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Cinnamon Roll Cookies | A gluten free cookie recipe that is full of cinnamon, rolled up like a cinnamon roll and topped with a cream cheese glaze.
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5 from 2 votes

Cinnamon Roll Cookies

A recipe for cinnamon roll cookies that is made from sugar cookie dough, filled with cinnamon and sugar and topped with a yummy glaze!
Prep Time1 hour 10 minutes
Cook Time10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 32 servings

Ingredients

Cookie Dough

  • 1 c. butter
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 2 c. white rice flour*
  • 1 c. tapioca starch*
  • 1 t. xanthan gum*
  • ½ t. salt
  • 1 ½ t. baking powder
  • ½ t. cinnamon

Cinnamon Sugar Filling

  • 1/3 c. brown sugar packed
  • 1/3 c. granulated sugar
  • 1 t. cinnamon
  • 3 T. butter melted

Cream Cheese Glaze

  • 1 ½ T. cream cheese softened
  • 1 T. butter melted
  • 1 ¾ c. powdered sugar
  • 1 T. milk
  • ½ t. vanilla clear

Instructions

For the Cookie Dough:

  • Preheat oven to 350 degrees.
  • Place butter and sugar in the bowl of an electric mixer and beat for 2 minutes.
  • Add egg and vanilla and beat for another 30 seconds.
  • In a separate bowl, combine remaining cookie dough ingredients and mix well.
  • Slowly add dry ingredients to the butter/sugar mixture.
  • Once dough is thick and thoroughly mixed, refrigerate for 30 minutes.

For the Cinnamon Sugar Filling

  • Melt butter in a small bowl and set aside.
  • Combine 1/3 c. brown sugar, 1/3 c. granulated sugar and 1 t. cinnamon in a separate small bowl.
  • Roll half of the cookie dough out into a 16” x 8” rectangle. Spread 1 ½ T. of the melted butter over the dough and then sprinkle half of the cinnamon sugar over the butter.
  • Roll dough into a hot dog shape (as pictured above.) Cut into 16 slices.
  • Place cookie slices on a parchment paper-lined cookie sheet and bake for 10-12 minutes.
  • Repeat above steps with the other half of the dough.

For the Cream Cheese Glaze:

  • Beat cream cheese, butter and 1 ¾ c. powdered sugar in the bowl of an electric mixer.
  • Add milk, vanilla and cream cheese and beat until mixture is smooth.
  • Place Glaze in a Ziploc bag and cut off a small corner of the bag to create a piping bag. Drizzle the glaze over cooled cookies.

Notes

*You can also use 3 cups gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.

Nutrition

Calories: 232kcal | Carbohydrates: 43g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 21mg | Sugar: 24g | Vitamin A: 195IU | Calcium: 7mg | Iron: 0.2mg