If you are having trouble lately in the kitchen when it involves obtaining your cuisine perfect, you are not the only one. Lots of people have natural cooking ability however not quite sufficient know-how to cook with excellence. This Vickys Cinnamon Roll Cookies, GF DF EF SF NF recipe is a great start, very easy to cook as well as scrumptious.

Vickys Cinnamon Roll Cookies, GF DF EF SF NF

To make Vickys Cinnamon Roll Cookies, GF DF EF SF NF you need 17 ingredients and 17 steps. Here is how you cook that.

Ingredients of Vickys Cinnamon Roll Cookies, GF DF EF SF NF :

Use For the Dough.

You need to prepare Stork gold foil block margarine (1/3 cup + 2 tbsp).

Provide soft brown sugar (1/2 cup packed).

Prepare Koko coconut yogurt / plain coconut cream.

You need vanilla extract.

Use gluten-free / plain flour (1 & 1/4 cups).

You need to prepare xanthan gum if using GF flour.

You need baking powder.

Prepare ground cinnamon.

Provide For the Filling.

Prepare Stork gold foil block margarine.

You need light brown sugar.

Prepare ground cinnamon.

Use For the Glaze.

Prepare icing sugar (1/2 cup).

Prepare vanilla extract.

You need coconut milk or as required.

Short Tips:

If a recipe says to use a particular type of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we will provide you with is to wait for a good sale at a kitchen shop, then purchase yourself a chrome steel pan and a cast iron cooking pan. Additionally its smart idea to exchange low-cost nonstick pans every few years, as the coating can wear down over the years.

step by step :Vickys Cinnamon Roll Cookies, GF DF EF SF NF

Beat the margarine and sugar together until light & fluffy, then mix in the yogurt / cream and vanilla.

Whisk together the flour, xanthan gum if using, baking powder and cinnamon in another bowl.

Add half of the flour mixture to the creamed margarine and mix.

Add the rest of the flour in and form a dough. It should be very slightly crumbly but stick together. If using GF flour it may be too dry so add an extra tbsp of yogurt or a splash of coconut milk.

Shape the dough into a ball, wrap in clingfilm and let sit in the fridge for an hour.

Unwrap the dough and let it sit at room temperature for 15 minutes.

Flour a work surface and knead the dough until it can be easily rolled or patted out.

Shape into a rough rectangle around 30cm x 20cm.

Mix the filling ingredients together and spread over the dough.

Roll the dough up tightly from the longest edge like a swiss roll / jelly roll.

Trim the ends straight, wrap in clingfilm again and put on a baking tray in the freezer for 30 minutes.

Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper.

Take the dough from the freezer, unwrap and slice into rounds. I got 20. The easiest way is to cut the dough in half down the centre, then halve each half Now cut each piece of rolled dough into 5 slices. The rounds end up being more equally sized this way.

Place the rounds on the baking sheet, you may need to reshape them slightly.

Bake for 15 minutes until slightly golden then let cool on the tin for 5 minutes before transferring to a wire rack to cool completely.

Mix the glaze ingredients together and drizzle over the cookies. Put them back on the lined baking sheet for this, easier clean up!.

Let set then serve.

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