Low-FODMAP Cinnamon Roll Cookies. The best cookie and dessert EVER!
I have told you in the past about my daughter’s obsession with ANY cinnamon rolls, (but with particular affection for my Gooey low-FODMAP Cinnamon Rolls). When she heard I was testing this low-FODMAP Cinnamon Roll Cookie recipe, she wouldn’t leave the kitchen until she got a taste.
While she loves them with extra glaze and warm from the oven, I like to have mine cooled, so I enjoy the sugary topping when it begins to crystallize.
Not only are the cinnamon roll cookies fabulous, but the coffee cream glaze! Oh my. I licked the mixing bowl clean?
You will have to pick your preferred way to enjoy low-FODMAP Glazed Cinnamon Roll Cookies! These are perfectly ‘dunkable’ in low-FODMAP coffee, milk or a cup of tea.
You will also want to try my:
- Low-FODMAP Starbucks’ Copycat Coffee Cake
- Low-FODMAP Starbucks Copycat Cinnamon Chip Scones
- Low-FODMAP Maple Cinnamon French Toast Casserole
- Low-FODMAP Microwave Cinnamon Bun
- Low-FODMAP Shortcut Cinnamon Roll Sheet Cake using Happy Baking Cake Mix
- Low-FODMAP Snickerdoodle Cookies
- Low-FODMAP Snickerdoodle Quick Bread with Cinnamon Swirl
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
Yield: About 20 cookies
Serving size: 1 cookie
Prep time: 30 min (plus chilling 1 hour or longer)
Bake time: 10-13 min
Total time: 1H (passive chilling) 45 min (active)
Bake: 375 F
Ingredients
For low-FODMAP Cinnamon Roll Cookies:
- 2 & 1/2 cups all-purpose low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend)
- Your flour choice, if different, may result in slightly different results with this recipe
- 1 teaspoon xanthan gum (omit if your flour already contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white sugar
- 9 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- For the low-FODMAP Cinnamon Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For Low-FODMAP Coffee Cream Cheese Glaze:
- 2 tablespoons lactose-free, or regular cream cheese, softened and drained of liquid
- 2 tablespoons is one low-FODMAP serving for regular cream cheese
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon espresso powder
- This is NOT the same as ‘instant coffee’. It is a baking ingredient that you purchase as a separate product, not meant for drinking
- If you want to substitute instant espresso granules or instant coffee powder, then you may need more of the product. Brew about 1 tablespoon instant granules in 1 teaspoon of warm water and use in place of the espresso powder. Make adjustments to the potency of your product, I used 1/2 teaspoon
- *For a traditional vanilla glaze flavor, use vanilla extract in place of the coffee powder!
- 1-2 tablespoons low-FODMAP milk, to desired consistency
- Can use lactose-free milk, unsweetened almond milk or your preferred milk choice
- More than 2 tbsp milk may make the glaze unable to ‘set’ or harden. If it is very thick, you may need to pipe it rather than drizzle
- Pinch of salt
Other glaze options:
Directions
- In a small bowl, whisk together the low-FODMAP flour, xanthan gum (if using), baking powder, baking soda, and salt
- In the bowl of your standing mixer with flat paddle attachment, beat the sugar and butter until well mixed
- Add the eggs and vanilla and mix again at medium speed
- Add the dry ingredients into your mixing bowl and mix on low until just combined
- When dough is mixed, combine the brown sugar and cinnamon for filling in a small bowl
- Remove the cookie dough from the bowl and lay it on a piece of parchment paper with about 1 tbsp of low-FODMAP flour (I use rice flour for this)
- Using a second piece of parchment paper and a rolling pin, shape the dough into a rectangle about 11 inches across, 7 inches wide and 1/3 inch thick
- Pour the cinnamon and brown sugar mixture over the cookie dough and pat down lightly.
- Using the edge of the parchment paper, fold the edge up to start rolling the dough into a swirled log
- Don’t worry if there is a slight gap between the rolled edges, it will puff up when the cookies bake
- Lay the log in the parchment paper on a cookie sheet and place in fridge to chill for one hour or up to 2 days (wrap in plastic wrap if chilling over an hour)
- When ready to use, preheat oven to 375°, place rack in center of oven
- Line baking sheets with parchment paper or silicone liners
- Remove dough from fridge, remove the parchment and cut the log into slices about 1/3 inch thick
- If some of the sugar spills out, then sprinkle over the top of the cookies
- Lay on baking sheet about 2 inches apart
- Bake 10-13 minutes or until bottoms are just set
- Ovens vary, yours may need more or less time
- Let cool in pan about 2 minutes, then remove to a cooling rack to cool completely
- While the cookies are cooling, make the low-FODMAP coffee cream cheese icing:
- In a large bowl, whisk together the confectioner’s sugar, cream cheese, softened butter, instant espresso, and salt
- Whisk until combined, then add low-FODMAP milk a teaspoon at a time until desired consistency
- The glaze should be thick but pourable or pipeable. If you want to spread it, then use less milk
- Glaze your cookies once cool, enjoy immediately or store at room temperature or in the fridge in a sealed container!
4 Responses
Looks incredible!
These look amazing. And the cream cheese glaze with coffee is yum. Seriously can’t wait to make it. I think your recipes are going to make the FODmap diet a little bit easier to do.
So glad I found this website!
Hi Fodmap newbie!
Welcome! We are so happy you found us too. Please let us know what you think, and stay in touch
You may want to check out our cookbook, as it is a great help for beginning the low-FODMAP diet!
I haven’t made these yet but definitely want to. My DIL can’t do dairy. Do you think dairy free cream cheese would work in this recipe?
Hi Barb,
We aren’t sure about the dairy-free cream cheese being low-FODMAP. What are the ingredients?
You can certainly use one of the other suggested glaze/icing recipes that are not made with cream cheese (such as our low-FODMAP Buttercream or low-FODMAP Glaze). Good luck!