Gluten Free Cinnamon Roll Cookie Recipe

gluten free cinnamon roll cookies banner OH


Gluten Free Cinnamon Roll Cookies! Yes, you read right! These little gems melt in your mouth just like miniature cinnamon rolls, but take a lot less time to prepare and are easier to carry in lunch boxes!

You may have heard of my annual gfJules Gluten Free Cookie Swap. I love to pick a few of my favorites and whip them up for family and friends (who doesn’t love a great new cookie recipe?). Well, way back in 2014, I  had my eye on these German Cinnamon Roll Cookies, and was happy to find any excuse to try them. 

gluten free cinnamon roll cookies on stand CU

I’ve made them many times since then, and I’ve tweaked the original recipe quite a bit. I really like LOTS of swirls of cinnamon and sugar (nothing wrong with extra, right?!), so I like to roll this dough quite thin — almost like a pie crust pastry. 

gluten free cinnamon roll cookie dough

When it’s rolled very thin, it’s easier to work with if rolled directly onto parchment paper (a staple in my gluten free kitchen) or a pastry mat.

Then spread the melted (vegan) butter and lots of yummy cinnamon and sugar on top.

gluten free cinnamon roll cookie dough with filling

At this point, it’s easy to use the paper/pastry mat under the dough to help it roll over onto itself to form the roll … like so:

gluten free cinnamon roll cookie dough rolling

And keep it going, rolling a little more at a time so it forms a fairly tight log of cinnamon-sugar-dough deliciousness.

gluten free cinnamon roll cookie dough rolled

At this point, if you’re particularly hungry or impatient, or both, you can either cut the log into cookie-discs …

gluten free cinnamon roll cookie dough rolled and sliced

… and then place onto parchment-lined cookie sheets to bake …

gluten free cinnamon roll cookie dough rolled and sliced 2


or place the entire log of dough into a freezer bag and let it freeze for 1/2 hour – 1 hour, then slice and bake! Freezing the dough makes it less sticky and soft, and makes for a cleaner cut.

gluten free cinnamon roll cookie dough rolled and sliced with knife

Any way you slice them (pun intended), they’re absolutely delicious, and super easy to make. Actually, this is the best kind of recipe, because they look fancy and complicated but they are truly simple. You don’t have to tell anyone that, though.

Just look at these beauties! With or without the glaze … they’re the kind of cookie everyone can agree on!

gluten free cinnamon roll cookies on stand OH

If you do decide to top them with traditional cinnamon roll icing, it’s an easy solution to cinnamon roll cravings that doesn’t involve waiting for yeast rolls to rise! (Although, if you’re looking for a delicious Gluten-Free Cinnamon Rolls made with yeast, you simply must try my recipe! And if you want a breakfast cinnamon roll that’s gluten-free AND yeast-free, I’ve got one of those recipes for you, too!)

A quality blender like my Blendtec* makes quick work of whipping up this decadent icing, too!

Blendtec for cinnamon roll icing

Head over to the Gluten Free Cookie Swap on Facebook or Pinterest if you’d like some more Gluten Free cookie inspiration. In the meantime, I think I’ll pop in another cinnamon roll cookie, if you don’t mind.

gluten free cinnamon roll cookies on stand OH

Watch the Video


Yield: 24 cookies

Gluten Free Cinnamon Roll Cookie Recipe

gluten free cinnamon roll cookies on stand OH

All the goodness of a cinnamon roll ... in a cookie! These Gluten Free Cinnamon Roll Cookies are destined to be a family favorite!

Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes


  • 6 Tbs. butter or non-dairy alternative (e.g. Earth Balance®) softened
  • 1/4 cup cream cheese (dairy or non-dairy - go here for recommendations)
  • 7 Tbs. granulated sugar
  • 1 Tbs. pure vanilla extract
  • 1 egg yolk (or egg sub like 1 Tbs. vegan mayonnaise)
  • 1 1/4 cup gfJules® All Purpose Gluten Free Flour (169 gr)
  • 1/2 tsp baking powder
  • 2 Tbs. butter or non-dairy alternative (e.g. Earth Balance®), melted
  • 2 Tbs. ground cinnamon
  • 3 Tbs. brown sugar or coconut palm sugar
  • 1/3 cup confectioner’s sugar
  • 2 tsp. +/- milk (dairy or non-dairy)


Whip butter, cream cheese and sugar until combined, then stir in vanilla and egg yolk.

Sift together flour and baking powder, then slowly add to wet ingredients. Mix until dough is thick and smooth.

Prepare a piece of parchment paper or pastry mat by dusting liberally with gfJules Flour. Transfer dough to the parchment and pat out to an elongated rectangle shape using the palms of your hands. Roll out to the thickness of pie crust dough, dusting the top with more gfJules Flour if sticky.

Mix cinnamon and brown sugar in a small bowl and set aside. Brush on the melted butter to cover the entire surface of the dough, then sprinkle cinnamon-brown sugar over the melted butter, leaving the long/vertical edges slightly exposed without topping.

Lift the parchment paper under one vertical/long side of the dough to gently start the dough rolling upon itself. Use a bench scraper or rubber spatula to help, if needed.

Continue to roll gently until the dough is rolled into a long log. Arrange the log of dough so the seam is down when finished rolling. Consult the photos above the recipe card for how-to method.

Cut the log in half and place each half of the dough in a zip-top gallon freezer bag, laid gently in the freezer until hardened - 1/2 hour to 1 hour works well. This step is only necessary if the dough is super sticky and warm or you want very crisp, neat cookies.

Once frozen, preheat your oven to 350°F.

Remove the dough logs from the freezer and slice into approximately ½ inch thick pinwheels.

Arrange on parchment-lined baking sheets one inch apart and bake for 11-12 minutes in the preheated oven. You will start to see texture to the dough once fully cooked, as opposed to smooth, uncooked dough, but the cookies should not be browning or they’ll have cooked too long. These cookies should be tender, not crunchy, once cooked and cooled.

Remove to cool on wire racks and ice if desired before serving.

Makes 24 cookies.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Dessert in the form of cinnamon rolls – what’s not to love?

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Gluten Free Cinnamon Roll Cookies - all the goodness of a cinnamon roll ... in a cookie! gfJules

Gluten Free Vegan Cinnamon Roll Cookies - gfJules

*I am a Blendtec Ambassador because I love and believe in the quality of their products. I use my blender for everything from daily smoothies to cinnamon roll icing! As always, all opinions are my own.  See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support! (Enter code GFJULES at for 20% off at

Gluten Free Cinnamon Roll CookieThese little gems melt in your mouth just like miniature cinnamon rolls, but take a lot less time to prepare and are easier to carry in lunch boxes!

GF Cinnamon Roll Cookie Recipe



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  1. Jules – I am a devoted fan of your All Purpose Gluten Free Flour and keep a loaf of bread made by your Beer Bread Recipe on my counter at all times!!!! But now I have a problem . . . . we are leaving shortly on a 6 week RV trip and I do not have room for a stand mixer in our coach. Have you ever tried shrink wrapping (Food Saver) the loaf of bread and then freezing it? I refuse to eat the commercially sold bread (yuk) so if I have to go without bread for 6 weeks such is life but wondered about this freezing method???

    • Hi Suzi, I’m so happy to hear how much you love my gluten free Beer Bread recipe! It really is a good one! I understand the bread travels issue; I actually travel with a bread machine when I know I’ll be gone a while or really want some bread! It’s the best way to have the mixer and oven all in one! Otherwise, cooling the loaf and then food savering it would probably be the next best thing. It will dry out some, but if you can warm or toast it, the bread should be fine after freezing. Safe travels!

  2. Made the cinnamon roll cookies today. I’ve missed delicious cinnamon rolls n these make up for that. Just delicious. Thank u for the great recipes n flour.

  3. I can’t expressed how blessed to have found you. I was diagnosed with celiac disease about 10 years ago now, and not an easy walk as you know. I was a baker at that, but was discouraged when my bread was like a brick and tasted terrible, as well as many other gf recipes and it’s expensive to experiment with. Thank you! These are truly amazing. Can’t wait to start baking again. You have inspired me.

    • Oh Sue, I’m thrilled you found me as well! Your story sounds so similar to mine — I used to bake ALL the time in my pre-gluten-free days and was downright depressed after going gluten free. If I can help a soul-sister-baker like you get back into the kitchen with excitement and success, I’ve done my job! May all your baking be happy from here on out!

    • Hi Debra, I’m sorry for any confusion in the directions. When you roll the dough you should be rolling long vertical side to long vertical side. You can roll the other way if you’d like your cookies to be much larger (more spirals). The edges of whichever sides you roll should not have filling on them so they can stick together with the cookie dough when rolled. I hope that makes more sense!

  4. The very concept of a cinnamon roll in cookie form is mouth-watering. These gluten free cookies are AMAZING! They were simple to make, and, you’re right, there are very portable for lunch boxes and road trips. Although my family has decided these won’t be worth doing if we don’t double (or triple!) the batch. We used your super-awesome flour, too, because nothing we make with the stuff available at our local grocery store EVER comes out even close to when we use your gfJules Flour. Thanks Jules for another go-to recipe (and flour) that delights everyone we treat it to.

    • Aw, thanks so much Sally! Happy to hear you’re all happy with my flour and the yummy recipes you make with it!

    • Hmmm. Did you make any ingredient substitutions? Was the dough room temp or cold? What kind of fat/butter did you use?

      • I used butter, vegan mayo (per your substitute) and coconut palm sugar. I can’t find your gf flour here so I used Pamela’s Artisan flour. The dough was cracking as I was rolling it (room temperature). I couldn’t get it to stay in a log to freeze.

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