Brittany Angell’s Paleo, Dairy-Free Cinnamon Roll Cookies

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my second guest and her new e-cookbook!

WHO: Brittany Angell,
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

Cinnamon Roll Cookies

Yield: 14 to 16 cookies


Cookie dough:

126 grams coconut flour (about ¾ cup)

99 grams tapioca starch (about ¾ cup)

205 grams granulated maple sugar or coconut palm sugar (about 1¼ cups)

2 teaspoons double-acting, aluminum-free baking powder

¼ teaspoons kosher salt

216 grams Spectrum vegetable shortening (about 1 cup plus 2 tablespoons)

2 tablespoons plus 1 teaspoon unsweetened applesauce

2 teaspoons vanilla extract

1 large egg

Cinnamon filling:

¾ cup coconut palm sugar

2 tablespoons melted salted butter or mild-flavored oil

2 teaspoons ground cinnamon


1 cup granulated maple sugar or coconut palm sugar

1 tablespoon plus 2 teaspoons milk (dairy or nondairy) or water

1 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Make the cookie dough: Mix together the coconut flour, tapioca starch, sugar, baking powder, and salt.
  3. Add the shortening and thoroughly mix into the flour mixture.
  4. Add the applesauce, vanilla, and egg to the flour and shortening mixture and mix well with your hands until a dough forms. Roll the dough into a large ball, place it in a bowl, and set aside.
  5. Make the cinnamon filling: In a small bowl, combine the sugar, melted butter, and cinnamon. Stir until well combined.
  6. Roll out the dough between 2 sheets of parchment paper into a square that is about ¼ inch thick. Occasionally remove the top sheet of parchment and using your hands or the rolling pin, straighten the sides of the dough to form a square. Return the top sheet of parchment and continue gently rolling the dough.
  7. Remove the top sheet of parchment and spread the cinnamon filling from edge to edge across the entire surface of the dough. Replace the top sheet of parchment and very gently roll the rolling pin over the surface to work the cinnamon filling into the dough.
  8. Remove the top sheet of parchment and, grabbing one end of the dough with the bottom layer of parchment, begin to tightly roll the dough into a log, peeling back the parchment as you go. Take your time with this step—you want to roll the dough tightly, as this will be what keeps everything intact when you make your slices!
  9. Once the cookie log is formed, use unflavored dental floss to slice it into ½- to ¾-inch-thick cookies.
  10. Place the cookies about ½ inch apart on the prepared baking sheet. Bake for 11 to 14 minutes, until lightly golden. Remove from the oven and allow to cool completely on the baking sheet. If you take them off too soon, they will crumble!
  11. While the cookies are cooling, make the glaze: Place the sugar in a coffee grinder or spice grinder and grind until it is a powder. Place the powdered sugar in a small bowl and mix it with the milk and vanilla. Drizzle the glaze over the cooled cookies.

*The winner will be selected at random on Monday, January 5, 2014, and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.


  1. i love cinnamon rolls

  2. Thank you for the opportunity! This would be an amazing resource for my family with food allergies. This recipe looks amazing! 🙂

  3. i’ve been making cupcakes with a mexican hot chocolate frosting that includes cinnamon!

  4. Love cinnamon in my coffee, in monkey bread, in custard… everywhere

  5. I can’t remember the last time I had a cinnamon roll. What a great resource!

  6. Cinnamon is one of my favorite spices all year. It just warms me with comfort.

  7. I used to make the best cinnamon coffee cake before I had to go gluten-free and dairy-free. *sigh*

  8. My Snickerdoodle Breakfast Cake that I just posted on my blog today!

  9. One word brings back such wonderful cinnamony holiday memories: Snikerdoodles!

  10. That looks crazy delicious.

  11. I LOVE cinnamon! Use it in everything possible. Cookies, cakes, coffee, chilli….

  12. I love cinnamon rolls fresh out of the oven with melted icing!

  13. Cinnamon rolls for sure!

  14. Homemade fried apples!

  15. Warm cinnamon swirl bread

  16. I put cinnamon in my chili. Thanks for the chance to win a great book.

  17. I used to make my own cinnamon rolls, from a recipe by America’s Test Kitchen. Maybe I could make it gluten free. It was basically biscuit dough, rolled out and filled and rolled up, then cut and put in a pie plate.

  18. Cinnamon twists
    Just use bread or biscuit dough. Puff pastry is my favorite.

  19. Cinnamon rolls, of course! BUt I really love cinnamon beef stew as well…

  20. Cinnamon hot chocolate made with almond milk – YUMMY!!!

  21. Cinnamon Rolls and Snickerdoodles

  22. Cinnamon rolls!

  23. I miss the cinnamon from the cinnamon rolls at cinnabon, but these should suffice just fine. Cinnamon in my coffee w/ half and half. Yum.

  24. Cinnamon roll cookies, this is genius! I can’t wait to try these! 🙂

  25. Cinnamon pumpkin muffins!

  26. Hard to nail down my favorite cinnamon treat, but I’d have to say it would be cinnamon rolls!

  27. Cinnamon rolls, hands down. But not the kind with the white icing. The type with LOTS of pecans in it, with a more syrupy coating.

  28. I love snickerdoodles and sprinkling cinnamon on my hot chocolate and coffee

  29. Ooey-gooey Cinnamon Rolls, Monkey Bread, anything with cinnamon sounds fabulous to me! I can hardly wait to try this yummy cookie recipe – sounds scrumptious! Thanks for sharing!

  30. I make my own chocolate from butter, cocoa powder and palm sugar with a healthy dose of cinnamon added to it.

  31. Cinnamon ice cream

  32. I love cinnamon on anything, but my favourite is just cinnamon on toast!

  33. I love cinnamon in my oatmeal.

  34. I love these particular cinnamon roll “sticks” made locally called puppy dog tails. Yum!

  35. I love cinnamon in my coffee and hot cocoa, but my favorite way of using it is adding it to my cranberry sauce I make during this time of year

  36. Baked cinnamon sugar donut holes.

  37. Cinnamon sugar rugalach is the best.

  38. I have been a long time fan of Brittany Angell and a Club Angel member. I was SO excited when she shared this recipe as a Club Angell recipe last year and would LOVE a copy of her book. We have been Gluten Free (some of us grain free) for several years now and I have really missed cinnamon rolls for Christmas. I am going to try to adapt her sugar cookie recipe to a shortbread with cinnamon chunks recipe I used to make at Christmas time as well.

  39. I am so excited about this book!!! I LOVE eating cinnamon rolls while drinking my coffee… which I mix cinnamon, grass fed gelatin, coconut oil and a little honey into! Some say weird, I say amazing! 😉 I’m hosting Christmas this year for my whole family for 5 days and would LOVE to make these for them, just like when we used to eat the slice and bake ones in the can… before I found out gluten was making me very sick. I hope I win!!! 🙂 Happy Holidays everyone!

  40. I love cinnamon banana bread.

  41. Cinnamon Toast. Yummy for breakfast.

  42. Cinnamon French Toast

  43. Gooey cinnamon buns!

  44. Cinnamon rolls!

  45. Coconut butter, smashed banana, cinnamon and sea salt. Love this combination of sweet and salty. Eat it all the time!

  46. my daughter cannot have the tapico flour. Is there a substitute I can use instead?