Vegan Cinnamon Roll Cookies
Everything you love about a warm cinnamon roll — the swirled filling, the sweet vanilla glaze, the cozy spice — is packed into a sliceable, bakeable cookie that makes 24 servings without any dairy or eggs in sight. Vegan butter stands in seamlessly for the traditional kind, both in the tender sugar cookie dough and the brown sugar–cinnamon filling, so the richness and flakiness you expect are fully intact. The trick is chilling the rolled log before slicing, which keeps those gorgeous swirl layers defined and gives you clean, bakery-worthy rounds every single time. A quick drizzle of plant-based milk glaze sets into a glossy finish that makes these look far more impressive than the effort involved. They bake up with just-set edges and slightly soft centers — intentionally so — and firm up perfectly as they cool on the pan. Whether you're baking for a holiday cookie swap or just want something special on a weekend morning, this batch disappears fast.
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Learn more →Ingredients
24 servings
For the dough
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 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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