Soft, buttery cinnamon roll sugar cookies with a delightful swirl of cinnamon, making for a perfect treat with a hint of sweetness and spice.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the vegan or dairy butter with the cane sugar and brown sugar until light and fluffy.
Add the almond milk and vanilla extract to the butter mixture and mix until fully incorporated.
In a separate bowl, combine the flour, baking powder, cinnamon, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Divide the dough into two equal portions. Roll each portion out into a rectangle on a lightly floured surface.
Sprinkle a generous amount of cinnamon over the rolled dough and carefully roll each dough rectangle into a log.
Slice the dough into 1/2-inch thick rounds and arrange them on the prepared baking sheet.
Bake for 10-12 minutes or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If you’d like to add a touch of sweetness, consider drizzling a simple icing over the cookies once they’ve cooled.
For a more indulgent version, you can replace almond milk with full-fat dairy milk and the vegan butter with regular butter.
These cookies are best enjoyed fresh, but they can also be stored in an airtight container for up to 3 days.