Jump to Recipe Jump to Video Print Recipe

These gluten-free, dairy-free cinnamon roll cookies combine the classic flavors of a cinnamon roll with the chewy, satisfying texture of a cookie. With swirls of cinnamon-sugar filling nestled in soft, sugar cookie dough, these cookies are perfect for those looking for an adorable twist on the classic fall treat. Topped with a smooth, sweet icing, they’re easy to make and great for sharing, offering all the cozy warmth of cinnamon rolls in a bite-sized dessert. Whether you’re gluten-free, dairy-free, or just love a good cookie, these are sure to become a favorite!

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an amazon associate, I earn from qualifying purchases. I will never, ever link anything that I don’t personally use.

Tips on how to make this gluten-free dairy-free cinnamon roll cookie recipe:

Use the gluten-free flour listed in the recipe ingredients. As with most of my recipes on here, this recipe calls for Bob’s Red Mill 1:1 Gluten-Free Baking Flour (not sponsored). I have not tested this recipe with other gluten-free flours, so I cannot guarantee the cookies will turn out.

Let the dough chill for two hours before rolling. Although I understand this step requires immense willpower because when we bake, we usually want the cookies right away. However, this helps the cookies develop a chewy texture and depth in flavor which yield the best results.

After chilling, let the dough sit at room temperature for 20 minutes. Although just like letting the dough chill in the fridge, I completely understand that this is yet another tedious step. However, this step allows the dough to soften enough so that when it’s time to roll the strips of dough into pinwheels, the edges won’t crack and you’ll get cleaner and prettier cinnamon swirls.

Lightly dust flat surface with flour before rolling out the dough. This cookie dough will stick to the surface after rolling if this step is skipped. You can also use a teaspoon of flour and rub the outside of the dough before rolling to prevent sticking.

If you don’t have a rolling pin, a wine bottle works too! Personally, I do not have a rolling pin in my college apartment so I opted for a clean wine bottle. Just make sure that the cylindrical part of the bottle is the same width to ensure the cookies are rolled into a flat layer.

Rolling the cookies into pinwheel will take a few tries. When rolling the cookies into that cinnamon roll shape, it may take a few tries before getting the hang of it. I recommend practicing with the scraps of dough that are left over after trimming in the edges of the rolled out dough. Luckily, these decoys make a great post-bake snack!

I highly recommend reading through the entire recipe before making these cookies. Although these cookies are fairly easy to make, there are some key steps that may not seem entirely intuitive, so for best results I recommend reading through the recipe before baking so that steps aren’t skipped.

If you are just gluten-free and not dairy-free, feel free to swap the plant-based butter with regular butter. Typically, I usually like salted butter in my recipes, so opt for regular salted butter. However, if unsalted is all you have on hand make sure to add an additional 1/4 teaspoon of salt in the dough and 1/8 teaspoon of salt in the cinnamon filling.

Additionally, feel free to swap the plant milk in the icing with any unsweetened regular milk. I recommend using a milk with a similar fat content such as low-fat or skim milk.

What you need to make these gluten-free dairy-free cinnamon roll cookies:

Equipment:

2 Large baking sheets
Large Mixing Bowl
Medium Mixing Bowl
Small Bowl
Parchment Paper
Plastic Wrap
Rolling Pin (wine bottle works too)
Electric mixer optional
Whisk necessary if not using an electric mixer
Rubber Spatula
Measuring Cups
Teaspoon & Tablespoon Measurements
Fork

How to make Gluten-Free Dairy-Free Cinnamon Roll Cookies:

In a large bowl, use a whisk or electric/stand mixer to cream together softened butter brown sugar, vanilla extract, and salt until thoroughly combined.

Gluten-free dairy-free cinnamon roll cookie dough in large bowl for ingredient steps.

Add egg to the butter and sugar and mix until combined.

Gluten-free dairy-free cinnamon roll cookie dough in large bowl with egg for ingredient steps.

Pour baking soda and gluten-free baking flour into the large bowl and mix until combined. Make sure to scrape the edges of the bowl with a rubber spatula.

Gluten-free dairy-free cinnamon roll cookie dough in large bowl with egg for ingredient steps with electric mixer.

Wrap up the dough in parchment paper or cover the bowl with plastic wrap and chill in the refrigerator for two hours.

After chilling, remove dough from refrigerator and let it return to room temperature for 20 minutes. (This will make rolling the “cinnamon rolls” much easier). During this time, let’s make the cinnamon filling.

Cookie dough wrapped in parchment to chill

Cinnamon Filling

In a medium bowl, cream together softened butter, brown sugar, cinnamon, vanilla extract, and salt.

Make sure everything is well combined.

Set this bowl aside, line two baking sheets with parchment paper and preheat oven to 350ºF

Whipped cinnamon filling with electric mixer.

Roll the Cookie Dough and Bake

Use about a tablespoon of flour and dust a clean flat surface (you can lay out parchment paper for easy clean up).

Place the cookie dough on the dusted surface and use a rolling pin (a clean wine bottle works too) to roll out the dough, aiming for a rectangle shape with 1/4 inch thickness. (Make sure the dough is not sticking to the parchment)

Use a paring knife to clean up the edges of the dough so that the rectangle is 14-15 inches wide and 6-7 inches long. (This doesn’t have to be perfect, but an even thickness will lead to better swirls and similarly sized cookies. Additionally, keep scraps and repeat this process for more cookies).

Trimming the edges of rolled out cookie dough

Using a butter knife or an offset spatula, evenly spread most of the cinnamon filling (leaving a small amount for any dough scraps from the previous step) across the rolled out dough.

Rolled out cookie dough, spreading cinnamon filling with rubber spatula.

Using the same paring knife, cut the rolled out cinnamon covered dough lengthwise into ½ inch strips that are 6-7 inches wide.

Cutting cookie dough with knife into strips to prepare for rollings.

Carefully roll each strip into a pinwheel, making sure to gently press the ends to seal the cookies. Place on lined baking sheet and repeat with remaining strips of dough.

Make sure each cookie is about 2 inches apart and bake for 11-12 minutes at 350℉. In the meantime, prepare the icing.

Close up shot of rolling each cookie dough strip into mini cinnamon rolls

Icing

In a small bowl, use a fork to whisk together powdered sugar and unsweetened plant milk until no lumps remain. (You should get a smooth icing similar to the consistency of glue.)

Drizzle the icing over the cookies once they’re done baking. Let cool and enjoy!

baked cookies with icing drizzled over top with a fork.

Gluten-Free and Dairy-Free Cinnamon Roll Cookies styled on food props, tea, and lights.

Cinnamon Roll Cookies (Gluten-Free Dairy-Free)

With swirls of cinnamon-sugar filling nestled in soft, sugar cookie dough, these gluten-free dairy-free cinnamon roll cookies are perfect for those looking for an adorable twist on the classic fall treat. Topped with a smooth, sweet icing, they’re easy to make and great for sharing, offering all the cozy warmth of cinnamon rolls in a bite-sized dessert.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15

Cook Time: 24

Chill: 2

Total Time: 2 39

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: apple dessert, Cinnamon Roll, Cinnamon Roll Cookies, Dairy-Free, Gluten-Free, gluten-free cinnamon rolls, Gluten-free dairy-free recipe

Servings: small cookies

Author: alattaeats

Equipment

2 Large baking sheets
Large Mixing Bowl
Medium Mixing Bowl
Small Bowl
Parchment Paper
Plastic Wrap
Rolling Pin a wine bottle works too
Electric mixer optional
Whisk necessary if not using an electric mixer
Rubber Spatula
Measuring Cups
Teaspoon & Tablespoon Measurements
Fork
Paring Knife
Offset spatula or a spoon