Sunday, October 27, 2013

Gluten-free Cinnamon Roll Cookies

Gluten-free Cinnamon Roll Cookies

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I really love baking, but not only do I love baking I love inventing and trying new things. I have been thinking about cinnamon rolls and cookies and thought, hmmmm how about a cinnamon roll cookie and this is what I came up with a Gluten-free Cinnamon Roll Cookie that is wonderfully good, same great taste you will find in the middle of a cinnamon roll.  Now you can get your cinnamon roll fix in a cookie.  Yummy!!

Prep time: 15 Minutes

Cook time: 11 Minutes

Total time: 3 Hours 30 Minutes

Yield: 36 Cookies

  • 1-1/2 cups White Sugar
  • 1 cup Butter Softened (DF Earth Balance)
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 2 teaspoons Cream of Tarter
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 cups Gluten-free All Purpose Flour 
  • 1/4 cup Butter (I used earth balance) softened
  • 3/4 cup Brown Sugar
  • 1-1/2 teaspoons Ground Cinnamon
  • 1 cup Confectioners Sugar
  • 1-2 tablespoons Unsweetened Coconut Milk
Cooking Directions
  1. In a stand mixer add, sugar and butter mix until combined.
  2. Add eggs one at a time and mix until creamy and light in color.
  3. Slowly add vanilla, cream of tarter, baking soda, sea salt, and gluten-free flour.
  4. Mix until all combined and fluffy, cover and refrigerate for 2-3 hours.
  5. To ensure that you have enough room to roll out the dough.
  6. Place dough on plastic wrap and cover with plastic wrap so dough does not stick to rolling pin.
  7. Roll into a 20x21 rectangle.
  8. Remove plastic wrap from dough.
  9. Spread butter evenly over rolled dough.
  10. In a small bowl add brown sugar and cinnamon mixing with a fork until evenly combined.
  11. Spread brown sugar mixture over butter and spread over butter evenly.
  12. Pick up the edge of the plastic wrap and roll dough into a log.
  13. Cover your log and place into the freezer until partially frozen.
  14. Remove from the freezer and preheat oven to 350 degrees F.
  15. With a serrated knife cut cookies 1/4 inch thick and place on a lined sheet with parchment paper or a silpat.
  16. Bake cookies for 12-13 minutes depending on the size of your log.
  17. Remove from oven and place onto a wire wrack to cool completely.
  18. When cookies are completely cooled drizzle with powdered sugar frosting, frosting should be thin enough to drizzle on cookie.
  19. **Note** add milk a little at a time as you may not need as much as two tablespoons.

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