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COOKIES – DECEMBER 19, 2023
Cinnamon roll cookies
These cinnamon roll cookies are delicious and soft, bursting with warm cinnamon flavor and a delicious buttery flavor.
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Why you will love it?
These Cinnamon Roll Cookies are a perfect combination of the beloved cinnamon roll flavor in a bite-sized cookie form. With a soft and chewy texture, they have a comforting blend of cinnamon and sugar that will remind you of the cozy feeling of a freshly baked cinnamon roll. However, If you’d like to make traditional cinnamon rolls, check out my Cinnamon Roll recipe here!.
What makes these cookies truly special is the surprise inside. As you bite into each cookie, there are these sweet cinnamon swirls that add an extra layer of flavor. Additionally, the drizzle of icing on top gives it the perfect finishing touch, adding a hint of sweetness that complements the warm spices.
Not only are these cookies incredibly delicious, but they’re also easy to make, making them a fantastic option for a small batch. With simple ingredients you likely already have in your kitchen, you can whip up a batch of these delightful Cinnamon Roll Cookies to enjoy with family and friends. Whether you’re a cinnamon lover or just looking for a twist on a classic cookie, these cookies will surely become one of your favorites to prepare during the holidays.
Ingredients for Cinnamon Roll Cookies:
Here’s a breakdown of the ingredients in the Cinnamon Roll Cookies recipe and their respective roles:
For the Filling:
- Granulated Sugar: is the primary sweetener for the filling. It adds sweetness and contributes to the delightful cinnamon swirl inside each cookie.
- Ground Cinnamon: Cinnamon is the star of the filling, providing the warm and aromatic flavor that is characteristic of cinnamon rolls. It creates a swirl pattern and adds a comforting, spicy note to the cookies. For this reason, use good quality ground cinnamon as it is the soul of these cookies.
For the Dough:
- All-Purpose Flour: provides structure to the cookie dough. Since it contains gluten, it gives the cookies a chewy texture. You can substitute it with gluten-free flour if needed, if so, you may need to let the cookies chill longer.
- Baking Powder: is a leavening agent that helps the cookies rise and gives them a light and fluffy texture.
- Ground Cinnamon: additional ground cinnamon in the dough enhances the overall cinnamon flavor.
- Salt: Salt enhances the flavors in baked goods.
- Unsalted Butter: Butter adds richness and flavor to the dough. Softened butter ensures easy mixing and contributes to the cookie’s tender texture.
- Brown Sugar: Brown sugar adds moisture and sweetness to the dough, creating a softer and chewier cookie.
- Egg: acts as a binder, holding the dough together. It also adds structure and moisture to the cookies.
- Vanilla Extract: Vanilla extract provides a subtle but essential flavor to the dough, enhancing the overall taste of the cookies.
For the Icing:
- Powdered Sugar: Powdered sugar forms the base of the icing. It adds sweetness and creates a smooth texture.
- Milk: Milk is used to thin the powdered sugar and create a pourable consistency for the icing. It adds moisture and helps the icing adhere to the cookies.
Tips for making the best Cinnamon Roll Cookies
Now that you have the ingredients listed, let’s make sure your Cinnamon Roll Cookies turn out as perfect as they can be:
- Chill the Dough: After rolling the dough into a log, it’s crucial to chill it for at least three hours. This not only enhances the flavors but also makes the dough easier to handle and ensures the cookies maintain their shape during baking.
- Slice Evenly: Aim for even thickness to ensure uniform baking when slicing the chilled log into cookies. This will result in a consistent texture and appearance across all your cookies.
- Preheat the Oven: Before baking, preheat your oven to 350°F (180°C). This ensures that the cookies bake evenly and your cookies won’t melt before being able to bake to golden perfection.
- Keep an Eye on Baking Time: Since these cookies are small, they can quickly go from perfectly baked to overdone. Start checking them around the 8-minute mark to ensure they’re just set and not overbaked. Likewise, bake longer if they look or feel too soft. Most importantly, keep in mind they will set when they’re cooling on the tray.
- Experiment with the icing: The icing needs to have a drip-able consistency. Of course, you can adjust with more or less milk or powdered sugar until desired consistency.
- Icing Drizzle Technique: To achieve a beautiful zigzag pattern with the icing, use a piping bag or a ziplock bag with a small corner snipped off. Then drizzle the icing in a back-and-forth motion across the cooled cookies for a professional look.
Cinnamon Roll Cookies
Ingredients
For the Filling:
- 1/4 cup granulated sugar 50 grams
- 1 tbsp ground cinnamon 8 grams
For the Dough:
- 1 1/2 cups all-purpose flour 180 grams
- 1 tsp baking powder 5 grams
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter softened 115 grams / 8oz / 1 stick
- 1/2 cup packed brown sugar 100 grams
- 1 egg
- 1/2 tsp vanilla extract
For the Icing:
- 1 cup sifted powdered sugar 120 grams
- 1/8 cup milk 1 oz / 25 grams
Instructions
- In a small bowl, combine granulated sugar and 2 tablespoons of cinnamon for the filling. Set aside.
- Cream together butter and brown sugar in a bowl using a mixer until smooth. Add the egg and vanilla, mixing until fully incorporated. With the mixer on low speed, gradually add the dry ingredients, blending just until incorporated. Be careful not to overmix. If dough is too soft, wrap in plastic wrap and chill in the refrigerator for 1 hour before shaping.
- On a sheet of parchment or wax paper, trace a 10×8 inch rectangle. Pat the cookie dough into a rectangle using your hands. You can place another sheet of parchment or war paper on top to roll with a pin so the dough doesn't stick to your rolling pin. Remove the top sheet and sprinkle half of the cinnamon-sugar mixture evenly over the dough.
- Roll the dough tightly into a log, starting from the long side, using the paper to assist you. Sprinkle the outside of the log with the remaining cinnamon-sugar mixture. Wrap the log in plastic wrap and chill in the refrigerator for at least three hours.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Slice the chilled log into 15-16 cookies and place them on the prepared baking sheets. Bake for 10-13 minutes or until the edges are lightly golden and set to the touch. Allow the cookies to cool on the pan.
- While the cookies cool, prepare the icing. Combine sifted powdered sugar and milk, mixing until smooth. Transfer the icing to a piping bag or a ziploc bag, and drizzle it over the cooled cookies in a zigzag pattern. Let the icing set before storing cookies.
Video
Notes
- Double all the ingredients.
- Instead of an 10×8 rectangle, roll the dough into a 9×16 rectangle, making one long log.
- Chill for 3 hours before cutting and keep the sliced cookies in the refrigerator while the first tray goes into the oven if you can’t fit all of them at the same time.
These look so delicious! Excited to try this!!
These look so delicious!! Can’t wait to try them!
They look delicious, thanks for sharing.
Wow- these look delicious- and not too hard to make either! I am going to try out your recipe!
These look absolutely delicious! Excited to try!
While traveling I found a bakery who made these and they were so good! I’m loving your recipe – I’ll have to adapt to make them gluten free, but I’m excited…thanks!
Thank you!! I’d love to adapt it to a gluten free version as well! Any tips?
Thank you so much! Let me know how it goes 🙂
Thanks Christine!! Happy baking 🙂
Thank you for reading!
Thank you Kyle!!
I hope you do! Let me know how it goes 🙂