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Easy Bakery-Style Cinnamon Roll Cookies

These easy Bakery-Style Cinnamon Roll Cookies are everything you love about cinnamon rolls but in cookie form. They are soft and chewy, stuffed with a cinnamon coconut sugar filling and topped with dreamy cream cheese glaze! They are accidentally gluten-free and refined sugar-free, but you'd never know!
5 from 2 votes
Prep Time 20 minutes
10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 10 cookies

Ingredients
  

Cookie dough

  • 2 1/4 cups + 2 tbsp Almond flour *NOT almond meal
  • 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

Filling

  • 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 cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Cream cheese glaze

  • 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 10-12 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!

Cream cheese glaze

  • 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!
  • 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.

Video

Notes

Please note I cannot guarantee the outcome of the cookies if any of the ingredients are subbed! 
Keyword bakery style cookies, cinnamon roll cookies, cinnamon roll stuffed cookies, gluten free cookies, gluten free stuffed cookies, healthy cookies, paleo cookies