I grew up in a house where cinnamon rolls were a weekend ritual.
The smell alone could drag me out of bed faster than my mom yelling about unfinished chores. But let’s be honest, making cinnamon rolls from scratch takes patience—something I don’t always have before my morning coffee.
That’s why I came up with these Gluten-Free Cinnamon Roll Cookies. All the warm, gooey cinnamon sugar goodness packed into a soft, chewy cookie. No rolling, no waiting for dough to rise—just quick, easy, and straight-up delicious.
And the best part?
They’re gluten-free, with a dairy-free option that tastes just as rich and buttery. No weird textures, no dry, crumbly cookies—just pure cinnamon roll magic in every bite.
Tips & Variations
- Make It Extra Gooey: Add a dollop of dairy-free cream cheese inside for a surprise filling.
- Nutty Flavor: Stir in chopped pecans or walnuts into the cinnamon sugar filling.
- More Cinnamon Roll Vibes: Use a bit of cream cheese in the drizzle for a true cinnamon roll glaze.
Serving Suggestions
These cookies are best served slightly warm with a cold glass of almond milk or a hot cup of coffee.
Store extras in an airtight container for up to 3 days or freeze for longer storage.

Soft & Chewy Gluten-Free Cinnamon Roll Cookies (Dairy-Free Option!)
- Total Time: 42 minutes
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
A soft, chewy cookie with all the cinnamon roll flavor—without the hassle. Gluten-free and easily dairy-free!
Ingredients
For the Cookie Dough:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (or dairy-free alternative)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Filling:
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
For the Drizzle:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (dairy-free if needed)
- 1/2 teaspoon vanilla extract
Instructions
- Prep the Dough: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- Cream Butter & Sugars: In a separate large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla extract.
- Combine: Slowly add the dry ingredients to the wet ingredients and mix until a soft dough forms. Chill the dough for at least 30 minutes.
- Make the Filling: Stir together melted butter, brown sugar, and cinnamon until smooth.
- Assemble the Cookies: Scoop out 1.5 tablespoons of dough, flatten slightly, and place a small amount of cinnamon filling in the center. Fold the dough around the filling and roll it into a ball.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, until lightly golden.
- Drizzle: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over warm cookies.
Notes
Best enjoyed warm. Store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg