Cinnamon Roll Sugar Cookies

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Cinnamon Roll Sugar Cookies

Prep Time 45 minutes
Cook Time 17 minutes
Course Dessert
Servings 18


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


  • Cream together vegan butter, cane sugar, and brown sugar until smooth and creamy using an electric mixer.
  • Add vanilla extract and almond milk, then mix again.
  • Gradually add all-purpose flour, baking powder, and sea salt until a cookie dough forms.
  • Roll the dough into a large ball, then divide it in half. Set one piece aside.
  • Mix cinnamon into one half of the dough until well combined.
  • Roll out both dough halves into rectangles, about 1/4″ thick, between parchment paper.
  • Layer the cinnamon dough on top of the plain dough, then tightly roll them into a log.
  • Wrap the log in parchment paper and freeze for at least 30 minutes.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Slice the dough into 1/2″ cookies and place them on the prepared baking sheet.
  • Bake for 15-17 minutes until the edges are slightly golden brown.
  • Allow the cookies to cool slightly before transferring them to a cooling rack. Store in an airtight container and enjoy for up to 5 days.


  • Use high-quality ingredients for the best flavor.
  • Measure flour accurately to avoid texture issues.
  • Chill the dough before cutting cookies.
  • Aim to slightly underbake for a softer texture.

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