I didn't have high hopes for something so simple to yield such a yummy not-cinnamon-roll-but-cookie concoction. But it worked. The cookies have a shortbread feeling to them. Not super crumbly, but in a milder, crunchy treat way. They're not like a cinnamon roll per se. But they will satisfy a serious cinnamon spice craving. I found the recipe via the New York Times Cooking app--or rather a "no-yeast cinnamon roll" recipe, video and all. I've made no-rise cinnamon rolls before and they were just meh. I had about 30 minutes to tinker. Fingers crossed.
This recipe is fairly simple. With a small bit of math and modifying the original recipe, this made enough cookies for two. You could double the amounts if you'd like more cookies. Here's a short summary of the process.
In first bowl, mix the vegan butter with organic brown sugar or coconut sugar, a good amount of cinnamon, some chopped pecans and a splash of vanilla extract.
In the second bowl, dry ingredients: flour--(I blended oat flour with all-purpose and sorghum flours for my own taste--I love sorghum flour and AP mixed together), baking powder, baking soda, vegan buttermilk, little bit of olive oil, bit of salt and a little sugar. Mix all together and knead for minute or so, roll flat and spread with pecan/butter mixture and very carefully roll the tube (the long end, not the short end which is what I started doing before I had my a-ha moment). The key to keeping them in the "cookie" category and not the "roll" is in how thin you slice the roll--about a half inch is perfect. I had doubts about this actually working but once they cooled and I mixed some vegan cream cheese (Philadelphia--yes, they have a Plant Based cream cheese now! I'm thrilled!) with a bit of organic powdered sugar--they were superb. I don't think the cookies require the cream cheese--they're delicious on their own, but it is a nice touch.
Cinnamon Roll Cookies
*makes around 12 cookies
(Modified NYT No-Yeast Cinnamon Roll Recipe)
For the filling:
1/2 stick or 1/4 c. vegan butter
1/4 c. coconut sugar with 1 teaspoon (tsp) organic brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. vanilla extract or vanilla bean paste
1/4 cup (c.) chopped pecans
For the dough:
1/2 c. unbleached all-purpose flour plus 1/4 c. oat flour and 1/4 sorghum flour
1/2 tablespoon baking powder
1/8 tsp. baking soda
2 tsp. sugar
pinch of salt
1/8 c. olive oil
1/4 c. almond milk with 1/2 t. of apple cider vinegar
For glaze (if you must)
vegan cream cheese, about 2 tablespoons mixed with 3 tablespoons organic powdered sugar
Preheat oven 400. Line with parchment paper or spray cookie sheet with baking spray.
In first bowl, mix all filling ingredients together until a somewhat smooth paste appears. Set aside.
In second bowl, add all dough ingredients, mix with a spoon until a smooth dough forms. Knead the dough for around a minute in the bowl or on an oiled counter. Roll the dough out on parchment paper, until around 1/4-1/2" thick, forming a rectangle. Spread filling carefully over dough. Roll long edge of dough carefully and as tightly as possible without breaking the dough. With a knife, slice dough into approximately 12 1/2" rounds. Space out 2 inches apart on cookie sheet and bake for 18-20 minutes or until cookies begin turning light brown around edges. Let cookies cool completely before glazing. Store in airtight container for about 1 week.
