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!
and yes raisins are optional!
WATCH HOW TO MAKE THESE COOKIES
Notes for Success
The original recipe used Vegan Egg by Follow Your Heart but I have since updated the recipe to use flax meal with perfect results!
Cinnamon Bun Cookies
Ingredients
- 2 Tbs Flax Meal 16g
- ¼ cup Hot Water 60ml
- 1 teaspoon Vanilla Extract 5ml
- 1 cup Vegan Butter 226g
- ½ cup Granulated Sugar 100g
- 8 ounces Vegan Cream Cheese 226g
- 2½ cups All Purpose Flour 312g
- ½ teaspoon Baking Powder
- ¼ teaspoon Vegan Lactic Acid *optional
For the Cinnamon Filling
- 2 Tbs Melted Vegan Butter
- 8 Tbs Light Brown Sugar
- 2 teaspoons Cinnamon
- ½ cup Raisins
Instructions
- In small bowl combine the flax meal with the hot water then add the vanilla extract to that- reserve
- Gently cream the vegan butter & sugar on medium speed until light & fluffy approximately 3 minutes.
- Add the vegan cream cheese & mix just enough to smooth it out & incorporate it together
- Add the flax mixture to the creamed mixture & mix well be sure to scrape the bottom & sides of the bowl for an even mix
- Sift the flour with the baking powder& lactic acid *if using then add it all at once to the butter mixture & mix on low speed to combine.
- Wrap the dough into 2 separate equal discs & refrigerate for at least 2 hours or overnight.
- Meanwhile combine the brown sugar & cinnamon together in a small bowl
- Once the dough has relaxed & 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 & the raisins evenly and roll up jelly roll style
- Cut the log into 20 equal pieces & place them on a sheet pan lined with parchment paper 1" apart
- Repeat the process with the other half of dough then 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
Notes
Storage Cookies can be stored at room temperature for up to 5 days. Freeze wrapped well for up to 1 month
Tried this recipe?Let us know how it was!
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!
Hi There, I wanted to make these for thanksgiving but I don’t have access to the stick of butter. Can I use the tub instead and would I need to tweak the recipe at all? Thank you
I don’t love using the tub butter for anything in baking, because it is already VERY soft. You can use it though. I would use it straight out of the refrigerator though & do not bring it to room temperature as we normally would for creaming recipes
thank you so much for replying so quickly.
Happy thanksgiving!!