Is there anything better than a big doughy cinnamon roll?
It’s hard to say, but at the moment I’m failing to think of anything. The problem with cinnamon rolls is that they require a bit of planning ahead and sometimes you just haven’t done that when a craving hits.
Like those moments when you just have to have a cinnamon roll immediately or you may die. Does that happen to you too? Well, you see, that’s what I’m here for, to solve these urgent problems in life. Does that mean that I plan to save the world one cookie at a time? Maybe it does. Don’t judge. It’s a perfectly good plan, even if it’s a bit ambitious.
Some days I have the hardest time deciding what to make and it’s usually not from lack of inspiration. It’s more common for me to have too many ideas than not enough and, being the indecisive person that I am, making a decision is just beyond my ability on occasion. When that happens I resort to cookies. When in doubt, make chocolate chip cookies. I’m thinking of making that my motto because it always applies.
So I was all set to make some chocolate chip cookies on said day, but then I remembered that I have never shared one of my family’s favorite cookies with you and I switched gears. I’m really not sure why I’ve never blogged these before. I guess they are one of those recipes that I always think I’ve already shared because they’re a staple in my house.
They’re as simple as any other cookie but with the all the benefits of supplying a fix for even the most extensive cinnamon roll addiction. I’m not saying that there isn’t a time and place for cinnamon rolls (which reminds me that I really need to make them soon), but for the rest of the time these cookies have got you covered.
And by the way, there’s plenty of room in OSWC (Organization for Saving the World with Cookies) if you want to hop on the bandwagon. These are a good place to start.
Swirly Brown Sugar Cinnamon Roll Cookies
- 3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
- 3 tablespoons coconut cream *see note
- 3 tablespoons applesauce or pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup organic cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 2 - 3 tablespoons almond milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.)
Divide dough into halves and roll one half out on a lightly floured surface into a rectangle roughly 1/4 inch thick. Sprinkle very generously with cinnamon and spread to cover every spot. Roll dough up longways into a large snake shape and use a sharp knife to slice cookies of your desired size. Place each cookie flat on a baking sheet lined with parchment or silpads, about 2 inches apart.
Bake for 8 - 10 minutes until edges start to turn golden brown (or right before for doughy cookies). Remove from oven and cool for about 5 minutes before moving to cooling rack.
Whisk milk and powdered sugar in a small bowl until smooth then add salt and vanilla and drizzle over cooled cookies.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.