I've been craving cinnamon rolls for a while now and then it struck me. Cinnamon roll cookies! Plenty of people have done these before, but what about Gluten Free? And miniature? These mini cookies have everything a cinnamon roll has, even that warm sugary icing poured on top. They are easy to take to work, to school, or to just have at home for you to munch on! Take a look.
*Makes: 20 cookies
Ingredients
- 2 tablespoons butter
- 3 ounces (85g) cream cheese
- 1/3 (70g) cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups gluten-free plain flour
- 2 tablespoons milk
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon for sprinkling
- 2 tablespoon granulated sugar for sprinkling
- 2 ounces (55g) cream cheese, softened
- 7 tablespoons of butter, softened
- 1/2 teaspoon vanilla
- 2 tablespoons of milk
- 1 1/2 cups (200g) of powdered sugar
- 1/4 teaspoon of salt
Directions
Step 1: First Preheat oven to 350F/180C. Grease your pans with cooking spray (foil is optional).
Step 2: Cream butter, cream cheese, and sugar together well.
Step 6: Beginning at the long side, roll up. Be very slow and very gentle (I had to use a knife gently because the dough was sticking to the paper). You can also cut the ends off to make it even. Wrap in plastic wrap as tightly as you can.
Step 8: Slice 1/4" thick and arrange on greased baking sheet. Bake in a preheated 350F/180C oven for 10 to 12 minutes.
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