These Paleo Cinnamon Roll Cookies are thick, tender, and filled with a sweet cinnamon swirl. Finished with a light glaze, they make a satisfying gluten-free, dairy-free treat naturally sweetened with maple.
Inspired by classic cinnamon rolls, these cookies capture the same warm flavors in an easy-to-eat cookie form. They’re soft, slightly thick, and have a distinct cinnamon ribbon inside each bite.
The Layers
The cookies are built from two separate dough layers: a light sugar cookie layer and a darker cinnamon-sugar layer. Each dough is rolled into a 10″x10″ square, stacked, then rolled together into a log, chilled, and sliced. Though the steps sound involved, they’re straightforward and approachable. Because the dough doesn’t spread in the oven, you can bake many slices on a single tray.
Using maple sugar for the sugar cookie layer keeps it paler, while coconut sugar in the cinnamon layer deepens the color and flavor. For the appearance shown in the photos, use both sugars as directed.
The Glaze
No cinnamon-roll-inspired cookie is complete without a glaze. A coconut butter base creates a creamy, drizzly finish. A touch of maple syrup adds sweetness and a little water thins the glaze to the perfect consistency. The glaze brightens the cookies and adds that classic cinnamon roll look.
Although the ingredient list is longer than a basic cookie, many ingredients repeat between the two doughs. The instructions are detailed to make the process easy to follow, step by step.
These cookies are a great choice when you want something soft, thick, and sweet with the comforting flavors of cinnamon rolls. They store well in the refrigerator and keep their texture for several days.
More cinnamon roll inspired recipes from the same kitchen:
- Paleo Cinnamon Roll Coffee Cake
- Cinnamon Roll Quick Bread (Paleo)
- Paleo Cinnamon Roll Pancakes
- Pumpkin Paleo Cinnamon Roll Bread
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 melted coconut oil, maple sugar, and maple syrup until smooth. Stir in the egg and vanilla. Add almond flour, coconut flour, salt, cinnamon, and baking soda. Mix until a cohesive dough forms with no dry spots.
- Shape the sugar dough: Place the dough between two sheets of parchment or wax paper and roll into a 10″x10″ square. It’s easiest to roll slightly larger and then shape the edges by hand. Transfer the dough (on the paper) to a baking sheet and chill in the refrigerator while you prepare the cinnamon layer.
- Make the cinnamon sugar dough: In the same bowl, blend the melted coconut oil, coconut sugar, almond butter, and maple syrup until smooth. Add the egg and mix. Stir in almond flour, coconut flour, salt, and cinnamon until a dough forms.
- Shape the cinnamon layer: Roll the cinnamon dough between parchment or wax paper into a 10″x10″ square. Remove the sugar cookie layer from the fridge and carefully place the cinnamon layer on top (you can flip it from the paper to align). Peel off the top paper and press the layers together gently. Chill the stacked dough for 10 minutes.
- Form the roll: Remove the stacked squares from the fridge and transfer off the baking sheet. Starting at one edge, roll the layered dough tightly into a log, using the paper to help. If cracks appear, press gently to seal. Squeeze the roll lightly to compact, wrap in paper, and chill 15–30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Line a sheet tray with parchment. Unwrap the chilled dough roll and slice into ⅓-inch rounds. Reform any imperfect slices so they are round. Place slices on the prepared tray and bake 10–12 minutes. The dough won’t spread much, so you can fit many cookies on one tray. This yields about 21 cookies.
- Glaze and finish: Once cookies are cooled, whisk together the coconut butter, maple syrup, vanilla, and water until smooth. Add a pinch of salt if needed. Drizzle the glaze over the cooled cookies.
- Storage: Store the cookies covered in the refrigerator for up to 10 days.
Nutrition Information
