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Cinnamon Roll Cookies

These cookies mess with your brain! Am I eating a cookie? Am I eating a cinnamon roll?!?

Well, you are kinda, sorta, eating BOTH! They are crisp on the edges and soft baked in the center - not to mention they are loaded with a layer of granola butter! It adds that perfect sweet and sticky goodness we look for when eating cinnamon rolls. They are so simple to make, and I love that it doesn't make a giant batch! So, if you are looking to bake something special for yourself or a small group, this recipe is perf! If you need ALL the cookies, I advise you double this recipe!

If you are a cinnamon roll lover, look no further! These cookies are going to blow your mind!


1 1/4 cup gluten free all-purpose flour

1 cup gluten free oat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

Pinch Salt

1/4 cup coconut oil, melted

1/3 cup maple syrup

2 tablespoons water

1 teaspoon vanilla extract


Kween Granola Butter

2 tablespoons coconut sugar

1/4 teaspoon cinnamon


1/2 cup full-fat coconut milk

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

Preheat the oven to 35o degrees F, and line a baking sheet with parchment paper.

In a medium bowl whisk together the all-purpose flour, oat flour, baking soda, cinnamon, and salt.

Add the melted coconut oil, maple syrup, water and vanilla. Mix until thoroughly combine. You may need to use your hands to work the dough together.

Sandwich the dough between two pieces of parchment paper. Roll the dough out until it is about 1/4-inch-thick, working the dough into a rectangle shape as you roll. Trim the edges to create a nice clean rectangle using a pizza wheel.

For the filling: Spread 1/4-1/2 cup granola butter onto the dough and spread it out evenly. Sprinkle with the coconut sugar and the cinnamon.

With the long side of the rectangle facing you, use a pizza wheel and cut the dough into 1-inch-thick strips. Roll the strips tightly into pinwheels, then place on the baking sheet. Repeat until all the cookies are rolled. Use the palm of your hand to press the cookie down to flatten slightly and compress the pinwheel together.

Bake for 12-15 minutes, rotating halfway through, or until the cookies are golden round the edges. Allow to cool fully.

While the cookies cool, make the frosting. In a small bowl whisk together the coconut milk, maple syrup and vanilla. Drizzle the frosting over the cooled cookies.


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