Today we are talking Cinnamon Roll Cookies! Because Cinnamon Roll Cookies are what you want to make when you don’t have enough time to roll out the cinnamon roll dough, cut it into equal pieces and them arrange it in a pan. Don’t get me wrong, I love regular cinnamon rolls and have made them many times before, but when the holidays are here I’ll gladly trade time in the kitchen with family time!
I’m so happy to be sharing this post with you on behalf of Bob’s Red Mill today because ever since I discovered their Gluten Free 1:1 Baking Flour last season, it is the only flour I ever buy! I use it to make my Best Ever Gluten Free Pizza Crust, 3 Layer Chocolate Cake, and these Carrot Cake Ice Cream Sandwiches. Everything always comes out with amazing texture and it never fails me.
I love this gluten free flour because you just use it as is, straight out of the bag. No need for any additional ingredients and no need for buying twenty different flours at the store just to make a great gluten free flour blend. Bob’s Red Mill does all the work for you by combining a mixture of brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, tapioca flour, and a touch of xanthan gum. I’ve also used it successfully when re-creating delicious recipes that I find on other blogs that are originally not gluten free. I just sub this flour in at the same measurements and it works really well!
This is the same recipe that I use when making gluten free cinnamon rolls, except instead of all the rolling out, folding and cutting, all you need to do is form the dough into cookies and bake in the oven for about 15 minutes. They are soft and pillowy just like cinnamon rolls but so much easier to make! These cookies aren’t super sweet because I wanted them to be more of a breakfast cookie than dessert cookie and I hope I’m not alone in not wanting too much sugar first thing in the morning 🙂 You could really top them with anything you want, but the cranberry orange glaze adds some nice holiday color and flavor!
- 2 cup unsweetened almond milk
- 6 tablespoons non-dairy butter substitute, or regular butter
- 2 (1/4) ounce packages rapid-rise instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 – 4 1/2 cups Bob’s Red Mill 1:1 Gluten Free Baking Flour
- 1/2 cup packed light brown sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon
Cranberry Orange Glaze:
- 2 cups sifted powdered sugar
- 2 tablespoons unsweetened almond milk
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 4 tablespoons cranberry jelly, roughly measured
- Place the almond milk and butter in a medium saucepan and heat until butter is melted. Transfer the mixture to a large bowl and let cool to about 110 degrees (approximately the temperature of bath water). Once cooled, add in the yeast, stir and let sit for 10 minutes. Then add in the sugar, vanilla and salt. Mix and let sit for another minute.
- Add the flour to the milk mixture 1/2 cup at a time, stirring well between each addition. Add flour until dough is no longer sticky and can be formed into a ball. You may not need the entire 4 cups or you may need to add in as much as another 1/2 cup. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
- Pre-heat oven to 350 degrees Fahrenheit. Mix together the brown sugar and cinnamon in a small bowl. Using your hands, evenly mix the brown sugar and cinnamon mixture into the dough. If the dough seems a little sticky you can always throw a little more flour in or dust your hands with it.
- Line a large baking sheet with parchment paper. Use your hands to form the dough into medium sized cookies. You don’t want them to be too large or they won’t cook through. Bake cookies until firm and cooked through, about 15 minutes. Let cookies cool on a wire rack.
- While cookies are cooling, make the glaze. Add all ingredients except for the cranberry jelly into a medium sized bowl and whisk until combined. Place the cranberry jelly in a small bowl and used a spoon to mash it up a little bit. Add the cranberry to the glaze and mix again until everything is combined. Spoon large spoonfuls of glaze over each cookie. Cinnamon roll cookies are best when served warm.