0 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 0 Email -- Filament.io Made with Flare More Info'> 0 Flares ×
Happy December everyone! Is it just me, or is it crazy insane that it’s already December? Oh well, at least its that time of the year or Christmas, time with friends and family, and most importantly of all: cookies. I’ve always associated cookies with the Christmas season, so what better way to celebrate the month of December than with a #cookielove blog hop. I’ll be bringing the cinnamon roll cookies!
Last month was my first time co-hosting a #love event (catch last month’s event, squash, over here), and I’m excited to co-host #cookielove this month. For those who are reading a #love post for the first time, it’s a monthly event where food bloggers share recipes of a common theme (i.e. apple, squash, cookies, etc). Its not only a fun way of sharing food blogs, but its a great way of finding high quality themed recipes. I’m excited to see all the creative recipes that come out of this cookie theme. I plan on posting a variety of recipes this month, each as a different type of cookie. So here is what will (hopefully) be my first, a variation on the sugar cookie. Sugar cookies are basically recipes that have a higher ratio of butter and sugar to flour, resulting in a creamy, sweet texture. This gluten free recipe is inspired by cinnamon rolls. I’ve said it before and I’ll say it again, there are some foods that you absolutely crave when you’re gluten free. For me, cinnamon rolls are one of those things. It’s the smell that absolutely leaves me in desperate need for a bite. This cookie gives you that satisfaction. When you bite into it you get the creaminess of the sugar cookies and the crunchiness of the baked sugar, all topped with a tangy cream cheese frosting. Check the recipe under the blog hop to see how to make them!
Thank you to all of the co-hosts this month. Please contact me if you would like to join the bloghop!
Gluten Free Cinnamon Roll Cookies

Prep Time: 45 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 3 minutes

Yield: 18 Cookies

Serving Size: 1 Cookie

Gluten Free Cinnamon Roll Cookies


  • For the Cookie:
  • 1/2 cup powdered sugar
  • 3/4 cup room temperature butter
  • 2 tsp vanilla
  • 1/2 cup potato starch
  • 1/3 cup tapioca flour
  • 2/3 cup white rice flour
  • 2 tsp baking powder
  • 1 1/4 tsp xantham gum
  • For the filling:
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • For the frosting:
  • 4 oz cream cheese
  • 3/4 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla


  1. In a medium bowl, whip the sugar, butter, and vanilla until fluffy. Mix in the flours, powder, and gum until a cookie dough has formed. Roll the dough into a ball, wrap with plastic wrap, and refrigerate for 10 minutes.
  2. Prepare a cutting board by covering it with a sheet of plastic wrap. Remove the dough from the refrigerator, unwrap it, and place it on top of the board. Roll the dough into a rectangle, about 1/4 inch thickness. Mix the sugar and cinnamon in a small bowl, and cover all but a one inch strip of dough with the filling. The bare strip will be used to seal the dough shut when rolled into a log.
  3. To roll the log, start at the end that has the cinnamon sugar, with the bare strip-end furthest away. Tightly roll the dough into a log, using the wrap to lift and roll it. This should minimize tearing of the dough. Roll until the dough has formed a log, wrap in plastic wrap, and refrigerate for about 10 minutes. While the dough refrigerates, preheat oven to 350F.
  4. Grease a baking sheet, and unwrap the dough log. Cut the dough into quarter inch thick cookies, and lay onto the baking sheets. Bake for about 18 minutes, and let cool completely.
  5. While the cookies cool, whip together the cream cheese and the sugar, adding the sugar by the 1/4 cup. Whip in the vanilla and milk until smooth, and frost the cookies.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

I hope you enjoy the recipe!

  1. Junia says:

    first of all, i LOVE that its GF! second, cinnamon roll cookies are soooo creative. wow! 😀 so glad you joined our bloghop for the second time. looking forward to your other cookie posts this month!

  2. T.R. Crumbley says:

    Thank you Georgie and Laura! They were definitely tasty.

    Deanna – my favorite part to them is the crunch of the caramelized cinnamon sugar, so good.

    Thanks Junia and Raji, I’m very happy to have come up with a gf cookie recipe that doesn’t just fall apart! I’ve had these issues before…

  3. Olinda Paul says:

    Couple of questions, I love the idea of rolling them into a log and cutting them a baking immediately, but my thought, do they freeze well before making? I would love to make these ahead and at the last minute…bake them. If you can, does it have to be thoroughly thawed before you bake them or can you cut them, place them on the sheet then wait for them to finish thawing before baking?
    What if I wanted to put a filling like apricot or raspberry instead of cinnamon? Would there be a different cooking time? Would it tend to burn more? I don’t think it would but this is YOUR cookie and you are the expert.
    Also….I can’t wait to make and eat one of these beauties, I miss cinnamon rolls.

  4. T.R. Crumbley says:

    EA, my first experiment with the dough had epic rolling failures, but with that variation I didn’t chill the dough before rolling it. Something about rolling the dough makes a definitely difference in minimized breakage.

    Also, the rolling would have been impossible without plastic wrap.

  5. T.R. Crumbley says:

    Hey Olinda!

    I froze one batch of dough and then rolled it after it thawed and didn’t have any weird freezer issues. I haven’t tried freezing the dough post-rolling though.

    As for baking frozen, I’m not sure, I was planning on testing that so that I could eat them whenever I want, so I’ll let you know how that experiment goes!

    I don’t believe that adding a filling would cause burning, but depending on how wet the filling is, it could alter the bake time by a minute or two.

    I hope you enjoy Olinda, and let me know any variations you come up with, I’d love to try it!

  6. BigFatBaker says:

    Omg it’s totally insane that it is already December. As a college student, this is the most stressful time of the year. But cookies make it better! I want to make these and pass them out in class, thank you for sharing!

  7. WalterSigh says:

    Hi, I think your site could possibly be having browser compatibility problems. When I look at your web site in Safari, it looks fine however when opening in Internet Explorer, it has some overlapping issues. I just wanted to give you a quick heads up! Aside from that, wonderful site!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>