The Best Cinnamon Roll Cookies Recipe (Gluten Free)

5 from 1 vote

The Best Cinnamon Roll Cookies Recipe (Gluten Free)

These gluten free and easy cinnamon roll cookies are soft and chewy, drizzled with powdered sugar icing. Think traditional cinnamon rolls, in ooey gooey cookie form! Perfect any time of the year, but especially during the holidays!

Prep Time10

Cook Time10

Dough Chilling Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

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 10x8 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

Video

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