These Paleo Cinnamon Roll Cookies are thick, soft, and filled with a sweet cinnamon swirl. A light glaze finishes them for a delicious, bakery-style treat. They are naturally gluten-free and dairy-free, and sweetened with maple, making them a great option for anyone looking for a cleaner dessert without sacrificing flavor.
These cookies are a fun twist on the classic cinnamon roll. The idea was to capture all the warming flavors of a cinnamon roll in a portable, sliceable cookie. They bake up soft and thick with a clear spiral of cinnamon in each bite.
How the Cookies Are Layered
The cookies are made from two separate doughs: a lighter sugar cookie dough and a darker cinnamon sugar dough. Each dough is rolled into a thin square, stacked, and then tightly rolled into a log so the spiral forms when sliced. While it may seem like several steps, each one is straightforward. Because these doughs don’t spread when baked, you can bake many cookies on a single sheet pan and still get perfectly shaped rounds.
For the visual contrast seen in the photos, the sugar cookie layer uses a light sweetener while the cinnamon layer uses a darker sweetener. Using both types will create that classic swirl effect that resembles a cinnamon roll.
The Glaze
No cinnamon roll treat is complete without a glaze. This version uses coconut butter as the base for a creamy, dairy-free drizzle. A little maple syrup adds sweetness and a touch of water thins the glaze to a drizzling consistency. The glaze gives the cookies a glossy finish and a sweet note that balances the warm cinnamon.
If the ingredient list appears long, remember many ingredients are repeated for each dough layer. The directions are detailed to make the process clear and approachable. Once you try the method once, it becomes quick and easy.
These paleo cinnamon roll cookies are thick, tender, and sweet—ideal for serving with coffee, tea, or as a special breakfast treat. They hold up well and store conveniently in the refrigerator.
Below are a few other cinnamon roll inspired recipes you might enjoy if you like this cookie concept:
- Paleo Cinnamon Roll Coffee Cake
- Cinnamon Roll Quick Bread (Paleo)
- Paleo Cinnamon Roll Pancakes
- Pumpkin Paleo Cinnamon Roll Bread
Paleo Cinnamon Roll Cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 40 minutes (plus additional chilling during rolling)
Servings: 21 cookies
Ingredients
Sugar Cookie Dough
- 1/4 cup melted refined coconut oil
- 1/4 cup maple sugar
- 1 tablespoon maple syrup
- 1 large egg
- 1 teaspoon vanilla
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
Cinnamon Sugar Dough
- 1/4 cup melted refined coconut oil
- 1/4 cup coconut sugar
- 1 tablespoon almond butter
- 2 tablespoons maple syrup
- 1 large egg
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
Glaze
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons water (or as needed to thin)
- Pinch of salt
Instructions
- Make the sugar cookie dough: In a large bowl, whisk together the melted coconut oil, maple sugar, and maple syrup until smooth. Add the egg and vanilla and mix until combined. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda. Mix until a cohesive dough forms with no dry patches.
- Shape and chill the sugar dough: Place the dough between two sheets of parchment or wax paper. Use a rolling pin to press it into a roughly 10″ x 10″ square. If needed, roll a bit larger and gently shape the edges by hand to form a square. Transfer the paper with the dough to a baking sheet and chill in the refrigerator while you prepare the cinnamon layer.
- Make the cinnamon sugar dough: In the same bowl, combine the melted coconut oil, coconut sugar, almond butter, and maple syrup until smooth. Add the egg and mix. Stir in the almond flour, coconut flour, salt, and cinnamon until the mixture forms a dough.
- Shape the cinnamon layer: Place this dough between parchment or wax paper and roll to a 10″ x 10″ square, using the same method as before. Remove the chilled sugar dough from the fridge and carefully place the cinnamon layer on top. Align the edges, peel away the top sheet of paper, and gently press the two layers together. Return to the refrigerator for about 10 minutes to firm up.
- Roll into a log: Remove the layered dough from the fridge. Begin rolling from one edge into a tight log, using the parchment to help guide the roll. If small cracks appear, press them gently to seal. Once rolled, press lightly along the seam to ensure the log holds together, wrap in parchment, and chill for 15–30 minutes.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a sheet tray with parchment paper. Unwrap the chilled roll and slice into 1/3-inch thick rounds. Reform any slices that need shaping so they are round. Place the cookies on the prepared tray and bake for 10–12 minutes. These cookies do not spread much, so you can fit many on a single tray. This recipe yields about 21 cookies.
- Make the glaze: Once the cookies have cooled, whisk together the coconut butter, maple syrup, vanilla, and water until smooth. Add a pinch of salt to taste and thin with a little extra water if necessary. Drizzle the glaze over the cooled cookies.
- Storage: Store the glazed cookies covered in the refrigerator for up to 10 days.
Nutrition Information (per cookie)
Calories: 326 kcal
Carbohydrates: 18 g
Protein: 9 g
Fat: 27 g
Saturated Fat: 6 g
Fiber: 5 g
Sugar: 8 g
