Cinnamon Roll Cookies
For when you want the flavors you know and love of a traditional cinnamon without all the work! These cinnamon roll cookies are warming, soft, and loaded with cinnamon flavor.
Ingredients
For the cookies:
- 110 grams almond flour
- 85 grams tapioca flour
- 70 grams sugar
- 30 grams brown sugar
- 100 grams dairy free butter
- 1 egg yolk
- ¾ teaspoon baking powder
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 teaspoon ground cinnamon
For the frosting:
- 150 grams dairy free butter
- 270 grams powdered sugar
- 1 teaspoon ground cinnamon Divide your frosting in ½ before adding the cinnamon. Only ½ of the frosting will be cinnamon flavored.
Instructions
- First, let's make the grain free cinnamon spiced cookies. Preheat your oven to 350. First, add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy.
- Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I do 5-6 at a time. Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.
- While the cookies are baking, let's make the frosting. Add your butter to a bowl or mixer on low, and cream the butter until smooth.
- Add in the powdered sugar and cream together until the frosting is smooth.
- Divide the frosting in ½ and to one ½, add in the cinnamon.
- Let's start on creating the frosting swirl. Lay down a sheet of saran paper, and in a vertical pattern, spread the plain frosting onto the saran wrap. Then, do the same thing with the cinnamon flavored frosting as seen below.
- Tightly, but gently roll up the saran wrap, twisting the ends shut. Cut one end off and place that in a piping bag fitted with your preferred piping tip. I used a Wilton 12 round tip. Set the frosting aside or store in the fridge until ready to use.
- Once the cookies are cooled completely, pipe on a generous amount of frosting. You should get a nice swirled look to it for that quintessential cinnamon roll look.