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#1 Natural Cookie Dough Brand in the U.S.*

Bite into Breakfast Bliss with our new Breakfast Biscuits, available in select stores and Amazon.

Take $1.00 OFF Sweet Loren's at a store near you.

Our talented friend @andglutenfree brought these Sugar Cookie Dough Stuffed Cinnamon Rolls (without the cinnamon) to life!

Take the classic techniques of making a cinnamon roll and make Sugar Cookie Rolls with cinnamon-roll dough instead!

Recipe and photos @andglutenfree.

Total time: 1 hour
Prep time: 40 minutes
Bake time: 20 minutes
6-10 Servings
  • 1 batch or 1 package your favorite gluten-free biscuit dough
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1 stick dairy or vegan unsalted butter, softened at room temperature
  • ¼ cup brown sugar
  • ½ cup homemade or store bought buttercream frosting or cream cheese frosting
  • Gluten free flour, for dusting
  1. Preheat oven to 325°F and let Cookie Dough come to room temperature so it becomes soft to touch.
  2. Place a piece of parchment paper on your work surface. Dust it with gluten free flour.
  3. Roll gluten free biscuit dough into a large rectangle over the parchment paper. Set aside.
  4. As soon as the Sugar cookie dough is nice and soft, combine the cookie dough portions together and knead them until you have one big ball of cookie dough.
  5. Over another sheet of parchment paper, push down the dough so that it becomes a little more flat and easier to roll. Roll into a large rectangle, the same size as the biscuit dough.
  6. Spread the softened butter over the rolled out biscuit dough & sprinkle with brown sugar.
  7. Carefully transfer the rolled-out cookie dough on top of the buttered biscuit dough and press down so that the two doughs stick together.
  8. Starting at the more narrow end, begin to roll the dough into a log using the parchment paper to secure it.
  9. Transfer the biscuit-cookie dough log, encased in parchment paper, to the fridge for at least 30 minutes.
  10. Remove the dough log from the fridge, and slice into ½” circles. Place the dough circles onto a parchment paper lined baking sheet. View photo
    Recipe step
  11. Bake for 15-20 minutes. Since ovens vary, check at the shortest time and add time as needed.
  12. Take out and let cool on a wire cooling rack for 10 minutes before spreading the buttercream icing on top. Enjoy! View photo
    Recipe step

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