• 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.