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Home » Cookies

Vegan Cinnamon Roll Cookies

December 22, 2020 by Helena Leave a Comment

Vegan Cinnamon Roll Cookies are the perfect mix between cinnamon rolls and a sugar cookies. Such a fun and festive cookie to make for the holidays and for all the cinnamon lover out there!

Cinnamon rolls in cookie form, yes you heard me right!

Vegan Cinnamon Roll Cookies

Ingredients

Cookies

  • All purpose flour
  • Baking powder
  • Salt
  • Vegan butter
  • Granulated sugar
  • Flaxseed meal
  • Vanilla extract

Filling

  • Vegan butter
  • Brown sugar
  • Cinnamon

Icing

  • Powdered sugar
  • Almond milk

See recipe card for quantities.

Instructions

Cookies

  1. Start by stirring together the flaxseed meal and the water in a small bowl. Let sit to thicken for 5 min to make a flax egg. 
  2. In a large mixing bowl, cream together the butter and sugar with electrical beaters or in a stand mixer, until light in color and fluffy. Mix in the falx egg and vanilla. 
  3. In a small bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture on the lowest speed until just combined. 
  4. Divide the dough in half and flatten each half into a disk. Place the dough between two sheets of parchment paper and using a rolling pin, roll out the dough to a ¼″ thick rectangle. Remove the top piece of parchment paper. Repeat with the other half of cookie dough. If the dough is very loose, chill in the fridge for 15 min.
  5. In a small bowl, stir together the ingredients for the cinnamon filing until creamy and smooth. Divde in half, then gently spread out the filling over the cookie dough. Carefully roll it tight using the parchment paper to help, it can be a little sticky, so go slow. Wrap up the rolled up log in plastic wrap and chill in the fridge for one hour. 
  6. Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.
  7. Take the cookie dough logs out of the fridge, unwrap the plastic and cut in slices about ½ inch thick. Place them on the prepared baking sheet and leave a little space between them to spread. Bake the cookies for 10-12 minutes, until they are lightly browned on the sides. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

Icing

  1. In a small bowl, stir together the powdered sugar with the almond milk until desired consistency. Drizzle the icing over the cookies and let it set for at least 20 minutes or until firm. 

Vegan Cinnamon Roll Cookies

Storage

Store these vegan cinnamon roll cookies in an airtight container for up to 3 days, They might get a little softer when they sit because they contain banana. But the flavour is thill they same.

They also freeze well, but freeze them without the icing. Place store in a freezer friendly container or ziplock bag, and freeze for up to 3 months.  

More cookies to try:

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Happy baking!

Vegan Cinnamon Roll Cookies
Print
Vegan Cinnamon Roll Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Cinnamon rolls in cookie form, yes you heard me right!

Vegan Cinnamon Roll Cookies are the perfect mix between a cinnamon roll and a sugar cookie.

Author: Helena
Ingredients
Cookies
  • 2 ¼ cups (280 g) all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 g) vegan unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon flaxseed meal and 3 tablespoon hot water
  • 1 teaspoon vanilla
Filling
  • 5 tablespoon (70 g) vegan unsalted butter, room temperature
  • ½ cup (80 g) brown sugar
  • 1 tablespoon cinnamon
Icing
  • ½ cup powdered sugar
  • 2-3 teaspoon almond milk
Instructions
  1. Start by stirring together the flaxseed meal and the water in a small bowl. Let sit to thicken for 5 min to make a flax egg.

  2. In a large mixing bowl, cream together the butter and sugar with electrical beaters or in a stand mixer, until light in color and fluffy. Mix in the falx egg and vanilla.

  3. In a small bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture on the lowest speed until just combined.

  4. Divide the dough in half and flatten each half into a disk. Place the dough between two sheets of parchment paper and using a rolling pin, roll out the dough to a ¼" thick rectangle. Remove the top piece of parchment paper. Repeat with the other half of cookie dough. If the dough is very loose, chill in the fridge for 15 min.

  5. In a small bowl, stir together the ingredients for the cinnamon filing until creamy and smooth. Divde in half, then gently spread out the filling over the cookie dough. Carefully roll it tight using the parchment paper to help, it can be a little sticky, so go slow. Wrap up the rolled up log in plastic wrap and chill in the fridge for one hour.

  6. Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.

  7. Take the cookie dough logs out of the fridge, unwrap the plastic and cut in slices about ½ inch thick. Place them on the prepared baking sheet and leave a little space between them to spread. Bake the cookies for 10-12 minutes, until they are lightly browned on the sides. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

Icing
  1. In a small bowl, stir together the powdered sugar with the almond milk until desired consistency. Drizzle the icing over the cookies and let it set for at least 20 minutes or until firm.

    Enjoy!

Recipe Notes

Store the cookies in an airtight container for up to 5 days or freeze for longer.

More Cookies

  • Melted chocolate chip onto of Banana Coconut Cookies
    Banana Coconut Cookies (Vegan and Gluten-free)
  • Matcha sugar cookies with a bottle of milk.
    Vegan Matcha Sugar Cookies
  • Vegan Chocolate Gingerbread Cookies
    Vegan Chocolate Gingerbread Cookies
  • Chocolate and peanut butter cookies dipped in melted chocolate and topped with chopped peanuts.
    Vegan 4 ingredient peanut butter cookies

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Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

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