2tablespoonsunsalted butter, melted and slightly cooled
⅓cupbrown sugar, firmly packed
2 ½teaspoonsground cinnamon
For the icing:
1 ½cupspowdered sugar
2-3tablespoonsmilk
½teaspoonvanilla extract
Instructions
Make the dough:
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt until combined.
Using an electric mixer, cream together the butter and granulated sugar until completely smooth.
Add the egg and vanilla extract and beat until combined.
Stir the dry ingredients into the wet ingredients until combined.
Divide the dough into 2 balls. With your hands, form each ball into a flat rectangle. Place the rectangles, one at a time, between 2 sheets of plastic wrap. Using a rolling pin, roll the rectangles out to 9x7 inches (about ¼" thickness).
Make the filling:
Melt butter and allow to cool slightly.
Whisk together brown sugar and cinnamon until combined.
Using a pastry brush, spread half the melted butter on each dough rectangle.
Sprinkle the cinnamon sugar mixture evenly over each.
Starting with the long edge, tightly roll the dough rectangles into logs, smoothing any cracks in the dough with your fingers.
Wrap the dough logs in plastic wrap and refrigerate for 2 hours.
Once the dough has finished chilling, preheat oven to 350°F. Line baking pans with silicone baking mats or parchment paper.
Cut the dough logs into ½ inch slices. Place slices, 2 inches apart, on prepared baking pans.
Bake 10-11 minutes, or until the sides of the cookies are lightly browned.
Allow cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Make the icing:
In a small mixing bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk to achieve the desired icing consistency.
Drizzle the icing over completely cooled cookies. Wait a few minutes for the icing to set, then enjoy!
Notes
Use room temperature ingredients for well-mixed dough. Butter and eggs at room temperature will mix together more quickly and completely.
Form each dough portion into a small flat rectangle with your hands before rolling out the dough (the heat from your hands will soften the dough and make it more manageable.)
After you’ve added the butter, brown sugar, and cinnamon, carefully roll the dough rectangles into logs. Lift up on the plastic wrap to start the rolling process. Work slowly to tightly roll the dough from one end to the other. Continue lifting the plastic wrap to assist with rolling the dough. Use your fingers to smooth out any cracks that form in the dough.
Cool the cookies completely before applying the icing. If the cookies are still warm, the tasty icing will slide right off.
If the icing is too thick, add a little milk to achieve the desired consistency. For a thicker icing, add more powdered sugar.
Place the cookies on a wire rack, set inside a baking pan, before drizzling icing over the cookies. The wire rack will allow the icing to drip off the cookies and be caught by the baking pan.