Cinnamon Bun Cookie Dough

Cinnamon Bun Cookie Dough

Yields1 ServingCategory,


 1 ½ grain free flour
 ¼ cup melted and cooled coconut oil
 ¼ cup water
 1 egg
 ¾ cup pitted dates
 ½ cup pecans
 2 tbsp cinnamon
 23 tbsp coconut sugar
 23 tbsp coconut oil ; room temperature



Combine all ingredients for dough in a medium size mixing bowl.
It will be sticky and wet but it should hold together. Add flour as needed so a ball of dough forms.


Grease 2 pieces of parchment paper.
Transfer dough onto 1 greased piece and cover with the second piece. Use a rolling pin to flatten dough into a rectangle approximately 1/4” thick.
Place dough sandwiched between parchment paper onto a sheet pan/ cookie sheet and freeze 10 minutes while you prepare filling.


In the bowl of a food processor add dates, pecans, cinnamon, coconut sugar and 2 tbsp coconut oil.
Process until paste forms.
Use reserved additional tbsp of coconut oil if needed.


Preheat oven to 350 degrees.


Remove dough rectangle from freezer. Peel off top layer or parchment and with greased/ gloved hands add filling and spread/ flatten ( depending on the filling consistency).


sing the parchment paper to help, roll cinnamon buns.
Slice into 1 “ rounds and place on a parchment lined baking sheet or greased 9x13” pan or 8” round cake pans.


Bake 20-30 mins until golden all over. Cool completely.

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