Name: Gluten-Free Cinnamon Roll Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 24
Cuisine: American
Ingredients: 1/4 cup + 2 tbsp unsalted butter; 3/4 cup brown sugar; 1 tbsp ground cinnamon; 1 cup unsalted butter; 1 1/2 cups white sugar; 2 large eggs; 1 tbsp vanilla extract; 1 3/4 cup gluten-free all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cream of tartar; 1/2 cup white sugar; 1 tsp ground cinnamon

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Gluten-Free Cinnamon Roll Cookies combine the flavors of cinnamon rolls with the ease of cookies! Soft, chewy, and sweet, these are the perfect treat for any occasion.

What happens when your cinnamon roll obsession collides with your cookie craving? You get these Gluten-Free Cinnamon Roll Cookies, of course!

Think of them as the perfect love child of a snickerdoodle and a cinnamon roll—swirled with sweet, spiced cinnamon goodness and packed into a soft, chewy cookie that’s also gluten-free. Yes, these cookies are all the things—sweet, buttery, spicy, and totally irresistible.

If you’re ready to impress your taste buds and everyone else at the cookie swap, keep reading.

Unlike regular cinnamon rolls, these cookies don’t involve any yeast, rolling pins, or waiting around for dough to rise.

Nope! We’re skipping the drama and getting straight to the good part: mixing, freezing, scooping, and baking.

And the secret to their cinnamon-y magic? Frozen cinnamon pieces that melt into the dough as they bake, creating sweet pockets of spiced goodness in every bite.

Imagine sinking your teeth into a warm, gooey cinnamon roll—but in cookie form. These cookies are everything you want from a cinnamon roll, but without the work, sticky fingers, or the 2-hour wait.

Plus, they’re gluten-free, so you can share them with all your friends, even the gluten-sensitive ones. So, get your mixing bowls ready, because this recipe is about to take your cookie game from basic to epic.

If you love holiday cookies you may enjoy my 30 Easy Christmas Cookie Recipes With Few Ingredients.

Table of Contents

WHY YOU’LL LOVE THESE GLUTEN-FREE CINNAMON ROLL COOKIES

Two Desserts in One: Why choose between a cookie and a cinnamon roll when you can have both? These cookies are the ultimate flavor mash-up.
No Yeast, No Problem: Forget the yeast and the waiting. These cookies bring all the cinnamon roll vibes without the fuss.
Perfect for Any Occasion: Whether it’s a holiday party, brunch, or just a Wednesday afternoon, these cookies are guaranteed to impress.

SIMPLE INGREDIENTS YOU NEED FOR THE CINNAMON ROLL COOKIE RECIPE

You will need the following ingredients listed below to make the healthy cinnamon roll cookies (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

Cinnamon Pockets:

Salted butter
Brown sugar
Ground cinnamon

Cookie Dough:

Salted butter
White sugar
Large eggs, room temperature
Vanilla extract
Gluten-free all-purpose flour (with xanthan gum)
Baking soda
Sea salt
Cream of tartar

Cinnamon Sugar Coating:

White sugar
Ground cinnamon
Optional – Cream cheese drizzle made with cream cheese, powdered sugar, vanilla extract and milk. Can also use maple syrup, maple sugar, almond flour, oat flour, vegan butter, coconut sugar, almond milk, low-carb sweetener, etc.

HOW TO MAKE THE EASY CINNAMON ROLL COOKIES

Make the Cinnamon Pockets

In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until you have a thick paste.
Roll the mixture into small marble-sized balls (about ½-inch in diameter). Place them on a parchment-lined baking sheet and pop them in the freezer for at least 30 minutes or until firm.

Make the Cookie Dough

In a large mixing bowl with a hand mixer or in a stand mixer, beat the softened butter and white sugar together until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cream of tartar.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Once the cinnamon marbles are frozen, add them to the cookie dough and mix on low speed until just combined.

Roll and Coat

In a small bowl, mix together the cinnamon sugar coating.
Scoop out about 2 tablespoons of cinnamon roll cookie dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until well coated.
Place the coated dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between each one.

Bake and Enjoy

Preheat your oven to 350 degrees F.
Bake the cookies for 11-12 minutes, or until the edges are just set and slightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pour yourself a glass of milk, grab a few cookies, and enjoy the best of both worlds—all in one delicious bite!

TIPS AND TRICKS FOR BEST RESULTS

Freeze the Cinnamon Pockets: Freezing the marbles helps them hold their shape when mixed into the dough and gives you that delicious, gooey cinnamon swirl.
Use Softened Butter: For both the cinnamon pockets and the dough, make sure your butter is softened. It helps everything blend together smoothly.
Don’t Over-Bake: These cookies should be soft and chewy, not crispy. Keep an eye on them in the oven and remove as soon as the edges turn golden.
Let the Dough Rest: After mixing in the pockets, let the dough rest in the fridge for about 10 minutes before rolling. It makes the dough easier to handle and keeps the marbles from melting too quickly.
Add a Drizzle: Want to take these cookies to the next level? Drizzle them with a simple icing made of powdered sugar and milk for a real cinnamon roll experience.

STORING LEFTOVER SOFT CINNAMON ROLL COOKIES

Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keep them in the fridge for up to 1 week if you like them a bit firmer.
Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying!

FAQS

WHAT MAKES THESE GLUTEN-FREE CINNAMON ROLL COOKIES CHEWY?

The cream of tartar and the combination of brown sugar in the cinnamon filling help create that classic, chewy texture.

ARE THESE COOKIES SAFE WITH PEOPLE WITH CELIAC DISEASE?

Yes! These cookies are made with gluten-free all-purpose flour, making them safe for those with celiac disease as long as all ingredients are certified gluten-free.

HOW DO THESE COOKIES COMPARE TO TRADITIONAL CINNAMON ROLLS?

These cookies have all the cinnamon flavor of classic cinnamon rolls but in a portable, bite-sized form. They’re quicker to make and just as delicious.

HOW DO I KNOW WHEN TO TAKE THE GLUTEN-FREE CINNAMON ROLL COOKIES OUT OF THE OVEN?

The gluten free cookies are ready when the edges are slightly set and turning golden brown. Let them cool on the cookie sheet for a few minutes before transferring to a wire rack.

Other Classic Treats For The Holiday Season You May Like To Try!

Yield: 24 cookies

Gluten-Free Cinnamon Roll Cookies

Gluten-Free Cinnamon Roll Cookies combine the flavors of cinnamon rolls with the ease of cookies! Soft, chewy, and sweet, these are the perfect treat for any occasion.

Prep Time 20 minutes

Cook Time 11 minutes

Total Time 31 minutes

Ingredients

CINNAMON POCKETS

1/4 cup + 2 tbsp unsalted butter
3/4 cup brown sugar
1 tbsp ground cinnamon

COOKIES

1 cup unsalted butter
1 1/2 cups white sugar
2 large eggs
1 tbsp vanilla extract
1 3/4 cup gluten-free all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cream of tartar

CINNAMON SUGAR

1/2 cup white sugar
1 tsp ground cinnamon

Instructions

In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until you have a thick paste.
Roll the mixture into small marble-sized balls (about ½-inch in diameter). Place them on a parchment-lined baking sheet and pop them in the freezer for at least 30 minutes or until firm.
In a large mixing bowl with a hand mixer or in a stand mixer, beat the softened butter and white sugar together until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cream of tartar.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Once the cinnamon marbles are frozen, add them to the cookie dough and mix on low speed until just combined.
In a small bowl, mix together the white sugar and cinnamon for the cinnamon sugar coating.
Scoop out about 2 tablespoons of cinnamon roll cookie dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until well coated.
Place the coated dough balls on a parchment-lined baking sheet, leaving about 3 inches of space between each one.
Preheat your oven to 350 degrees F.
Bake the cookies for 11-12 minutes, or until the edges are just set and slightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pour yourself a glass of milk, grab a few cookies, and enjoy the best of both worlds—all in one delicious bite!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 110mgCarbohydrates: 26gFiber: 0gSugar: 18gProtein: 2g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

HAPPY BAKING! IF YOU TRIED THESE CINNAMON COOKIES PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS ORIGINAL RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

Gluten-Free Cinnamon Roll Cookies

WHY YOU’LL LOVE THESE GLUTEN-FREE CINNAMON ROLL COOKIES