Oh, the aroma of cinnamon wafting through the house! There’s something magical about turning a classic breakfast treat into a cookie. These soft and chewy cinnamon roll cookies are like a warm hug on a chilly day—perfect for cozying up with a cup of tea. You know, kind of like that time when I tried baking at midnight and ended up with a flour explosion—this recipe is way easier and way more rewarding.
Steps
- Mix the flour, baking powder, and salt in a small bowl.
- In a larger bowl or stand mixer, cream the butter and granulated sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- With the mixer on low, incorporate the dry ingredients until dough forms. Roll the dough on a floured surface into a 13×13-inch square, around ¼ inch thick.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Spread this mixture evenly over the rolled-out dough.
- Roll the dough tightly into a log using parchment paper as a guide. Wrap the log in plastic wrap, seal tightly, and refrigerate for at least 2 hours.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper. Slice the chilled dough log into 24 cookies and place them on the baking sheets, spaced 2 inches apart.
- Bake each sheet for 10 to 12 minutes until the edges are golden. Let them cool on the baking sheet briefly before transferring them to a wire rack.
- Mix the icing ingredients until smooth, then drizzle over the cooled cookies.
Ingredients
- 3 cups (360g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (113g) unsalted butter, softened
- 1 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (56g) unsalted butter, melted
- ½ cup (110g) packed light brown sugar
- 1½ tablespoons ground cinnamon
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 224kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 85mg | Potassium: 37mg | Fiber: 1g | Sugar: 18g | Vitamin A: 336IU | Vitamin C: N/A | Calcium: 33mg | Iron: 1mg
FAQ
- How should I store cinnamon roll cookies?
- These cookies can be stored in an airtight container at room temperature for up to 5 days to keep them fresh and flavorful.
- Can I freeze cinnamon roll cookies?
- Yes, you can freeze them! However, it’s best to wait to add the icing until you’re ready to serve them, as freezing may cause it to become runny. Store the uniced cookies in a freezer-safe container or bag with the air removed, and they will last for up to 6 weeks. When ready to enjoy, let them thaw at room temperature before icing. You can also freeze the unbaked dough log for up to 2 months; just thaw in the fridge for 24 hours before slicing and baking.
- Are these cookies suitable for shipping?
- These cookies can be shipped, but they are somewhat fragile. Ensure you use plenty of cushioning in your packaging, and if possible, opt for overnight or 2-day shipping for the freshest results. For other cookie recipes that are more durable for shipping, consider trying Mexican Wedding Cookies or Chocolate Biscotti.
Tips
- To maintain the round shape of your dough log, rotate it every 5-10 minutes during the first hour of chilling. Alternatively, you can use a cut-open paper towel tube as a mold to help keep its cylindrical form while it chills.
- For cookies with perfect circular edges, spin each one inside a large round cookie cutter immediately after removing them from the oven to smooth out any irregularities.
- Prepare the dough log in advance and freeze it, wrapped securely in multiple layers of plastic wrap, for up to 3 months. When you’re ready to enjoy the cookies, let the dough thaw in the refrigerator overnight before slicing and baking as usual.
- Ensure the cookies are completely cooled to room temperature on a wire rack before applying the glaze. This prevents the glaze from soaking into the cookie and ensures it sits nicely on top.
Equipment
- Stand Mixer – Useful for efficiently mixing the dough.
- Piping Bag – For precise drizzling of the glaze over the cookies.
- Round Cookie Cutter – Optional, for shaping cookies perfectly round after baking.
