Vegan Cinnamon Roll Cookies
The classic cinnamon rolls are turned into a vegan bite-sized treat! These cookies are slightly chewy on the inside, crispy on the outside, and full of cinnamon. Enjoy them warm and you will be in love!
Who doesn’t love cinnamon rolls?! They are so tasty and the smell is intoxicating! Since I love baking cookies, I decided to turn the beloved cinnamon rolls into delicious cookies.
This recipe is so simple to make and only has a few ingredients! I also included an icing to make them look even more beautiful and like actual cinnamon rolls, but it’s completely optional. These cookies are perfect all on their own!
As always, I included pictures with step-by-step instructions on how I achieved these yummy cookies.
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Step-by-step instructions
1. In a medium bowl cream together the butter and sugar for about 1 minute and add the vanilla. Add the flour, salt, baking powder, baking soda, and mix until a soft dough forms.
2. Shape the dough into a small flat rectangle, cover in plastic wrap, and place in the freezer for 30 minutes.
3. Place the dough on top of a floured piece of parchment paper and flour your rolling pin. Roll the dough into a rectangle of approximately ¼ cm thick and trim the excess dough.
4. Spray the dough evenly with cooking spray. Mix the sugar and cinnamon for the filling in a small bowl and sprinkle over the dough.
5. With the help of the parchment paper slowly roll the dough until you form a log, wrap it with the parchment paper, and place it in the freezer for 1 hour.
6. Preheat the oven to 350 degrees. Remove the dough from the freezer and slice each cookie into ½ cm thick.
7. Place the cookies on a parchment-lined baking sheet and bake for 14 – 16 minutes. Let cool slightly on a rack.
8. For the icing mix all the ingredients and drizzle with a spoon over the cooled cookies so it doesn’t melt.
A few tips
Make sure to chill the dough in the freezer for no less than an hour to make sure you can easily cut the cookies. If the cookies fall apart as you cut them, return them to the freezer for a little longer.
If you don’t have a cooking spray for the filling you can brush the dough with a little bit of melted butter instead.
Don’t over-bake these cookies! Keep an eye on them as they bake, they’ll be ready when you can remove them with a spatula from the tray without sticking to the parchment paper and they’re slightly golden on the bottom. In my oven, they baked perfectly in about 15 minutes.
These cookies are best enjoyed warm just like the traditional cinnamon rolls!
Store these cookies at room temperature in an airtight container. We love to microwave them for a few seconds to get that fresh out of the oven texture.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Galletas Veganas de Rollos de Canela
Vegan Cinnamon Roll Cookies
Ingredients
- ½ cup granulated sugar
- ½ cup vegan butter
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- A pinch of salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 TBSP granulated sugar
- 2 tsp cinnamon
- Non-stick cooking spray
- ½ cup powdered sugar
- 1 ½ - 2 tsp almond milk
- A few drops of vanilla extract
Instructions
- In a medium bowl cream together the butter and sugar for about 1 minute and add the vanilla. Add the flour, salt, baking powder, baking soda, and mix until a soft dough forms.
- Shape the dough into a small flat rectangle, cover in plastic wrap, and place in the freezer for 30 minutes.
- Place the dough on top of a floured piece of parchment paper and flour your rolling pin. Roll the dough into a rectangle of approximately ¼ cm thick and trim the excess dough.
- Spray the dough evenly with cooking spray. Mix the sugar and cinnamon for the filling in a small bowl and sprinkle over the dough.
- With the help of the parchment paper slowly roll the dough until you form a log, wrap it with the parchment paper, and place it in the freezer for 1 hour.
- Preheat the oven to 350 degrees. Remove the dough from the freezer and slice each cookie into ½ cm thick.
- Place the cookies on a parchment-lined baking sheet and bake for 14 – 16 minutes (keep an eye on these) or until slightly golden on the bottom. Let cool slightly.
- For the icing mix all the ingredients (add more sugar or milk if necessary) and drizzle with a spoon over the cooled cookies so it doesn't melt.
- These cookies are best enjoyed fresh out of the oven if you’re a fan of a chewier texture like me!
