These gluten free Cinnamon Roll Cookies are filled with cinnamon sugar flavor while being far easier to make than a batch of cinnamon rolls.
Craving cinnamon rolls, but don't want to put in the work to make them? Then you need to make these cinnamon roll cookies! These gluten free cookies are also dairy free and a fraction of the sugar in traditional cinnamon rolls. I love making these around the holidays. They make a great addition to a Christmas cookie box or plate!
Cinnamon rolls require yeast, rise times, perfect temps and more finicky details that are easy to mess up. These cookies are easy to make, taste delicious, and come together in a fraction of the time. Plus, they still have the signature cinnamon sugar swirl! A sugar cookie dough is rolled up with a cinnamon sugar filling and baked for the perfect cinnamon roll in cookie form.
Gluten Free Cinnamon Roll Cookie Ingredients
- Sugar
- Coconut Oil
- Applesauce
- Egg
- Vanilla
- Gluten Free Flour
- Baking powder
- Salt
- Cinnamon
- Yogurt
- Milk
- Powdered sugar
What makes these cinnamon roll cookies healthier?
One of my goals with baking is to make allergy friendly and healthier alternatives. My gluten free cinnamon roll cookies contain applesauce to cut down on the fat while still maintaining good flavor and texture. These cookies also call for gluten free flour to keep them gluten free and allergy friendly.
Can I use coconut sugar?
I normally don't bake with refined sugars like white granulated sugar, but these cookies do call for it. This is for two reasons. First, I find white sugar provides the best texture in the cookie base. I have tested this recipe many times with coconut sugar and it's just not quit the same. Second, white sugar allows for the definition between cookie and filling. Using coconut sugar will result in an all brown cookie.
Can you use coconut sugar, though? Yes, the cookies will bee a little puffier and drier and not as visually appealing, but you can technically get away with it.
How to store these cinnamon roll cookies
- You can store the cut, pre-baked cookies in the freezer for up to 3 months and bake only a few at a time when ready. Just follow steps 1-9, but don't bake them. Freeze in a single layer in a freezer safe bag or container.
- Once baked and cooled, store in an airtight container unfrosted for up to 5 days, or frosted in the fridge. Alternatively, you can freeze the baked cookies (unfrosted) in the freezer for up to 3 months.
More delicious cookie recipes
Healthier Gluten Free Sugar Cookies
Gluten Free Maple Walnut Cookies
Paleo Chocolate Crinkle Cookies
Gluten Free Cinnamon Roll Cookies
Ingredients
Cookies
- ½ cup granulated sugar
- ¼ cup coconut oil softened
- ¼ cup applesauce room temperature
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups 1:1 gluten free flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar Filling
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- 1 tablespoon coconut oil softened
Icing (optional)
- 2 tablespoon yogurt of choice plain or vanilla
- 2 tablespoon milk of choice
- ½ cup powdered sugar
Instructions
- Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.
- Add the dry ingredients and mix on low until the dough comes together. Use paddle attachment on a stand mixer.
- Gather the dough into a ball and refrigerate dough for 1-3 hours. The dough should be firm, but pliable when ready to bake. If it is too hard, let sit at room temperature for 10-20 minutes as needed.
- When ready to bake, mix together the filing ingredients in a small bowl and set aside.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Flour a large square of parchment paper and roll out the dough on it to roughly a 9x9-10x8 rectangle.
- Spread the cinnamon-sugar filling evenly over the dough.
- Use the parchment paper to help you start the rolling process and roll into a tight log. If the dough feels like it has gotten to warm and soft, pop in the freezer for a few minutes to harden up before cutting.
- Cut the log in ½ inch increments. Place 2 inches apart on a baking sheet and bake for 12-14 minutes, until edges are golden.
- Let cook on baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
- While cookies cool, make the icing by mixing everything together until you have a smooth, runny glaze.
- Drizzle glaze over COOLED cookies. Enjoy!
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