In a large bowl cream the softened unsalted butter with the brown sugar and granulated sugar with a mixer.
Add the two-room temperature eggs and pure vanilla extract and mix until fully combined.
Mix the cinnamon and brown sugar together in a small bowl. Pour the cinnamon and brown sugar mixture over the cookie dough and pat down lightly.
Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the cookie dough. Pull the parchment paper down slowly back to the counter. Now you have the start of your roll.
Slowly roll the dough to form a log shape. Wrap the dough “log” in the parchment paper and put it in the refrigerator to chill one hour. I placed my wrapped roll on a small cookie sheet.
After the dough has chilled for at least 1 hour you can now cut it into slices. Using a knife or a pastry scraper cut the dough into 1/2 inch slices.
Store in an air-tight container. Enjoy!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Mama says, "Check all of your labels!"