18 tbsp Barney Butter almond flour
1/3 cup coconut flour
1 cup RxSugar®
3 tbsp golden flax seed meal
2 tsp baking powder
1/2 tsp pink Himalayan salt
3 large eggs, room temperature
3 tbsp heavy whipping cream
2 tbsp butter, softened
2 tsp vanilla extract
3 tbsp warm water


1/4 cup butter, softened
8 tbsp RxSugar®
2 tbsp ground cinnamon


2 oz cream cheese, room temperature
2 tbsp butter, room temp
6 tbsp RxSugar®
1 tsp vanilla extract
2 tbsp heavy whipping cream


  1. Preheat oven to 400°F
  2. Grease cake pan with cooking spray or line with parchment paper
  3. Whisk together the almond flour, coconut flour, RxSugar®, flaxseed, baking powder, and salt
  4. Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined

Rest for 5 minutes

  1. While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside
  2. Shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty
  3. Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips
  4. Cut the log crosswise into 9 equal pieces
  5. Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning
  6. Make the frosting by combining cream cheese, butter and RxSugar® in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla; add cream 1 tablespoon at a time until a thick, spreadable icing comes together. Cool rolls before spreading frosting on them