Adapted from Gluten Free on a Shoestring
The website I got this from has a more precise way of rolling out the dough/rolling up the cookies so that they’re more even. I personally didn’t care whether I had baby cookies or enormous misshapen cookies – it gives them all more character and they still taste delicious 😉
For gluten free items, I find that if you don’t have to tell anyone they’re gluten free, they’ve passed the test. They taste great and are surprisingly easy to make!
GF Cinnamon Roll Cookies
By October 6, 2014Published:
Crunchy and sweet!
- Wax Paper
- 2 cups all-purpose gluten free flour
- 1 tsp xanthan gum
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 3 tbsp confectioner's sugar
- 9 tbsp unsalted butter room temp
- 2 eggs room temp
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter for the filling // room temp
- 3/4 cup light brown sugar packed
- 1 1/4 tsp ground cinnamon
- 3/4 cup confectioner's sugar for the glaze
- 1-2 tbsp milk I used almond, any should do
- Preheat oven to 350°F
- Whisk all the dry ingredients together.
- Add butter, vanilla and egg and mix until fully combined. Your dough should all stick together and resemble sugar cookie dough.
- Take your dough and pop it in the freezer for 5 minutes, so it firms up. Rolling out warm dough is tough - I learned this the hard way.
- Take two sheets of wax paper, put one on the counter and lay your cookie dough on that. Take the other sheet and put it on top. Roll on top of the wax paper so your dough doesn’t stick to the rolling pin (the second sheet isn’t necessary, but makes clean-up easier). Roll dough out to roughly ¼ inch thick.
- Filling: Spread butter on top of the rolled out dough (coat it so the brown sugar/cinnamon will stick there)
- Mix together the brown sugar/cinnamon and sprinkle evenly on top of the dough.
- Cut strips into your rolled out dough and roll up like cinnamon buns - my dough was really long and I didn’t want my cookies to be enormous so I cut the strips in half. (See last photo!)
- Cut the rolls into smaller rolls (about ¼-½ inch thick cookies), roll in the remaining brown sugar/cinnamon mixture and pop in the oven for 10-12 minutes
- Glaze: Mix the confectioners sugar and milk until it becomes gooey. Start on the low-end of the milk and add gradually. You don’t want this to be too soupy, so less milk is more.
- Using a pastry bag or a spoon, drizzle onto semi-cooled cookies.
- Bring to your favorite fall event in lieu of a breakfast item 😉 Also good reheated!