The BEST Vegan Cinnamon Roll Snickerdoodle Cookies
If you’ve ever wondered what happens when a cinnamon roll and a snickerdoodle collide, the answer is simple: pure cookie bliss. These cinnamon roll snickerdoodle cookies take the best qualities of both desserts- soft, chewy centers, lightly crisp edges, and that irresistible cinnamon sugar flavor, and turn them into a vegan treat everyone can enjoy.
Perfect Texture and Flavor in Every Bite
What makes these cookies so addictive isn’t just the texture. The gooey cinnamon swirl adds a comforting sweetness that perfectly complements the classic snickerdoodle flavor. Finished with a light dusting of cinnamon sugar before baking and a drizzle of icing, these cookies hit every craving: soft yet slightly crisp, sweet but never overwhelming, and packed with warm cinnamon goodness in every bite.
Why Vegan Cinnamon Roll Snickerdoodles Are Great for Any Occasion
Vegan cinnamon roll snickerdoodle cookies aren’t just delicious- they’re versatile. They make a standout treat for holiday cookie exchanges, cozy afternoon snacks, or plant-based dessert options for friends and family. Their ability to stay soft and chewy while maintaining a slight crisp on the edges also makes them ideal for storing in an airtight container, so you can enjoy them over several days or share them as a thoughtful gift.
Cinnamon Roll Snickerdoodle Cookies: The Ultimate Plant-Based Treat
These cookies show that vegan baking doesn’t have to be boring. By combining the classic cinnamon sugar flavor of snickerdoodles with the indulgent swirl of a cinnamon roll, cinnamon roll snickerdoodle cookies are proof that plant-based desserts can be comforting, satisfying, and irresistibly delicious. Whether you’re a seasoned vegan baker or just looking for a unique, cinnamon-packed cookie, these treats are a must-try!
More garden grub Cookie Recipes:
- Vegan Banana Bread Cookies with Chocolate Chips
- Healthier Vegan No Bake Chocolate Peanut Butter Cookies
- The Best Vegan Rocky Road Cookies
- Vegan Mimosa Sugar Cookies
- Vegan Snowball Cookies
- Chewy Vegan Ginger Molasses Cookies
- Better Than Sex Vegan S’mores Chocolate Chip Cookies
- Healthy Dark Chocolate Vegan Hobnobs
- Single-Serving Vegan Chocolate Chip Cookie
- Soft and Chewy Vegan Snickerdoodles
- The Best Vegan Oatmeal Raisin Cookies
If you make these vegan cinnamon roll snickerdoodle cookies, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The BEST Vegan Cinnamon Roll Snickerdoodle Cookies
Ingredients
Dough
- 1 tbsp ground flax meal
- 3 tbsp water
- 1 1/4 cup + 2 tbsp all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/2 cup vegan butter, cold (I always use Earth Balance's)
- 3/4 cup organic cane sugar
- 1 tsp pure vanilla extract
Cinnamon Swirl Filling
- 1 1/2 tbsp vegan butter, room temperature
- 3 tbsp organic brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp all-purpose flour
Cinnamon Sugar Coating
- 1/4 cup organic cane sugar
- 1 tsp ground cinnamon
Icing
- 3/4 cup organic powdered sugar
- 1 tbsp water
- 1/4 tsp pure vanilla extract
- Tiny pinch kosher salt
Instructions
Dough
- In a small bowl, mix the flax meal and water, then let it rest for 10 minutes, stirring occasionally to prevent separation. This creates your flax “egg.”
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar with a handheld mixer on medium speed for 4 minutes, scraping down the sides as needed.
- Add the flax egg and vanilla extract, then beat for another 2 minutes.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon or rubber spatula just until no dry streaks remain. Do NOT overmix.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
Cinnamon Swirl Filling
- Stir all swirl ingredients together until a smooth, spreadable paste forms.
Cinnamon Sugar Coating
- Mix the two ingredients well.
Icing
- Sift the powdered sugar, then whisk it with the remaining ingredients until smooth.
How to Assemble and Bake
- Lay a piece of plastic wrap on the counter. Place the chilled dough on top, cover with another piece of plastic wrap, and roll it into a roughly 1/4-inch thick, 10-by-7-inch rectangle.
- Remove the top layer of plastic wrap and spread the cinnamon swirl filling evenly over the dough, leaving about 1/4 inch of the top 7-inch edge clean.
- Starting from the bottom 7-inch edge, roll the dough tightly into a log, using the plastic wrap to help you. Keep the log wrapped and chill for at least 1 more hour.
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Using a serrated knife (a bread knife works best), slice the log into 12 equal pieces.
- Carefully toss each slice in the cinnamon-sugar coating, then place them 2 inches apart on the prepared baking sheet.
- Bake one tray at a time on the middle rack for 13 minutes. Keep the remaining cookies in the fridge until ready to bake.
- Let the cookies cool completely, then drizzle with icing.
- Store in an airtight container.
SAVE THIS RECIPE TO PINTEREST!
Affiliate link disclosure: garden grub is a participant in the Amazon Services LLC Associates Program. Read the privacy policy page for more information.
YOU MAY ALSO LIKE..
Homemade Vegan Cinnamon Raisin Bagels
Easy Coffee Cream Filled Vegan Donut Holes
