Print

Gluten-Free Cinnamon Roll Cookies with Dairy-Free Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

These Gluten-Free Cinnamon Roll Cookies offer all the comforting flavors of classic cinnamon rolls in a convenient cookie form. This recipe features a tender, spiced dough rolled with a cinnamon-sugar filling and topped with a sweet glaze. With an optional dairy-free modification, these cookies are perfect for those with gluten sensitivities or dairy restrictions. They bake up soft and flavorful, making them a delightful treat for breakfast, dessert, or any time you crave a cinnamon-scented sweet indulgence.

Ingredients

Dough

  • 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

Filling

  • 1/4 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

Glaze

  • 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

  1. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the brown sugar and granulated sugar using a mixer until light and fluffy.
  2. Add Eggs and Vanilla: Add the two room temperature eggs and pure vanilla extract to the creamed mixture and mix until fully combined.
  3. Combine Dry Ingredients: 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.
  4. Mix Dough: 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.
  5. Shape Dough Ball: 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.
  6. Prepare Filling: In a small bowl, mix together the cinnamon and 1/4 cup brown sugar until combined.
  7. Add Filling Layer: Sprinkle the cinnamon sugar mixture evenly over the dough round, patting it down lightly to adhere.
  8. Start Rolling Dough: 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.
  9. Chill Dough Roll: Wrap the dough log in the parchment paper and refrigerate it for at least 1 hour on a small cookie sheet to firm up.
  10. Preheat Oven: Set oven temperature to 375°F (190°C) to prepare for baking.
  11. Slice Cookies: Once chilled, remove the dough log from the refrigerator and cut it into 1/2 inch thick slices using a knife or pastry scraper.
  12. Arrange Cookies: Place cookie slices on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
  13. Bake Cookies: 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.
  14. Make Glaze: 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.
  15. Glaze Cookies: Drizzle or spread the glaze over the warm cookies, mimicking the effect of cinnamon roll icing. Both methods are delicious.
  16. Store and Enjoy: 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

  • Ensure the dough is chilled for at least 1 hour to make slicing easier and to help cookies hold their shape while baking.
  • If your gluten-free flour blend already contains xanthan gum, omit it in the recipe.
  • For a dairy-free version, substitute butter with dairy-free margarine alternatives like Smart Balance or Earth Balance, and use plant-based milk for the glaze.
  • Do not roll the dough too flat or too large as this will cause the cookies to spread too much and lose their shape during baking.
  • Watch cookies closely in the oven as baking times may vary depending on your oven’s calibration.
  • Glaze thickness can be adjusted by varying the amount of milk to suit personal preference.

Find it online: https://bitezly.com/gluten-free-cinnamon-roll-cookies-with-dairy-free-glaze-recipe/