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Gluten Free Cinnamon Roll Sugar Cookies

Gluten Free Cinnamon Roll Sugar Cookies

These gluten free cinnamon roll sugar cookies somehow manage to be soft and tender, and even light and flaky. Just like a “real” cinnamon roll—but in a neat little cookie. And no rising time. They’re cookies, after all!

Gluten Free Cinnamon Roll Sugar CookiesI used to think that sugar cookies were sugar cookies, you know? Silly girl I was. Way back when, it started with Soft Frosted Sugar Cookies: like Lofthouse cookies, or the bakery cookies in the grocery store that area always tricked out in whatever holiday is afoot. But then we moved on to Drop Sugar Cookies for those no-way-I’m-rolling-out-cookie-dough diehards, not to mention Thin & Chewy Sugar Cookies. Even Chocolate Sugar Cookies, for the love of Mike!

This recipe is pretty similar to my Soft Frosted Sugar Cookies, but made a bit softer and made to brown a bit with another egg and a bit more butter. That’s it. Well, unless you could the brushing of the rolled-out dough with softened butter, the generous sprinkling of cinnamon-sugar, and the light drizzle of a simple sugar glaze. Oh, that.

Gluten Free Cinnamon Roll Sugar Cookies

I made these pretty small, since, well, they’re adorable that way. That, and it’s super fun to eat them like I, personally, think is the right way to eat real yeasted cinnamon rolls: unroll them slowly, tear off the unfurled roll in sections, then let the slightly crisp edges give way to that melt-in-your-mouth cookie inside. They even manage to be kind of light and flaky, almost like a real cinnamon roll. Magic!

Gluten Free Cinnamon Roll Sugar Cookies

When a plate of cookies gets passed around in my house, everyone tries to play it cool and act like they don’t care which one they get. That little game of pretend is even harder with these cookies than usual. You see, everyone has a favorite type. Mine? The ones that are juuuuust beginning to open up, like the one on the right in the photo just above. I bet I’ve already eaten that one!

Gluten Free Cinnamon Roll Sugar Cookies

My youngest makes no secret of going for “the biggest one, please.” Is it still gluttonous if you come right out and say it? Probably not!

If you’re looking for another innovative way to enjoy cinnamon rolls, try this Gluten-Free Cinnamon Roll Cake from Gluten-Free Palate. Such a super-smart idea, Chrystal.

Gluten Free Cinnamon Roll Sugar Cookies

See that one with the brown sugar and cinnamon filling that leaked out a bit on the right? That would probably be my husband’s pick, if I had to guess. My oldest? She’d take the one with the most glaze, as her sweet tooth knows no bounds. My son would probably take the one he could get into his mouth the fastest, so location would probably be his guide. Which type is your favorite?

Like this recipe?

Prep time: Cook time: Yield: 24 cookies

Ingredients

For the cookies
2 cups (280 g) high-quality all-purpose gluten-free flour (I like mock Better Batter with this recipe)

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

3 tablespoons (22 g) confectioners’ sugar

9 tablespoons (126 g) unsalted butter, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

1/2 teaspoon pure vanilla extract

For the filling
2 tablespoons (28 g) unsalted butter, at room temperature

3/4 cup (164 g) packed light brown sugar

1 1/4 teaspoons ground cinnamon, plus more for sprinkling

For the glaze
3/4 cup (86 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

Directions

  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • First, make the cookie dough. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well. Add the butter, eggs and vanilla, and mix to combine. The dough will be thick and smooth.

  • Roll the dough between two sheets of unbleached parchment paper into a 12-inch square, a bit less than 1/3-inch thick. Remove the top sheet of parchment paper, and spread the butter from the filling in an even layer on top of the entire surface of the dough, all the way to the edges. In a small bowl, combine 1/2 cup of the brown sugar and the ground cinnamon and mix to combine well. Sprinkle the cinnamon-sugar mixture on top of the melted butter, and spread into an even layer, again all the way to the edges. Using a sharp knife or pastry cutter, slice the dough into 4 squares of equal size (6-inch squares). Roll each 6-inch square tightly into a coil. Spread the remaining 1/4 cup brown sugar on the parchment paper, and roll the coils in the sugar to coat the outsides of the coils. With a sharp knife, slice each of the coils by cross-section into 6 pieces of equal size, each about 1-inch thick. Place each piece, about 2 inches apart from one another, on the prepared baking sheet. Place in the center of the preheated oven and bake until the cookies are puffed, pale golden and somewhat firm to the touch (about 11 minutes). Remove from the oven and allow to cool to room temperature  on the baking sheet. They will crisp around the edges as they cool.

  • When the cookies are nearly cool, make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle the glaze over the cooled cookies, sprinkle with a bit more ground cinnamon, and allow to set at room temperature before serving.

  • Brilliant concept from Mel’s Kitchen Cafe (hi, Mel!). Cookies adapted by adding a tablespoon of butter and another egg to my Soft Frosted Sugar Cookies recipe.

Love,
Nicole

 

P.S. If you don’t have one yet, don’t forget to pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Turn to page 166 for fluffy, soft and sweet yeasted Gluten Free Cinnamon Rolls. Your support means the world to me! :D

Comments are closed.

  • […] Cinnamon roll sugar cookies. […]

  • Rosemary
    February 6, 2014 at 2:18 PM

    Thank you so much, Nicole!! Cinnamon rolls are a weakness of mine–I can’t wait to make these cookies. If they taste half as good as they look, they’ll be amazing!!

    • February 6, 2014 at 4:19 PM

      Better, Rosemay! ;)

  • anna
    February 6, 2014 at 12:31 PM

    I was just thinking that cinnamon rolls would be perfect for this rainy weather we are having (finally)! These look delicious. I was wondering, however, how sweet these are? Ya know, with the cookie instead of the yeasted dough… Even though it only has half a cup plus some of sugar. Im ashamed to say that i have yet to try your soft frosted sugar cookie recipe. Your checkerboard cookies are my go-to cookie (so worth the time and effort).

    • February 6, 2014 at 4:19 PM

      They’re not cloyingly sweet, anna, if that’s what you’re asking. These are sweeter than plan old sugar cookies, though, since they have the brown sugar filling, but they’re not as sweet as the sugar cookies once they’re frosted.

  • Mare Masterson
    February 6, 2014 at 12:30 PM

    Again, I am speechless!

  • Susan S
    February 6, 2014 at 12:17 PM

    If I were at home today, I would be making these right now. Look awesome!!!

  • Jennifer S.
    February 6, 2014 at 11:38 AM

    That’s it. I’m moving. Do you have any houses for sale on your street?
    I’m with your youngest – the biggest one please!

    • February 6, 2014 at 4:14 PM

      It is kind of brilliant in its simplicity, isn’t it, Jennifer? Just fork over the biggest one!

  • Donia Robinson
    February 6, 2014 at 9:46 AM

    I would probably be on Brian H’s team for this one.

    • February 6, 2014 at 4:17 PM

      LOL about Brian H. For everyone else’s benefit, that’s my husband, Brian. And for some reason, “Brian H.” is the moniker he uses when he comments on the blog. I guess he’s trying to fly under the radar??

  • Denise
    February 6, 2014 at 9:40 AM

    Nicole,
    I have to thank you again. Your dedication to your craft has allowed me to really love baking again.
    The “fun” of getting a fab product kind of disappeared with the gluten years ago, but your science and constant testing and “everybody can do this!” attitude nudged me back into the kitchen.
    Thanks so much, and thanks for not making it scary or making me need to take a week off work to bake some bread or cookies.
    You made it fun again.
    Denise

    • Jennifer S.
      February 6, 2014 at 11:39 AM

      Ditto, sister!

    • February 6, 2014 at 4:16 PM

      Denise, you’re the sweet lady from Twitter who took time to say those kind words. I’m so glad that I have been able to help you enjoy your time in the kitchen again. It should be fun just because it can be!

  • Lesley
    February 6, 2014 at 9:16 AM

    Okay, yes… yes, I will eat these. These will be in my stomach within hours, mark my words…

    • February 6, 2014 at 4:15 PM

      I’m marking them, Lesley!

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