These Paleo Cinnamon Roll Cookies are thick, soft and have a sweet cinnamon swirl in them. Topped with a glaze to make them extra delicious. They are gluten free, dairy free, and naturally sweetened.
These cookies are super fun! I love making cinnamon roll inspired desserts and that's where this idea came in. All the flavors of a cinnamon roll, but in cookie form.
The Layers
There are two layers of cookie dough that are made. The sugar cookie and then the cinnamon cookie layer. They are made separate, rolled into a square, and placed on top of each other. Then they are rolled up together, chilled and then sliced. It sounds like a lot of steps, but it's nothing complicated. They don't spread when baking so you can bake them all on one sheet tray.
Maple sugar is used in the sugar cookie layer since it's much lighter in color and then coconut sugar is used in the cinnamon sugar layer to add darkness. If you want them to look like the pictures then make sure to use both those sugars.
The Glaze
They wouldn't be true cinnamon roll cookies without a glaze! Coconut butter is the base which is always my go-to. It's creamy and drizzles perfectly. A little maple syrup is added for sweetness and then water to thin it out. This really adds nice sweetness and of course it's pretty.
Don't be intimidated by the long ingredient list. Most of it is repeated for each cookie dough layer so it's not that many individual ingredients. And the instructions look long because I wanted to be thorough in how to make them.
You will love these paleo cinnamon roll cookies because they are thick, soft, and sweet. The perfect sweet treat
Here are my other cinnamon roll inspired desserts:
- Paleo Cinnamon Roll Coffee Cake
- Cinnamon Roll Quick Bread (Paleo)
- Paleo Cinnamon Roll Pancakes
- Pumpkin Paleo Cinnamon Roll Bread
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Paleo Cinnamon Roll Cookies
Ingredients
Sugar Cookie Dough
- ¼ cup melted refined coconut oil
- ¼ cup maple sugar
- 1 tablespoon maple syrup
- 1 large egg
- 1 teaspoon vanilla
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
Cinnamon Sugar Dough
- ¼ cup melted refined coconut oil
- ¼ cup coconut sugar
- 1 tablespoon almond butter
- 2 tablespoons maple syrup
- 1 large egg
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons water
- pinch of salt
Instructions
- Make the sugar cookie dough. In a large bowl, combine the coconut oil, maple sugar and maple syrup together. Stir until smooth. Add in the egg and vanilla and stir again. Add in the almond flour, coconut flour, salt, cinnamon and bakind soda. Mix well, until no dry spots remain and a ball of dough is formed.
- Place the dough on a sheet of wax or parchment paper and top it with another sheet of wax or parchment paper. Use a rolling pin and roll in into a 10"x10" square. I found the best way to do this is roll it bigger than needed then shape with your hands into the square. Move the wax paper with the dough on it to a cookie sheet and place in the fridge to chill while you make the next layer.
- Make the cinnamon sugar cookie layer. In the same bowl, combine the coconut oil, coconut sugar, almond butter, and maple syrup and stir until smooth. Add in the egg and stir again. Add in the almond flour, coconut flour, salt, and cinnamon. Mix until well combined and a dough is formed.
- Repeat what you did with the sugar cookie dough. Place the dough on a sheet of wax or parchment paper and top it with another sheet of wax or parchment paper. Use a rolling pin and roll in into a 10"x10" square. I found the best way to do this is roll it bigger than needed then shape with your hands into the square. Remove the sugar cookie dough from the fridge and carefully place the cinnamon sugar layer on top. I did this by lining it up and flipping it from the wax paper. Peel off wax paper and gently press the two layers together. Place dough back in the fridge for 10 minutes.
- Remove the dough from the fridge and take it off the cookie sheet. Roll the dough, like you would roll cinnamon rolls. Start from one side and tightly roll, using the wax paper as needed to make it into a roll. If the dough cracks a little as it's rolled, just press together with fingers to fix. Gently squeeze the roll once it's done to make sure it's all pressed together, wrap it in the wax paper and place in the fridge for 15-30 minutes.
- Preheat the oven to 350° and line a sheet tray with parchment paper.
- Remove the roll of dough from the fridge, unwrap from the wax paper and slice into ⅓ inch slices. Reform and slices that need it so they are round. Place on the sheet tray and bake 10-12 minutes. They don't spread so they can all fit at one time. Makes 21 cookies.
- Once cooled, make the glaze. In a small bowl, combine the coconut butter, maple syrup, vanilla and water and mix until smooth. Add salt if needed. Drizzle over cookies.
- Store covered in the fridge up to 10 days.
Nutrition Information
Sarah says
Is it possible to exchange AP flour instead of the almond and coconut flour? If not I’m going to get the almond and coconut flour but still wondering if the swap is possible! Can’t wait to try them, I’m drooling over the pictures!!!
Jessica DeMay says
Hi Sarah- I'm not confident that will work, I'm sorry! I hope you love these!
Krystina says
Mmmm! I just made these and they came out incredible! I added a bit more cinnamon than the recipe called for (I love cinnamon) and they came out perfect. The texture is phenomenal, one of the best textures from a GF cookie that I’ve ever tasted. Thank you for the recipe!
Jessica DeMay says
You're welcome! Thanks for making them 🙂
Bob says
Do you happen to have a video of the process of making them? The instructions are a little confusing.
Jessica DeMay says
I don't right now, I'm sorry! I can add that to the list of recipes to remake for sure 🙂