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Why You’ll Love These Cinnamon Roll Cookies
I still remember eating my first cinnamon roll at the local mall when I was in elementary school. It smelled so amazing walking by the shop, that my family and I had to stop to share one. It was gooey, cinnamon-y, and sickeningly sweet, and I enjoyed the heck out of it.
If you also love cinnamon rolls but don’t want a whole one to yourself, these delicious, soft, and chewy cinnamon roll cookies are the perfect treat. (Another option is my super easy cinnamon roll in a mug.)
They are easy and fun to make, pretty forgiving if you don’t roll them evenly, and so tasty! The powdered sugar glaze provides a deliciously creamy icing that gives these sugar cookies extra cinnamon roll flair.
I almost called them cinnamon roll Christmas cookies because I always crave them over the holiday season. They come together quickly and I’ve made this recipe paleo, gluten-free, and grain-free!
How to Make Cinnamon Roll Cookies
This cinnamon roll cookie recipe may look difficult to make, but it’s actually easy and fun! The part you want to take some care in doing is the rolling and the cutting. However, if you follow the instructions, it’s actually quite simple. Here’s how to make these chewy and soft cookies from scratch.
Ingredient Notes
Chewy Sugar Cookie Dough
- gluten free all-purpose flour: Use a brand that contains xanthan gum, like this one.
- butter: Use vegan butter to make these cookies dairy free. Make sure to used softened butter at room temperature
- granulated sugar
- sea salt
- cornstarch: Gives the cookies that wonderful chewy texture.
- baking soda
- large egg
- vanilla extract
Cinnamon Filling
- butter
- brown sugar
- cinnamon
Icing
- powdered sugar
- milk: Any milk will do. I used almond milk.
Step-by-Step Instructions
Step 1: Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl until fluffy. Add egg and vanilla extract, and mix until combined.
Step 2: Add flour, cornstarch, baking soda, and sea salt. Mix on low until a dough forms.
Step 3: Sprinkle flour on a clean countertop generously or place a parchment paper down. Generously dust a rolling pin with flour, then roll out the dough into a 10×8 rectangle that’s about 1/2 inch thick.
Step 4: Combine all ingredients for the buttery cinnamon sugar filling mixture in a bowl, then spread it evenly all over the dough.
Step 5: Gently roll the dough from the long side into a tight log. It’s okay if any cracks form, just use your fingers to smooth them out.
Step 6: Gently roll the dough from the long side into a tight log. It’s okay if any cracks form, just use your fingers to smooth them out.
Step 7: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Remove the dough log from freezer and cut into 1/2 Inch slices. Place them on the prepared baking sheet 2 inches apart.
Step 8: Bake for 9-11 min, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Combine ingredients for the icing in a bowl. If the mixture is too thick, add a bit more milk. Drizzle the cooled cookies with the icing using a spoon or a fork. Let the icing set, and enjoy!
Storage Tips
- Store at room temperature at an airtight container for up to 5 days. If your kitchen is warm, I recommend refrigerating them for up to a week.
- Baked cookies can be frozen as well. Store completely cooled cookies with set icing in a freezer-safe container for up to 3 months. Thaw at room temperature or in the fridge before enjoying.
Frequently Asked Questions
Yes, just substitute gluten free flour 1:1 and it should work just fine.
Definitely. Just make and roll the cookie dough through step 6. If you want to bake them the next day, instead of freezing, refrigerate the dough until you are ready to slice it.
More Delicious Cookie Recipes
30 Minutes or Less
Paleo Nut Free Gingerbread Cookies (AIP-Friendly, Vegan-Option)
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The Best Cinnamon Roll Cookies Recipe (Gluten Free)
Video
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cup gluten free all-purpose flour, with xanthan gum
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Cinnamon Filling
- 2 tbsp butter, melted
- 1/4 cup brown sugar
- 2 tsp cinnamon
Icing
- 1/2 cup powdered sugar
- 1 tbsp milk of your choice, plus more if needed
Instructions
- Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl until fluffy. Add egg and vanilla extract, and mix until combined.1/2 cup butter, 1/2 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Add flour, cornstarch, baking soda, and sea salt. Mix on low until a dough forms.1½ cup gluten free all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp sea salt
- Sprinkle flour on a clean countertop generously or place a parchment paper down. Generously dust a rolling pin with flour, then roll out the dough into a 10×8 rectangle that's about 1/2 inch thick.
- Combine all ingredients for the cinnamon filling mixture in a bowl, then spread it evenly all over the dough.2 tbsp butter, 1/4 cup brown sugar, 2 tsp cinnamon
- Gently roll the dough from the long side into a tight log. It's okay if any cracks form, just use your fingers to smooth them out.
- Wrap the log in a plastic wrap and freeze for 30 min. You can also place it in the fridge overnight if you want to bake them the next day.
- When you are ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Remove the log from freezer and cut into 1/2 Inch slices. Place the slices on the parchment lined baking sheet, 2 inches apart.
- Bake for 9-11 min, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Combine ingredients for the icing in a bowl. If the mixture is too thick, add a bit more milk. Drizzle the cookies with the icing using a spoon or a fork. Let the icing set, and enjoy!1/2 cup powdered sugar, 1 tbsp milk of your choice
Notes
Storage Tips
- Store at room temperature at an airtight container for up to 5 days. If your kitchen is warm, I recommend refrigerating them for up to a week.
- Baked cookies can be frozen as well. Store completely cooled cookies with set icing in a freezer-safe container for up to 3 months. Thaw at room temperature or in the fridge before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and so tasty!!
Thank you so much for sharing this recipe!
I think for the next batch I may try to roll the log in a mix of red and green sugar sprinkles to have more of a holiday look; however, I will for sure be making these all year round!
What a great idea! I’m so glad you enjoyed it!