Cinnamon roll cookies are going to make their way into every cookie plate you make this reason. They’re so fun to look at, pretty easy to make, and really delicious to eat!
Since it is cookie season, I knew I had to make these cinnamon roll cookies! I don’t know what made me feel the need to make a cookie with a cinnamon swirl that reminded me of a a fatty cinnamon roll, but I did. And, I’m happy to report these cookies are everything I could have ever hoped for.
If you love baking as much as me! You have to check out my roundup of 50+ Gluten Free Dessert Recipes! And, if you’re looking for some fun cookies to make, try these Gluten Free Oatmeal Chocolate Chip Cookies or these Gluten Free Peanut Butter Blossom Cookies!
Why You’ll Love these Cinnamon Roll Cookies
They’re soft, chewy, have a sweet caramel swirl running through them and have a soft-baked shortbread style dough. You may think they will be crunchy but they are not. They are soft and pillowy and perfectly chewy.
I can’t explain how amazing these are, but they are truly delicious. My kids loved them – I even made two batches because we just couldn’t get enough.
These are absolutely perfect to put on Santa’s cookie plate, to bring to your holiday gathering, or really to gift to your co-worker, neighbor, bff, sister, brother, every single person that you ever come across. Cookies for everyone!
Ingredients for Cinnamon Roll Cookies
- Salted Butter – you could also use refined coconut oil or vegan butter if you prefer!
- Agave Nectar – honey or maple syrup is also a great sub!
- Vanilla Extract – just a splash for some cookie magic!
- Blanched Almond Flour – this is going to be the base of the cookies. I love blanched almond flour because it’s super fine, making for a more pleasant cookie texture and the color is a perfect pastry color.
- Tapioca Flour – Just a little is going to allow these cookies to roll better!
- Cinnamon – for the cinnamon middle! We’re going to make a delicious cinnamon middle that gives off serious cinnamon roll vibes!
- Coconut Sugar – just a bit for sprinkling into the middle of these cinnamon roll cookies!
How to Make Cinnamon Roll Cookies
Make the shortbread base
In a medium bowl, whisk together the butter (ghee or coconut oil works), agave nectar (honey or maple syrup works), and vanilla.
Add the almond flour and tapioca flour to the bowl. I found it easiest to use a rubber spatula to fold everything together.
Roll out the dough
Once combined, place the cookie dough in between two pieces of parchment paper. Roll it out into about 1/8 – 1/4 inch thick rectangle. Peel back the top layer of parchment paper and fold over any rounded sides to try to get the dough into a rectangle.
Chill the dough
Place the dough, still sandwiched between two pieces of parchment paper, on a cutting board, or baking sheet (so it stays flat) and freeze for about 10 minutes.
Make the cinnamon filling
While the dough is chilling, make the cinnamon filling. In a small bowl, whisk together the cinnamon and agave nectar. Set aside.
Spread the cinnamon mixture onto the dough
When the dough is done chilling, peel back the top layer of parchment paper. Use a rubber spatula to spread the sweet cinnamon mixture on the top of the dough.
Once the dough is coated, sprinkle with sea salt and coconut sugar. If needed, you can use your rubber spatula to even out the sprinkles.
Roll it up!
Turn the rectangle so one of the long sides is facing you. Begin rolling the dough and peeling back the parchment paper as you go. Use the parchment paper to help you fold and roll the dough, but make sure you are peeling the parchment paper and it doesn’t roll into the swirl.
Freeze it
Once you have a log of dough, wrap it in the parchment paper and store in your freezer for at least an hour, or until you’re ready to bake it.
Slice & bake your cinnamon roll cookies!
Once you are ready to make cookies, wrap the dough. Slice the rolled cookie dough log into 1/2 inch to 3/4 inch thick slices.
The first few slices may not look great (although they still taste delish) but after the first three slices, you’ll start to get a gorgeous cinnamon swirl effect. Place the cookie slices on a lined baking sheet, about 1 – 2 inches apart.
Bake for 15 minutes. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional five minutes before transferring to a cooling rack. Sprinkle with flakey salt and enjoy!
Recipe
Soft-Baked Cinnamon Swirl Cookies
Cinnamon Roll Cookies are soft baked and delicately sweet. They’re delicious, fun and will be your new family favorite cookie recipe!
Ingredients
Cookie dough:
- 6 tablespoons salted butter (ghee or coconut oil)
- 1/4 cup agave nectar (honey or maple syrup)
- 1/2 teaspoon vanilla extract
- 2 cups blanched almond flour
- 2 tablespoons tapioca flour
Cinnamon Filling:
- 2 tablespoons agave nectar (honey or maple syrup works)
- 1 teaspoon ground cinnamon
- 1 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1 teaspoon flaked sea salt for sprinkling on the baked cookies
Instructions
- Preheat oven to 350F.
- In a medium bowl, whisk together the butter (ghee or coconut oil works), agave nectar (honey or maple syrup works), and vanilla.
- Add the almond flour and tapioca flour to the bowl. I found it easiest to use a rubber spatula to fold everything together until combined.
- Once combined, place the cookie dough in between two pieces of parchment paper.
- Use a rolling pin to roll it out into about 1/8 – 1/4 inch thick rectangle.
- Peel back the top layer of parchment paper and fold over any rounded sides to try to get the dough into a rectangle.
- Place the dough, still sandwiched between two pieces of parchment paper, on a cutting board, or baking sheet (so it stays flat) and freeze for about 10 minutes.
- While the dough is chilling, make the cinnamon filling. In a small bowl, whisk together the cinnamon and agave nectar. Set aside.
- When the dough is done chilling, peel back the top layer of parchment paper.
- Use a rubber spatula to spread the sweet cinnamon mixture on the top of the dough.
- Once the dough is coated, sprinkle with sea salt and coconut sugar. If needed, you can use your rubber spatula to even out the sprinkles.
- Turn the rectangle so one of the long sides is facing you. Begin rolling the dough and peeling back the parchment paper as you go. Use the parchment paper to help you fold and roll the dough, but make sure you are peeling the parchment paper and it doesn’t roll into the swirl.
- Once you have a log of dough, wrap it in the parchment paper and store in your freezer for at least an hour, or until you’re ready to bake it.
- Once you are ready to make cookies, wrap the dough. Slice the rolled cookie dough log into 1/2 inch to 3/4 inch thick slices. The first few slices may not look great (although they still taste delish) but after the first three slices, you’ll start to get a gorgeous cinnamon swirl effect.
- Place the cookie slices on a lined baking sheet, about 1 – 2 inches apart.
- Bake for 15 minutes.
- Remove the cookies from the oven and allow them to sit on the baking sheet for an additional five minutes before transferring to a cooling rack.
- Sprinkle with flaked sea salt and enjoy!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 76
- Sugar: 6g
- Sodium: 79mg
- Fat: 5.3g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.4g
- Protein: 0.7g
- Cholesterol: 10mg
Enjoy!! xo
Made this for the first time as a New Years Eve treat for my family and I. HUGE HIT! Not too sweet, chewy and decadent. I used coconut oil and left the rolled dough in freezer for 1.25 hours. They spread out more than cookies in the photos. I also added vanilla to the spread and added 1/2 teaspoon of pumpkin pie spice. Next time I think I will keep them frozen for 2 hours to see if they spread less. Thank you for this recipe! My family has already asked when we can make more:)
yay!! i’m so happy you guys enjoyed them! LOVE the idea of using pumpkin pie spice! I’ve heard people using coconut oil have more spread out cookies, so if you’d prefer them smaller then go for ghee or butter. let me know if you do chill them for longer with the coconut oil and how they go! xo
Would cassava flour work in place of tapioca?
Yes I think for this recipe it should be a fine sub! I haven’t tested it so I don’t know for sure. Let me know how it goes! xo
I can’t have nuts, do you think cassava flour would work in place of almond?
No, I don’t think it will work. Cassava is a bit more drying so I feel like the cookies would fall apart. If you give it a try, let me know how it goes!
Hi Lindsay,
Is there a substitute for Tapioca?
Can you use arrow root?
Hi!! Yes arrowroot should work great! Let me know how you make out!! xo
I forgot to follow up last year! BUT THEY WERE AN ABSOLUTE HIT! My very experienced talented baker friend has not stopped mentioning them from last year, so I am making them again this year for some COVID safe cookie exchanges and holiday packages.
haha yay!! I’m glad you came back to tell me and I love that your friend keeps asking about them! Hope you get some delicious cookies in your cookie exchange!! xo
Melts in your mouth!
One of my favorite cookies!! xo