Gluten-Free Copycat Crumbl Cinnamon Roll Cookies
Satisfy your cinnamon roll craving with my healthier Gluten-Free Copycat Crumbl Cinnamon Roll Cookies recipe. They’re topped with cinnamon butter and then a swirl of cream cheese cinnamon frosting. They have delicious flavor from the almond flour and oat flour and are naturally sweetened with maple syrup & cane sugar.
Why Is This Recipe a Healthier Twist on Crumbl Cookies?
This recipe is a healthier twist on Crumbl cookies because it swaps out refined white sugar and flour for more nutrient-dense ingredients like almond flour, oat flour, maple syrup, and cane sugar. You still get that soft, chewy texture and delicious cinnamon roll flavor, but with cleaner, more wholesome ingredients that you can feel good about. It’s a perfect way to satisfy your sweet tooth without the extra processed ingredients, making it a treat everyone can enjoy, even those with gluten sensitivities!
Why You’ll Love This Crumbl Copycat Cinnamon Roll Cookies Recipe
- Healthier twist: No refined white sugar or white flour, yet full of classic cinnamon roll flavor.
- Easy to make: Simple steps for a bakery-quality cookie right at home.
- Naturally sweetened: Made with maple syrup and cane sugar for a cleaner sweetness.
- Perfect for holidays: A crowd-pleaser for cookie exchanges or holiday parties.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free copycat Crumbl cinnamon roll cookies:
Unsalted Butter: Use a dairy-free margarine or vegan butter.
Organic Cane Sugar: Use coconut sugar, brown sugar, or a sugar substitute of your choice.
Maple Syrup: Replace with honey or agave syrup if preferred.
Almond Extract: Use artificial or pure vanilla extract as a 1:1 replacement.
Egg: For an egg-free version, try using a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
Almond Flour: You can use all oat flour, but it will affect the taste and texture. You can use a gluten-free flour blend, but you will need to adjust the amount until you get a soft, fluffy cookie dough.
Oat Flour: You can use all almond flour, but it will affect the taste and texture.
Tapioca Flour: This is also called tapioca starch. Arrowroot flour or cornstarch can be used as alternatives.
Cane Sugar: Coconut sugar, brown sugar, or a sugar substitute can be used.
Molasses: You can omit and replace with honey or maple syrup.
Cream Cheese: Use dairy-free cream cheese for a dairy-free version.
Organic Powdered Sugar: You can replace it with the powdered sugar of your choice.
Vanilla Extract: Substitute with vanilla bean paste or the seeds from a vanilla bean.
Lemon Juice: You can omit.
Cinnamon: You can omit or replace it with a smaller amount of ginger, cloves, or all-spice to taste.
How to Make My Gluten-Free Copycat Crumbl Cinnamon Roll Cookies
Step 1: Make the Cookie Dough
Preheat the oven to 350°F.
In a large mixing bowl with a stand mixer or hand mixer, cream butter, organic cane sugar, maple syrup, vanilla extract, and almond extract until light and fluffy.
Add egg and mix until incorporated.
Add the dry ingredients to the large bowl, including almond flour, oat flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined. Scrape down the sides of the bowl.
Step 2: Make the Cinnamon Butter Topping
In a small bowl, mix together the butter, cane sugar, cinnamon, oat flour, molasses, maple syrup, and salt until well combined.
Step 3: Form and Bake the Cookies
Use a medium cookie scoop and scoop the cookie dough onto a parchment-paper-lined cookie sheet. Allow space in between the cookies.
Wet your fingertips and gently shape each cookie. Smooth down the sides and press a flat spot on top of the cookie dough balls.
Drop 1/2 teaspoon of the cinnamon butter on top of each cinnamon cookie.
Bake for 11-13 minutes or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Make and Apply the Cream Cheese Frosting
In a mixing bowl, beat together the cream cheese, butter, vanilla, lemon juice, cinnamon, and salt until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition until the frosting is smooth. Place the bowl of frosting in the fridge while you bake and wait for the cookies to cool.
Once the cookies are completely cooled, spread or pipe the cinnamon cream cheese frosting over the tops of the cookies with a plastic sandwich bag or piping bag with a round tip.
Allow the frosting to set and enjoy!
Lighter Cinnamon Roll Cookies Recipe Notes
Cookie Dough Shape: Scooping the cookie dough with a cookie scoop will leave a rough texture around the outer edge of the cookie. It is optional to smooth the edges with your fingers. Either way, you will want to press a flat spot on top of the cookie so the cinnamon butter doesn’t run off the cookie too quickly while baking. You can adjust the amount of dough to make large cookies.
Cinnamon Butter Consistency: If your prepared cinnamon sugar mixture cools and becomes firm before you have a chance to add it to the top of the cookies, warm it up in your microwave for 10-20 seconds to melt the butter and make it easier to drop on each cookie.
Baking Time: Keep a close eye on the cookies during the baking process. Depending on your oven, baking times may vary slightly. The edges should be lightly golden brown for a perfect texture.
Frosting Texture: Adjust the powdered sugar quantity in the frosting to achieve your preferred sweetness and consistency. Add more for a thicker frosting or less for a lighter drizzle.
Do you love cookies? Check out more of my easy and healthier cookie recipes:
Gluten-Free Copycat Crumbl Cinnamon Roll Cookies Recipe
Ingredients
Cookie Dough:
- 1/2 cup butter
- 1/4 cup organic cane sugar
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 egg
- 2-1/4 cups almond flour
- 1-1/2 cups oat flour
- 2/3 cup tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Butter Topping:
- 2 tablespoons butter
- 2 tablespoons organic cane sugar
- 2 teaspoons cinnamon
- 1/4 cup oat flour
- 2 teaspoons molasses
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1-1/2 cups organic powdered sugar
Instructions
- Preheat the oven to 350°F.In a large mixing bowl with a stand mixer or hand mixer, cream butter, organic cane sugar, maple syrup, vanilla extract, and almond extract until light and fluffy.Add egg and mix until incorporated.Add the dry ingredients to the large bowl, including almond flour, oat flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined. Scrape down the sides of the bowl.
- In a small bowl, mix together the butter, cane sugar, cinnamon, oat flour, molasses, maple syrup, and salt until well combined.
- Use a medium cookie scoop and scoop the cookie dough onto a parchment-paper-lined cookie sheet. Allow space in between the cookies.Wet your fingertips and gently shape each cookie. Smooth down the sides and press a flat spot on top of the cookie dough balls.Drop 1/2 teaspoon of the cinnamon butter on top of each cinnamon cookie.Bake for 11-13 minutes or until the edges are lightly golden brown.Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat together the cream cheese, butter, vanilla, lemon juice, cinnamon, and salt until smooth and creamy.Gradually add the powdered sugar, mixing well after each addition until the frosting is smooth. Place the bowl of frosting in the fridge while you bake and wait for the cookies to cool.Once the cookies are completely cooled, spread or pipe the cinnamon cream cheese frosting over the tops of the cookies with a plastic sandwich bag or piping bag with a round tip.Allow the frosting to set and enjoy!
Video
Tastes just like a cinnamon roll, easy to make, loved it!
Ha ha…I know…right!? I’m so glad you love this recipe too! And thank you for sharing this with me 🙂
This was another great recipe!
Made with dairy free version and it was fantastic❗️thank you🙏
I’m so glad you liked it! That is a great idea to make it dairy free 🙂