Desserts

Cinnamon Roll Sugar Cookies

These Cinnamon Roll Sugar Cookies are soft and chewy, but have a delicious crispy edge. They are full of warm cinnamon flavor and are ready in just about 30 minutes!

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cinnamon roll cookies on a piece of parchment paper.

why you’ll love this recipe

  • Cinnamon Roll Sugar Cookies are the perfect balance between cinnamon rolls and cookies!
  • These cookies are soft, chewy but still have that drool worthy crispy edges.
  • They are filled with warm cinnamon flavor.
  • Extremely quick and easy to make.
  • Get that same cinnamon roll taste without all the effort.
  • As written, this recipe is full vegan, dairy free and plant based.
  • These cookies are ready in just about 30 minutes.
  • Looking for real cinnamon rolls, check out my vegan, yeast-free cinnamon rolls!

ingredients and Substitutions

These are the main ingredients and substitutions for Cinnamon Roll Sugar Cookies. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

To keep this recipe vegan and dairy-free use vegan butter, otherwise, you can use regular butter.

A blend of cane and brown sugar is what gives these cookies that amazing sugar cookie flavor.

Vanilla extract adds a lovely flavor.

You can use almond milk, cashew milk, hemp milk, coconut milk, oat milk or any other milk/nut milk alternative.

Use all purpose flour, I have not tested this recipe with any other flour substitutes.

Baking powder helps these cookies rise and have a fluffy texture.

A touch of sea salt helps to balance out all the flavors.

You can’t have cinnamon rolls without ground cinnamon!

all the ingredients that you need to make these cookies.

how to make

ONE: Start by creaming together the 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.

TWO: Then, add in the all purpose flour, baking powder and sea salt last and mix until a cookie dough starts to form.

all purpose flour, baking powder and salt mixed into the butter mixture.

THREE: Roll the dough into a large ball, then cut in half. Set one piece aside, and add one of the halves back into the mixer. Fold in the cinnamon and mix until well combined.

FOUR: Next, in between two pieces of parchment paper, roll 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.

FIVE: Next, tightly roll the dough into a log and wrap in parchment paper, then place it in the freezer for a minimum of 30 minutes to harden.

SIX: 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.

SEVEN: Let cookies cool slightly before moving to a cooling rack, store in an air tight container on the counter and enjoy up to 4-5 days.

a hand holding one of the cookies.

Tips and tricks

Use high quality ingredients: The ingredients in these cinnamon roll cookies are very simple, so the quality of your ingredients will really shine through. We recommend opting for good vegan or regular butter, brown sugar, and vanilla extract for best results and more flavor.

Measure your flour correctly: Use a spoon to scoop the flour into the measuring cup, level off and then pour into the bowl. If you just scoop the measuring cup into the batter, this may result in a more firm and cracked cinnamon roll cookie.

Let your dough chill before cutting out the cookies: Chill the dough before slicing for best results! You want it to be firm so that they don’t spread too much during baking time.

Slightly under bake the cookies: Cookies will continue to cook as they cool so you’ll want to take them out when they’re still under done so that way you have a warm, soft and gooey cinnamon roll cookie.

How to serve and store

Serve these cinnamon roll cookies with a cup of coffee, espresso, cup of tea or glass of milk.

Store them in an airtight container, on the counter and enjoy within 4-5 days.

a hand holding one of the cookies with a bite taken out of it.

Taste and Texture

These cookies taste like a warm cinnamon roll, but in cookie form. They have that same great sugar cookie taste that we all love and adore, but filled with warm cinnamon flavor.

The texture is crispy on the edges, but soft and gooey in the center.

frequently asked questions

Can I use gluten free flour instead of all purpose flour?

I have not tested this recipe with any other flour yet. If you try it out, please let me know in the comments below.

Can I add an icing on top?

Yes totally! Although I think these sugar cookies are pretty sweet on their own, you can always add a powdered sugar icing on top if you prefer.

How long will these cookies last?

about 4-5 days when stored properly.

other recipes you may like

If you make these Cinnamon Roll Sugar Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Cinnamon Roll Sugar Cookies

These Cinnamon Roll Sugar Cookies are soft and chewy, but have a delicious crispy edge. They are full of warm cinnamon flavor and are ready in just about 30 minutes!
PIN RECIPE
PREP TIME:
45 minutes
COOK TIME:
17 minutes
Author - Hannah

Ingredients

  • 1/2 cup organic cane sugar
  • 1/4 cup organic brown sugar, packed
  • 1/2 cup vegan or dairy butter
  • 2 tsp vanilla extract
  • 1/4 cup almond milk
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp cinnamon

SCALE:

1X

YIELDS:

18 servings

Directions

  1. Start by creaming together vegan butter, cane sugar and brown sugar in an electric mixer until smooth and creamy.
  2. Add in the vanilla extract and almond milk next and mix once more.
  3. Next, add in the all purpose flour, baking powder and sea salt last until a cookie dough starts to form.
  4. Roll the dough into a large ball, then cut in half. Set one piece aside.
  5. Add one of the halves back into the mixer and mix in the cinnamon until well combined.
  6. Next, in between two pieces of parchment paper, roll 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.
  7. 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.
  8. When ready, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper.
  9. Slice the dough into 1/2″ cookies and place on the prepared baking sheet.
  10. Bake for 15-17 minutes or until edges are slightly golden brown.
  11. 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.

Notes

  • Use high quality ingredients like sugar, butter and vanilla extract.
  • Measure your flour correctly, see notes above.
  • Let your dough chill before cutting out the cookies.
  • Slightly under bake the cookies for a more chewy, soft and gooey cookie.

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