About the Recipe
These cinnamon swirl cookies are so delectable and indulgent, reminiscent of a cinnamon roll, with cream "cheese" icing and all. You'll want to save some time to chill the dough, about an hour, and the prep time otherwise about 30 minutes.
Made with a combination of coconut oil and vegan butter, these cookies offer a perfect balance of richness and a tender texture. I like to use Miyokos cultured "butter" because it is designed for baking, but Earth Balance sticks or Country Crock plant butter work well also. Vegan butter sticks will be the best bet here, rather than a spread from a tub. The equal parts butter and coconut oil will help these rolled cookies stay soft yet keep their shape.
The use of Zulka Morena sugar adds a subtle molasses flavor, enhancing the overall taste. It's my ultimate go-to baking sugar as it is bone char free, unrefined, and non-GMO. You can substitute your favorite sugar/sweetener of choice, of course. Each cookie is beautifully swirled with cinnamon, creating an amazing visual appeal to match the impeccable flavor.
You can choose to use any plant-based milk, but I prefer almond because it always provides consistent results. I personally think oatmilk makes cookies more on the cakey side, although it is probably the most allergen-friendly milk besides coconut.
After the dough is chilled, you will roll out the dough into a rectangle and spread the cinnamon mixture on top. Next, you will roll the dough into a log and slice and bake these beauties to achieve the cinnamon swirl appearance. Each cookie will get a thumbprint/spoon indent for the puddle of cream "cheese icing on top. Finally, take a pastry bag or ziplock with a small corner cut off, fill it with vegan caramel and create a swirl pattern over the cream "cheese" center.
They are so gooey and decadent, you're gonna love these!
Ingredients
For the cookie dough:
1/2 cup coconut oil, solid
1/2 cup vegan butter, softened
1 cup Zulka Morena sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plant-based milk (such as almond, soy, or oat milk)
1 teaspoon vanilla extract
For the cinnamon swirl:
1/4 cup Zulka Morena sugar
2 teaspoons ground cinnamon
For the vegan cream cheese icing:
1/2 cup vegan cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
For the caramel swirl topping:
1/4 cup vegan caramel sauce
Preparation
In a large mixing bowl, cream together the coconut oil, vegan butter, and Zulka Morena sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the plant-based milk and vanilla extract.
Mix until a dough forms. Chill dough for 1 hour.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the Zulka Morena sugar and ground cinnamon to create the cinnamon swirl mixture. Set aside.
Roll out the chilled cookie dough into a rectangular shape, about 1/4 inch thick, on a lightly floured surface.
Sprinkle the cinnamon swirl mixture evenly over the rolled-out dough, covering the surface.
Starting from one end, tightly roll the dough into a log, forming a visible cinnamon swirl.
Slice the log into 1/2-inch thick cookies and place them on the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on a wire rack.
While the cookies cool, prepare the vegan cream cheese icing. In a bowl, beat the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies have cooled completely, spoon a dollop of the vegan cream cheese icing into the center of each cookie.
Fill a pastry bag or ziplock bag with small corner cut off with the vegan caramel. Create a swirl pattern over top each cream "cheese" center.
Serve and enjoy!
Note:
For best results, make sure the coconut oil and vegan butter are used in equal parts. Adjust the amount of cinnamon in the swirl mixture according to your taste preference. Store the cookies in an airtight container to maintain their freshness.
