Name: Cinnamon Roll Cookies (Gluten-Free)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1-1/4 cup King Arthur Baking Company Measure for Measure Gluten-Free Flour; 1/2 cup butter (softened); 1/3 brown sugar; 2 oz. cream cheese (softened); 2 eggs; 1 Tbsp. baking powder; 1 Tbsp. vanilla extract; 2 Tbsp. butter (melted); 1 Tbsp. cinnamon; 1/4 cup sugar; 4 oz. cream cheese; 1 cup confectioners sugar; 1 Tbsp. vanilla extract; 6 Tbsp. milk

If you follow a gluten-free diet and long for warm, yeasty cinnamon rolls, this is the recipe for you. Get the same buttery cinnamon flavor without the gluten in these cinnamon roll cookies. They’re an impressive taste-alike! The dough is made with unique yet delicious ingredients for a cookie dough, including a 1:1 gluten-free flour, brown sugar and cream cheese. The icing is a cream cheese icing that offers more tang and richness. The finished cookies show a beautiful cinnamon swirl.

A Plate of Cinnamon Roll Cookies, Each With a Drizzle of Cream Cheese Frosting, Sit Piles on a White Plate.

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Cinnamon Roll Cookies (Gluten-Free)

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 13

Calories 172 kcal

Author Oana Ennis

Ingredients

Dough

1-1/4 cup King Arthur Baking Company Measure for Measure Gluten-Free Flour
1/2 cup butter softened
1/3 brown sugar
2 oz. cream cheese softened
2 eggs
1 Tbsp. baking powder
1 Tbsp. vanilla extract

Cinnamon Filling

2 Tbsp. butter melted
1 Tbsp. cinnamon
1/4 cup sugar

Cream Cheese Icing

4 oz. cream cheese
1 cup confectioners sugar
1 Tbsp. vanilla extract
6 Tbsp. milk

Instructions

Using an electric mixer, combine butter, cream cheese and brown sugar until creamy and smooth.
Add eggs and vanilla. Mix until thoroughly combined.
Slowly add flour and baking powder. Until dough is soft like play dough. If dough is sticky, add a bit of flour. If it's crumbly or too dry, add a little bit of water or milk.
Roll dough between 2 sheets of parchment paper into a rectangular shape, about 1/4-inch thickness.
Before adding cinnamon-sugar mixture, test to see if dough rolls into a log easily. Slowly roll dough a few times. If dough rolls easily, unroll it back to the rectangular shape. To troubleshoot issues forming a log, reference notes below.
If dough rolls easily, make cinnamon-sugar filling, brush melted butter over rectangular-shaped dough and sprinkle cinnamon-sugar mixture over dough.
Slowly roll dough into tight log, wrap with plastic wrap and refrigerate 1 hour or freeze 20 minutes.
Once chilled, cut dough into 1-inch thick cookies and add to cookie sheet.
Bake at 350 degrees F for 10 minutes or until cookies are almost done. Cool on a wire rack.
Meanwhile, make cream cheese icing. Using a hand mixer, mix cream cheese, powdered sugar, vanilla and milk until creamy. Add more milk to make the icing thinner.
Spread cream cheese icing over cookies before serving.
Store in an air-tight container for up to 5 days.

Recipe Notes

For this recipe the flour used is King Arthur gluten-free measure for measure flour. If using a different mix, the cookies might have a different consistency.
If dough is sticking to parchment paper: Pull dough away, sprinkle flour on the parchment paper and roll the dough again in a rectangular shape. If dough is still sticking and you have trouble forming a log, the dough may be too wet or rolled too thin. Roll it again in a thicker rectangular shape and try forming a log again. If you still have trouble forming the roll, pull dough away, add to a bowl with a bit of flour. Start with 1 tablespoon of flour and using your hands mix it in the dough. Roll it again and test it to be sure it doesn't stick or come apart.
If dough is crumbling: The dough might be too dry. Add dough to a bowl and add a little bit of liquid (water or milk) and try rolling again.
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