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Gluten Free Cinnamon Roll Cookies – (Oh and they’re Vegan)

Let the warm spice of these baked gluten free cinnamon roll cookies travel through your home.. 

gluten free cinnamon roll cookies

This may be the best vegan and gluten free cookie recipe of all time. You can have these gluten free cinnamon roll cookies for a snack, dessert, something to bring to a gathering, midnight snack, you name it these are fantastic for anything.

I can’t get over how awesome these cookies are. They are soft chewy gooey with a crunchy exterior. And it peels apart just like a traditional cinnamon roll!!!!

gluten free cinnamon roll cookies

Oh my goodness, if I haven’t convinced you yet to make these vegan cinnamon roll cookies then I haven’t done these cookies justice.

Bottom line is, you need to make it. And it’s so simple to make. If you don’t fancy making it vegan or gluten free I’ve listed all the ingredients substitutes below so you can make it with ordinary ingredients 🙂

I’ve broken down exactly how to make these beauties step by step so there’s no way you’ll go wrong. And as always, if you have any questions let me know in the comments below.

And just some advice, you probably want to pin this recipe, because if I were you, you wouldn’t want to lose it. It’s pretty epic and is definitely something you’ll probably want to make again 😉

gluten free cinnamon roll cookies

This recipe is based on my Ultimate Eggless Gluten and Dairy Free Chocolate Chip Cookies – it’s my staple cookie recipe. Which i have adapted to be able to roll and fill for these cookies. If you wanted to just make plain vegan cookies that is your recipe 🙂

Master the art of baking GF, DF & Vegan

Baking Free From 101


Ingredients substitutes

Gluten free flour and Xanthan gum -> Plain flour without xanthan gum {this is only necessary for gluten free bakes to prevent it from crumbling as it has no gluten, as plain flour does have gluten there’s no need to add this}

Vegan butter -> Dairy block butter (room temperature)

Vegan chocolate -> Ordinary chocolate chopped into chunks or chocolate chips

Molasses and Tahini – I wouldn’t recommend substituting these at all, as these ingredients give the cookies that chewy, crunchy texture. But if you didn’t have these ingredients to add I would think another nut butter and treacle would be good substitutes. However I haven’t tried this myself. If you do, please let me know in the comments how you got on 🙂

How to make cinnamon roll cookies with cream cheese frosting

For these easy vegan cinnamon cookies start by creaming together the sugars, tahini and vegan butter for 5 mins with a stand mixer or electric whisk. It should begin to slightly thicken in it’s consistency. 

Then add the molasses and water and mix for a further 2 mins. 

Once combined add the gluten free flour,  xanthan gum and chopped vegan chocolate, until combined – DON’T over mix. Then refrigerate the gluten free cinnamon roll cookie dough while you make the cinnamon roll filling.

baking gluten free cinnamon roll cookies

Cinnamon roll filling for these vegan cinnamon cookies

Heat the vegan butter, brown sugar and cinnamon together in the microwave for 20 secs- the butter shouldn’t be completely melted, and still have some shape. Mix it all together. It should have a slightly runny, spreadable consistency.

Remove the cookie dough from the fridge and place it on a sheet of clingfilm. And cover with another sheet of clingfilm – as we will be rolling the dough between the two, to prevent the dough from tearing.

Once rolled into a rectangle, remove the top layer of clingfilm and spread the cinnamon filling all across the dough. Then roll the dough into a log, starting from the width of the rectangle. Slice and place them on your baking tray. Spread out evenly.  [I found baking 4 on each tray was best]

Bake for 15 mins. The cookies should be lightly golden with a firm exterior and soft in the center. They’ll hold its shape once out of the oven and cooled down.

Master the art of baking GF, DF & Vegan

Baking Free From 101


Vegan cream cheese frosting for cinnamon roll cookies

Cream the butter and icing sugar together until it reaches a thick buttercream consistency then add your water little by little until it reaches a slightly runny, drizzle consistency.

Top the cookies with the drizzle and enjoy with a glass of plant based milk 🙂

Want more spiced bakes? Here you are..

Super Soft and Moist Gingerbread Cake

By Far The BEST Vegan AND Gluten Free Apple Pie

The BEST Gluten Free Carrot Cake You’ll Ever Make – FACT!

What are vegan cookies made of?

Here’s all the ingredients you’ll need:

Vegan cinnamon cookies recipe

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5 from 3 votes

Vegan Cinnamon Roll Cookies

Let the warm spice of these baked cinnamon roll cookies travel through your home.. 
Course Snack
Cuisine Gluten Free
Keyword vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8

Equipment

  • Electric whisk/stand mixer optional
  • Baking tray
  • Rolling Pin

Ingredients

  • 100 g Vegan butter
  • 60 g Tahini
  • 100 g Caster sugar
  • 100 g Soft Brown sugar
  • 1 tbsp Molasses
  • 1 tbsp Water (30ml)
  • 225 g Gluten free flour
  • 2 tsp Xanthan Gum
  • 50 g Vegan chocolate (chopped)

Cinnamon Roll Filling

  • 50 g Vegan butter
  • 60 g Soft Brown sugar
  • 1 tsp Ground cinnamon

Cream Cheese Frosting

  • 1/2 tbsp Vegan butter
  • 1/2 tbsp Vegan cream cheese
  • 80 g Icing Sugar
  • 1 tbsp Water

Instructions

  • Preheat your oven to 180°C. Line a baking tray with grease proof paper and set aside.
  • Start by creaming together the sugars, tahini and vegan butter for 5 mins with a stand mixer or electric whisk. It should begin to slightly thicken in it’s consistency.
    100 g Vegan butter, 60 g Tahini, 100 g Caster sugar, 100 g Soft Brown sugar
  • Then add the molasses and water and mix for a further 2 mins.
    1 tbsp Molasses, 1 tbsp Water
  • Once combined add the gluten free flour,  xanthan gum and chopped vegan chocolate, until combined – DON’T over mix.
    225 g Gluten free flour, 2 tsp Xanthan Gum, 50 g Vegan chocolate
  • Refrigerate the dough while you make the cinnamon roll filling.

Cinnamon filling

  • Heat the ingredients together in the microwave for 20secs- the butter shouldn't be completely melted, and still have some shape. Mix it all together. It should have a slightly runny, spreadable consistency.
    50 g Vegan butter, 60 g Soft Brown sugar, 1 tsp Ground cinnamon
  • Remove the cookie dough from the fridge and place it on a sheet of clingfilm. And cover with another sheet of clingfilm – as we will be rolling the dough between the two to prevent the dough from tearing.
  • Once rolled into a rectangle, remove the top layer of clingfilm and spread the cinnamon filling all across the dough.
  • Roll the dough into a log, starting from the width of the rectangle. Slice and place them on your baking tray. Spread out evenly. [I found 4 on each tray was best]
  • Bake for 15 mins. The cookies should be lightly golden with a firm exterior and soft in the center. They'll hold its shape once out of the oven and cooled down.

Drizzle

  • Cream the butter and icing sugar together until it reaches a thick buttercream consistency then add your water little by little until it reaches a slightly runny, drizzle consistency.
    1/2 tbsp Vegan butter, 80 g Icing Sugar, 1 tbsp Water, 1/2 tbsp Vegan cream cheese
  • Top the cookies with drizzle and enjoy with a glass of plant based milk.

These make great vegan holiday cookies too! I’d love to hear your thoughts on these grain free cinnamon cookies. Leave a a comment below.

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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10 Comments

  1. 5 stars
    I’m so happy I came across this recipe. I was looking for new treats to try for our family gathering this weekend. I’ll definitely be trying this. Thank you for sharing x

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