Gluten Free Cinnamon Roll Cookies
You know what I haven’t had in almost a year? An ooey gooey, light and fluffy, carb loaded cinnamon roll!
Oh cinnamon rolls, you are one thing that I miss. As much as I have conquered the rules of gluten free baking, one thing that I just can’t seem to replicate perfectly is bread. I think my issue is that I want it to taste exactly like regular gluten bread, and it just never will. It’s either light but dry (unless you heat it) or soft but dense, almost gummy in texture. I just haven’t found a middle ground quite yet.
The recipes have come closest to acceptable in texture and flavor have dough the consistency of cake batter. There are pros and cons to this. Pro, no kneading. Con, no shaping. No shaping = no cinnamon rolls, no soft pretzels, no crescent rolls, you name it.
So instead of pulling my hair out trying to concoct yet another failed bread experiment, I found another way to suffice my oh so daunting craving of cinnamon rolls. There is no better way to fulfill a craving than with dessert, more specifically, cookies! If my bread dough can’t be rolled, by golly my cookie dough can!
After a bit of tweaking to the base dough recipe of my Chocolate Chunk Oatmeal Craisin Cookies, I had the perfect start to these Gluten Free Cinnamon Roll Cookies.
These cookies not only have the exact taste of a freshly baked cinnamon roll, but they are soft and tender with a brown sugary undertone. They’re sweetness is perfectly balanced by the ground cinnamon in the cookie and the touch of vanilla glaze.
You can choose what to roll in the middle of the dough depending on your preference. I chose to put raisins and chopped pecans in ours, but I’m sure that cinnamon chips, butterscotch chips, or just plain cinnamon and sugar would taste great as well.
Either way you “roll the dough” you won’t be disappointed with these warm, whimsical, wonderful cookies. Who needs cinnamon rolls anyway?!
In case you can’t quite follow along the step by step instructions for rolling and cutting the dough (I try my best but I never really aced the “How To” papers in elementary school!) here is a picture guide for topping the dough, rolling it with the plastic wrap, slicing it, and placing it on the cookie sheet. Happy baking!
What is your favorite way to jazz up the traditional cinnamon roll?
- 3/4 cup brown rice flour
- 3/4 cup plus 2 tablespoons gluten-free oat flour
- 3/4 cup potato starch
- 3/4 cup sweet white rice flour
- 1 teaspoon ground flaxseed
- 2 1/2 teaspoons cinnamon, divided
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 2 eggs
- 1/2 cup granulated sugar
- 1 1/4 cups brown sugar, divided
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup shortening
- 1/4 cup chopped pecans
- 1/4 cup raisins
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- pinch of salt
- Preheat oven to 375 degrees and line baking sheets with parchment paper or silpat.
- In a small mixing bowl, sift together brown rice flour, oat flour, potato starch, white rice flour, flaxseed, 1 1/2 teaspoons of the cinnamon, salt, vanilla, baking powder, and xanthan gum. In a large mixing bowl or stand mixer, cream together eggs, granulated sugar, 1 cup of the brown sugar, shortening, and butter. Add vanilla and mix on low until pale and smooth, scraping down the sides.
- Add dry ingredients to wet and mix until well combined
- Divide dough into 2 equal balls. Tear off about a 16" long section of plastic wrap and lay flat on the counter. Place one ball in middle of plastic wrap and flatten into a 14"X6" rectangle slightly less than a 1/4" thick. Use half of remaining cinnamon and brown sugar to sprinkle on top of dough except for the top 1/2" of one of the long sides. Add raisins and chopped pecans on top. Starting from the long side with toppings, roll to meet the long end without toppings. Use the plastic wrap to roll, pulling up on the ends and peeling it away. Lightly press the end of the dough into the log to secure roll.
- Using a sharp knife, cut slightly thicker than 1/4" thick discs. Place 2" apart on cookie sheets and bake for 9-11 minutes at 375 degrees or until lightly browning on edges.* Remove from oven and let cool on cooling racks. Repeat step for second ball of dough.
- To make drizzle, mix together powdered sugar, vanilla, 1 tablespoon of milk, and pinch of salt. Add more milk if needed for thinner consistency. Drizzle on cookies with a spoon. Top with more chopped pecans if desired.
*After cutting discs, you may want to chill on wax paper in the fridge for 30 minutes before baking. It helps slightly with spreading, but they are able to baked right away with good results as well.
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Nutrition InformationYield 34 Serving Size 1
Amount Per Serving Calories 141 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 13mg Sodium 91mg Carbohydrates 24g Net Carbohydrates 0g Fiber 1g Sugar 14g Sugar Alcohols 0g Protein 2g
If you enjoyed these cookies, be sure to check out some of my other favorite cookies like my Chocolate Marshmallow Dream Cookies, my Almond Butter Banana Chocolate Chip Cookies, my Super Soft Sixlets Cookies, and my Peanut Butter Almond Pinwheels.