These Egg Free Cinnamon Roll Cookies are a hybrid between classic sugar cookies and cinnamon rolls. They require no eggs or special substitutes, use minimal ingredients, and are surprisingly easy to make.
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With two kids aged 3 and under, I certainly don’t have time for complicated or time consuming recipes. With this cookie recipe, I love that I can mix up and roll out (and roll up) the dough, then pop the roll in the fridge until I’m ready to bake. Last time, I left it overnight before I got around to baking them, and they turned out just as tasty!
Egg Free Cinnamon Roll Cookies would be a great addition to a brunch party (brunch needs dessert, right??), or as a treat with some coffee or tea.
Try some of my other Egg Free Cookies and Sweets (most can be made DF, if they’re not already!) :
- Fluffy Vegan Pumpkin Cookies (Egg Free, DF)
- Egg Free Sugar Cookies
- Eggless Gingerbread Cookies
- Top 8 Free Chocolate Chip Cookies
- Egg Free Lemon Bars
- Soft Toffee Cookie Bars (Egg Free, DF)
- Egg Free Lemon Cookies
Egg Free Cinnamon Roll Cookies
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/3 cup confectioners sugar (AKA powdered sugar)
- 3 Tablespoons milk
- 1/4 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder (not baking soda)
- 1/4 tsp salt
Cinnamon Filling
- 1/3 cup brown sugar, packed
- 2 Tablespoons butter, melted
- 2 teaspoons cinnamon
Icing (Optional)
- 1/3 to 1/2 cup confectioners sugar
- 2 tsp milk – add 1/2 tsp as needed to get to desired consistency
- 2 drops vanilla extract (optional)
Instructions
- In a mixing bowl, stir together butter, sugars, milk, and vanilla until light and creamy.
- In a separate bowl, stir together flour, baking powder, and salt. Add dry ingredients to wet, and stir until combined.
- Line a 9×13 inch pan with parchment paper (make sure paper goes up the edges). Evenly press or roll out dough until it reaches the edges.
- In a small bowl, stir together the Cinnamon Filling ingredients. Make sure butter is completely melted to ensure easier spreading. Spread filling evenly over cookie dough.
- Carefully roll the cookie dough up, from wide end to wide end – the parchment paper makes this step easy! Chill rolled up dough in the refrigerator for about an hour (or up to 24 hours).
- When ready to bake, preheat oven to 350F, and cut dough into 24 even cookies. Bake on parchment lined cookie sheet for 9-10 minutes. You'll want to take them out before they look quite "done" – they will finish setting on the pan. Allow cookies to cool on the pan for a full 5 minutes, before removing to cool completely on a wire rack.
- Optional: Once cookies are cooled, stir together all icing ingredients and drizzle or spread over the top.
Try some of my other Egg Free Cookies and Sweets (most can be made DF, if they’re not already!) :