Vegan Gluten Free Cinnamon Roll Cookies with Almond Flour

How to Make Vegan gluten-free Cinnamon Roll Cookies

The first time I pulled these out of the oven, the aroma of toasted cinnamon and warm vanilla bean paste hit me like a physical hug. I’d spent months trying to mimic that specific, nostalgic scent of a mall bakery without using a drop of butter or a speck of wheat.

It’s that intoxicating sizzle of sugar melting into spice that really makes a house feel like a home during the holidays. My kitchen was a mess of flour dust, but seeing that first golden spiral held its shape was a massive win.

I remember my friend Sarah, who is strictly gluten-free, taking a bite and just closing her eyes. She couldn't believe the texture wasn't gritty or dry. Most people think "vegan and gluten-free" means a compromise on joy, but these cookies prove that theory wrong.

You get the crunch of the outer edge and that soft, slightly underbaked center that we all crave in a cinnamon roll. Plus, they look so fancy with their white glaze drizzled over the top, yet they’re surprisingly simple once you know the rolling trick.

The Magic Science of the Spiral

The Flax Starch Matrix: Ground flaxseed hydrated in warm water creates a mucilaginous gel that mimics the structural strength of egg whites, holding the gluten-free flours together during the rolling process.

Almond Flour Moisture Retention: Super fine almond flour contains natural oils that prevent the cookies from drying out, ensuring a tender crumb that stays soft for days instead of turning into a brick.

Xanthan Gum Elasticity: In a gluten-free blend, xanthan gum acts as the "glue," providing the necessary tensile strength so the dough can stretch and roll without immediate shattering.

Maillard Reaction Control: Organic cane sugar provides a clean sweetness while the dark brown sugar in the filling caramelizes quickly, creating those deep, toasted notes.

These cookies are much more reliable in the oven because the dry, circulating heat allows the leavening to lift the dough evenly. While a stovetop method is a fun experiment for a crispy bottomed cookie, it lacks the ambient heat needed to set the delicate spirals before the bottom burns.

Stick to the oven for that classic bakery look.

Essential Component Deep Dive

The balance of the 250g gluten-free all purpose flour and the 100g almond flour is the secret to a cookie that doesn't feel like cardboard. If you find yourself wanting to experiment with more treats, the technique of balancing fats and binders is very similar to what I use in my Seriously Simple Homemade recipe for traditional rolls.

Gathering Your Essential Baking Elements

To get the best results, make sure your ingredients are measured by weight. Volume measurements like cups can be wildly inaccurate with gluten-free flours, which are prone to packing down.

• 250g gluten-free all purpose flour blend (with xanthan gum): Why this? Provides the base structure and bulk for the cookie dough.
• 100g super fine almond flour: Why this? Adds fat and moisture for a soft, tender bite.
• 170g vegan butter, cold but slightly pliable: Why this? Creates a "short" dough that is easy to handle.
• 100g organic cane sugar: Why this? Sweetens without the molasses flavor of brown sugar.
• 1 tablespoon ground flaxseed: Why this? Combines with water to replace the egg binder.
• 3 tablespoons warm water: Why this? Activates the flaxseed meal.
• 1 teaspoon vanilla bean paste: Why this? Offers a much deeper flavor than standard extract.
• 1/2 teaspoon baking powder: Why this? Gives a slight lift for a lighter texture.
• 1/4 teaspoon sea salt: Why this? Sharpens the sweetness and cinnamon notes.
• 45g vegan butter, softened: Why this? Used for the filling to hold the cinnamon.
• 75g dark brown sugar: Why this? Provides the caramel like goo inside the roll.
• 1.5 tablespoons ground cinnamon: Why this? The star of the show.
• 120g powdered sugar: Why this? The base for the sweet vanilla glaze.
• 2 tablespoons unsweetened almond milk: Why this? Thins the glaze to a drizzling consistency.
• 1/2 teaspoon vanilla extract: Why this? Flavors the finishing glaze.

Tools for Cookie Success

You don't need a high tech kitchen to pull this off, but a few specific items make the process much smoother. First, a digital kitchen scale is non negotiable for gluten-free baking. Second, you’ll want parchment paper.

Rolling the dough between two sheets of parchment prevents sticking without adding excess flour, which would make the cookies dry.

A sharp knife or unflavored dental floss is the third essential. When it comes time to slice your log of dough, a dull knife will squish the beautiful spirals into ovals. Dental floss is actually a pro baker trick: you slide it under the log, cross it over the top, and pull.

It cuts through the dough perfectly without any compression.

The step-by-step Baking Process

1. Prepare the flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water. Note: Let it sit for 5-10 minutes until it becomes thick and gloopy.
2. Cream the butter and sugar. Beat 170g cold vegan butter and 100g cane sugar until pale and slightly fluffy.
3. Mix in the binders. Add the flax egg and 1 teaspoon vanilla bean paste. Note: Don't worry if it looks slightly curdled; it will come together once the flour is added.
4. Combine dry ingredients. Whisk together 250g GF flour, 100g almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt.
5. Form the dough. Gradually add the dry mix to the wet until a soft, pliable ball forms.
6. Chill the dough. Wrap the dough and refrigerate for 30 minutes. Note: Chilling makes the vegan butter firm up, preventing the dough from being too sticky to roll.
7. Roll the rectangle. Place the chilled dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick.
8. Add the filling. Spread 45g softened vegan butter over the dough, then sprinkle with the mixture of 75g dark brown sugar and 1.5 tablespoons cinnamon.
9. Roll the log. Using the bottom parchment to help you, roll the dough tightly into a log. Note: If the dough cracks, just use your fingers to pinch it back together.
10. Slice and bake. Use floss to cut 18 cookies. Bake at 350°F (180°C) for 12 minutes until the edges are just set and the bottom is pale gold.
11. Glaze the cookies. Once cooled, whisk 120g powdered sugar, 2 tablespoons almond milk, and 1/2 teaspoon vanilla extract. Drizzle over the cookies until they look like miniature cinnamon rolls.

Chef's Tip: If your dough feels too crumbly to roll after chilling, let it sit on the counter for 5 minutes. The vegan butter just needs to soften slightly to regain its elasticity.

If you enjoy this process, you might also like experimenting with different textures in my Sourdough Discard Dessert Recipes which use similar moisture balancing techniques.

Troubleshooting Your Cookie Batch

The Dough Shatters While Rolling

This usually happens if the dough is too cold or if the gluten-free flour blend is too dry. gluten-free dough lacks the "stretch" of wheat dough, so it needs a bit of help. If it’s falling apart, you can actually lightly mist the surface of the dough with a tiny bit of water.

The Swirls Leaked Sugar Everywhere

If your oven is too cool, the butter in the filling will melt and run out before the cookie structure sets. Make sure you preheat your oven for at least 20 minutes before baking. Also, don't over grease the filling; a thin, even layer is better than a thick one.

The Cookies Are Gritty

This is almost always due to the type of rice flour in your GF blend. Look for brands that label their flour as "super fine" or "stone ground." If you’ve already baked them and they’re gritty, letting them sit in an airtight container for 24 hours can sometimes soften the grains.

Common Mistakes Checklist

• ✓ Never skip the chilling time - it's the difference between a spiral and a puddle.
• ✓ Pat the dough rectangle firmly to ensure the cinnamon sugar adheres.
• ✓ Don't use a serrated knife to cut; it tears the delicate gluten-free layers.
• ✓ Let the cookies cool completely on the pan; they are fragile while hot.
• ✓ Sift your powdered sugar for the glaze to avoid "white dots" on your cookies.

Adjusting the Recipe Size

Making a Half Batch

If you only want 9 cookies, you can easily halve the ingredients. For the flax egg, use 1/2 tablespoon of ground flax and 1.5 tablespoons of water. Use a smaller bowl for mixing so the ingredients don't get lost on the sides of a large stand mixer.

The baking time remains almost the same, but keep an eye on them at the 10 minute mark.

Doubling for a Crowd

When doubling to make 36 cookies, be careful with the leavening. Use 3/4 teaspoon of baking powder instead of a full teaspoon to prevent them from puffing up too much and losing the spiral shape.

Work in two separate batches for rolling and slicing so the second half of the dough doesn't get too warm while you're working on the first.

Common Baking Misconceptions

One major myth is that gluten-free cookies don't brown. While they don't darken as deeply as wheat based ones, the sugars in this recipe still undergo caramelization. Don't wait for them to turn dark brown, or they will be rock hard once they cool.

Another myth is that you can't overmix gluten-free dough. While you aren't worried about developing gluten, over aerating the butter and sugar can cause the cookies to rise and then collapse. Mix just until combined for the best density.

Storage and Sustainable Practices

Storage Guidelines: Keep these in an airtight container at room temperature for up to 3 days. If you want them to last longer, the fridge is fine for up to a week, but the glaze might get a little tacky from the moisture.

Freezing: You can freeze the unbaked log of dough for up to 3 months. Just wrap it tightly in plastic wrap and then foil. When you're ready to bake, let it thaw in the fridge overnight, then slice and bake as directed. You can also freeze the baked (unglazed) cookies for 2 months.

Zero Waste Tip: If you have leftover cinnamon sugar filling, don't toss it! Stir it into your morning oatmeal or sprinkle it over toast. Any leftover glaze can be kept in a small jar and used to sweeten coffee or tea.

If you have broken cookie bits, crush them up and use them as a topping for dairy-free vanilla ice cream.

Beautiful Presentation Methods

For the most professional look, wait until the cookies are completely cool before glazing. If the cookies are even slightly warm, the glaze will melt and disappear into the crumb instead of sitting beautifully on top.

I like to use a small piping bag or even a plastic sandwich bag with the corner snipped off to create a clean, zig zag pattern.

To really make them pop, sprinkle a tiny pinch of extra cinnamon or some sparkling sugar over the wet glaze. If you're serving these for a party, stack them in a pyramid on a wooden board. The contrast between the dark cinnamon spirals and the bright white glaze is always a showstopper.

Trust me, once your friends see these, they won't believe they are vegan and gluten-free!