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Vegan cinnamon roll cookies are the perfect combination of cinnamon rolls and sugar cookies! Beautiful Christmas cookies filled with swirls of cinnamon sugar!
Table of Contents
Do you love cinnamon rolls? Good news, with those vegan cinnamon roll cookies, you don’t have to miss out on your beloved cinnamon rolls this Christmas.
They feature the best of vegan cinnamon rolls and vegan sugar cookies combined in one recipe!
With this cookie-shaped classic, you’ll conjure up mini cinnamon rolls in your cookie tin this Christmas!
The cookies look almost like the original and will not only delight cinnamon roll fans. To make them, roll out a sugar cookie dough, spread with vegan butter, sprinkle with brown sugar, and a good pinch of cinnamon. Then, roll up, slice, and bake!
All in all, an effortless Christmas cookies recipe that requires little to no baking skills. 😉
Vegan cinnamon roll cookies are delicious, crispy, buttery (made with dairy-free butter), sweet, and come with the most delightful cinnamon flavor! Yet are made with less sugar than most cookies.
My favorite thing about cinnamon roll cookies is undeniably their beautiful appearance! Feel free to sprinkle them with icing once baked.
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add white sugar, vanilla extract, and salt, mix until creamy.
- Add flour and mix until you have a smooth dough.
- Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30 minutes.
- Form dough into two squares, place each on a plastic wrap, and roll them out into a thin rectangle.
- Spread rectangles with melted vegan butter. Mix brown sugar and cinnamon, then sprinkle over the vegan butter.
- Roll the rectangles into a long log (use the plastic wrap as help). Wrap the log in plastic wrap and refrigerate for one hour.
- Preheat your oven to 390°F (200°C).
- Slice into ¼-inch (1cm) thick cookies and place on a with parchment paper lined baking sheet.
- Bake the cookies for 10 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Want to decorate the baked cookies with icing? You can find an instruction for cookie icing within this vegan sugar cookie recipe!
Hint: Be sure to roll out the dough on a plastic wrap! Cookie dough of this type is always a bit crumbly and sticks to the work surface quickly. To avoid adding more flour to the dough, simply roll it out on plastic wrap so it doesn’t stick and rolls up beautifully. Use the plastic wrap to help roll the dough into a log, similar to making sushi with a bamboo mat. 😉
Make-Ahead & Storage Instructions
Prepare the dough ahead of time: You can store the raw cookie dough after step 7 for up to 2 days in the refrigerator. Continue with step 8 (slice & bake).
Store vegan cinnamon roll cookies in a cookie tin at room temperature. They keep fresh for at least one week.
Freeze baked cinnamon roll cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.
More Vegan Christmas Cookie Recipes You’ll Love
- Chai Slice & Bake Bookies
- Vegan Hazelnut Slice & Bake Cookies
- Vegan Sugar Cookies
- Vegan Gingerbread Cookies
- Vegan Linzer Cookies
- Vegan Chocolate Linzer Cookies
- Vegan Almond Crescent Cookies (German Vanillekipferl)
- Vegan Cinnamon Star Cookies (German Zimtsterne)
If you make this recipe, I’d love for you to give it a star rating ★ below.
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📖 Recipe
Vegan Cinnamon Roll Cookies
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Ingredients
Cookie Dough
- ⅔ cups (150 g) vegan butter room temperature
- ⅓ cup (70 g) white sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp dairy-free milk or water
- 2 cups (250 g) all-purpose flour
Cinnamon Filling
- 2 tbsp vegan butter melted
- ¼ cup (50 g) brown sugar
- 2 tsp ground cinnamon
Instructions
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add white sugar, vanilla extract, salt, and dairy-free milk, mix until creamy.
- Add flour and mix until you have a smooth dough.
- Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30 minutes.
- Form dough into two squares, place each on a plastic wrap, and roll them out into a thin rectangle.
- Spread rectangles with melted vegan butter. Mix brown sugar and cinnamon, then sprinkle over the vegan butter.
- Roll the rectangles into a long log (use the plastic wrap as help). Wrap the log in plastic wrap and refrigerate for one hour.
- Preheat your oven to 390°F (200°C).
- Slice into ¼-inch (1cm) thick cookies and place on a with parchment paper lined baking sheet.
- Bake the cookies for 10 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
I can not wait to try this! in your instructions, it’s talking about storing Chai cookies; so I am assuming it’s the same amount of time?
Yey Lizzy, absolutely! Sorry for the typo! 🙏