4.7 stars (based on 13 reviews)
Chewy like a sugar cookie With all the familiar and comforting flavors of a cinnamon roll Betcha can’t eat just one
Cinnamon Roll Cookies
What you need
Cookies
- 1/2 cup butter, softened to room temp (113 grams)
- 1 cup sugar (200 grams)
- 2 cups flour (250 grams) (*if not using grams, dont not pack, spoon & level flour)
- 1/2 tsp baking powder (2 grams)
- 1/4 tsp salt (1.5 grams)
- 1 egg, room temp (approx. 50 grams, without shells)
- 1 tsp vanilla extract (5 grams)
Cinnamon Brown Sugar Filling
- 3 tbsp unsalted butter, softened to room temp (42 grams)
- 1/3 cup brown sugar (67 grams)
- 1/2 tbsp ground cinnamon (4 grams)
- pinch of salt (approx. 0.5 grams)
Cream Cheese Icing
- 2 tbsp cream cheese, softened to room temp (30 grams)
- 1 tbsp butter, softened to room temp (14 grams)
- 3-4 tbsp milk (45-60 grams)
- 3/4 cup powdered sugar (90 grams)
- 1 tsp vanilla extract (5 grams)
What to do
1. For the cookies, mix flour, baking powder and salt together in a large bowl- set aside.
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy. Add egg and vanilla, mix well.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Lay out saran or plastic wrap on your counter and plop your cookie dough onto the wrap. Place another piece of saran wrap on top of the dough and form everything into a disc. Refrigerate for at least 2 hours. Next steps, we need to roll out the dough to spread the filling. However, the dough needs to be soft enough to roll out. Remove dough from the fridge and place on counter for about 30 minutes to 1 hour. Dough should be soft to touch but not too flimsy (we don’t want the butter to melt). While the dough is coming to room temp, begin the filling. Mix your softened butter, cinnamon, salt and brown sugar in a bowl. Roll dough out in the shape of a rough rectangle and about 1/4-1/2 inch thick. Spread your brown sugar butter generously. Then like cinnamon rolls, start at one end of your dough, and roll it til you get a perfect log shape. Cover with seran wrap and chill for another 1-2 hours. Over night preferred (*see note below).
5. When ready to bake, preheat oven to 350 degrees. Remove your dough from fridge and slice the log into 1/2-3/4 inch slices (*see note below). You will have about 10-12 cookies, depending on size. Immediately, place your shapes on a cookie sheet lined with parchment paper.
6. Bake for 8-10 minutes (ovens vary) or until you notice a slight (I MEAN SLIGHT!) browning at the edges of the cookies.. Remove from the oven. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
7. For your cream cheese icing, using a hand mixer, beat cream cheese and butter in a bowl. Add remaining ingredients and beat until icing reaches desired consistency. Note: Icing should be runny. We want to easily pipe or spoon the icing onto the cookies.
8. To ice the cookies, simply take a spoonful of icing- and in a back and forth motion drizzle the cookies! Its a fun art project :-D! You can also use a piping or ziplock bag to pipe the frosting on. I was too impatient, and I think the piping method looks nicer. Up to you! Serve immediately and store in an airtight container in fridge overnight if you have any leftovers (doubtful).
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy. Add egg and vanilla, mix well.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Lay out saran or plastic wrap on your counter and plop your cookie dough onto the wrap. Place another piece of saran wrap on top of the dough and form everything into a disc. Refrigerate for at least 2 hours. Next steps, we need to roll out the dough to spread the filling. However, the dough needs to be soft enough to roll out. Remove dough from the fridge and place on counter for about 30 minutes to 1 hour. Dough should be soft to touch but not too flimsy (we don’t want the butter to melt). While the dough is coming to room temp, begin the filling. Mix your softened butter, cinnamon, salt and brown sugar in a bowl. Roll dough out in the shape of a rough rectangle and about 1/4-1/2 inch thick. Spread your brown sugar butter generously. Then like cinnamon rolls, start at one end of your dough, and roll it til you get a perfect log shape. Cover with seran wrap and chill for another 1-2 hours. Over night preferred (*see note below).
5. When ready to bake, preheat oven to 350 degrees. Remove your dough from fridge and slice the log into 1/2-3/4 inch slices (*see note below). You will have about 10-12 cookies, depending on size. Immediately, place your shapes on a cookie sheet lined with parchment paper.
6. Bake for 8-10 minutes (ovens vary) or until you notice a slight (I MEAN SLIGHT!) browning at the edges of the cookies.. Remove from the oven. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
7. For your cream cheese icing, using a hand mixer, beat cream cheese and butter in a bowl. Add remaining ingredients and beat until icing reaches desired consistency. Note: Icing should be runny. We want to easily pipe or spoon the icing onto the cookies.
8. To ice the cookies, simply take a spoonful of icing- and in a back and forth motion drizzle the cookies! Its a fun art project :-D! You can also use a piping or ziplock bag to pipe the frosting on. I was too impatient, and I think the piping method looks nicer. Up to you! Serve immediately and store in an airtight container in fridge overnight if you have any leftovers (doubtful).
Helpful tips
Here are some important Pro tips by Maude
- When you mix room temp ingredients, the food tastes better- plain and simple. However, you also have an easier time mixing when ingredients are room temp. Additionally, I would argue that baked items like cakes and even cookies (if baking immediately after mixing) bake more evenly when ingredients are at room temp.
- Chilling your dough makes a difference in taste. Try to hold out and chill your dough for 24 hrs and again for 20 min right before baking.
- When you slice your cold cookies, you want to immediately get them into the oven- so they don’t spread too much! You dont want the cookies to lose their shape. If you slice the cookies and havent preheated the oven yet, place them in the fridge so they can chill til bake time.
