Grain Free Cinnamon Roll Cookies
Incredible grain free cinnamon roll cookies with the perfect swirl of cinnamon sugar in every bite! These grain and gluten free cinnamon roll cookies are deliciously soft and truly taste just like a cinnamon roll. Drizzle with a lovely vanilla glaze for a wonderful treat!
Ingredients
- For the wet ingredients:
- 1/3 cup melted and cooled coconut oil (or sub melted butter)
- 1/3 cup organic cane sugar*
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 1/2 cups packed fine blanched almond flour (do not use almond meal)
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- For the cinnamon filling:
- 1/2 cup packed light brown sugar
- ¼ cup butter, at room temperature (NOT MELTED)
- 1 tablespoon cinnamon
- For the vanilla glaze:
- 1 tablespoon butter, melted
- 1 tablespoon softened cream cheese (optional)
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze to your liking
Instructions
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In a large bowl, add the melted coconut oil, sugar, egg and vanilla extract; whisk until well combined and smooth.
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Next, add dry ingredients to wet ingredients: almond flour, coconut flour, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together.
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Shape dough into a disc and wrap tightly with plastic wrap. Chill dough in the refrigerator for at least 1 hour. Also optional to chill overnight if you want to save time.
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After an hour (or right before you’re ready to roll out your cookie dough), mix together the cinnamon sugar filling: in a medium bowl, mix together brown sugar, butter and cinnamon. I like to mix this together with a fork so I can really work the butter into the brown sugar.
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Roll out the cold cookie dough into an approximate 10×10-inch square that’s 1/4th inch thick between two sheets of wax or parchment paper. Spread the brown sugar cinnamon filling over the top of the dough leaving about ¼ inch on each side.
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Starting with the edge of the dough closest to you (or the longest end), carefully curl the edge of the dough up and roll with your fingertips, just like you would with a cinnamon roll. If it starts to break the dough may be too cold, or you’ll just need to mend it back together again a bit with your fingers. Don’t worry too much! You’ll want to roll these pretty tightly. After a log is formed, wrap it in parchment paper and roll it back and forth on the counter to compact the dough and seal any cracks. The log should be approximately 9-10 inches long, and about 2 inches thick, give or take. Place back in the fridge for 30 minutes or up to 2 days.
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Once ready to bake: preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
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Slice ½ inch of cookie dough off of the ends of the log and discard; this dough likely won’t have a good amount of cinnamon sugar. Next slice cookie dough into about ¼ inch thick rounds. Set rounds 1-2 inches apart and bake for 10-13 minutes until they are just slightly golden brown on the edges.
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Once cookies are done baking, allow them to cool on the baking sheet for 5-10 before transferring them to a wire rack to finish cooling. Repeat with remaining dough.
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To make the glaze: In a medium bowl: add in melted butter, optional cream cheese, powdered sugar, vanilla extract and 1 teaspoon of milk. Mix until smooth, adding more milk to thin the glaze if necessary. Drizzle a teaspoon or two over each cookie. Makes approximately 22 cookies, depending on how thick they are.
Recipe Notes
*You can use coconut sugar as a substitute in the dough however the cookies will become dark brown and not have the cinnamon roll “look”. I have not tried using coconut sugar in the filling, but I think it could work well!
Read the full post for all of my tips, freezing instructions, and any suggested substitutions.