Introduction

These vegan cinnamon roll cookies combine the comforting flavors of cinnamon and warm spices with a tender, buttery texture. Perfect for sharing or enjoying with your favorite dairy-free milk, they bring the cozy taste of cinnamon rolls into a delightful cookie form.

A round wooden tray holds eight cinnamon swirl cookies arranged neatly on a brown paper with cute muffin and bear drawings. Each cookie has two layers: a light beige dough swirl mixed with a cinnamon brown swirl, some decorated with thin white icing stripes diagonally across the top. Around the tray are several brown pine cones, bright orange autumn leaves, and star anise spices. A brown candle jar with a small flame is placed near the top right corner of the tray, and a white glass bowl filled with cream is visible at the bottom right corner. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180g all purpose / plain flour
60g caster sugar

25g icing sugar
75g vegan butter (chilled)

1 teaspoon vanilla extract
2 tablespoons dairy-free milk

180g all purpose / plain flour
3 teaspoons ground cinnamon (sweet or regular)
2 teaspoons all spice

1 teaspoon ground ginger
1 teaspoon ground nutmeg
60g caster sugar

25g icing sugar
75g vegan butter (chilled)
2 tablespoons dairy-free milk

100g icing sugar (for glaze)
1 heaped tablespoon dairy-free cream cheese
1/2 tablespoon dairy-free milk

1 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Make the vanilla cookie dough by adding the flour, caster sugar, icing sugar, chilled vegan butter, and vanilla extract into a food processor. Pulse a few times while adding the dairy-free milk gradually until a smooth ball of dough forms. Shape into a disc, wrap loosely in cling film or greaseproof paper, and refrigerate.
Step 2: Prepare the cinnamon cookie dough by combining flour, ground cinnamon, all spice, ground ginger, ground nutmeg, caster sugar, icing sugar, and chilled vegan butter in a food processor. Pulse while adding dairy-free milk until it forms a smooth dough ball. Shape into a disc, wrap, and refrigerate for at least 1 hour until firm.

Step 3: Roll out the vanilla dough between two sheets of floured greaseproof paper into a rectangle about 1/8 inch thick and roughly 8 by 13 inches. Remove the top sheet of paper.
Step 4: Roll out the cinnamon dough similarly between two sheets of greaseproof paper to match the size and thickness of the vanilla dough. Peel away the top sheet.
Step 5: Carefully place the cinnamon dough on top of the vanilla dough. Cover with another sheet of greaseproof paper and gently roll the two layers together a few times, then remove the top paper.

Step 6: From the shorter edge, tightly roll the layered dough like a yule log. Wrap the roll in cling film and chill for at least 2 hours until firm.
Step 7: Preheat the oven to 180°C (fan) and line a baking tray with greaseproof paper.
Step 8: Slice the chilled dough log into cookies about 1/4 inch thick with a sharp knife.

Step 9: Place the cookies on the tray spaced apart to allow for slight spreading. Bake for 10 minutes or until lightly golden. For a softer cookie, aim to slightly underbake; for a firmer biscuit texture, bake a little longer.
Step 10: Let the cookies cool on the tray for 10-15 minutes before transferring to a cooling rack to firm up completely. Handle carefully at this stage as they will be soft.
Step 11: To make the glaze, mix icing sugar, dairy-free cream cheese, dairy-free milk, and vanilla extract until smooth but thick enough to drizzle. Adjust cream cheese if needed to achieve a slightly thinner than toothpaste consistency.

Step 12: Once cookies are slightly cooled, drizzle the glaze over each cookie using a piping bag or spoon according to your preference.
Step 13: Serve and enjoy your vegan cinnamon roll cookies!

Tips & Variations

For extra flavor, add a pinch of cloves or cardamom to the cinnamon dough.

Use almond or oat milk as your dairy-free milk for a subtle nutty taste.
Roll the dough thinner for more spiral swirls in each cookie.
If you prefer a glaze with more tang, try adding a splash of lemon juice to the cream cheese glaze.

Keep unused cookie dough wrapped tightly in the fridge for up to 3 days before baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before serving. Reheat slightly in a warm oven if you prefer a soft texture.

How to Serve

The image shows a close-up of a bitten cookie held by a woman's hand with neatly trimmed nails. The cookie has two visible layers in a swirl pattern: a light beige dough and a darker brown dough. On top, thin white icing lines run vertically over the cookie. In the background, there are several similar cookies with the same swirl and icing pattern scattered on a white marbled surface, creating a cozy, warm feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or add a binding agent for best results.

Is it necessary to chill the dough before baking?

Chilling the dough helps the cookies hold their shape and makes the rolling and slicing easier. It also develops the flavors and improves texture, so it’s recommended to follow the chilling steps.