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Cinnamon Roll Cookies



For the cookies:


3 cups ap flour

1 tsp baking powder

1/2 tsp salt

1 cup dairy free butter

1 1/2 cup sugar

1 1/2 tsp vanilla extract

1/2 almond extract - optional

2 eggs


For the filling:

1 1/4 c granulated sugar

2/3 tbs cinnamon

1/3-1/2 stick of dairy free butter melted


For the icing:

2 c powdered sugar

3tbs + water


In the bowl of a stand mixer beat together the dairy free butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Add all the dry ingredients and mix throughly. The dough will be soft. Shape into a ball and wrap tightly in plastic wrap. Refrigerate for at least two hours.


Remove from fridge and separate dough into two disks, Roll out to approximately 1/4" thick. Melt dairy free butter and let cool. Then "paint" one side of rolled out dough. Sprinkle cinnamon sugar mixture over the top. Roll length wise into a log. Wrapped in plastic wrap tightly and pop in the freezer for about 30 minutes.


Preheat oven to 350° and line a baking sheet with parchment paper. Removed from the freezer, and slice about 3/4 of an inch. FaceTime prepared sheet about 2" apart. Bake for 10 to 12 minutes until bottoms a little golden brown.


In a separate bowl, mix, powdered sugar, and water to desired thickness for glaze. Once cookies, have cool, slowly dip, or drizzle on top.

Enjoy!


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