My Life is a Picnic
A Canadian Celiac Blog
Cinnamon Roll Cookies
I can't stop eating these.
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These are a variation of the sugar cookies that I made. Actually, this was the original, and the sugar cookie was me trying something out, which turns out was incredibly successful. But the star of the party will always be these ones. They taste like cinnamon rolls. Buttery (dairy free) and cinnamony, with a drizzle of vanilla frosting to make the cinnamon roll illusion complete. You won't be disappointed. And they're not that difficult to make either. The dough is easy to handle and bakes up great!
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Like the sugar cookies, this dough will spread. The thicker your slices, the bigger your cookies will be. Keep that in mind!
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You'll need to set up your counter just like we did for the sugar cookies, and for the pies and the cinnamon rolls. A piece of parchment, completely covered by plastic wrap, and then plastic wrap over the dough when you're rolling it out. This dough isn't really sticky, but this way of rolling prevents needing to add extra flour to stop it from sticking to the rolling pin. Without the extra flour, there's no change or variance in the dryness of the dough. It will bake up the same time and time again.
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Here's a picture of my baked cookies, vs my unbaked slices:
Cinnamon Roll Cookies
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(same dough as sugar cookies)
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1 cup (2 sticks) earth balance buttery sticks (or butter)
1 1/2 cups granulated sugar
1 TBSP vanilla
2 large eggs
2 cups white rice flour
1 cup tapioca starch
1 cup potato starch
1 tsp xanthan gum
1/2 tsp salt
2 tsp cream of tartar
1 tsp baking soda
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1/2 stick of "butter", melted
3/4 cup granulated sugar
2 TBSP cinnamon
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2 cups powdered icing sugar
drizzle of "milk"
1 tsp vanilla
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In mixer bowl, cream butter and sugar. Add in vanilla and eggs and beat until fluffy.
In a separate bowl, mix together dry ingredients with a whisk. Add to butter mixture in two additions with mixer on slow. Mix until very well combined.
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Melt butter in a small dish.
Mix together cinnamon and sugar in a small bowl.
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Place half the dough onto the prepared parchment/plastic surface. Roll out into a rectangle, about 8 inches wide, and as long as it turns out to be... Making the dough about 1/4 inch thick at most.
Using a pastry brush, brush the entire surface with the melted butter. Sprinkle the sugar mixture in a thin layer, covering the dough, but leaving a one inch margin at the top (one of the long sides). Using the plastic wrap to handle the dough, roll up the dough to make a long roll, about 1 1/2 inches in diameter, ending with the edge that doesn't have the sugar on it. This will allow the dough to seal together and hold your cookie shape. Slice the cookies approx 1/4 to 1/2 inch thick and place on parchment lined baking sheets. (note: If you make the cookies too thick, they will be very big and will tend to break when biting into them). Bake in 375F preheated oven 8-10 minutes, depending in how thick your slices are. Cool on baking sheet at least 5 minutes before moving to cooling racks.
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In a 2 cup measure, add powdered sugar and vanilla. Slowly add a drizzle of whatever milk you normally use (I use coconut milk beverage), stirring the frosting with a spoon. It takes very little milk! Go slow and keep mixing. You should end up with a thick paste like frosting. This is what you want. Don't make it too thin. Spoon into a pastry bag, or a ziplock baggie, cut off the tip (very small hole), and drizzle over your completely cooled cookies. This drizzle will harden within an hour, and you can then stack your cookies onto your plate without worry! (I used this to frost the sugar cookies too...)
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Happy Baking!
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Therese K.