If you like Cinnamon Rolls you have to try these Cinnamon Roll Cookies. They have a delicious cinnamon flavor and cream cheese icing in a cookie form. This amazing cinnamon cookie recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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These have been on my to-make list for months. The first attempt was not nearly as successful as this one. As soon as I started to roll up the dough it fell apart. I saved the day by making it into my crust for my Cinnamon Bun Cheesecake Bars but I still really wanted to make Cinnamon Roll Cookies. I made traditional sugar cookies like this a few years ago and I loved how they came out. This was a recipe I had to healthify.
I spent some time tweaking my recipe over the last couple of months. These cookies are more difficult or advance than some of my other recipes but with a little patience and gentleness, you can make beautiful spiral cinnamon roll cookies too.
Cinnamon Roll Cookies Dough Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
â…“ cup coconut flour
â…“ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 teaspoon gelatin
1 teaspoon vanilla
Filling Ingredients:
2 tablespoon erythritol ***
2 teaspoon cinnamon
*** you can sub in another sweetener but using erythritol works best for this filling
Cream Cheese Drizzle:
2 oz cream cheese
2 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Tips for Cinnamon Roll Cookies
If the dough feels too dry you did not process it long enough in the food processor. You can add an egg white to help bind it but the cookies will not be as crispy.
MORE LOW CARB CHRISTMAS COOKIES:
I hope these Cinnamon Roll Cookies are a success on your cookie tray!
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Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- â…“ cup coconut flour
- â…“ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon vanilla
Filling Ingredients:
- 2 tablespoon erythritol ***
- 2 teaspoon cinnamon
Cream Cheese Drizzle:
- 2 oz cream cheese
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 350.
- Combine all the dough ingredients in the food processor and process until the dough comes together in a ball. This takes about a minute.
- Roll out the dough on a piece of parchment paper. Sprinkle with the erythritol and cinnamon. Roll up into a log. Slice into 20 pieces. Put on a parchment lined baking sheet and press down gently so the layers meet.
- Bake for 12-14 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
- Meanwhile, combine the softened cream cheese and sweetener. Put in a piping bag or sandwich bag with a corner snipped off. Drizzle on top of the cooled cookies.
Notes
Nutrition
Toddler approved! And she got all the extra icing on her cookie.
Taylor says
How did you keep the dough from completely crumbling when rolling it out flat or rolling it into the log. Mine fell apart the whole time: rolling it out, rolling it into the log, cutting the pieces, and trying to get it on my cookie sheet.
Taryn says
You may not have processed it long enough in the food processor. The almond flour starts to break down releasing the natural oils (think almond butter). That is important so the dough holds together.
betty says
Did you use powdered sweetener for the drizzle
Taryn says
Yes, I just ground regular sweetener so the icing wasn't gritty.
Elle says
Do you use the dough blade or regular blade in the food processor for your cookie recipes?
Taryn says
I use the regular blade.
Keto Anghellic says
So yummy!! I followed the instructions and they were super easy to make. They definitely satisfied my cinnamon roll craving. My family loved them (even the non-keto kiddos).
Kathy says
The flavor of these cookies are good. But I had to mush them together So they would stick. I was not able to roll them into a log.
Taryn says
Did you process the dough in the food processor until it came together in a ball? It takes 2-3 minutes. That is very important.
Bethany says
just made these and oh my goodness! They hit the spot!
How would you store these?
Taryn says
I store all my low carb baked goods in the fridge but they should be fine at room temperature for a day or two.
Michele says
Made these cookies yesterday and they are all gone. My husband loved them! The dough was very hard to keep together during roll up but managed to pull it together ok. I also found I needed a very sharp knife to slice the roll and cut them thicker than recommended. Thanks for the great recipe!
Karin says
The dough was tiny dry pebbles. I added a tablespoon of sour cream and the dough came together. When I rolled it out, I think maybe too thin. It broke into piece when trying to roll it up. I did get a roll then cut 8 sections. Took each section and formed a roundish cookie. They taste great. I did use pumpkin spice and extra cinnamon. Gave such a nice flavour.
I will try them again but not rolled out so thin, see if it makes a difference.
Taryn says
Hi Karin, did you make the dough in the food processor? Processing it for a minute or two makes the dough go from little crumbs into a workable ball.
Leah says
Taryn, if I wanted softer cookies, I believe I could add an egg, right? If I do, should I still add the gelatin as a binder, or would the egg take its place?
Taryn says
Yes. I'd use the gelatin too. It won't hurt and it adds protein.
Cerys says
These have gone down a hit with my kids and when we gifted them to a friend for housewarming they loved them. As fans of cinnamon rolls I loved how easy these were to make.
Amanda says
These are so good. They taste just like a cinnamon roll... they are DANGEROUS I swear we all fought for the last cookie at our house!
Joanie says
These cookies are so much fun and definitely kid approved! We love the flavor and I love that they are slightly crisp which makes them perfect to enjoy with my coffee.
Candice says
These cookies did not work at all for me. The dough was very brittle and wouldn't roll up. Ended up having to reform dough with all of the sugar and cinnamon mixed into them and roll and cut them with a cookie cutter. I'm going to try to make Snickerdoodle Sandwiches out of them just so I don't waste the dough.
Taryn says
Hi Candice,
I'm sorry the cookies wouldn't roll up for you. I bet they will still be delicious as snickerdoodles. These cookies are more difficult than most of my recipes.
Taryn
Candice says
I'm trying to figure out where I went wrong. I make very complex recipes so I'm not sure but I'll keep going until I figure it out.
Taryn says
Any chance you are at a high altitude? Having an eggless dough makes for a crisper cookie but does also make the dough a little more difficult to work with. If you decide to try again you could add an egg yolk.
Demi Crandall says
Are these soft or crunchy cookies?
Taryn says
They are more towards the crunchy side of the spectrum 🙂
Stephanie says
Turned out very yummy! I used Pyure as my sweetener, and reduced it a little bit. I had to cook them a lot longer, but it could have been my oven. Thank you!
Danielle says
Can I use xantham gum instead of gelatin
Taryn says
Maybe. They might not stay together though. The gelatin is a binder in this recipe.
Lucy says
Is that just powdered gelatin, added as a powder? Not dissolved in anything else first?
Taryn says
That's correct. You just add it as a powder. It works as a binder.
Candace says
My dough came out extremely dry..... Like more of a dry pie crust. Should there be some liquid?
Taryn says
Did you use the almond flour and coconut flour or sub in a baking blend?
Sherri says
How can I sub this with THM baking blend? I'm out of town staying with my in laws for Christmas and would love to make it. I brought everything except almond and coconut flours ?
Taryn says
I'm not sure subbing will work. Sorry. Let me know if you try. Start with a little less of the baking blend.
Deb in TX says
These are calling my name . . . very loudly!!
Adrian says
Will this work without the gelatin?
Taryn says
They may fall apart. Gelatin is the binder in this recipe.