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
Scale
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