... at the moment I’m failing to think of anything. The problem with cinnamon rolls is that they require a bit of planning ahead and sometimes you just haven’t done that when a craving hits.
These cookies are as simple as any other cookie but with the all the benefits of supplying a fix for even the most extensive cinnamon roll addiction. I’m not saying that there isn’t a time and place for cinnamon rolls (which reminds me that I really need to make them soon), but for the rest of the time these cookies have got you covered.
---Swirly Brown Sugar Cinnamon Roll Cookies (Vegan)---
Ever wondered what a cinnamon roll would taste like if it were a cookie? Well, now you can find out!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 30 cookies (about)
--Ingredients---
Cookies:
3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
3 tablespoons coconut cream *see note
3 tablespoons applesauce or pumpkin puree
1 cup brown sugar, packed
1/2 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
cinnamon
Glaze:
2 - 3 tablespoons almond milk
1 cup powdered sugar
1 teaspoon vanilla extract
pinch of salt
---Instructions---
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.)
Divide dough into halves and roll one half out on a lightly floured surface into a rectangle roughly 1/4 inch thick. Sprinkle very generously with cinnamon and spread to cover every spot. Roll dough up longways into a large snake shape and use a sharp knife to slice cookies of your desired size. Place each cookie flat on a baking sheet lined with parchment or silpads, about 2 inches apart.
Bake for 8 - 10 minutes until edges start to turn golden brown (or right before for doughy cookies). Remove from oven and cool for about 5 minutes before moving to cooling rack.
Whisk milk and powdered sugar in a small bowl until smooth then add salt and vanilla and drizzle over cooled cookies.
---Recipe Notes---
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
Also, I've had success in replacing the vegan butter in this recipe with coconut oil or organic vegetable shortening. You can even find butter flavored coconut oil.
