If you crave the comforting flavors of cinnamon rolls but want something quick, shareable, and gluten free, these Gluten Free Cinnamon Roll Cookies (with Almond Flour) are about to become your new obsession! Imagine tender cookie spirals with a buttery, cinnamon-sugar swirl and a delicate vanilla icing, all in a perfectly handheld form. They’re melt-in-your-mouth soft, gorgeous enough for special occasions, and simple enough to make anytime. Whether you have dietary needs or just love wholesome baking, this recipe brings bakery-style warmth right to your kitchen—no rising dough or complicated steps needed!
Ingredients You’ll Need
What I love most about this recipe is how each ingredient is thoughtfully selected for maximum flavor, texture, or sweetness, all while keeping things marvelously gluten free. Here’s what you’ll need to make these Gluten Free Cinnamon Roll Cookies (with Almond Flour) sparkle!
- Almond Flour: Gives these cookies a soft, cake-like texture and gentle nutty flavor.
- Gluten-Free All-Purpose Flour: Adds structure, so the cookies hold their beautiful swirled shape.
- Baking Powder: Lends just a hint of lift so each bite is soft, not dense.
- Salt: Balances out the sweetness and makes every flavor pop.
- Coconut Oil: Keeps the cookies tender and dairy free (just be sure it’s soft, like room temperature butter!).
- Cane Sugar: Provides clean, gentle sweetness in the dough for a classic cookie feel.
- Egg: Binds the dough together while adding moisture.
- Vanilla Extract: Brings comforting warmth and bakery-style aroma.
- Light Brown Sugar: Creates that classic cinnamon roll swirl with hints of caramel and molasses.
- Cinnamon: The star of the show—bold and fragrant, perfect for that nostalgic cinnamon roll flavor.
- Powdered Sugar: Whisked into the icing for extra-soft, delicious drizzles on top.
- Milk or Water: Just a splash makes the icing luxuriously smooth (use the one that suits your dietary needs!).
How to Make Gluten Free Cinnamon Roll Cookies (with Almond Flour)
Step 1: Prepare the Cookie Dough
First, preheat your oven to 325°F and line a large baking sheet with parchment paper—this ensures even baking without sticking! In a bowl, whisk together your almond flour, gluten-free all-purpose flour, baking powder, and salt. In a separate bowl, whisk the coconut oil and cane sugar until creamy, then beat in your egg and vanilla extract. Finally, add your dry mix to wet and stir everything into a smooth, slightly soft dough that holds together beautifully.
Step 2: Roll & Chill the Dough
Place your dough between two sheets of parchment paper and roll it into an 8×8-inch square, about 1/4 inch thick. This process is easier than it sounds—even if your rectangle isn’t perfect, the swirls will still turn out lovely! Slide the rolled dough into the freezer for 5 minutes to firm up, which makes spreading and rolling a breeze.
Step 3: Make the Cinnamon Filling
Mix together the light brown sugar, coconut oil, cinnamon, and a pinch of salt in a small bowl until smooth and spreadable. This fragrant mixture is what gives the cookies their signature swirl and irresistible aroma!
Step 4: Spread & Roll
Gently remove the chilled dough from the freezer. Evenly spread your cinnamon filling over the dough, leaving about half an inch at the top clear—this helps seal the roll shut later. Starting from the bottom edge, carefully roll the dough upward into a tight log, working gently and quickly. If the dough feels too soft, pop it back in the freezer for a few minutes before finishing the roll.
Step 5: Slice and Bake
Slice your cookie log into sweet little rounds, about 1/2 inch thick. Arrange these on your prepared baking sheet, spacing them an inch apart. If any cookies look a bit flat on the bottom, don’t worry—you can gently round them out before baking. Bake for 16-20 minutes, until lightly golden and set. For a professional touch, use a round cookie cutter to “scoot” each warm cookie into a perfect circle right out of the oven.
Step 6: Ice and Enjoy!
Let the cookies cool completely. Meanwhile, whisk together the powdered sugar, a teaspoon or two of milk or water, and vanilla extract to make a lush, pourable icing. Drizzle it over the cooled cookies for those iconic cinnamon roll stripes and a sweet finish!
How to Serve Gluten Free Cinnamon Roll Cookies (with Almond Flour)
Garnishes
For a bakery-worthy finish, try a generous drizzle of vanilla icing right over the top of your Gluten Free Cinnamon Roll Cookies (with Almond Flour). Add a sprinkle of extra cinnamon or even a tiny flurry of powdered sugar for a pretty, snow-dusted effect. You can also toss on a few finely chopped toasted pecans or walnuts for a nutty crunch and holiday flair.
Side Dishes
These cookies are marvelous with a cup of hot coffee or chai tea, especially on a cozy weekend morning. For a brunch spread, pair them with fresh fruit like orange slices, berries, or even a creamy fruit salad. Their sweet, spiced flavor makes them a natural complement to dairy-free yogurts or a platter of savory breakfast bites.
Creative Ways to Present
Arrange your Gluten Free Cinnamon Roll Cookies (with Almond Flour) on a pretty cake stand or tiered platter for the ultimate tea party centerpiece! For parties, try threading them onto skewers for a playful “cookie pop” twist, or package a few in clear bags tied with ribbon for charming homemade gifts. Sprinkle extra cinnamon or add a colorful napkin to make your serving plate pop!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and delicious, though the icing may absorb a bit into the cookie over time—if you love that cinnamon roll, gooey-frosting vibe, you’re in luck!
Freezing
You can absolutely freeze Gluten Free Cinnamon Roll Cookies (with Almond Flour) either before or after baking. For unbaked cookies, freeze the cut dough spirals on a tray, then transfer to a freezer bag once solid—bake straight from frozen, just adding a couple of extra minutes. For baked cookies, freeze them (iced or plain) in single layers separated by parchment; thaw at room temperature before enjoying.
Reheating
To revitalize that just-baked texture, pop cookies in a 300°F oven for 3-5 minutes or give them a few seconds in the microwave. If you saved some cookies without icing, add the glaze after reheating for the freshest finish!
FAQs
Can I make these cookies dairy free and vegan?
Yes! The dough and filling are already dairy free thanks to coconut oil, and for a vegan version, simply use your favorite egg substitute or flax egg (1 tablespoon flaxseed meal plus 2.5 tablespoons water, mixed and rested until thickened).
Can I use a different flour besides almond flour?
Almond flour is key for the signature texture of these Gluten Free Cinnamon Roll Cookies (with Almond Flour), but you could experiment with other nut flours. Just know that coconut flour is not a direct substitute, as it absorbs more moisture and would require adjusting the other ingredients.
Do these cookies taste like traditional cinnamon rolls?
They absolutely do! You get all that classic cinnamon-sugar swirl, buttery flavor, and vanilla icing nostalgia, but in a tender, cookie form that bakes up much faster than classic rolls.
Can I make the dough in advance?
Definitely! You can chill the prepared dough, tightly wrapped, in the fridge for up to 24 hours before rolling, filling, and baking. This makes it super easy to prep ahead for holidays or gatherings.
Is it necessary to chill the dough?
Chilling is a handy trick to help keep your dough firm and easy to handle, especially when rolling and slicing. It gives you neater spirals and prevents the cookies from spreading too much while baking.
Final Thoughts
If you’re ready to spread a little extra joy in your kitchen, whip up a batch of Gluten Free Cinnamon Roll Cookies (with Almond Flour) and watch them disappear! Whether you’re baking for a special celebration, a cozy weekend treat, or just because, these spiraled sweets are guaranteed to bring smiles. Happy baking!
Gluten-Free Cinnamon Roll Cookies with Almond Flour and Vanilla Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft, swirled Cinnamon Roll Cookies made with a gluten-free, dairy-free dough, a sweet cinnamon-sugar filling, and a simple vanilla icing. A festive, bakery-style treat perfect for holiday baking.
Ingredients
Cookie Dough Ingredients:
- 1 ⅓ Cup Almond Flour
- ¼ Cup Gluten-Free All-Purpose Flour
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ⅓ Cup Coconut Oil (at room temp, should be soft like room temp butter. )
- ¼ Cup Cane Sugar
- 1 Large Egg (room temp.)
- 1 Teaspoon Vanilla Extract
Cinnamon Filling Ingredients:
- ½ Cup Light Brown Sugar (lightly packed)
- ¼ Cup Coconut Oil (at room temp, should be soft like room temp butter. )
- 1 ½ Tablespoons Cinnamon
- Pinch of Salt
Icing Ingredients:
- ¼ Cup Powdered Sugar
- 1 – 2 Teaspoons Water or Milk
- ¼ Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 325°F and line a large baking sheet pan with parchment paper. Prep the cookie dough: Add the almond flour, gluten-free all-purpose flour, baking powder, and salt to a bowl and whisk to combine. In a separate medium bowl, add the coconut oil and sugar and whisk to combine. Add the egg and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir to combine. The cookie dough should hold its shape at room temperature and be malleable.
- Make the filling and roll: Place the cookie dough on a large piece of parchment paper and roll into a rectangle approximately ¼ inch in thickness 8 x 8 inches. Place in the freezer to chill for approximately 5 minutes. In a small bowl, add all of the cinnamon filling ingredients and stir to combine. Remove the cookie dough from the freezer. Spread the cinnamon filling mixture evenly all over the surface of the cookie dough, leaving ½ inch at the top without filling mixture. Starting from the bottom, quickly and gently roll the cookie dough up towards the top to create a cookie dough tube. Try to make the cookie dough tube as round as possible. Don’t press on the dough too much or try to alter the length or shape too much. (If your cookie dough looks like it is melting or drooping, place it in the freezer for a few minutes before rolling into a tube). After rolling the cookie dough tube, slice it into individual cookies approximately ½ inch in thickness.
- Bake: Place the cookies on the baking sheet pan approximately 1 inch apart. You can use your hands to round out the cookie if the bottom looks flat. Bake for 16 – 20 minutes. For perfectly round cookies, place a round cookie cutter over each warm cookie and gently swirl it in a circular motion to smooth and shape the edges. Let cool completely before icing. (depending on the size of your cookies, larger cookies will take a few more minutes and smaller cookies will bake faster)
- Frost: Add all icing ingredients to a small bowl and stir to combine. Drizzle the icing over the cookies and serve.
Notes
- These cookies hold their shape well and don’t spread much, so the thickness you slice is the thickness they’ll bake.
- For a perfectly circular cookie, use a round cookie cutter to “scoot” the edges into shape right after baking while they’re still warm.
- The dough should feel soft but stable at room temperature — if it’s too warm, pop it in the freezer for a few minutes before rolling.
- Drizzle icing while the cookies are fully cooled for clean lines, or drizzle while slightly warm for a softer, glaze-like finish.
- Coconut sugar can be used in place of brown sugar in the filling for a deeper, caramel-like flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
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