Gluten-free Cinnamon Roll Cookies {vegan and low-carb options}

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These Gluten-free Cinnamon Roll Cookies are sure to please all cinnamon roll lovers with their cinnamon swirl filling and a light vanilla icing drizzle. They’re vegan and refined sugar-free with grain-free, paleo, and low-carb options so basically everyone can enjoy this cinnamon roll goodness in cookie form.

If you love regular cinnamon rolls, but don’t have time to make the real thing, these healthy cinnamon roll cookies are going to knock your socks off. They are so good you’ll want to enjoy them not only during the holiday season, but year round.

gluten-free cinnamon roll cookies

This cookie recipe is super fun to make and fills your house with the great scent of cinnamon rolls, but without the fuss of a traditional cinnamon roll recipe. Your kids will love seeing cinnamon filled dough logs turn into soft cinnamon roll cookies that they get to top with a delicious vanilla glaze.

The base is similar to sugar cookie flavor, but I’ve made it healthier by making these cookies gluten-free and there is also a grain free option using almond flour. Plus by using a low-carb sweetener, there’s no added sugar.

I also like to use and recommend healthy fats like grass-fed butter or organic coconut oil. You can also make these into vegan cinnamon roll cookies by simply substituting coconut oil or a vegan butter for the butter. Either way they taste great, but I prefer grass-fed butter for a buttery flavor. Mmmmmm…..

ingredients for gluten-free cinnamon roll cookies
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almond flour, oat flour, or gluten-free flour blend
butter (or vegan butter or coconut oil)
low-carb sweetener
flax egg (or other egg substitute)
baking powder
ground cinnamon
low-carb powdered sweetener
coconut milk
vanilla extract


Combine water and flax meal (to make a flax egg) and let sit for about 10 minutes

Beat sweetener and the butter / other fat until fluffy and light in large bowl (Photos 1 & 2)

Add flax egg to sweetener and butter mixture (Photo 3)

Combine remaining base cookie dry ingredients and gradually add to the mix (Photo 4)

Mix well to form a ball (Photo 5)

Divide dough in half (Photo 6)

Combine cinnamon and remaining sweetener in a small mixing bowl or use this Sugar-free Cinnamon Sugar Blend.

Flatten one half into a 1/4″ thick rectangle shape using hands or floured rolling pin.

Spread melted butter on flattened dough (if desired). Sprinkle cinnamon sugar mixture over the surface of the flattened dough (Photo 7)

Roll the flattened dough (Photo 8)

Cut the cookies using a sharp knife into 1/2 thick wheels and place on cookie sheet (Photos 9 & 10)

Repeat with the other half of the cookie dough.

Preheat your oven to 350F or 180C.

Bake for about 12-15 minutes or until slightly brown.

Remove from oven and cool.

Combine powdered sweetener with coconut milk.

Drizzle the icing over the cookies and let set.

collage of gluten-free cinnamon roll cookies with and without icing

Recipe Notes and Tips

Filling Notes: The melted butter / coconut oil spread on the dough rectangle is optional but adds a really nice moistness to the cookies.

Chilling: Chilling helps the roll to form for easier cutting, but you likely won’t need to chill the oat based dough.

gluten-free cinnamon roll cookies

Special Diet and Substitution Notes

Flour Options: I’ve had success with both the almond flour and oat flour options. Any gluten-free flour blend could work, but the one time that I tried it, the dough was pretty hard to work with. A gluten flour version should work, but you will want to change the recipe for that by following information in this post about gluten-free baking tips (and reversing the instructions).

Oat flour has a nutty flavor that is truly delicious, while the almond flour is a bit richer. Either way yields a truly delicious cookie.

Egg Alternatives: Any egg alternative or real egg should work fine for this recipe.

Sweeteners: Regular sweeteners or coconut sugar would work as well.

Keto / Low-carb: The Grain-free cookie base and low-carb sweeteners make this a keto cookie.

Paleo: To make these cookies paleo, use coconut sugar or other on plan sweetener.

How to Store

Store the cookies in an airtight container at room temperature for 4-5 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.

To defrost, set the cookies out at room temperature for about 1 hour before serving.

Gluten-free Cinnamon Roll Cookies

These Gluten-free Cinnamon Roll Cookies are sure to make everyone delight with a perfectly sweet cinnamon swirl filling and a light vanilla icing drizzle.
4 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Sugar-Free, THM:S, Vegan, Vegetarian
Keyword: gluten-free cinnamon roll cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 10 cookies
Calories: 162kcal


Low-carb / Keto Cookie Base

Grain-based Gluten-free Cookie Base Alternative

  • 3 1/4 cups oat flour
  • 3/4 cup butter, vegan butter, or coconut oil, softened
  • 3/4 cup low carb sweetener
  • 1 tablespoon ground flax
  • 3 tablespoons water (water and flax make a flax egg–see Recipe Notes for other egg alternatives)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Cinnamon Sugar Filling

Vanilla Glaze


  • Combine water and flax meal to make flax egg. Let sit for about 10 minutes.
  • Beat sweetener and the butter or alternative until fluffy and light in large bowl.
  • Add the flax egg to the sweetener and butter mixture. Beat briefly to combine.
  • Combine remaining cookie base dry ingredients and add to the mix, mixing well but being careful not to over-mix.
  • Divide the dough in half, flattening one half into a 1/4 inch thick rectangle shape using hands or a dusted rolling pin. Alternatively, you can make one large rectangle.
  • Combine Cinnamon Filling ingredients in a small mixing bowl.
  • Spread melted butter or alternative, if using, on dough rectangle.
  • Sprinkle cinnamon sugar mixture over the surface of the flattened dough.
  • Using parchment or wax paper, roll the flattened dough into a tight roll using your hands.
  • Chill dough in freezer for 10-15 minutes, if desired.
  • Cut the cookies using a sharp knife into 1/2 inch thick wheels and place on cookie sheet.
  • Repeat with the other half of dough.
  • Preheat your oven to 350F / 180C.
  • Bake for 12-15 minutes or until slightly brown.
  • Remove from oven and place cookies on wire rack to cool.
  • Mix powdered sweetener with coconut milk in small bowl until thick but pourable.
  • Drizzle icing over the cookies. Let set until hardened.


Filling Notes: The melted butter / coconut oil spread on the dough rectangle is optional but adds a really nice moistness to the cookies.
Chilling: You likely won’t need to chill the oat based dough.


Calories: 162kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 64mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg | Net Carbs: 4g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Recipe Rating



  1. 4 stars
    I found it impossible to roll the dough into a log using the almond flour version. It crumbled rather than roll up. I ended up piling the whole mess up and scooping into cookies with my ice cream scoop. I flattened the rounds and baked about 15-17 minutes. They tasted good but were not pretty. Do you have any tips?

  2. 4 stars
    These were really good! Would give them 4.5 stars, just because the dough was a little challenging for me to work with. I used Bob’s Red Mill gf 1-to-1 baking flour and struggled with keeping the dough together as I was rolling it. Could have also been the Rumiano butter I used which seemed to leave the dough too dry at first, so I did end up adding a bit more. I used xylitol in the dough, coconut sugar in the filling, and regular powdered sugar. These were absolutely delicious and had a great texture. They were a hit, and I will make them again. Hopefully, I can figure out the dough a little bit better next time. I made the dough Christmas Eve, baked half of them Christmas morning, and the other half the following day. The last batch turned out the best.

    1. Hi Kelly! I’m so sorry for not responding to this for such a long time. Were you ever able to try them again? I am pretty sure when I first put the recipe up that it said any gluten-free flour when in fact I tested it with oat flour and they were really great using that.

      Sounds like I need your final recipe to make a non all oat flour gluten free version :).

      I love that you made these for Christmas morning. I used to make gluten free cinnamon rolls (actually I think I regularly made whole wheat ones until we went gluten-free) and I miss them!

      Thanks for sharing the details…I wish I had a 1/2 star option, but alas……it’s not something that is possible. If someone else leaves a 5 star then the overall rating will be 4.5, however :).