There are gluten free cinnamon rolls and now there are gluten free cinnamon roll cookies. These cookies are completely inspired by an instagram post I saw from Sally’s baking addiction.
And they are so easy it will shock you.
In fact all all you do is make my easy sugar cookie recipe. Add a tad more flour on your parchment paper so you’ll be able to flatten and roll the dough better, spread the filling, roll, bake, cut and voila! Cinnamon roll cookies that are so good and so fun to eat.
I made these cookies a couple of months ago and I have been determined to keep it hush hush to surprise you with this holiday season.
I hope you love these cookies as much as we do. Be sure to post pictures of them in my Stay Gluten Free Community (it’s FREE to join, click here). I can’t wait to see your results.
Until next time!
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Gluten Free Cinnamon Roll Cookies
Ingredients
Cookies
- 300g 2 cups King Arthur's All Purpose Gluten Free Flour
- 1/2 tsp Xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90g 1/2 cup Palm Shortening I use Spectrum brand
- 90g 1/2 cup Organic cane sugar
- 1 tbsp Egg Replacer I use Bob's Red Mill brand
- 2 tbsp Warm water to activate egg replacer
- 2 tsp Vanilla extract
- 1/4 cup + 1 tsp Cold water
Filling
- 2 tbsp Earth Balance butter sticks Melted
- 1/4 cup 1 cup organic powdered sugar
- 1 tbsp Ground cinnamon
Icing
- 2 Cups Organic Powdered Sugar
- 2 tbsp So Delicious Coconut Milk
- 1 tsp Vanilla extract
Instructions
Cookies
- Begin to prepare the filling. Melt 2 tbsp of dairy free butter. Set aside.
- In small bowl mix filling (1/4 cup organic cane sugar and cinnamon). Set aside.
- In a medium bowl whisk your flour, xathan, baking powder and salt together and set aside.
- In bowl of stand mixer cream shortening and sugar together.
- In small bowl add 2 tbsp of warm water to 1 tbsp of egg replacer. Stir and let sit one minute to thicken.
- Add thickened egg replacer, vanilla extract to sugar/shortening mixture. Mix 1-2 minutes until combined.
- Add dry ingredients to wet ingredients and mix to form a crumb like mixture.
- Remove bowl from stand mixer, add 1/4 cup of cold water, and begin forming the dough by hand.
- The additional tsp of cold water is optional. I always need it. As you keep mixing the dough by hand, your hands will naturally soften the shortening. You should not need more than an additional tsp of cold water.
- Divide dough evenly into 2 portions.
- Place one cookie dough ball in between 2 pieces of parchment paper and flatten it with a rolling pin 1/4 inch thick.
- Spread a thin layer of melted butter on top of the flattened cookie dough, then sprinkle the sugar cinnamon mixture on top of that.
- Gently pick up one edge of the cookie dough using the parchment paper and begin rolling the cookie dough into a log. Set on lined cookie sheet and repeat the steps with portion number 2.
- Chill both cookie logs for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 11-12 minutes.
- Remove from oven and let cool 10 minutes on cookie sheet. Transfer to wire rack.
- When cookies are completely cooled slice them.
- Make icing and drizzle over the top.
- Once icing is dry, serve and enjoy!
Icing
- Line 2 cookie sheets with parchment paper.
- Measure then sift the powdered sugar.
- Add coconut milk and vanilla to powdered sugar and stir until smooth.
- Using a fork, drizzle each cookie on the cookie sheet with icing.
- Rotate cookies after a few minutes to assist drying.
- Once icing is dry, serve and enjoy!