why make this recipe
Cinnamon Roll Cookies are a delightful treat that combines the classic flavors of cinnamon rolls with the easy-to-eat shape of cookies. They are perfect for breakfast, snacks, or dessert. These cookies are soft, sweet, and filled with cinnamon goodness, making them a favorite for both kids and adults. What makes this recipe even better is how simple it is to make, allowing anyone to enjoy homemade treats anytime.
how to make Cinnamon Roll Cookies
Ingredients :
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
For the Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl.
- Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly.
- Slice into rounds and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
how to serve Cinnamon Roll Cookies
Cinnamon Roll Cookies taste best when they’re warm from the oven. You can serve them plain or drizzle with a simple icing made from powdered sugar and milk for extra sweetness. They are great alongside a cup of coffee or a glass of milk.
how to store Cinnamon Roll Cookies
To keep your Cinnamon Roll Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place them in a freezer-safe container or bag and enjoy them up to three months later.
tips to make Cinnamon Roll Cookies
- Make sure your butter is soft enough to cream easily with the sugars.
- Don’t overwork the dough; just mix until combined for the best texture.
- If you prefer a stronger cinnamon flavor, you can increase the amount of cinnamon in the filling.
- Experiment with adding chopped nuts or raisins for added texture and flavor.
variation
You can add a cream cheese frosting to the top of your Cinnamon Roll Cookies for a more decadent treat. Simply mix cream cheese, powdered sugar, and a little milk until smooth, and then drizzle or spread over the cooled cookies.
FAQs
1. Can I use all brown sugar?
Yes, using all brown sugar will give your cookies a richer flavor, but it may also make them a bit denser.
2. What can I do if my dough is too sticky?
If your dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it’s manageable.
3. Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 24 hours. Just allow it to come to room temperature before rolling it out.
Cinnamon Roll Cookies
Ingredients
Equipment
Method
- Cream together softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy; then beat in the egg and vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl, then gradually add the dry ingredients to the wet mixture until just combined.
- Divide the dough in half, shape each into a disc, wrap, and chill for at least one hour.
- Combine melted butter, brown sugar, and ground cinnamon in a small bowl, mixing until a smooth paste forms.
- On a lightly floured surface, roll one dough disc into a 9x12 inch rectangle and spread half of the cinnamon filling evenly over it.
- Tightly roll up the dough from a long side into a log, then repeat the process with the second dough disc and the remaining filling.
- Chill both logs for 30 minutes to firm them up for easier slicing; preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Slice each log into 12 cookies, approximately 1/2 inch thick, and arrange them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until the edges are lightly golden, then cool on baking sheets for a few minutes before transferring to a wire rack.
- Whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until the glaze is smooth and creamy, then drizzle it over the cooled cookies.