Low-FODMAP Cinnamon Roll Cookies with Coffee Cream Cheese Glaze; Gluten-free

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:

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!