Cinnamon Roll Cookies

Written by: Macy Smith


Prep Time 15 minutes
Chill Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings 24 cookies



  • 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


  • 2 tbsp butter, melted and slightly cooled
  • ¼ cup coconut sugar
  • 1 tbsp ground cinnamon


  • 1 cup powdered erythritol
  • 3 tbsp almond milk
  • ½ tsp vanilla extract


  1. In a medium bowl, whisk together the Flourish, coconut flour, and salt.
  2. 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.
  3. 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.
  4. Working slowly, tightly roll up each rectangle into a log. Use your fingers to smooth it out any cracking but some cracks are OK. 
  5. Cover the logs with plastic wrap and chill the logs of dough for at least 2 hours.
  6. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  7. Remove dough logs from the refrigerator. Cut into ½ inch slices. Place slices onto baking sheets about 2 inches apart.
  8. 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.
  9. Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 4 days.


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