Soft Cinnamon Roll Cookies that are rolled with a brown sugar, cinnamon, raisin, and pecan filling and drizzled with a vanilla glaze. Best of all, they’re easily made gluten-free!
This is a guest post written by Brielle of Breezy Bakes.
Creating These Cinnamon Bun Cookies
As much as I have conquered the rules of gluten-free baking, one thing that I just can’t seem to replicate perfectly is bread. I think my issue is that I want it to taste exactly like regular gluten bread, and it just never will.
Instead of pulling my hair out trying to concoct yet another failed gluten-free bread experiment, I found another way to suffice my daunting craving of cinnamon rolls.
After a bit of tweaking to the base dough recipe of my Chocolate Chunk Oatmeal Craisin Cookies, I had the perfect start to these Gluten-Free Cinnamon Roll Cookies.
These cookies not only have the exact taste of a freshly baked cinnamon roll, but they are also soft and tender with a brown sugary undertone. Their sweetness is perfectly balanced by the ground cinnamon in the cookie and the touch of vanilla glaze.
Ingredients for Cinnamon Roll Cookies
I made this recipe gluten-free, but the cinnamon bun cookies can also be made with regular all-purpose flour! (More on that in the next section).
However, if you’re making these as gluten-free cinnamon roll cookies, here’s what you’ll need:
- Brown rice flour
- Oat flour
- Potato starch
- Sweet white rice flour
- Ground flaxseed
- Vanilla extract
- Xanthan gum
- Granulated sugar
- Brown sugar
- Salted butter
- Chopped pecans (optional)
- Raisins (optional)
- Powdered sugar
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can This Recipe Be Made with All-Purpose Flour?
Yes! You can make classic cinnamon bun cookies (i.e. not gluten-free), if desired.
If you’re not gluten-free, omit the xanthan gum and replace the combination of flours with 3 cups of all-purpose flour. The flaxseed isn’t totally necessary either. It just helps give gluten free goods extra binding.
How to Make Cinnamon Roll Cookies
I’ve given step-by-step instructions in the recipe card below and also popped a photo collage above to show you how I make the cinnamon cookies. I promise these cinnamon pinwheel cookies are easy to make!
- Preheat oven to 375 degrees and line baking sheets with parchment paper.
- In a small mixing bowl, sift together the dry ingredients.
- In a large mixing bowl, cream together the eggs, granulated sugar, brown sugar, shortening, and butter. Add vanilla.
- Add the dry ingredients to the wet and mix until well combined
- Divide dough into two equal balls.
- Tear off about a 16-inch long section of plastic wrap and lay flat on the counter. Place one ball in middle of plastic wrap and flatten into a 14×6-inch rectangle slightly less than a 1/4-inch thick.
- Use half of remaining cinnamon and brown sugar to sprinkle on top of dough. Add raisins and chopped pecans on top, if using.
- Starting from the long side with toppings, roll to meet the long end without toppings.
- Using a sharp knife, cut slightly thicker than 1/4-inch thick discs.
- Bake until lightly browning on edges.
- Repeat steps above for second ball of dough.
- Once the cookies have cooled, drizzle with glaze.
How to Store Cinnamon Cookies
Store the cinnamon pinwheel cookies in an airtight container at room temperature for up to four days. Try not to stack the cookies, otherwise the glaze will be rubbed off.
Tips for Making Cinnamon Roll Cookies
- You can choose what to roll in the middle of the cinnamon pinwheel cookies depending on your preference. I chose to put raisins and chopped pecans in ours, but I’m sure that cinnamon chips, butterscotch chips, or just plain cinnamon and sugar would taste great as well.
- After cutting discs, you may want to chill on wax paper in the fridge for 30 minutes before baking. It helps slightly with spreading, but they are able to baked right away with good results as well.
- You can make these cinnamon bun cookies as written, or use regular all-purpose flour if you don’t follow a gluten-free diet.
More Gluten-Free Christmas Cookies:
These Toasted Coconut Sugar Cookies taste like sugar cookies, but have big chunks of toasted coconut with each bite. Plus, they’re gluten-free!
Gluten-Free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!
These soft and chewy Gluten Free Oatmeal Raisin Cookie Bars are made a mixture of old fashioned rolled oats, plump raisins, and chopped pecans.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!
- 3/4 cup brown rice flour
- 3/4 cup plus 2 tablespoons gluten-free oat flour
- 3/4 cup potato starch
- 3/4 cup sweet white rice flour
- 1 teaspoon ground flaxseed
- 2 1/2 teaspoons cinnamon, divided
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 2 eggs
- 1/2 cup granulated sugar
- 1 1/4 cups brown sugar, divided
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup shortening
- 1/4 cup chopped pecans
- 1/4 cup raisins
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- pinch of salt
- Preheat oven to 375 degrees and line baking sheets with parchment paper or silpat.
- In a small mixing bowl, sift together brown rice flour, oat flour, potato starch, white rice flour, flaxseed, 1 1/2 teaspoons of the cinnamon, salt, vanilla, baking powder, and xanthan gum.
- In a large mixing bowl or stand mixer, cream together eggs, granulated sugar, 1 cup of the brown sugar, shortening, and butter. Add vanilla and mix on low until pale and smooth, scraping down the sides.
- Add dry ingredients to wet and mix until well combined
- Divide dough into 2 equal balls. Tear off about a 16" long section of plastic wrap and lay flat on the counter. Place one ball in middle of plastic wrap and flatten into a 14"X6" rectangle slightly less than a 1/4" thick.
- Use half of remaining cinnamon and brown sugar to sprinkle on top of dough except for the top 1/2" of one of the long sides. Add raisins and chopped pecans on top.
- Starting from the long side with toppings, roll to meet the long end without toppings. Use the plastic wrap to roll, pulling up on the ends and peeling it away. Lightly press the end of the dough into the log to secure roll.
- Using a sharp knife, cut slightly thicker than 1/4" thick discs.
- Place 2 inches apart on cookie sheets and bake for 9-11 minutes at 375 degrees or until lightly browning on edges.* Remove from oven and let cool on cooling racks.
- Repeat steps for second ball of dough.
- To make the glaze, mix together powdered sugar, vanilla, 1 tablespoon of milk, and pinch of salt. Add more milk if needed for thinner consistency. Drizzle on cookies with a spoon. Top with more chopped pecans if desired.
*After cutting discs, you may want to chill on wax paper in the fridge for 30 minutes before baking. It helps slightly with spreading, but they are able to baked right away with good results as well.
If you're not gluten free: omit the xanthan gum and replace the combination of flours with 3 cups of all-purpose flour. The flaxseed isn’t totally necessary either. It just helps give gluten free goods extra binding.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 34 Serving Size 1
Amount Per Serving Calories 141Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 91mgCarbohydrates 24gFiber 1gSugar 14gProtein 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
If you enjoyed these cookies, be sure to check out some of my other favorite cookies like my Chocolate Marshmallow Dream Cookies, my Almond Butter Banana Chocolate Chip Cookies, my Super Soft Sixlets Cookies, and my Peanut Butter Almond Pinwheels.