Healthy Homemade Cinnamon Roll Cookies Recipe
Dec 11, 2019 • Updated Jul 11, 2024
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A healthy take on traditional cinnamon rolls in chewy sugar cookie form, these healthy, easy Cinnamon Roll Cookies are vegan, gluten-free, oil-free, refined sugar-free, and paleo.
Why You’ll Love These Cinnamon Roll Cookies
These Healthy Cinnamon Roll Cookies are a sweet way to enjoy a cinnamon roll-esque treat. It’s bite-sized and delicious without all the sticky and gooey but not without the chewy (or crispy, if you prefer). This isn’t your average cookie. Think swirls of vanilla tahini dough filled with cinnamon almond butter filling that create the perfect blend of flavors with just a dollop of coconut butter frosting. Or, you know, a little powdered sugar icing. Whatever you fancy.
This recipe is based off of one of my classic cookie recipe bases (Maple Tahini Cookies), but I’ve finally created a grain-free and paleo-friendly version. If you prefer an oat flour-based cookie, check out some of the recipes listed below! The rest, we’re keeping the same, meaning these chewy cookies are not only vegan and gluten-free, but also oil-free, refined sugar-free, and paleo.
Talk about a cinnamon bun that doesn’t give you a sugar crash afterward! And trust me–your kitchen will smell absolutely incredible when you’re baking up a batch of these delicious cookies. This will be your new favorite cookie in no time!
The Details
- This Cinnamon Roll Cookie recipe is vegan, gluten-free, oil-free, refined sugar-free, and paleo. They can be made in advance and you can double the recipe if you’d like, as well.
- For a full list of ingredients, amounts, and links, see the full recipe card below.
Ingredient Notes
Cinnamon Filling
- almond flour
- tahini → is a seed butter, made from sesame seeds. It is similar to a nut butter, but contains more protein than most nuts! It’s a rich source of B and E vitamins.
- maple syrup
- ground cinnamon: Add more for extra cinnamon flavor.
- vanilla extract
- baking powder
- salt
Vanilla Cookie Batter
- almond flour: We’re using almond flour instead of all-purpose flour for a gluten-free cookie base.
- almond butter → is a wonderful source of healthy fats made from almonds of course. I love using almond butter when baking as it’s a bit more neutral in taste compared to peanut butter. I find that when using peanut butter, it tends to take over the cookie flavor, so unless you want a peanut butter cinnamon bun, I’d stick to using almond butter.
- date syrup → one of my absolute favorite sweeteners, as it has a bit of a natural caramel-like flavor to it. Made from pure dates, this syrup is also called silan and is wonderful for those looking for an unrefined liquid sweetener. Opt to use a prepared syrup, as it is difficult to make date syrup at home yourself.
- blackstrap molasses → an alternative liquid sweetener, and one often used in Christmas baking, blackstrap molasses. It’s a wonderful, sweet syrup that’s surprisingly rich in iron, calcium and magnesium.
- vanilla extract
- baking powder
- ground cinnamon
- salt
Icing
- coconut butter
- powdered sugar
- water
Step-by-Step Instructions
- Preheat oven to 350F while you prepare your batters. We’ll prepare each dough separately. You’ll need a work surface to prepare the dough.
- In a large bowl, whisk together the wet ingredients until smooth. Sift in dry ingredients and using a spatula, mix until a soft dough forms. You can start to use your hands to work the dough as needed. Set your ball of dough to the side and prepare the next batter the same way using a separate bowl.
- If the doughs feel really soft, give it some time in the refrigerator to firm up a little bit before working.
- First, roll out your vanilla dough (with a rolling pin) on a sheet of parchment paper to create a large rectangle. Next, roll out your cinnamon filling dough and lay it over top of the vanilla dough. Start to roll up the doughs, using the parchment paper to help lift the dough and roll forward, until one tight log is formed. Make sure the roll is quite tight!
- Slice the cinnamon roll cookie dough log with a sharp knife to create cookie shapes, about 1/2 inch thick, or thicker if you prefer a chewy cookie. Flatten out slightly to seal any air pockets and place in a single layer on a cookie sheet.
- Bake cookies at 350 degrees F for 8-10 minutes, or until edges are just turning golden brown. Remember the cookies will continue to bake once out of the oven, so don’t be tempted to overbake them, especially if you like them soft.
- Let the baked cookies cool on a wire rack before enjoying them for at least 10-15 minutes.
- Ice with coconut butter or other icing of choice if desired using a piping bag or spoon while warm.
Secrets to Success
- As mentioned, we’re using almond flour in this recipe to make things grain-free and paleo. If you prefer, you can opt to use oat flour instead, making sure to adjust by adding more or less as needed to achieve a workable dough. Also, if you’re looking for oat-based cookies, be sure to check out the list below for recipes that may be more up your alley!
- Because the dough can be quite sticky, I highly recommend working with parchment paper, or a silicone baking mat underneath for best results. If your dough feels too soft to work with, try refrigerating the dough for about 10 minutes first. When I bake these cookies on a warmer day or work with my hands a lot, the dough tends to warm up and can become difficult to work with.
- If you’d like to make this recipe nut-free, you can by all means use tahini for both batters. Keep in mind that the almond butter is used primarily also to add dark color to the inner cinnamon swirl. The same goes for the use of different sweeteners (maple versus date syrup or molasses).
- I notice a bit of a textural difference between tahini, which tends to be of a higher fat content and smoother, and almond butter, usually a bit thicker. Add more or less flour to compensate for the difference.
- And finally, if you’re not feeling up to creating the swirl, feel free to create one batter by combining all of the listed ingredients. The cookie will taste just as delicious. Trust me!
Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to a week.
To freeze, wrap each cooled cookie in plastic wrap (or reusable wrap) and store them in a freezer bag for up to a month. Thaw and serve.
More Cookie Recipes
- Almond Butter Gingerbread Cookies
- Pumpkin Gingerbread Loaf
- Chocolate Gingerbread Bliss Balls
- Maple Tahini Cookies
- Matcha Monstera Cookies
- Chocolate Tahini Cutout Cookies
- Chewy Chai Snickerdoodle Cookies
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
This post may contain affiliate links.
Healthy Homemade Cinnamon Roll Cookies Recipe
A healthy take on traditional cinnamon rolls in chewy sugar cookie form, these healthy, easy Cinnamon Roll Cookies are vegan, gluten-free, oil-free, refined sugar-free, and paleo.
Ingredients
Cinnamon Filling
- 1/2 cup almond flour
- 1/4 cup runny tahini
- 1/8 cup maple syrup
- 1/2 tsp ground cinnamon you can use up to 1 tsp if you're a cinnamon lover
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- pinch of salt
Vanilla Cookie Batter
- 1/2 cup almond flour
- 1/3 cup smooth creamy almond butter
- 1/8 cup date syrup or blackstrap molasses
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- pinch of salt
Icing
- coconut butter warmed
- 1/2 cup powdered sugar + water by the tablespoon to stir.
Instructions
- Preheat oven to 350F while you prepare your batters. We'll prepare each dough separately.
- In a large bowl, whisk together liquid ingredients until smooth. Sift in dry ingredients and using a spatula, mix until a dough forms. You can start to use your hands to work the dough as needed. Set your ball of dough to the side and prepare the next batter the same way.
- If the doughs feel really soft, give it some time in the refrigerator to firm up a little bit before working.
- First, roll out your vanilla dough on parchment paper to create a long, rectangular shape. Next, roll out your cinnamon filling dough and lay over top of the vanilla dough. Start to roll up the doughs, using the parchment paper to help lift the dough and roll forward, until one roll is formed. Make sure the roll is quite tight!
- Slice the roll to create cookie shapes, about 1/2 inch thick, or thicker if you prefer a chewy cookie. Flatten out slightly to seal any air pockets and place on baking tray.
- Bake at 350F for 8-10 minutes, or until edges are just browning. Remember the cookies will continue to bake once out of the oven, so don't be tempted to over bake them, especially if you like them soft.
- Let cool before enjoying for at least 10-15 minutes.
- Ice with coconut butter or other icing of choice if desired using a piping bag or spoon while warm.
Notes
Secrets to Success
- As mentioned, we’re using almond flour in this recipe to make things grain-free and paleo. If you prefer, you can opt to use oat flour instead, making sure to adjust by adding more or less as needed to achieve a workable dough. Also, if you’re looking for oat-based cookies, be sure to check out the list below for recipes that may be more up your alley!
- Because the dough can be quite sticky, I highly recommend working with parchment paper, or a silicone baking mat underneath for best results. If your dough feels too soft to work with, try refrigerating the dough for about 10 minutes first. When I bake these cookies on a warmer day or work with my hands a lot, the dough tends to warm up and can become difficult to work with.
- If you’d like to make this recipe nut-free, you can by all means use tahini for both batters. Keep in mind that the almond butter is used primarily also to add dark color to the inner cinnamon swirl. The same goes for the use of different sweeteners (maple versus date syrup or molasses).
- I notice a bit of a textural difference between tahini, which tends to be of a higher fat content and smoother, and almond butter, usually a bit thicker. Add more or less flour to compensate for the difference.
- And finally, if you’re not feeling up to creating the swirl, feel free to create one batter by combining all of the listed ingredients. The cookie will taste just as delicious. Trust me!
Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to a week. To freeze, wrap each cooled cookie in plastic wrap (or reusable wrap) and store them in a freezer bag for up to a month. Thaw and serve.Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins
This post may contain affiliate links.
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