Cinnamon Roll Cookies
Cinnamon Roll Cookies
Prep Time 15 minutes
Chill Time 2 hours Cook Time 10 minutes Total Time 2 hours 25 minutes Servings 24 cookies |
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Ingredients
Cookie
- 2 cups Flourish Buttermilk Protein Pancake Mix
- 2 tbsp coconut flour
- ¼ tsp salt
- 6 tbsp butter softened
- ½ cup granulated erythritol
- 1 large egg
- ½ tsp vanilla extract
Filling
- 2 tbsp butter, melted and slightly cooled
- ¼ cup coconut sugar
- 1 tbsp ground cinnamon
Icing
- 1 cup powdered erythritol
- 3 tbsp almond milk
- ½ tsp vanilla extract
Instructions
- In a medium bowl, whisk together the Flourish, coconut flour, and salt.
- In a large bowl, beat the butter and erythritol together until creamy. Beat in the egg and vanilla extract, and then beat in the dry ingredients mixture until dough comes together.
- Divide the dough into 2 equal parts. Roll each portion out in a rectangle onto a floured surface to about ¼” thickness. Spread 1 tablespoon of melted butter onto each rectangle. Mix the coconut sugar and cinnamon together then sprinkle evenly over each.
- Working slowly, tightly roll up each rectangle into a log. Use your fingers to smooth it out any cracking but some cracks are OK.
- Cover the logs with plastic wrap and chill the logs of dough for at least 2 hours.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Remove dough logs from the refrigerator. Cut into ½ inch slices. Place slices onto baking sheets about 2 inches apart.
- Bake for 8-10 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 4 days.