Low Sodium Vegan Cinnamon Roll Cookies

Total time1 hr 44 min

Prep time30 min

Cook time14 min

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Ingredients

24 servings

For the dough

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup vegan butter, softened
½ cup organic cane sugar
3 tbsp plant-based milk
1 tsp vanilla extract

For the filling

3 tbsp vegan butter, softened
⅓ cup packed light brown sugar
1 ½ tsp ground cinnamon

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp plant-based milk
¼ tsp vanilla extract

Instructions

1
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2
In a large bowl using a stand mixer or hand mixer, beat the softened vegan butter (3/4 cup) and organic cane sugar on medium speed until pale and fluffy, about 2–3 minutes. Add the plant-based milk (3 tbsp) and vanilla extract (1 tsp) and mix until combined.

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