What happens when you take all the warm, gooey, spiced flavor of a classic cinnamon roll and pack it into a simple, chewy cookie? You get absolute magic.
Table of Contents
This recipe for Cinnamon Roll Cookies is everything you’ve been dreaming of. It features a soft cookie dough swirled with a sweet, cinnamon-date filling, all baked to perfection.
This is the ultimate easy cinnamon roll cookies recipe for a cozy afternoon treat, and no one will ever guess it’s both vegan and gluten-free.
A Little Story About This Dish
I’ve always been a huge fan of cinnamon rolls, but I don’t always have the time for a full-yeasted dough. I wanted to capture that incredible flavor in a treat that was faster and a little bit healthier.
That’s how this quest for the perfect Cinnamon Roll Cookies began. I wanted a soft, tender cookie base with that signature swirl of spicy sweetness inside.
The use of a rich, caramel-like date filling instead of a classic butter and sugar mixture was a game-changer. These cookies are now a staple in my house for a comforting, guilt-free indulgence.
Get Ready to Cook!
Get ready to create the most impressive-looking (and tasting!) cookies with a surprisingly simple process. These Cinnamon Roll Cookies are a joy to make.
What to Expect
Time: About 1 hour 15 minutes (includes chilling time).
Difficulty: Easy! The steps are simple, but chilling the dough is key.
Before You Begin
The number one secret to this recipe is chilling the dough. After you mix it, a 30-minute rest in the fridge allows the coconut oil to solidify, making the dough firm and much easier to roll out without sticking.
Similarly, freezing the log of filled dough for 15-30 minutes before slicing is crucial. This step ensures you get clean, perfect spirals instead of squished circles. Don’t skip it!
Using parchment paper to roll out the dough is a fantastic, no-mess trick. It prevents sticking and helps you get a nice, even rectangle for your soft cinnamon roll cookies.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome, plant-based ingredients you’ll need for your Cinnamon Roll Cookies.
| Ingredient | Amount |
| For the Cinnamon Date Filling: | |
| Soft Dates, pitted | 300g (2 cups) |
| Cinnamon | 3 tbsp |
| Plant-Based Milk of Choice | 60-120ml (¼ – ½ cup) |
| Melted Coconut Oil or Vegan Butter | 2 tbsp |
| For the Cookie Dough: | |
| Oat Flour (Gluten-Free) | 220g (2 cups) |
| Ground Almonds | 100g (1 cup) |
| Cinnamon | 2 tsp |
| Salt | ¼ tsp |
| Maple Syrup | 4 tbsp |
| Melted Coconut Oil or Vegan Butter | 120ml (½ cup) |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions for a perfect batch of Cinnamon Roll Cookies.
1. Create the Cinnamon Filling:
First, preheat your oven to 350°F (180°C). In a blender or food processor, combine the soft dates, cinnamon, melted coconut oil, and the smaller amount of milk. Blend on high until a smooth paste forms, adding a little extra milk only if needed to get it moving. Set the filling aside.
2. Mix the Cookie Dough:
In a large mixing bowl, whisk together the oat flour, ground almonds, cinnamon, and salt. Pour in the maple syrup and the melted coconut oil. Use a spatula to mix everything together until a thick, uniform dough forms.
3. Chill the Dough:
Wrap the dough and place it in the refrigerator for 30 minutes. This will make it firm and much easier to roll out.
4. Assemble the Rolls:
Place the chilled dough between two large sheets of parchment paper. Use a rolling pin to roll it into an even rectangle, about ¼-inch thick. Peel off the top layer of parchment.
5. Spread the Filling and Roll:
Spread the cinnamon date filling evenly all over the surface of the rolled-out dough. Starting from one of the long edges, use the bottom parchment paper to help you carefully roll the dough into a tight log.
6. Chill and Slice:
Place the entire log in the freezer for 15-30 minutes to firm up. Once chilled, use a sharp knife to slice the log into cookies, about ½-inch thick.
7. Bake to Golden Perfection:
Arrange the sliced cookies on a baking tray lined with parchment paper. Bake for 15-20 minutes, until the edges are golden brown. Let your Cinnamon Roll Cookies cool completely on the tray before enjoying!
Mastering the Dish: Pointers for Perfection & How to Store
A few final pointers will ensure your Cinnamon Roll Cookies are absolutely perfect.
Making Oat Flour: You don’t need to buy oat flour! Just add certified gluten-free rolled oats to a high-speed blender and blend until you have a fine, powdery flour.
Storage: These cookies are delicious for days. Store them in an airtight container at room temperature for up to 5 days, or in the refrigerator for over a week.
Looking for another gluten-free meal idea? These other recipes are the perfect place to get inspired: Gluten Free Pumpkin Cinnamon Rolls, Flawless Gluten Free Blueberry Scones, and Gluten free cinnamon pull-apart bread.
Your Burning Questions Answered!
Here are answers to common questions about this unique cinnamon roll cookies recipe.
Why do I have to chill and then freeze the dough?
Chilling the initial dough helps solidify the coconut oil, transforming it from a sticky paste into a workable, firm dough that’s easy to roll. Freezing the finished log is the secret to getting clean slices with a perfect spiral pattern. Slicing a soft log will just squish it!
Can I make these without nuts?
This recipe relies on ground almonds for its structure and texture. While you could experiment with using all oat flour, the cookies may be a bit drier and less tender. The almond and oat flour combination is highly recommended for the best result.
My dough is cracking while I roll it. What should I do?
If your dough is cracking, it might be a little too dry. You can knead in a tiny splash of milk or a teaspoon more of melted coconut oil to make it more pliable. Rolling slowly and using the pressure of the parchment paper (rather than just the rolling pin) can also help prevent cracks.
Dig In & Enjoy!
You have everything you need to bake a batch of cookies that are sure to become a new favorite.
Enjoy the warm, comforting flavors of your incredible homemade Cinnamon Roll Cookies!
For a look at my most recent content and what’s new, feel free to follow along with me on Pinterest.
The Ultimate Cinnamon Roll Cookies (Vegan & Gluten-Free!)
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 18 cookies 1x
Description
The ultimate Cinnamon Roll Cookies that are both Vegan and Gluten-Free! This easy recipe features a soft oat and almond cookie dough swirled with a rich, caramel-like cinnamon date filling. A perfect, healthy treat!
Ingredients
For the Filling:
300g (2 cups) soft dates, pitted
3 tbsp cinnamon
60–120ml (1/4-1/2 cup) milk of choice
2 tbsp melted coconut oil or vegan butter
For the Dough:
220g (2 cups) certified gluten-free oat flour
100g (1 cup) ground almonds
2 tsp cinnamon
1/4 tsp salt
4 tbsp maple syrup
120ml (1/2 cup) melted coconut oil or vegan butter
Instructions
1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Make the filling: Add all filling ingredients to a blender and blend on high until a smooth paste forms. Set aside.
3. Make the dough: In a large bowl, mix together the oat flour, ground almonds, cinnamon, and salt. Pour in the maple syrup and melted coconut oil and mix until a dough forms.
4. Chill the dough in the fridge for 30 minutes to make it easier to handle.
5. Roll the dough into a rectangle (about 1/4″ thick) between two sheets of parchment paper.
6. Spread the cinnamon filling evenly over the dough, then carefully roll it into a tight log.
7. Place the log in the freezer for 15-30 minutes to firm up.
8. Slice the chilled log into cookies (about 1/2″ thick) and arrange them on the prepared baking tray.
9. Bake for 15-20 minutes until the edges are golden brown. Let cool completely before enjoying.
Notes
Gluten-Free Oats: Be sure to use certified gluten-free oats if making for someone with Celiac disease.
Chilling is Crucial: Do not skip the chilling and freezing steps! They are essential for rolling and slicing the dough cleanly.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 12g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg