Gluten Free Cinnamon Roll Cookies

These gluten free cinnamon roll cookies are everything you love about cinnamon rolls, but in cookie form. They’re swirled with cinnamon sugar, sliced into rounds, and topped with a sweet vanilla glaze.

The dough is simple to make and doesn’t require any weird ingredients. Just a good gluten free flour blend, butter, sugar, and a few basics you probably already have.

What makes these so fun is the process. You roll out the dough, sprinkle it with cinnamon sugar, then roll it up like a cinnamon roll. After chilling, you slice it into cookies. It’s easy and honestly kind of satisfying to do.

Once baked, they come out soft with lightly golden edges. Then you drizzle them with a quick three-ingredient glaze that makes them look and taste incredible.

Nobody will guess these are gluten free. They’re that good. Perfect for sharing, gifting, or just keeping all to yourself.

Why You’ll Love This Recipe

Great Make-Ahead Cookie – The dough log needs to chill for at least two hours anyway, so you can easily prep it the night before and just slice and bake whenever you’re ready, which makes these perfect for holidays, parties, or busy mornings.

Nobody Will Guess They’re Gluten Free – The buttery, tender texture and the cinnamon swirl running through each slice make these taste just like something from a high-end bakery, so you can confidently serve them to anyone without the “gluten free” disclaimer.

That Swirl Makes Every Bite Interesting – Unlike a plain sugar cookie, the rolled dough creates a beautiful spiral of cinnamon and brown sugar through the center of each cookie, giving you layers of flavor and a look that’s honestly impressive for how simple the process is.

Ingredients

For the Cookies

• 2 1/2 cups Gluten Free All-Purpose Flour Blend
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 1 Large Egg
• 2 tsp Vanilla Extract
• 3 tbsp Packed Brown Sugar
• 1 1/2 tsp Cinnamon

For the Glaze

• 1 cup Powdered Sugar
• 2 tbsp Whole Milk
• 1/2 tsp Vanilla Extract

How to Make

Step 1

In a medium bowl, whisk together gluten free all-purpose flour blend, baking powder, and salt. Set aside.

Step 2

In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until combined. Add the flour mixture and mix on low speed until a smooth dough forms.

Step 3

Roll the dough out between two sheets of parchment paper into a large rectangle, roughly 10×14 inches and about 1/4 inch thick. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it evenly over the entire surface of the dough.

Step 4

Starting from one long edge, tightly roll the dough into a log, using the parchment to help guide it. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours until very firm.

Step 5

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Slice the chilled log into rounds about 1/3 inch thick. Place them 2 inches apart on the prepared baking sheets.

Step 6

Bake for 11 to 13 minutes until the edges are lightly golden but the centers still look soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 7

Whisk together powdered sugar, milk, and vanilla extract until a smooth glaze forms. Drizzle generously over the slightly warm cookies. Let the glaze set for 10 minutes before serving.

My Tips

Chill the Dough Long Enough

Two hours in the fridge is the minimum, but honestly the log slices way cleaner if you go closer to three hours or even overnight. When the dough is truly firm all the way through, each cookie holds its spiral shape instead of smooshing flat when you cut it.

If you’re in a rush, you can pop the log in the freezer for about 45 minutes to an hour. Just make sure it’s firm all the way to the center before you start slicing.

A good test is to press the outside of the wrapped log with your finger. If it barely dents, you’re good to go.

Roll the Log Tightly

When you roll the dough into the log, keep it as tight as you can from the very first turn. A loose roll means the center of each cookie will have gaps, and the spiral won’t look defined after baking. Use the parchment paper underneath to help you lift and tuck the dough as you go.

Start by folding the edge closest to you over just a little, then use the parchment to push and roll the rest forward in one smooth motion. Think of it like rolling sushi if you’ve ever done that.

Once the log is formed, roll it back and forth gently on the counter a couple times to even it out and seal it up before wrapping.

Pick the Right Gluten Free Flour Blend

Not all gluten free flour blends behave the same way. For this recipe, use a blend that contains xanthan gum already mixed in, like Bob’s Red Mill 1-to-1 Baking Flour. The xanthan gum is what helps the dough hold together and stay rollable without cracking apart.

If your blend doesn’t have xanthan gum, add about 1/2 teaspoon to the dry ingredients. Without it, the dough will be crumbly and the cookies can fall apart when you try to roll the log or slice it.

More Tasty Recipes

• Gluten Free Fluffy Cinnamon Rolls
• Gluten Free Cinnamon Roll Mug Cake
• Gluten Free Cinnamon Roll Sheet Cake
• Gluten Free Soft Snickerdoodle Cookies
• Gluten Free Cinnamon Sugar Palmiers

FAQ

Which gluten free flour blend works best for these cookies?

A gluten free all-purpose flour blend that contains xanthan gum works best here because xanthan gum helps the dough hold together when you roll it out and slice it. Popular brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure both work great.

If your blend doesn’t already include xanthan gum, add about 1/2 teaspoon to the flour mixture. Without it, the dough can crumble apart when you try to roll it into a log or slice the rounds.