Vegan Cinnamon Roll Cookies

Vegan Cinnamon Roll Cookies

Vegan cinnamon roll cookies are the perfect combination of cinnamon rolls and sugar cookies! Beautiful Christmas cookies filled with swirls of cinnamon sugar!

Author : Aline Cueni

5 from 4 votes

Prep Time :20

Cook Time :10

Chill Time :2

Total Time :2 30

Servings : 40 Cookies

Calories : 57kcal

Ingredients

Cookie Dough

⅔ cups (150 g) vegan butter, room temperature
⅓ cup (70 g) white sugar
1 tsp vanilla extract
¼ teaspoon salt
2 tablespoon dairy-free milk, or water
2 cups (250 g) all-purpose flour

Cinnamon Filling

2 tablespoon vegan butter, melted
¼ cup (50 g) brown sugar
2 teaspoon 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.

Notes

Want to decorate the baked cookies with icing? You can find an instruction for cookie icing within this vegan sugar cookie recipe!

Store them in a cookie tin at room temperature.

Keeps fresh for at least one week.

Freeze cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.

Einfrieren: Friere die Plätzchen in einem Gefrierbeutel verpackt für maximal 3 Monate im Tiefkühler ein. Taue sie einzeln bei Raumtemperatur (circa 15-30 Minuten) auf.

Make-Ahead: You can store the cookie dough after step 7 for up to 2 days in the refrigerator. Continue with step 8 (slice & bake).