Description
These Cinnamon Roll Cookies are everything you love about chewy sugar cookies and ooey gooey cinnamon rolls rolled into the perfect cookie! They’re soft, packed with cinnamon flavor, then drizzled with a dairy-free cream cheese icing for the perfect finishing touch. No one would guess these treats are vegan.
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
Instructions
- Prepare the flax egg by mixing the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- Add flour, baking powder, and salt to a medium bowl. Mix everything until uniform and then set aside.
- Add softened vegan butter and granulated sugar to another large bowl. Using a hand or stand mixer, cream together until smooth and fluffy.
- Add in the prepared flax egg and vanilla extract and mix until combined.
- 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.
- 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.
- Meanwhile, make the cinnamon sugar filling. Mix the melted vegan butter, brown sugar, and cinnamon until the mixture resembles wet sand.
- 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.
- Evenly distribute the filling across the dough.
- Then, starting at the long edge closest to you, roll the dough tightly into a log. Close the seam with your fingers.
- 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.
- 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.
- 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.
- 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
