Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys cinnamon roll cookies, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Cinnamon Roll Cookies, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vickys Cinnamon Roll Cookies, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have vickys cinnamon roll cookies, gf df ef sf nf using 17 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Cinnamon Roll Cookies, GF DF EF SF NF:

1. Get For the Dough
2. Get 80 g Stork gold foil block margarine (1/3 cup + 2 tbsp)
3. Make ready 100 g soft brown sugar (1/2 cup packed)
4. Get 1 tbsp Koko coconut yogurt / plain coconut cream
5. Take 1/2 tsp vanilla extract
6. Make ready 180 g gluten-free / plain flour (1 & 1/4 cups)
7. Get 1/8 tsp xanthan gum if using GF flour
8. Take 1/4 tsp baking powder
9. Take 1 tsp ground cinnamon
10. Get For the Filling
11. Prepare 1 tbsp Stork gold foil block margarine
12. Take 1 tbsp light brown sugar
13. Take 1/2 tsp ground cinnamon
14. Prepare For the Glaze
15. Prepare 60 g icing sugar (1/2 cup)
16. Take 1/4 tsp vanilla extract
17. Prepare 1 tbsp coconut milk or as required

Instructions to make Vickys Cinnamon Roll Cookies, GF DF EF SF NF:

1. Beat the margarine and sugar together until light & fluffy, then mix in the yogurt / cream and vanilla
2. Whisk together the flour, xanthan gum if using, baking powder and cinnamon in another bowl
3. Add half of the flour mixture to the creamed margarine and mix
4. 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
5. Shape the dough into a ball, wrap in clingfilm and let sit in the fridge for an hour
6. Unwrap the dough and let it sit at room temperature for 15 minutes
7. Flour a work surface and knead the dough until it can be easily rolled or patted out
8. Shape into a rough rectangle around 30cm x 20cm
9. Mix the filling ingredients together and spread over the dough
10. Roll the dough up tightly from the longest edge like a swiss roll / jelly roll
11. Trim the ends straight, wrap in clingfilm again and put on a baking tray in the freezer for 30 minutes
12. Preheat the oven to gas 5 / 190C / 375F and line a baking sheet with parchment paper
13. 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
14. Place the rounds on the baking sheet, you may need to reshape them slightly
15. 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
16. Mix the glaze ingredients together and drizzle over the cookies. Put them back on the lined baking sheet for this, easier clean up!
17. Let set then serve
18. Ready to serve and ENJOY!

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