Cinnamon Roll Cookies

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
• Cinnamon
• Salt
• Vanilla extract
• Xanthan gum
• Eggs
• Granulated sugar
• Brown sugar
• Salted butter
• Shortening
• Chopped pecans (optional)
• Raisins (optional)
• Powdered sugar
• Milk

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!

1. Preheat oven to 375 degrees and line baking sheets with parchment paper.
2. In a small mixing bowl, sift together the dry ingredients.
3. In a large mixing bowl, cream together the eggs, granulated sugar, brown sugar, shortening, and butter. Add vanilla.
4. Add the dry ingredients to the wet and mix until well combined
5. Divide dough into two equal balls.
6. 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.
7. Use half of remaining cinnamon and brown sugar to sprinkle on top of dough. Add raisins and chopped pecans on top, if using.
8. Starting from the long side with toppings, roll to meet the long end without toppings.
9. Using a sharp knife, cut slightly thicker than 1/4-inch thick discs.
10. Bake until lightly browning on edges.
11. Repeat steps above for second ball of dough.
12. Once the cookies have cooled, drizzle with glaze.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

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.

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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.