My cinnamon roll bread is Shane’s absolute favorite quick bread that I make, so I thought why not try a cookie version. Serves 14. 


¼ cup unsalted butter, melted (sub vegan butter or ghee)
1½ tsp cinnamon
¼ cup dark brown sugar (sub brown coconut sugar)
¾ cup unsalted butter, room temperature (sub vegan butter or ghee)
¾ cup granulated sugar (sub coconut sugar)
1 egg
2 tsp vanilla extract
3 Tbsp heavy cream (sub almond milk)
½ tsp kosher salt
1 tsp baking powder
2¼ cups all-purpose flour (sub almond flour)
2 Tbsp unsalted butter, melted (sub vegan butter or ghee)
1 cup powdered sugar (sub date sugar)
2-3 Tbsp milk (sub almond milk)


Preheat the oven to 350º.
In a small bowl, combine the melted unsalted butter, cinnamon, and dark brown sugar. Mix well and set to the side.
Using a stand mixer, cream together the butter and sugar on medium speed. Beat in the egg and add the vanilla extract. Mix in the heavy cream, kosher salt, and baking powder until combined. Slowly add the all-purpose flour and mix until a ball of dough has formed. Place the dough on a floured piece of parchment paper and roll it out using a rolling pin. It should be roughly 10x15. Spread the filling completely over the rectangle of dough. Beginning on the long side, roll the dough until it is all rolled up. Cut into 12 individual pieces. Using your hands, roll the dough pieces into little bowls and freeze them for 1 hour. Place them on a baking sheet and leave room between them as they will spread once cooked. Bake for 10-12 minutes and let them cool before drizzling the glaze over them.
In a small bowl, combine the melted butter, powdered sugar, and milk. Whisk together really well so no powdered sugar lumps remain. Make sure the cookies are completely cool before drizzling the glaze on top.


Recipe adapted from Cookies and Cups