Cinnamon Roll Sugar Cookies (Gluten-Free and Vegan)
Prep time
Cook time
Total time
Serves: 34 to 36 cookies
Sugar Cookies:
Brown Sugar Filling:
Vanilla Glaze:
  1. For the sugar cookies, sift the flour blend, baking powder and salt into a medium bowl.
  2. In the bowl of a stand mixer (we used a hand mixer), beat together the powdered sugar, coconut oil, milk alternative and vanilla until creamy. Add the flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of milk alternative if the dough appears too dry).
  3. Form dough into a patty and wrap in plastic wrap. Let rest in refrigerator for 10-15 minutes.
  4. For the filling, mix together the brown sugar and cinnamon. Set aside.
  5. On the counter, lay out a large piece of plastic wrap. Place the cookie dough in the center and top with another piece of plastic wrap. Roll the dough into a 16x18-inch rectangle.
  6. Remove the top layer of plastic wrap. Spread melted coconut oil over the dough and sprinkle with brown sugar filling. Starting with 16-inch edge, carefully roll up the dough into a log. Slice in half and wrap each log in plastic wrap. Refrigerate for 15 to 20 minutes or until firm.
  7. Preheat your oven to 350ºF. Line baking sheets with parchment paper (or silicone baking mats).
  8. Using a sharp knife, slice dough into ¼-inch thick slices. Place cookies on prepared baking sheets. Bake for 7 to 9 minutes. Remove cookies from oven and place on a cooling rack to cool completely.
  9. For the vanilla glaze, mix together the powdered sugar and coffee creamer (add more creamer if needed). Place in piping bag with small, round tip and pipe onto cookies.
  10. Once the icing is set, store cookies in an airtight container.
Flour Blend: For this recipe, Sara uses her lighter flour blend by replacing the sorghum flour with white rice flour. Rather than making a whole batch, we scaled it down and use 1 cup brown rice flour (superfine if possible) + ½ cup sweet white sorghum flour + ½ cup potato starch + 3 tablespoons tapioca starch + 2 tablespoons cornstarch + 1-1/4 teaspoons xanthan gum.
Recipe by Go Dairy Free at