Low-FODMAP Cinnamon Roll Cookies with Coffee Cream Cheese Glaze; Gluten-free
January 8, 2022Printer Friendly Version
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
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:
- 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!
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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?
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!