Take a closer look because these are not cinnamon buns!
But they are Cinnamon Bun Cookies!
All the cinnamon delight of eating a real deal cinnamon bun, but without all that time spent in the kitchen!
I love this cookie dough so much, it is my veganized version of Rugalah dough!
Those who know Rugalah cookies are already salivating because they know it means soft and fluffy cream cheese dough filled with whatever filling catches your fancy!
I have make Poppy Seed, Chocolate Raspberry and Pecan Pie Rugalah
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- Poppy Seed
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- Choco~Raspberry
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- Pecan Pie
But today, obviously these are filled with cinnamon bun filling and I even used raisins!
Wait! Don’t go! I know all you raisin haters are like “Bye Felicia!”
You can easily just leave the raisins out of the recipe and we won’t have to ever speak about it again!
Trust me you are going to fall in love with these cookies
They are super easy to make and I have a step by step YouTube video tutorial to show you exactly how I did it!
The only advice I have for you is to make a double batch because they go fast!
Not to mention you may want to dive into the Cinnamon Bun Cake project next and you will need a few cookies for the garnish!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
Be sure to bookmark this page!
Holiday baking will be upon us before we know it!
These cookies are part of my 12 Days of Christmas Cookies recipe series
For more easy cinnamon recipes click the links below!
Vegan Apple Cinnamon Pop Tarts
The original non-vegan recipe for this cookie dough called for egg yolks which I replaced with Vegan Egg by Follow Your Heart.
I understand not everyone can get that product so I also tested it with flax meal in the same quantity as listed below, reconstituted with hot water instead of cold and you will have perfect results!
- For the cookie dough:
- All Purpose Flour 2½ cup (312g)
- Baking Powder ½ teaspoon
- Vegan Butter 1 cup (226g)
- Vegan Cream Cheese 8 ounce package (226g)
- Vegan Lactic Acid *optional ¼ teaspoon
- Granulated Sugar ½ cup
- Vegan Egg 2 Tablespoons (12g) *see note above
- Cold Water ¼ cup (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- For the filling:
- Veqan Butter 2 tablespoons (56g)
- Light Brown Sugar 8 Tablespoons
- Cinnamon 2 teaspoons
- Raisins ½ cup
- Gently cream the vegan butter and cream cheese together to smooth
- Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
- Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that
- Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix
- Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
- Wrap the dough into 2 separate equal discs and refrigerate for at least 2 hours or overnight.
- Meanwhile combine the brown sugar and cinnamon together in a small bowl
- Once the dough has relaxed and is chilled, knead it (one disc at a time) on a lightly floured surface to form a rectangle that is 6" by 18"
- Brush with the half of the melted vegan butter and then spread half of the cinnamon sugar mixture and the raisins evenly and roll up jelly roll style
- Cut the log into 20 equal pieces and place them on a sheet pan spaced lined with parchment paper almost touching each other
- Repeat the process with the other half of dough and bake in a preheated 375°F oven for 25 minutes until golden browned
- Cool then ice with confectioners sugar glaze which is just 1 cup confectioners sugar with about 1 Tbs plant milk added, whisk smooth to pour able consistency
Hi Gretchen,
These cookies look amazing and I so want to make them but I would also like to know if its possible to make theses cinnamon bun cookies non vegan? Have you ever tried making them non vegan and do you get the same end results?
Would you just replace the 1 cup of Vegan butter for 1 cup salted butter?
Would you replace the 8 oz Vegan cream cheese for normal 8oz Philly cream cheese?
How would you replace the 2 Tablespoon Vegan egg and water part with?
Would you bake at same temp and same time?
Happy Holidays to you!!!!
Hi Thanks and Happy Holidays to you as well! This dough is essentially a rugelach dough. That said, this time I tweaked it much more than just subbing the butter & CC for vegan ingredients. So I would rather you just take my idea here and find your self a NON vegan rugelacah recipe if you don’t want to try the vegan version. It would require too much reverse tweaking to get it right for you. But of course I would love it if you tried my vegan version! It’s totally amazing! 🙂
Hello Gretchen,
I really love all your recipes…. be it vegan or non-vegan….!! When I was a beginner in baking… you and your baking videos were my mentors. Thank you for sharing with us…!!
In India, Its pretty hard to find non-expensive egg replacers. Is there any way, we can make egg replacers at home? Could you please share them, if possible.
Thanks,
Niveditha
HI Niveditha! Thank you! I understnad it can be hard to find the products to use for vegan baking. I did create an online course that explains everything there is to know about egg replacers in vegan baking CLICK HERE FOR MORE
Just finished icing my cinnamon bun cookies, they are delicious.
What if you want to use regular eggs and not a vegan subs… What would you use in this case. I have been following you since you started and the Woodland Bakery Days and love everything you do, but I can’t find all the vegan stuff where I live.
hi Thanks, I’ve tweaked this recipe too much to try to go backwards and make it work. I would recommend to just take my idea here and use a non vegan rugelach recipe- you can google rugelach dough recipes and then just plug in my cinnamon bun filling and idea for rolling them
I really had doubts about this dough, iy was so sticky! I put it in the freezer to get colder ( I suspect my frig is going), then I rolled it between waxed paper. These were hands down perfection. We can’t stop eating them!!! Definitely a new tradition for us from now on. Thank you ?
I am wanting to bake this cake also. I know that pastry is at its peak immediately after baking but how long will they stay “fresh”? I was thinking about baking them earlier in the day so they would be ready to serve or top my cake for after dinner that same day. Any suggestions?
I’m wondering this also. I think i will try making them and freezing them, so that i can thaw bake and cool on the cake assembly day.
Would it be possible to use flax eggs instead of an egg replacer? If so, how much? We don’t have any of the good ones here in my town. We have the Ener-G egg replacer which I used once and didn’t like.
This recipe originated from my Rugalah recipe, where I had mostly egg yolks (which is why I opted for the Vegan Egg by FYH) I find that to be the best replacer when a recipe calls for yolks. I think you would be fine with the flax for a replacer here, just use 2Tb flax meal and reconstitute with the same 1/4 water from the recipe, let me know how it turns out!