Today we are bringing you the ultimate egg-free and dairy-free dessert mash-up! These cinnamon roll cookies have the same chewy texture as sugar cookies and taste like an ooey-gooey cream cheese frosted cinnamon roll. The whole family, vegan or not, will love this cookie!

Where do cinnamon rolls come from?

The cinnamon rolls that we know today are thought to have originated in Sweden– there they are called kanelbulle and are celebrated on October 4th as a national holiday. Their popularity first rose in the southern states of the US and soon spread throughout the nation.

For The Cookies

The base recipe for these cookies is pretty much just a sugar cookie. 

• Flax egg: makes for the perfect binder and egg substitute.
• Granulated sugar: We prefer light sugar to keep the color similar to classic cinnamon rolls.
• Vegan butter: Be sure that it is softened; it is much easier to incorporate. We enjoy using either Earth Balance or Country Crock Plant Butter.
• Vanilla extract: Adds an excellent depth of flavor to our cookies.
• All-purpose flour: We like this one if you’re looking for a good brand. We haven’t tested this recipe with gluten-free or whole wheat flour.
• Baking powder: A chemical leavening agent that helps the cooking fluff up. Be sure not to mix this up with baking soda! 
• Salt: Enhance flavors and balance out the cookie.
• Plant milk: As needed to moisten the dough, so it is not crumbly. 

What is cinnamon roll filling made of?

The flavor-packed Cinnamon Sugar Filling is easy to make– mix melted vegan butter, light brown sugar, and ground cinnamon. That’s it!

Vegan Cream Cheese Icing

What’s a cinnamon roll without icing? We make ours by combining softened vegan butter, sifted powdered sugar, a squeeze of fresh lemon juice, and plant milk as needed to thin it out. When I was growing up, my mom always added lemon juice to her cream cheese frostings, so I always like to add a squeeze, but it’s optional!

We opted for cream cheese icing, but if you are looking for more of a frosting than icing, add less plant milk and glaze the cookies with a butter knife OR dip them in upside down. 

Is your cookie dough too moist or too dry?

Add a pinch of flour OR a splash of plant milk to bring it together. Being too dry is worse than too wet in this case because if the dough is too dry and crumbly, it will crack when rolling.

Enjoyed this cinnamon roll cookie recipe? You Might Also Like:

• Oreo Stuffed Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• 30-Minute Cinnamon Rolls (8-Ingredients)
• Ube Sugar Cookies
• Ginger Molasses Cookies (Gluten-Free)
• The Best Vegan Oatmeal Raisin Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Cinnamon Roll Cookies (Vegan)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 48 minutes
• Yield: About 22 cookies
• Diet: Vegan

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Description

Today we are bringing you the ultimate egg-free and dairy-free dessert mash-up! These have the same chewy texture as sugar cookies and taste like an ooey-gooey cream cheese frosted cinnamon roll. The whole family, vegan or not, will love this cookie!

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Ingredients

Cookie Dough

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 3/4 cup (162g) granulated sugar
• 1 stick (1/2 cup) vegan butter, softened (we used Country Crock)
• 1 teaspoon vanilla extract
• 2 1/4 (270g) cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Plant milk, as needed

Cinnamon Sugar Filling

• 2 tablespoons vegan butter, melted
• 1/2 cup (105g) light brown sugar
• 1 tablespoon ground cinnamon

Cream Cheese Icing

• 2 ounces vegan cream cheese, softened
• 2 tablespoons vegan butter, softened
• ¾ cup (90g) powdered sugar
• Plant milk, as needed to thin

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Instructions

1. Prepare the flax egg by mixing the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
2. Add flour, baking powder, and salt to a medium bowl. Mix everything until uniform and then set aside.
3. Add softened vegan butter and granulated sugar to another large bowl. Using a hand or stand mixer, cream together until smooth and fluffy.
4. Add in the prepared flax egg and vanilla extract and mix until combined.
5. Add the dry mixture to the wet and mix until uniform using a spatula or wooden spoon. If needed, add a splash of plant milk to bring it together. If the dough is too dry and crumbly, it will crack when rolling later.
6. Sprinkle flour over a clean work surface and place the dough onto it. Using clean hands, form the dough into a rectangle and wrap it in plastic wrap, parchment paper, or a vegan wax wrap. Place in the refrigerator and chill for at least one hour.
7. Meanwhile, make the cinnamon sugar filling. Mix the melted vegan butter, brown sugar, and cinnamon until the mixture resembles wet sand.
8. After an hour, remove the dough from the fridge and preheat the oven to 350°F. Roll the dough to a 1/4-inch thick rectangle on a floured work surface, about 10×12 inches. Use your hands or a bench scraper to keep the edges straight and corners at 90 degrees.
9. Evenly distribute the filling across the dough.
10. Then, starting at the long edge closest to you, roll the dough tightly into a log. Close the seam with your fingers.
11. Use a knife to cut off each end’s outer half-inch piece of dough. This should reveal a spiral. These end pieces won’t be the most “aesthetically pleasing and swirled,” but they will still be good! You can discard them or bake them. Cut the log into ½-inch slices, about 22 more cookies.
12. Line a large baking sheet with parchment paper or a silicone mat. Place the cookies on the prepared sheet and bake for 11-13 minutes, or until the bottoms become golden brown. Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely.
13. Meanwhile, prepare the icing. Mix the softened vegan butter and softened vegan cream cheese until uniform–no lumps should occur. Sift in the powdered sugar and mix until combined. Add plant milk until the icing is your desired consistency, about 1 tbsp.
14. Once the cookies have cooled, drizzle them with icing (using a spoon or piping bag) and enjoy!

Notes

• To prevent the cookies from forming flat-edged swirls when cutting, gently roll the log of dough away from you while cutting each cookie.
• Once the icing has hardened, store these cookies in an air-tight container on the counter for up to 5 days.
• If you want more cream cheese frosting than icing, add less plant milk and glaze the cookies with a butter knife.

• Prep Time: 1 hour 35 minutes
• Cook Time: 13 minutes
• Category: Dessert, Cookies
• Method: Oven

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