Name: Easy Bakery-Style Cinnamon Roll Cookies
Prep time: 20 min
Total time: 30 min
Ingredients: 2 1/4 cups + 2 tbsp Almond flour (*NOT almond meal); 1 egg, room temp; 6 tbsp grass-fed butter or vegan butter, or coconut oil; 2/3 cup Coconut sugar; 1/2 tsp baking soda; 1 tsp cinnamon; 1 1/4 tsp vanilla extract; 1/2 tsp sea salt; 1/4 cup melted grass-fed butter or vegan butter (*I love the brand Monty's for dairy-free butter. Great ingredients.); 1/3 cup coconut sugar; 1 tbsp cinnamon; 1 tsp vanilla extract; 1/4 tsp sea salt; 4 oz cream cheese, softened (regular, lactose free, or vegan) (*I love KiteHill or Monty's for dairy-free!); 1/2 cup monk fruit powdered sugar (or regular powdered sugar); 2-3 tbsp milk of choice, as needed; 1 tsp vanilla extract

These easy Bakery-Style Cinnamon Roll Cookies are everything you love about cinnamon rolls but in cookie form. They are soft and chewy, stuffed with a cinnamon coconut sugar filling and topped with dreamy cream cheese glaze! They are accidentally gluten-free and refined sugar-free, but you’d never know!

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a cinnamon roll cookie with cream cheese icing.

Soft & chewy Cinnamon Roll Cookies in under 30 Minutes

I have a love hate relationship with cinnamon rolls. I love them (like really, love them) but I don’t love making them. You have to wait for them to rise, they can be finicky, and take a bit of time. If you are in the same boat, i’ve got you because these cookies are everything you love in a cinnamon roll but as easy as baking gets! No yeast, no chilling time, and all you need is about 15 minutes! You can find all your favorite flavors of a cinnamon roll in these soft, buttery cinnamon roll cookies drizzled with a sweet cream cheese glaze.

They’re soft, gooey, and taste like they are straight out of a bakery. Every bite is filled with cinnamon sugar goodness and the cream cheese icing really brings it all together. These are a fun way to elevate a Snickerdoodle cookie!

Why you’ll love these cookies

SO easy! There is no kneading, rise time or pesky homemade dough to worry about.
No chill time, no yeast, made with simple ingredients!
Loaded with coconut sugar (or brown sugar) and cinnamon!
They taste just like your favorite cinnamon rolls.
Super soft & thick, with chewy centers
They’re comforting and perfect year-round and for holiday’s too!
Gluten-free, refined sugar-free, and dairy-free options!

Recipe video – watch me make stuffed cookies!

Ingredients you’ll need

These gluten-free cinnamon roll cookies come together with just a handful of ingredients, many of which are repeat ingredients for both the cookies and filling! Here is what we’ll need:

Almond flour: Tiger nut flour works as a 1:1 nut-free substitute but I wouldn’t recommend trying any other flour as the cookies will not turn out the same!
Coconut sugar
Grass-fed butter, vegan butter, or coconut oil: There are tons of great butter options on the market now (I love Monty’s for dairy-free butter!). Grass-fed, lactose free, they all work! You can also use coconut oil, but I do prefer how these turn out better with a butter option. That’s what truly gives them their bakery-feel!
Egg: I have not tried this recipe without an egg and can’t say how they’ll turn out without it.
Pantry staples: Cinnamon, vanilla extract, sea salt, baking soda
Powdered monk fruit sweetener: This is used for the cream cheese glaze. You can use regular powdered sugar, but this is a great sugar-free option!
Cream cheese: The base of the cream cheese glaze. Regular cream cheese, lactose-free, or vegan all work! Monty’s and KiteHill are my favorite dairy-free cream cheeses and Organic Valley makes a great lactose-free option!

Steps to make stuffed cinnamon roll cookies

In a small bowl, make the cinnamon sugar filling and set aside.
Cream the butter and sugar: Cream the cold butter and coconut sugar in a stand mixer with a paddle attachment.
Add in the vanilla & eggs, mixing again until thoroughly combined.
Add dry ingredients: Add the remaining ingredients to the stand mixer, mixing until just combined.
Use a cookie scoop to drop balls of cookies on a parchment-lined baking sheet. Use your thumb or a small round measuring spoon to make an indent in the center.
Place cinnamon sugar filling in the indents.

Grab a little more dough, roll it into a ball, then flatten between your hands to form a thin layer. Place this over-top of the cinnamon sugar and gently smooth it around the edges to seal.
Bake! After the cookies have cooled you can top them with glaze or icing.

Cinnamon Roll Cookies Icing

This is the fun part! If we want them to taste more like traditional cinnamon rolls, we have to top them with icing! You could do cream cheese frosting or icing, a maple glaze, vanilla icing – use whatever’s your favorite! I’ve left an option in the recipe card for inspiration but you can also use store-bought cream cheese icing!

Recipe tips & FAQ’s

It’s important to make sure the cinnamon sugar filling doesn’t ooze out so be sure the filling is sealed inside the dough ball.
Be sure to use light-colored baking sheets and not dark colored cookie sheets. Dark = absorb more heat = possible burnt cookies.
Do cinnamon roll cookies need yeast? Nope! These cookies are so easy, require no yeast, and no rise time! Just whip up the dough, form the cookies, and bake!
Can you make cinnamon roll cookies ahead of time? Absolutely! The dough can be prepped ahead of time and stored covered in the fridge or you can assemble the cookies so they are ready to bake and store covered on a baking sheet in the fridge as well. When ready to bake, take the cookie dough out and allow them to come to room temperature while your oven is preheating.
Can I use a hand mixer instead of a stand mixer? Yes! Just be sure the butter and sugar gets creamed together well. Creaming the butter and the sugar traps air which creates lighter, softer cookies!

A tray of cinnamon roll cookies stuffed with cinnamon sugar and topped with cream cheese icing.

How to store your cinnamon roll cookies?

Refrigerator: Up to 5 days (best texture when slightly warmed).
Freezer: Freeze baked, un-frosted/glazed cookies for up to 2 months. Thaw, warm, and glaze/frost before serving.

More healthy recipes to try

If you make this, please leave a review and rating below letting me know how you liked it! This helps my little business thrive & continue providing free recipes! It means so much to me!