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Cinnamon Roll Cookies

Cinnamon Roll Cookies topped with white icing drizzle, stacked on a rustic plate with one cookie bitten to reveal the soft cinnamon swirl interior.
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Soft and sweet cinnamon roll cookies made with almond and coconut flour, filled with a rich cinnamon sugar swirl, and drizzled with a vanilla glaze. Perfect for gluten-free or grain-free diets and ideal for festive occasions.

Ingredients

Scale
  • 1/3 cup melted and cooled coconut oil (or melted butter)
  • 1/3 cup organic cane sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed fine blanched almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup butter, at room temperature (for filling)
  • 1 tablespoon cinnamon (for filling)
  • 1 tablespoon melted butter (for glaze)
  • 1 tablespoon softened cream cheese (optional, for glaze)
  • 1/4 cup powdered sugar (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)
  • 1-2 teaspoons milk of choice (to thin glaze)

Instructions

  1. In a large bowl, whisk together melted coconut oil, cane sugar, egg, and vanilla extract until smooth.
  2. Add almond flour, coconut flour, baking soda, and salt. Mix with a wooden spoon until dough forms.
  3. Shape dough into a disc, wrap in plastic, and chill for at least 1 hour.
  4. Prepare the filling by combining brown sugar, room-temperature butter, and cinnamon in a bowl.
  5. Roll dough between parchment paper into a 10×10-inch square about 1/4 inch thick.
  6. Spread filling evenly, leaving 1/4 inch border on all sides.
  7. Roll the dough tightly into a log and wrap it in parchment. Chill for 30 minutes.
  8. Preheat oven to 350°F and line a baking sheet with parchment.
  9. Slice log into 1/4-inch rounds, discard ends, and place slices on baking sheet.
  10. Bake for 10–13 minutes until edges are lightly golden.
  11. Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack.
  12. Prepare glaze by mixing melted butter, cream cheese (optional), powdered sugar, vanilla, and milk until smooth.
  13. Drizzle glaze over cooled cookies and serve.

Notes

  • For paleo-friendly cookies, use coconut sugar instead of cane sugar and omit the cream cheese.
  • If the dough cracks while rolling, let it warm slightly and repair by hand.
  • Chill dough thoroughly to help cookies maintain their shape.
  • Freeze unbaked dough or baked cookies for up to 3 months.
  • Store baked cookies in an airtight container for up to 4 days.

Nutrition

Find it online: https://recipeeasily.com/cinnamon-roll-cookies-delicious-recipe/