Cinnamon Roll Cookies (Gluten-Free Dairy-Free) (Edit recipe)

Cookie Dough

1. In a large bowl, use a whisk or electric/stand mixer to cream together softened butter, brown sugar, vanilla extract, and salt until thoroughly combined.
2. Add egg to the butter and sugar and mix until combined.
3. Pour baking soda and gluten-free baking flour into the large bowl and mix until combined. Make sure to scrape the edges of the bowl with a rubber spatula.
4. Wrap up the dough in parchment paper or cover the bowl with plastic wrap and chill in the refrigerator for two hours.
5. After chilling, remove dough from refrigerator and let it return to room temperature for 20 minutes. (This will make rolling the "cinnamon rolls" much easier. During this time, let's make the cinnamon filling.)

Cinnamon Filling

1. In a medium bowl, cream together softened butter, brown sugar, cinnamon, vanilla extract, and salt. Make sure everything is well combined.

Roll the Cookie Dough and Bake

1. Line 2 large baking sheets with parchment paper and preheat oven to 350°F.
2. Use about a tablespoon of flour and dust a clean flat surface (you can lay out parchment paper for easy clean up).
3. Place the cookie dough on the dusted surface and use a rolling pin (a clean wine bottle works too) to roll out the dough, aiming for a rectangle shape with 1/4 inch thickness. (Make sure the dough is not sticking to the parchment)
4. Use a paring knife to clean up the edges of the dough so that the rectangle is 14-15 inches wide and 6-7 inches long. (This doesn't have to be perfect, but an even thickness will lead to better swirls and similarly sized cookies. Additionally, keep scraps and repeat this process for more cookies).
5. Using a butter knife or an offset spatula, evenly spread most of the cinnamon filling (leaving a small amount for any dough scraps from the previous step) across the rolled out dough.
6. Using the same paring knife, cut the rolled out cinnamon covered dough lengthwise into ½ inch strips that are 6-7 inches wide.
7. Carefully roll each strip into a pinwheel, making sure to gently press the ends to seal the cookies. Place on lined baking sheet and repeat with remaining strips of dough.
8. Make sure each cookie is about 2 inches apart and bake for 11-12 minutes at 350℉. In the meantime, prepare the icing.

Icing

1. In a small bowl, use a fork to whisk together powdered sugar and unsweetened plant milk until no lumps remain. (You should get a smooth icing similar to the consistency of glue.)
2. Drizzle the icing over the cookies once they're done baking. Let cool and enjoy!