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Gluten Free Cinnamon Roll Cookies

You know what I haven’t had in almost a year? An ooey gooey, light and fluffy, carb loaded cinnamon roll!

Oh cinnamon rolls, you are one thing that I miss. 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. It’s either light but dry (unless you heat it) or soft but dense, almost gummy in texture. I just haven’t found a middle ground quite yet.

The recipes have come closest to acceptable in texture and flavor have dough the consistency of cake batter. There are pros and cons to this. Pro, no kneading. Con, no shaping. No shaping = no cinnamon rolls, no soft pretzels, no crescent rolls, you name it.

So instead of pulling my hair out trying to concoct yet another failed bread experiment, I found another way to suffice my oh so daunting craving of cinnamon rolls. There is no better way to fulfill a craving than with dessert, more specifically, cookies! If my bread dough can’t be rolled, by golly my cookie dough can!

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 soft and tender with a brown sugary undertone. They’re sweetness is perfectly balanced by the ground cinnamon in the cookie and the touch of vanilla glaze.

You can choose what to roll in the middle of the dough 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.

Either way you “roll the dough” you won’t be disappointed with these warm, whimsical, wonderful cookies. Who needs cinnamon rolls anyway?!

In case you can’t quite follow along the step by step instructions for rolling and cutting the dough (I try my best but I never really aced the “How To” papers in elementary school!) here is a picture guide for topping the dough, rolling it with the plastic wrap, slicing it, and placing it on the cookie sheet. Happy baking!

What is your favorite way to jazz up the traditional cinnamon roll?

Gluten Free Cinnamon Roll Cookies

Gluten Free Cinnamon Roll Cookies

Yield: 34 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Gluten-free soft cinnamon cookies rolled with a brown sugar, cinnamon, raisin, and pecan filling. Drizzled with a vanilla glaze.

Ingredients

For Cookies:

  • 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

For Drizzle:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees and line baking sheets with parchment paper or silpat.
  2. 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.
  3. Add dry ingredients to wet and mix until well combined
  4. 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.
  5. Using a sharp knife, cut slightly thicker than 1/4" thick discs. Place 2" 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 step for second ball of dough.
  6. To make drizzle, 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.

Notes

*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.

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Nutrition Information
Yield 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.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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.

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L Vea

Thursday 14th of January 2016

Brielle made the cookie and gave them to a few of my friends, we all love them. However we would like to have a general idea of the calories for each cookie. Thanks.

Brielle @ Breezy Bakes

Sunday 17th of January 2016

So glad to hear they worked out for you! These are one of our favorites around here. I wish I could tell you the caloric intake, but honestly I have no idea! I'm just a baker. Haha! Let me know if you figure it out, but I'd say just do a few extra sit ups after eating each one. ;-)

Katie Goodman

Thursday 14th of January 2016

Try this recipe calculator for the nutrition info https://recipes.sparkpeople.com/recipe-calculator.asp :)

Thalia @ butter and brioche

Thursday 25th of September 2014

I am totally obsessed with how delicious these cinnamon roll cookies look! Definitely wish that I could devour a couple right now, thanks for the great recipe!

Brielle

Friday 26th of September 2014

Thanks Thalia! They're so fun to make. I wish I could devour some too, but they're long gone. Haha!

Magali

Thursday 25th of September 2014

Do we really have to be Celiac to eat those !! it look so delicious. thank you for the recipe. Magali

Brielle

Thursday 25th of September 2014

Magali, no you don't have to be celiac! Great thing is you can make these with regular all purpose flour. Just 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. Let me know how it turns out!

Whitney @ The Newlywed Chefs

Wednesday 24th of September 2014

These look out of this world! I'm always looking for good gluten free recipes that taste delicious. Thanks for the post!

Brielle

Thursday 25th of September 2014

Thanks Whitney! These are really good. If you don't have the flours on hand, you can try subbing your favorite gluten free all purpose blend. I like making my own blends though. It makes a huge difference in textures.

Katherine

Wednesday 24th of September 2014

These look super yummy! On gf bread--Have you checked out the gluten free on a shoestring bakes bread book? The recipes have dough that is so much easier to work with, and while I haven't had gluteny bread in ages to compare to, they seem close! Def better texture than many recipes I've tried!

Brielle

Thursday 25th of September 2014

Thanks Katherine! I need to check out that bread because it would be really nice to find a great bread recipe. The texture is the key!