Cinnamon Roll Cookies
User Reviews
5
Cinnamon Roll Cookies
Description
The dough for Cinnamon Roll Cookies is made by combining flour, baking powder, and salt with creamed butter, sugar, eggs, and vanilla. It is rolled out into a square, then spread with a cinnamon, brown sugar, and melted butter filling. The dough is rolled jelly-roll style to create spirals that mimic classic cinnamon roll texture on a smaller scale.
Chilling the dough log firm helps to maintain the round shape and makes slicing easier. Rolling slices form cookies with a tender crumb and contrast between the spiced filling and buttery dough. After baking, drizzling a glaze made from powdered sugar, milk, butter, and vanilla adds a sweet finish that resembles the icing on a cinnamon roll.
Handling tips include rotating the dough log during chilling to keep it cylindrical and using a cookie cutter immediately after baking to correct shapes. The dough log can be made ahead and frozen for convenience, then thawed before baking. Cooling completely before icing prevents the glaze from soaking into the cookies, preserving its decorative effect.
Ingredients
For the Dough:
- 3 cups all-purpose flour (360g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter softened (113g, unsalted
- 1 cup granulated sugar (100g)
- 2 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Filling:
- ¼ cup butter melted (56g, unsalted
- ½ cup light brown sugar 110g, packed
- 1½ tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- 1 tablespoon butter melted, unsalted
- 1 teaspoon vanilla extract
Instructions
For the Dough:
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs, one at a time, until fully combined. Scrape down the bowl and beat in the vanilla.
- With the mixer on low speed, add the flour mixture and beat until fully incorporated, stopping to scrape down the sides of the bowl once during mixing. Place the dough onto a lightly floured sheet of parchment paper and press into a square. Lightly flour the top of the dough, and roll into a 13x13-inch square, about ¼-inch thick.
For the Filling:
- In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.
- Spread the filling over the dough in an even layer. Starting on one side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly cover the dough roll in plastic wrap, and twist the ends until tight (this gently presses the dough together and gets rid of any air pockets that may be inside the log). Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- Unroll the chilled dough and trim the edges to make a 12-inch-long log. Carefully slice the log into 24 cookies (about ½-inch-thick slices) with a sharp, warm knife. Place cookies 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 12 minutes until the tops are dry and the edges are lightly golden brown. Let cool slightly on the sheet pan before transferring to a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together all ingredients until smooth. Drizzle the over cooled cookies.
Notes
- Rotate the dough log every 5-10 minutes during the first hour of chilling to keep it evenly cylindrical and prevent an oval shape.
- Use a paper towel tube cut lengthwise as a mold to help maintain a round shape for the dough log during refrigeration.
- After baking, press each cookie with a round cookie cutter to tidy uneven edges and create uniform shapes.
- The dough log can be wrapped tightly and frozen for up to 3 months; thaw overnight in the refrigerator before slicing and baking.
- Allow cookies to cool completely on a wire rack before applying the glaze to avoid it soaking into the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 85mg | 4% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
