Gluten-Free Cinnamon Roll Cookies {Dairy-Free Option} (2024)

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Gluten-Free Cinnamon Roll Cookies. Swirls of cinnamon and brown sugar layered in a soft gluten-free sugar cookie topped with vanilla glaze.

I Love Cinnamon

I adore all things cinnamon! One of the things I missed the most since going gluten-free was cinnamon rolls (recipe).

Seriously, have you seen my recipes for Gluten-Free Cinnamon Roll Cake, Gluten-Free Cinnamon Roll Muffins or Gluten-Free Cinnamon Biscuit Balls?!

After I created my biscuits recipe, I knew I wanted to make a gluten-free cinnamonroll cookie next to add to the collection of my favorite cinnamon roll recipes.

These cinnamon rolls cookies look and taste just like cinnamon rolls! (just smaller)

How to Make Cinnamon Roll Cookies-Step by Step

The first step is to cream the softenedunsalted butter with the brown sugar and granulated sugar with a mixer. (photo 1)

Then add the two room temperatureeggs and pure vanilla extract and mix until fully combined. (photo 2)

In a small bowl or glass measuringcup, add the gluten-free flour, baking soda, gluten-free baking powder, and salt. Give it a little whisk or a stir to combine the dry ingredients. (photo 3)

Pour the gluten-free flour mixture into the wet ingredients and mix until fully combined. The cookie batter will start to pull away from thesides of the bowl. The cookiebatter will be thick like play-doh. (photo 4)

Remove the cookie dough from the bowl and shape it into a ball and place it on a floured sheet of parchmentpaper. I use about one tablespoon of gluten-free flour and sprinkle it onto the parchment paper. (photo5)

With your hands, form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter, you will end up with cookies that won’t keep their shape. (photo 6)

Mix the cinnamon and brown sugar together in a smallbowl. (photo 7)

Pour the cinnamon and brown sugar mixture over the cookie dough and pat down lightly. (photo 8)

Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the cookie dough. (photo 9)

Pull the parchmentpaper downslowly back to the counter. Now you have the start of your roll. (photo10)

Slowly roll the dough to form a log shape. (photo 11)

Wrap the dough“log” in the parchmentpaper, and put it in the refrigerator to chill for one hour. I placed mywrappedroll on asmall cookie sheet. (photo 12)

After the dough has chilled for at least 1 hour, you can now cut it into slices.

Pre-heat your oven to 375° F.

Using a knife or a pastry scraper, cut the doughinto 1/2 inch slices. (photo 13)

Carefullyput the cookie slices on a parchmentlined baking sheet about 2 inches apart. (photo 14)

Bake the cookies for 10-12 minutes at 375° F. The cookies will be donewhen they start to turn golden around the edges. Please watch your cookies becauseall ovens are different. (15)

In a small bowl, combine the brown sugar and melted butter and mix it first.Then add the powdered sugar and stir until it starts to thicken up.Finally, add the milk to thin out the glaze. You can add more milk if you want your glaze to be thinner. I like a nice thick glaze. (photo 16)

Drizzle the glaze all over the cookies, just like a cinnamonroll. You can also just spread the glaze over the tops of the cookies too. I’ve done it both ways and they were both delicious! (photo7)

Store in an air-tight container.

Enjoy!

Dairy-Free Baking

I have also included a dairy-free option to the recipe. My husband, myself and youngest son are all dairy-free as well. So, now you too can enjoy gluten-free and dairy-free cinnamon roll cookies. For this recipe, I used Smart Balance butter and almond milk.

These cookies taste so much like cinnamon rolls! Look at the swirled layers of cinnamon and brown sugar and all of that glorious vanilla glaze.

Here, you can find even more delicious and gluten-free cookie recipes!

I have lots of easyGluten-Free Baking Recipes. Take a look!

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