Vickys Cinnamon Roll Cookies, GF DF EF SF NF

Vickys Cinnamon Roll Cookies, GF DF EF SF NF

I love cinnamon, I use it as often as possible! These cookies are a wee taste of Christmas!


20 servings

  1. For the Dough

  2. 80 g Stork gold foil block margarine (1/3 cup + 2 tbsp)

  3. 100 g soft brown sugar (1/2 cup packed)

  4. 1 tbsp Koko coconut yogurt / plain coconut cream

  5. 1/2 tsp vanilla extract

  6. 180 g gluten-free / plain flour (1 & 1/4 cups)

  7. 1/8 tsp xanthan gum if using GF flour

  8. 1/4 tsp baking powder

  9. 1 tsp ground cinnamon

  10. For the Filling

  11. 1 tbsp Stork gold foil block margarine

  12. 1 tbsp light brown sugar

  13. 1/2 tsp ground cinnamon

  14. For the Glaze

  15. 60 g icing sugar (1/2 cup)

  16. 1/4 tsp vanilla extract

  17. 1 tbsp coconut milk or as required


  1. Beat the margarine and sugar together until light & fluffy, then mix in the yogurt / cream and vanilla

  2. Whisk together the flour, xanthan gum if using, baking powder and cinnamon in another bowl

  3. Add half of the flour mixture to the creamed margarine and mix

  4. Add the rest of the flour in and form a dough. It should be very slightly crumbly but stick together. If using GF flour it may be too dry so add an extra tbsp of yogurt or a splash of coconut milk

  5. Shape the dough into a ball, wrap in clingfilm and let sit in the fridge for an hour

  6. Unwrap the dough and let it sit at room temperature for 15 minutes

  7. Flour a work surface and knead the dough until it can be easily rolled or patted out

  8. Shape into a rough rectangle around 30cm x 20cm

  9. Mix the filling ingredients together and spread over the dough

  10. Roll the dough up tightly from the longest edge like a swiss roll / jelly roll

  11. Trim the ends straight, wrap in clingfilm again and put on a baking tray in the freezer for 30 minutes

  12. Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper

  13. Take the dough from the freezer, unwrap and slice into rounds. I got 20. The easiest way is to cut the dough in half down the centre, then halve each half Now cut each piece of rolled dough into 5 slices. The rounds end up being more equally sized this way

  14. Place the rounds on the baking sheet, you may need to reshape them slightly

  15. Bake for 15 minutes until slightly golden then let cool on the tin for 5 minutes before transferring to a wire rack to cool completely

  16. Mix the glaze ingredients together and drizzle over the cookies. Put them back on the lined baking sheet for this, easier clean up!

  17. Let set then serve

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