Vegan Cinnamon Roll Cookies are a perfect blend of soft, buttery dough and sweet cinnamon sugar, swirled together for a delightful treat. Each bite offers the comforting warmth of a classic cinnamon roll, finished with a drizzle of smooth vanilla glaze. These cookies are an ideal vegan indulgence for cozy mornings or an afternoon snack.
Ingredients
For the Cookie Dough
1 ¾ cups All-Purpose Flour
¼ cup Cornstarch
½ cup Vegan Butter, softened (or regular butter for non-vegan)
½ cup Powdered Sugar
1 tsp Vanilla Extract
2 Tbsp Plant-Based Milk (Almond, Soy, or Oat)
For the Cinnamon Filling
¼ cup Brown Sugar
2 Tbsp Ground Cinnamon
2 Tbsp Vegan Butter, melted
For the Glaze
½ cup Powdered Sugar
1-2 Tbsp Plant-Based Milk
Instructions
In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy.
Add the vanilla extract and plant-based milk, mixing until well combined.
Gradually add the flour and cornstarch, mixing until the dough forms. The dough should be soft but not sticky. If it's too dry, add a little more plant-based milk; if too wet, add a bit more flour.
Shape the dough into a ball, cover it in plastic wrap, and refrigerate for about 30 minutes to stiffen up a bit to make it easier to roll.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lightly flour a piece of parchment paper on a flat surface, roll out the chilled dough into a rectangle about ¼ inch thick.
In a small bowl mix the 2 Tablespoons of vegan butter, sugar and cinnamon together until smooth. Spread the creamed mixture onto the rectangular shaped dough evenly.
Starting from one of the long sides, gently roll the dough into a tight log, like a cinnamon roll. Slice the log into ½-inch thick rounds and place each on the prepared baking sheet.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cookies.
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