Go Back
–+ servings

Gluten-Free Copycat Crumbl Cinnamon Roll Cookies Recipe

Gentle Tummy
Print Recipe

Ingredients
  

Cookie Dough:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)