½cupunsalted butter, softened (dairy-free use Smart Balance or Earth Balance butter)
½cupbrown sugar, packed
2teaspoonspure vanilla extract
2large eggs, room temperature
2 ½cupsgluten-free all purpose flourI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
½teaspoon xanthan gum, leave out if your flour already contains it
1teaspoon gluten-free baking powder
½teaspoon baking soda
¼cupbrown sugar, packed
3tablespoonsmelted butterDairy-free use Smart Balance of Earth Balance butter
1tablespoonmilkDairy-free use Almond, Cashew or Coconut milk
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.
In a small bowl or glass measuring cup add the gluten-free flour, baking soda, gluten-free baking powder, and salt. Give it a little whisk or a sir to combine the dry ingredients.
Pour the gluten-free flour mixture into the wet ingredients and mix until fully combined. The cookie batter will start to pull away from the sides of the bowl. The cookie batter will be thick like play-doh.
Remove the cookie dough from the bowl and shape it into a ball and place it on a floured sheet of parchment paper. I use about one tablespoon of flour and sprinkle it onto the parchment paper.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with cookies that won’t keep their shape.
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.
Pre-heat your oven to 375° F.
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 ½ inch slices.
Carefully put the cookie slices on a parchment lined baking sheet about 2 inches apart.
Bake the cookies for 10-12 minutes at 375° F. The cookies will be done when they start to turn golden around the edges. Please watch your cookies because all ovens are different.
In a small bowl combine the brown sugar and melted butter and mix it first. Then add the powdered sugar stir until it starts to thicken up. Finally, add the milk to thin out the glaze. You can add more milk if you want your glaze to be thinner. I like a nice thick glaze.
Drizzle the glaze all over the cookies, just like a cinnamon roll. You can also just spread the glaze over the tops of the cookies too. I’ve done it both ways and they were both delicious!
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!"