Biskut Gula Gulungan Kayu Manis (Tiada Gluten, Tiada Telur, Tiada Mentega)

Ini Biskut Gula Gulungan Kayu Manis are fancy, gluten-free cookies made with no egg and no butter, but with a delicious cinnamon roll taste for a perfect Christmas treat.

Isi kandungan

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biskut Gula Gulungan Kayu Manis

Ini Biskut Gula Gulungan Kayu Manis are fancy, gluten-free cookies made with no egg and no butter, but with a delicious cinnamon roll taste for a perfect Christmas treat.

5 daripada 2 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 14 minit minit

Penyejuk: 10 minit minit

Jumlah masa: 34 minit minit

Kursus: Pencuci mulut, Makanan ringan

Masakan: Amerika

Hidangan: 12 kuih gula

Kalori: 149 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Tepung Badam - (nota 1)
• ▢ 5 sudu makan Tepung Ubi Kayu - (nota 2)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ 2 sudu makan Minyak Kelapa - (nota 3)
• ▢ ¼ cawan Sirap maple - (nota 4)

Pengisian

• ▢ ¼ cawan Gula Kelapa - (nota 5)
• ▢ 1 sudu teh Kayu manis
• ▢ 2 sudu makan Sirap maple - (nota 4)

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar besar dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan minyak masak. Ketepikan.
• In a large mixing bowl, add almond flour, tapioca flour. Whisk to combine.
• Add wet ingredients: melted, cooled coconut oil, maple syrup, and vanilla extract.
• Stir to bring ingredients together and form a sticky dough that comes together into a ball. If too dry, add 1-2 teaspoons of water, squeeze the dough, and keep adding until you can form a ball that sticks together. If too wet, add a little more almond flour.
• Cut two large pieces of parchment paper – about 16 inches (40 cm) long. Spray oil on one side of each piece.
• Place one of the parchment paper pieces flat on the working surface, oiled side up. Place the cookie dough onto the oiled paper.
• Press the other piece of parchment paper – oiled side onto the dough.
• Use a roller pin to roll the dough into a rectangle of about 11inches x 7.8 inches (29cm x 20cm). To make a nice rectangle, I fold the bottom piece of parchment paper into a rectangle of the mentioned size. Then, as you roll the dough will spread into the folded rectangle, forming a nice rectangle shape.
• Kupas bahagian atas kertas parchment.
• In a small bowl, prepare the cinnamon paste filling: stir coconut sugar, maple syrup, and cinnamon until a paste forms.
• Use a rubber spatula to evenly spread the paste all over the rolled dough. It won't form a thick layer of cinnamon paste; it will be thin. All you want is to try to get some of this paste all over the rectangle. You can use your hands to rub, pat, and spread gently on the dough.
• To roll the cookie, starting with the long edge, tightly roll the dough away from you, using the parchment paper as a helper to push the dough into a log, ensuring the roll remains uniform and tight. Then firmly pinch the final seam together along the length to seal the edge and secure the filling, resulting in a tight cinnamon roll cookie.
• Gunakan benang gigi tanpa perisa untuk memotong 12 biskut daripada silinder. Setiap satu setebal kira-kira 0.6 inci (1.6 cm). Anda boleh memotong gulungan biskut menggunakan pisau tajam, tetapi ia akan meratakan bentuk biskut gulungan kayu manis semasa anda menekan pisau. Ia tidak sesuai kerana ia akan meleraikan gulungan biskut, menjadikan biskut rapuh.
• Place each cookie, fat, a inch apart, swirl touching down the baking sheet
• Bake the cookies on the center rack of the preheated oven for 14-16 minutes or until golden brown.
• Let them cool down for 10 minutes on the baking sheet, then for 30 minutes on a cooling rack to firm up.

Nota

Nota 1: Almond meal works too, but the texture will be a bit gritty. It won’t work with coconut flour or wheat flour. 

Nota 2: Arrowroot flour works as well.

Nota 3: Any light-flavored oil, like light olive oil, works. You measure the coconut oil in its melted state.

Nota 4: Any liquid sweetener can be used, like coconut nectar, agave syrup, or sugar-free maple-flavored syrup.

Nota 5: You can use any crystal sugar you like.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu AmbienSimpan biskut dalam balang biskut kedap udara di tempat gelap sehingga 4 hari, tidak perlu disejukkan.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 149kcal | Karbohidrat: 15.7g | Protein: 3g | Lemak: 9.2g | Lemak tepu: 2.4g | Lemak tak jenuh ganda: 0.04g | Lemak tak jenuh tunggal: 0.1g | Natrium: 7.5mg | Potasium: 24.5mg | Serat: 1.6g | gula: 8.7g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Kalsium: 42.1mg | Iron: 0.6mg | magnesium: 2.2mg | Fosforus: 0.6mg | zink: 0.1mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Badam – This is the base of the cookie dough, giving it a soft, moist texture and keeping it gluten-free. Almond meal also works, but I find the texture is a bit grittier.
• Tepung Ubi Kayu – This ingredient helps bind the gluten-free flour and gives the cookies a slightly chewy, crisp edge. Arrowroot flour is a good substitute if you don’t have it.
• Ekstrak vanila – It adds that lovely, warm vanilla flavor essential for sugar cookies.
• Minyak Kelapa – This provides the fat needed for a tender cookie, taking the place of butter. You can also use any light-flavored oil, like light olive oil.
• Sirap maple – This sweetens the cookies naturally and helps hold the dough together (in both the dough and the filling). Coconut nectar, agave syrup, or sugar-free maple-flavored syrups are fine to use instead.
• Gula Kelapa – I use this for the cinnamon filling. It gives a nice, subtle caramel flavor. Any crystal sugar you like will work here, too.
• Kayu manis – This is the key spice for that classic cinnamon roll flavor in the filling.

How to Make Cinnamon Roll Sugar Cookies (in Pictures)

Petua Membakar Carine

Let me share a few more tips for perfect cinnamon roll cookies.

• Gunakan Parchment Paper – Always roll this dough between two pieces of oiled parchment paper or silicone mats. The dough is naturally sticky, and this prevents it from sticking to your rolling pin.
• Filling Sweeteners – You can easily swap the coconut sugar in the filling. Other crystal sweeteners like date sugar, or even sugar-free options like allulose or erythritol, work well.
• Rolling Size Matters – Try to stick to the rectangle dimensions (29cm x 20cm) I mentioned. This size ensures you get the right thickness for the log and the perfect swirl-to-cookie ratio when you slice them.
• Gulung Ketat – The key to getting those beautiful swirls is a tight roll. Use the bottom piece of parchment paper to help lift and push the dough away from you into a snug log. Press firmly as you go to seal it up.

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