Cinnamon Roll Cookies

These delectable treats combine the irresistible flavors of a classic cinnamon roll with the convenience of a cookie. These Cinnamon Roll Cookies feature a soft, buttery cookie base infused with a hint of vanilla. Each cookie is then carefully rolled and filled with a luscious swirl of buttery cinnamon sugar, just like a traditional cinnamon roll. They are then drizzled with a sweet glaze, adding a perfect finishing touch that will leave your taste buds craving more.

Baking Tips:

• Silicone mat: I highly recommend opting for a silicone mat instead of dusting your work surface with flour. Even though you will still need to lightly dust the silicone mat with flour to prevent the dough from sticking, it significantly simplifies the post-baking cleanup process.

• Dust surfaces with flour: If you are finding your dough is sticking to your silicone mat and rolling pin too much, just dust the surfaces with a little flour, it will help make the rolling process a lot easier.

• Rolling dough into logs: When you roll your dough into the individual logs, the dough may crack, this is completely normal. Just smooth the cracks over with your fingers and continue rolling them slowly and tightly.

• Chill the logs: Once you have applied your cinnamon layer and rolled your logs, I highly recommend refrigerating them before slicing them into individual cookies. It makes the slicing process easier and helps keep their shape.

• Slice cookies evenly: Try and slice these cookies evenly (You can use a ruler to measure it out), this will help ensure they bake evenly and all be the same.

• Don’t overbake: Try not to over bake these cookies, they should be lightly browned on the edges and just set in the center. Over baking them will result in dry and crumbly cookies.

• Cool before frosting: For best results, allow the cookies to cool completely before frosting them. This will help prevent the icing from melting and becoming quite messy.

• Frosting with the glaze: You can either drizzle the icing with a teaspoon (What I had done) or you can pipe the icing on by using a piping bag and piping tip, or just using a zip lock bag and cutting the corner to spread the glaze.

Print

With ImageWithout Image

Cinnamon Roll Cookies

Yield: 35-40 Cookies

Author: Chloe Sims

Prep time: 30 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 45 M

An Irresistible blend of cinnamon rolls and cookies.

Ingredients

Cookie Dough

• 280g Plain Flour
• 170g Unsalted Butter (Room Temp)
• 150g Brown Sugar
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt
• 2 Tsp Vanilla Extract
• 1 Egg (Room Temp)

Cinnamon Filling

• 2 Tsp Ground Cinnamon
• 75g Brown Sugar
• 45g Unsalted Butter (Room Temp)

Cream Cheese Icing

• 1 Tbsp Cream Cheese (Room Temp)
• 1 Tbsp Unsalted Butter (Room Temp)
• 120g Powdered Sugar
• 1 Tsp Vanilla Extract
• Milk

Instructions

Cinnamon Filling

1. Combine all the filling ingredients in a small bowl until a paste forms and set aside.

Cinnamon Roll Cookie

1. In a large mixing bowl, beat together the butter and sugar with a handheld electric beater until creamy.
2. Add the egg and vanilla then beat again until combined.
3. Add the flour, baking powder and salt then beat again slowly until a dough forms.
4. Sprinkle some flour onto a silicone mat, piece of parchment paper or your kitchen bench and divide the dough in half.
5. Roll each portion out to a medium sized rectangle (Roughly 9x7 Inches). If the dough feels too soft once you have rolled them into their rectangles, place the rectangles into the refrigerator to allow them to firm up slightly so it is easier to spread the cinnamon filling mixture.
6. Spoon 2 Tbsp of the cinnamon mixture on to each rectangle and gently/evenly spread using a spoon until you have covered the whole surface.
7. Being very careful, slowly and tightly roll the dough up to form a log (The dough will crack which is normal, using your fingers, gently smooth the cracks out and continue rolling carefully and tightly).
8. Cover the cookie logs with plastic wrap and refrigerate until firm (About 1 hour).
9. Preheat the oven to 170°C and line two baking trays with parchment paper.
10. Remove your cookie logs from the refrigerator and cut into as many cookies as you like (try and keep them even, you can even use a ruler to help ensure they bake evenly) and place them on your prepared baking tray, evenly spaced.
11. Bake for 15-20 minutes or until the edges are golden and set aside to cool completely.

Cream Cheese Icing

1. Once the cookies have completely cooled, place the cream cheese and butter in a large mixing bowl. Using an electrical handheld beater, beat them until combined.
2. Add the vanilla and powdered sugar then combine well with the beater.
3. While beating the mixture on low speed, slowly add the milk until you get a runny consistency that you can easily drizzle onto the cookies (I used about 30ml).
4. Drizzle the icing onto your cookies using a teaspoon and enjoy!

Notes

Silicone mat: I highly recommend opting for a silicone mat instead of dusting your work surface with flour. Even though you will still need to lightly dust the silicone mat with flour to prevent the dough from sticking, it significantly simplifies the post-baking cleanup process.

Dust surfaces with flour: If you are finding your dough is sticking to your silicone mat and rolling pin too much, just dust the surfaces with a little flour, it will help make the rolling process a lot easier.

Rolling dough into logs: When you roll your dough into the individual logs, the dough may crack, this is completely normal. Just smooth the cracks over with your fingers and continue rolling them slowly and tightly.

Chill the logs: Once you have applied your cinnamon layer and rolled your logs, I highly recommend refrigerating them before slicing them into individual cookies. It makes the slicing process easier and helps keep their shape.

Slice cookies evenly: Try and slice these cookies evenly (You can use a ruler to measure it out), this will help ensure they bake evenly and all be the same.

Don’t overbake: Try not to over bake these cookies, they should be lightly browned on the edges and just set in the center. Over baking them will result in dry and crumbly cookies.

Cool before frosting: For best results, allow the cookies to cool completely before frosting them. This will help prevent the icing from melting and becoming quite messy.

Frosting with the glaze: You can either drizzle the icing with a teaspoon (What I had done) or you can pipe the icing on by using a piping bag and piping tip, or just using a zip lock bag and cutting the corner to spread the glaze.

Did you make this recipe?

Tag @Cocosbakesnbuns on instagram and hashtag it #Cocosbakesnbuns