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

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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:

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!

the low-fodmap IBS solution

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!

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  1. Fodmap newbie January 16, 2022
    • Rachel Pauls Food January 16, 2022

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