamon sugar covered frosting dripped goodness?? Not this gal!!

Cinnamon Dippers – Gluten Free
Drop Biscuit recipe on the back of Pamela’s Baking & Pancake Mix
Cinnamon sugar mix
Simple frosting mix

Mix up cinnamon sugar and dump into shallow baking dish. Preheat oven and mix up drop biscuit recipe. Roll into breadstick shapes and roll into cinnamon sugar. Bake according to package. Mix up frosting while dippers are baking.

Cinnamon Dippers – Regular flour
1 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2-2 Tbsp butter
1 cup milk

Preheat oven 450 degrees F. In medium bowl, mix flour, baking powder, and salt. Cut in butter with fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Roll into breadstick shapes and into cinnamon sugar mixture. Place on parchment lined baking sheet. Bake at 450 degrees for 12 minutes or until done.

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7 Responses to Cinnamon Dippers

  1. Rebecca says:

    Hello! My family is gluten-free. And I found your website through google. I was trying to find a gluten-free cinnamon roll recipe, but I didn’t want something that took a lot of time & obscure ingredients. So this was perfect! My family loves these dippers! I wanted to ask you a question though… So far, I haven’t quite gotten them to turn out right. They are really flat on the edges, rather than in a rolled shape, like yours are. I wonder if I am cooking them at the wrong temp or wrong length of time?? Do you follow the temp & time on the biscuit recipe on the Pamela’s bag? I noticed that you gave a different time & temp for the non-gluten-free recipe. Suggestions? Thanks!!

  2. Ally says:

    Hi, so for the flour recipe you put 1 cup of flour… Are you supposed to only use half on the mix and half on the sauce, or…?

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