Gluten Free Cinnamon Roll Cookies

These are the best gluten free cinnamon roll cookies! They are super chewy with crisp edges, pockets of cinnamon roll filling, rolled in cinnamon sugar and finished with a simple cream cheese frosting.

I am obsessed with anything that has to do with cinnamon rolls. I love a good single serve cinnamon roll, or my cinnamon roll pancakes, but it’s about time for these gluten free cinnamon roll cookies.

They’re so fun to make, filled with a pockets of buttery cinnamon sugar, topped with a cream cheese glaze (a must for any kind of cinnamon roll) and they’re even vegan and dairy free friendly. If you love this recipe, try my cinnamon roll blondies next!

Before we get started!

• You must chill the dough! I know this can be an annoying step in making cookies, but it ensures the cookies don’t spread completely flat.
• Be sure to spoon and level your flour. If you scoop right from the bag, you will end up with more than you really need!
• Room temperature butter works best. If you forget to bring it to room temperature, you can microwave it for about 20-25 seconds until it is soft to the touch. You just don’t want it melted!

How to make cinnamon roll cookies

In a mixing bowl, beat together the butter, sugar and cinnamon for the cinnamon filling. mix for about 30 seconds or until everything is well combined.

Scoop into about 1/2-1 teaspoon sized balls, then place on a plate and set in the freezer while we prep everything else.

In a mixing bowl, cream the butter, brown sugar and white sugar for about 30 seconds with an electric mixer.

Add in the egg and vanilla and mix until combined. Mix in the flour, baking powder, baking soda and salt. Be sure to spoon and level the flour.

Add in half of the cinnamon filling balls and fold just to combine.

Scoop into 12 cookies, about 1 1/2- 2 tablespoons in size. I like these cookie scoops. Take the rest of the cinnamon filling balls and press into the tops of the cookies. Depending on how many you have, some cookies may have two.

After some trial and error, I’ve noticed the cookies spread more evenly when the cinnamon filling is on top rather than on the side.

Add the cookie dough balls to a baking sheet lined with parchment paper and set in the fridge for 1 hour.

Meanwhile, whisk together the white sugar and cinnamon. When 45 or so minutes are left, preheat the oven to 350 Fahrenheit.

Roll the cookie dough balls in the cinnamon sugar and add to the baking sheet with parchment paper. I recommend no more than 6 cookies per sheet as they will spread. Bake for 12-15 minutes, 14 is usually perfect for me but all ovens are different.

They may spread kind of funky, this is just the nature of the cinnamon filling, so I like to use a round cookie cutter to swivel around the edges and create perfect circles.

Set aside to cool. Meanwhile, whisk together the ingredients for the cream cheese glaze until smooth. Once the cookies are cool, drizzle with the glaze and enjoy!

Ingredient swaps

Flour. I opted to use the Bob’s Red Mill gluten free 1:1 baking flour, but regular all purpose flour is fine if you aren’t gluten free. For best results, measure your flour properly, no matter what kind you use!

Butter. You can easily make these dairy free by using a dairy free butter in place of the regular butter. Either way, I suggest unsalted!

Sugar. You need a mix of white sugar and brown sugar, which add moisture but also give a crispy edge. You can likely try coconut sugar, but keep in mind the cookies will be darker in color!

Egg. I have not tested these without the egg, but since there is only one, I do think it would be ok. Your best bet would be 3 tablespoons of apple sauce, a flax egg or a store bought egg replacer.

How to store and freeze

To store: Once prepared, these cinnamon roll cookies will store at room temperature for about 3 days. I suggest storing these in an air tight container at room temperature for best results.

To freeze before baking: Prepare the cookie dough as instructed, scoop, chill for 1 hour, then place in a zip lock bag and add to the freezer.

Freeze until you’re ready to bake. Lower the temperature to 325 Fahrenheit and bake for a few minutes longer to account for the frozen dough.

To freeze after baking: Once baked, allow to cool completely but don’t add the glaze, then place in a ziplock bag and freeze for up to 1 month. Reheat at 300 Fahrenheit for about 5-10 minutes or until warm through the center. Once they’re re-heated, let cool slightly and then add the glaze on top.

Gluten free cookies to try next!

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