Gluten-Free Swirled Cinnamon Roll Cookies
Indulge in these delightful Gluten-Free Swirled Cinnamon Roll Cookies that bring the comforting flavors of a cinnamon bun to a delicate, buttery cookie. The perfect treat for those who crave a gluten-free dessert without sacrificing taste and texture. With a soft and creamy base from the butter and cream cheese, these cookies are filled with a luscious cinnamon and brown sugar swirl that will have everyone reaching for seconds.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
1 cup (softened)
cream cheese
4 ounces (softened)
sugar
3/4 cup (none)
egg
1 (none)
vanilla extract
1 teaspoon (none)
sweet rice flour
1 1/4 cups (none)
potato starch
1/2 cup (none)
light stoneground buckwheat flour
1/2 cup (none)
baking soda
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
melted butter
2 tablespoons (none)
cinnamon
1 teaspoon (none)
brown sugar
1 tablespoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
3
Add the egg and vanilla extract to the mixture and beat until well combined.
4
In a separate bowl, sift together the sweet rice flour, potato starch, light stoneground buckwheat flour, baking soda, and salt.
5
Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. If the dough appears too dry, add a small amount of milk until the desired consistency is achieved.
6
On a lightly floured surface, roll the dough out to form a rectangle approximately 9x13 inches in size and 1/4 inch thick.
7
Brush the dough with melted butter, then evenly sprinkle with cinnamon and brown sugar to create the swirl filling.
8
Starting from one of the longer sides, carefully roll the dough into a tight log. Wrap the rolled dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
9
Once chilled, slice the dough into 1/4-inch thick rounds and arrange them on a greased baking sheet, leaving a small space between each cookie.
10
Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly golden on the edges.
11
Allow the cookies to cool on a wire rack before serving.
12
Enjoy your freshly baked Gluten-Free Swirled Cinnamon Roll Cookies!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gluten-Free Swirled Cinnamon Roll Cookies?
These are delicate, buttery cookies that bring the comforting flavors of a cinnamon bun into a soft, gluten-free treat featuring a cream cheese base and a cinnamon-sugar swirl.
Is this recipe suitable for those with gluten sensitivities?
Yes, this recipe is specifically designed to be gluten-free, using a blend of sweet rice flour, potato starch, and light stoneground buckwheat flour.
What is the oven temperature for these cookies?
The oven should be preheated to 350°F (175°C) before baking.
How long do the cookies need to bake?
The cookies should bake for 10 to 12 minutes, or until the edges are lightly golden.
What flours are needed for the gluten-free blend?
You will need 1 1/4 cups of sweet rice flour, 1/2 cup of potato starch, and 1/2 cup of light stoneground buckwheat flour.
How much butter is required for the dough?
The dough requires 1 cup of softened butter.
Do these cookies contain cream cheese?
Yes, 4 ounces of softened cream cheese are used to create a soft and creamy base.
What should I do if the cookie dough is too dry?
If the dough appears too dry, gradually add a small amount of milk until you reach a soft dough consistency.
How thin should I roll the dough?
The dough should be rolled out into a rectangle approximately 1/4 inch thick.
What are the dimensions for rolling the dough?
Aim for a rectangle that is approximately 9x13 inches in size.
What ingredients make up the cinnamon swirl filling?
The filling consists of 2 tablespoons of melted butter, 1 teaspoon of cinnamon, and 1 tablespoon of brown sugar.
How long should the dough chill before slicing?
The rolled dough log should be wrapped in plastic and chilled in the refrigerator for at least 30 minutes to firm up.
How thick should the cookie slices be?
The dough log should be sliced into rounds that are 1/4-inch thick.
What leavening agent is used in this recipe?
The recipe calls for 1/2 teaspoon of baking soda.
How many eggs are needed?
One egg is required for this cookie recipe.
What type of vanilla is used?
The recipe uses 1 teaspoon of vanilla extract.
Do I need to grease the baking sheet?
Yes, the instructions recommend arranging the slices on a greased baking sheet.
How should the cookies be cooled?
Allow the cookies to cool on a wire rack before serving to maintain their texture.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
How much sugar goes into the cookie dough?
The dough uses 3/4 cup of regular sugar.
Can I use any type of buckwheat flour?
The recipe specifically calls for light stoneground buckwheat flour for the best results.
How do I start the mixing process?
Start by creaming together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
How do I form the swirl?
After spreading the filling, roll the dough tightly into a log starting from one of the longer sides.
Is there salt in these cookies?
Yes, the recipe includes 1/4 teaspoon of salt.
What provides the chewy texture in these gluten-free cookies?
The combination of sweet rice flour and potato starch helps provide a desirable texture.
Should the surface be floured when rolling?
Yes, roll the dough on a lightly floured surface to prevent sticking.
How much cinnamon is in the filling?
The recipe uses 1 teaspoon of cinnamon for the swirl.
How much brown sugar is in the filling?
One tablespoon of brown sugar is sprinkled over the buttered dough.
How much spacing is needed between cookies on the pan?
Leave a small space between each cookie round as they are arranged on the baking sheet.
Are these cookies high in protein?
Nutritional data for protein is not specified, but they are primarily intended as a sweet dessert or snack.