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. Such a fun and festive cookie to make for the holidays and for all the cinnamon lover out there!
You might also like these wonderful cookie recipes:
Vegan Chocolate Gingerbread Cookies
Vegan Peanut Butter and Chocolate Cookies
Gluten-free Vegan Oatmeal Raisin Cookies
Chia Oatmeal Cookies (Vegan and Gluten-free)
Cookie dough Balls (Vegan and Gluten-free)
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
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.
- 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
- 5 tablespoon (70 g) vegan unsalted butter, room temperature
- ½ cup (80 g) brown sugar
- 1 tablespoon cinnamon
- ½ cup powdered sugar
- 2-3 teaspoon almond milk
-
Start by beating the butter and sugar until light in color and fluffy. Mix in the falx egg and vanilla. Gradually add the four mixed with the baking powder and salt. Mix until just combined.
-
Divide the dough in half and flatten to a disk. Place the dough between two sheets of parchment paper and using a rolling pin roll out the dough into a ¼" thick rectangle . Remove top piece of parchment paper.
-
Mix the ingeredints 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.
-
Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.
-
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 bake 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.
-
Mix together the powdered sugar with the almond milk until desiered texture. Drizzle over the cookies and let the icing set. Store i and airtight container for up to 5 days or freeze for longer.
Enjoy!
Leave a Reply
You must be logged in to post a comment.