These soft, pillowy cinnamon roll cookies will surely be your new obsession. They are swirled with cinnamon sugar and drizzled with a simple icing. Can’t get better than that.
Obsessed is an understatement. These cookies are too good I wouldn’t be surprised if my family eats the whole plate overnight. Round two?
These cinnamon roll cookies have the perfect texture. They are soft, pillowy, and moist. They have hints of cinnamon sugar swirled throughout and of course drizzled with a traditional powdered sugar icing.
I hope you love these cookies as much as I do…
These cookies are made similarly to cinnamon rolls.
Here is a run down:
First, the sugars and butter are creamed together until smooth. Then applesauce and vanilla extract are added. Flour, baking soda, cream of tartar, and salt are mixed in until a soft dough forms.
The dough is formed into a smooth ball then flattened into a square on a piece of parchment paper. Using a rolling pin, it is rolled out into a large rectangle.
To create the cinnamon sugar filling, melted butter, coconut sugar, and cinnamon are combined to form a smooth paste. It is then spread in an even layer in the center of the dough. Taking the edges of the parchment paper to prevent sticking, the dough rectangle is rolled into a tight log then cut into 1-inch portions.
The portions are rolled into balls then lined on a baking sheet. They are baked for 15 minutes, cooled for 5 minutes on the baking sheet, then transferred to a wire cooling rack.
Of course, can’t forget the powdered sugar icing drizzle.
There are a few ingredients I want to highlight in this recipe that makes these cookies so darn good.
Cream of tartar + baking soda: The cream of tartar and baking soda act together to add slight tanginess and chew to the cookies. This is because cream of tartar is an acidic ingredient and baking soda is alkaline. Cream of tartar activates the baking soda which creates that perfect texture.
Cane sugar + coconut sugar: I’ve said this before, but I love the combination of coconut and cane sugar in baked goods. Coconut adds a delicious caramely taste and cane sugar adds moisture and of course sweetness!
Applesauce: Not a typical ingredient in cookies, but it replaces eggs in the recipe and adds extra moisture.
Vegan Butter: Can’t have a good cookie without some fat. When the sugar is creamed with the butter it adds chewiness and moisture to the cookie. We all want that right?
These Cinnamon Roll Cookies are…
- Soft, pillowy, and moist
- Simple and easy
- Oh so delicious…and addicting
These soft, pillowy cinnamon roll cookies will surely be your new obsession. They are swirled with cinnamon sugar and drizzled with a simple icing.
- ½ cup vegan butter
- ½ cup cane sugar
- ¼ cup coconut sugar
- ¼ cup applesauce
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- 2 tbsp melted vegan butter
- 5 tbsp coconut sugar
- 1 tbsp ground cinnamon
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
To a large mixing bowl, use a handheld mixer to cream together sugars and butter until smooth. Mix in applesauce and vanilla. Add flour, baking soda, cream of tartar, and salt. Combine until a soft dough forms. Form dough into a smooth ball and place on top of a piece of parchment paper. Using a rolling pin, roll into a 10×11" rectangle.
Make the cinnamon sugar filling by combining all ingredients in a small bowl until a smooth paste forms. Spread filling into the middle third of the rectangle. Take the edges of the parchment paper to prevent sticking and roll dough into a tight log. Cut into 1" portions. Roll each portion into a smooth ball then place on the prepared baking sheet. Bake for 15 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Once cookies have cooled, drizzle with icing (powdered sugar + water until desired consistency).