Cinnamon Roll Sugar Cookies
The sweetest sugar cookie recipe you’ll ever have
I recently shared a chocolate chip brownie swirl cookie recipe that quickly became really popular both over on Tiktok and Instagram. Since that recipe went so well, I thought why not make a cinnamon roll sugar cookie. These cookies taste like the Pillsbury seasonal sugar cookies but with less sugar.
I love that these cookies have a cinnamon sugar center and perfectly golden brown crispy edges. They are both chewy, soft and crispy- the definition of a perfect cookie in my book. Cinnamon Roll Sugar Cookies are really easy to make, all we are going to do is make the two doughs, roll between parchment paper, freeze, slice and bake!
I think you will love this recipe as much as I do! When you try them, don’t forget to tag me over on Instagram so I can re-share your creations! Also, please consider leaving a comment and rating below- this helps my business so much! I can’t wait to hear your opinions!
Ingredients in vegan cinnamon roll sugar cookies
These vegan cinnamon roll sugar cookies are made with really simple ingredients, all of which i’m sure most of us already have at home! You can make these cookies vegan by using vegan butter and sugar, otherwise any butter and sugar will work the same. Grab these ingredients below and let’s get baking!
- all purpose flour
- baking powder
- vegan cane sugar
- vegan brown sugar
- vegan butter
- vanilla extract
- almond milk
How to make cinnamon roll cookies
Start by creaming together vegan butter, cane sugar and brown sugar in an electric mixer until smooth and creamy.
Add in the vanilla extract and almond milk next and mix once more.
Next, add in the all purpose flour, baking powder and sea salt last until a cookie dough starts to form.
Roll the dough into a large ball, then cut in half. Set one piece aside.
Add one of the halves back into the mixer and mix in the cinnamon until well combined.
Next, on a piece of parchment paper, rill out the plain dough until about 1/4″ thick into a rectangle. Repeat with the cinnamon dough, then place the cinnamon dough on top of the plain dough so they are layered on top of each other.
Next, tightly roll the dough into a log and wrap in parchment paper, then place in the freezer for a minimum of 30 minutes to harden.
When ready, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper.
Slice the dough into 1/2″ cookies and place on the prepared baking sheet.
Bake for 15-17 minutes or until edges are slightly golden brown.
Let cookies cool slightly before moving to a cooling rack, store in an air tight container on the counter and enjoy up to 5 days.