Description
These Gluten-Free Cinnamon Roll Cookies offer all the comforting flavors of classic cinnamon rolls in a convenient cookie form.
Ingredients
Scale
- 1/2 cup unsalted butter, softened (dairy-free use Smart Balance or Earth Balance butter)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups gluten-free all purpose flour
- 1/2 teaspoon xanthan gum (leave out if your flour already contains it)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar, packed
- 3 tablespoons melted butter (dairy-free use Smart Balance or Earth Balance butter)
- 1 cup powdered sugar
- 1 tablespoon milk (dairy-free use almond, cashew, or coconut milk)
Instructions
- In a large bowl, cream the softened unsalted butter with the brown sugar and granulated sugar using a mixer until light and fluffy.
- Add the two room temperature eggs and pure vanilla extract to the creamed mixture and mix until fully combined.
- In a small bowl or glass measuring cup, whisk together the gluten-free flour, xanthan gum (if using), gluten-free baking powder, baking soda, and salt to combine evenly.
- Pour the dry ingredients into the wet ingredients and mix until fully combined. The dough will become thick and start pulling away from the sides of the bowl, resembling play-doh consistency.
- Remove the dough from the bowl and place it on a floured sheet of parchment paper (use about one tablespoon of flour for dusting). Shape it into a round approximately 7 inches in diameter and 1 inch thick to ensure cookies hold their shape during baking.
- In a small bowl, mix together the cinnamon and 1/4 cup brown sugar until combined.
- Sprinkle the cinnamon sugar mixture evenly over the dough round, patting it down lightly to adhere.
- Fold the edge of the parchment paper up to help start the roll. Slowly pull the parchment paper back down onto the counter while gently rolling the dough into a log shape.
- Wrap the dough log in the parchment paper and refrigerate it for at least 1 hour on a small cookie sheet to firm up.
- Set oven temperature to 375°F (190°C) to prepare for baking.
- Once chilled, remove the dough log from the refrigerator and cut it into 1/2 inch thick slices using a knife or pastry scraper.
- Place cookie slices on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake in the preheated oven for 10-12 minutes until cookies begin to turn golden around the edges. Monitor closely as oven times may vary.
- In a small bowl, combine the brown sugar and melted butter and mix. Add the powdered sugar and stir until the mixture thickens slightly. Finally, add the milk to thin the glaze to desired consistency, adding more if needed for a thinner glaze.
- Drizzle or spread the glaze over the warm cookies, mimicking the effect of cinnamon roll icing. Both methods are delicious.
- Allow glaze to set, then store cookies in an airtight container. Serve and enjoy these gluten-free cinnamon roll cookies fresh or within several days for optimum taste.
Notes
- These cookies can be made dairy-free.
- Store in an airtight container for freshness.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg