Description
Delicious cinnamon roll cookies topped with cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups Almond flour
- 1 egg, room temp
- 6 tbsp grass-fed butter or vegan butter, or coconut oil
- 2/3 cup Coconut sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/4 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup melted grass-fed butter or vegan butter (*I love the brand Monty’s for dairy-free butter. Great ingredients.)
- 1/3 cup coconut sugar
- 1 tbsp almond flour (*this helps keep the filling from running)
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 oz cream cheese, softened (regular, lactose-free, or vegan) (*I love KiteHill or Monty’s for dairy-free!)
- 1/2 cup monk fruit powdered sugar (or regular powdered sugar)
- 2–3 tbsp milk of choice, as needed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Make Cinnamon Roll Filling: In a small bowl, mix together all the cinnamon roll filling ingredients. Set aside while you make the cookie dough.
- Make the dough: In the bowl of a stand mixer, cream together the coconut oil and coconut sugar for 2-3 minutes, until super smooth and no lumps remain. Add the egg and vanilla extract and beat until fully incorporated. Then, add the almond flour, baking soda, and a pinch of sea salt. Mix just until a cohesive dough forms.
- Use a cookie scoop to form dough balls and place them on a parchment-lined baking sheet. Make an indent in the center of each and add some of the cinnamon sugar mixture. Grab more dough, roll it into a ball, and flatten between your palms. Place this over top of the cookies, covering the filling. Gently seal it around the edges.
- Bake the cookies for 12 minutes or until lightly golden around the edges. Remove from the oven and let cool for 15 minutes on the baking sheet. Then move to a wire rack to let them cool further.
- Once completely cool, top with cream cheese frosting or glaze. If using my recipe above, simply whip everything together until smooth and creamy, then use!
- Combine the softened cream cheese, powdered monk fruit sugar, and vanilla and whisk well until combined. Add milk of choice, 1 tbsp at a time, until it reaches a thick glaze. You can taste the glaze & add more powdered sugar if needed. Frost the cooled cookies and enjoy!
Notes
- Refrigerator storage: Store in an air-tight container for up to 5 days (you can warm them up for a few seconds if you’d like or leave them out at room temp for a bit before enjoying).
- Freezer storage: Freeze baked, un-frosted cookies for up to 2 months. Thaw, warm, then frost before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg