Sweet and Simple Cinnamon Roll Cookies
Sweet and Simple Cinnamon Roll Cookies are the perfect blend of sugar cookies and cinnamon rolls. Normally I would save a recipe like this for the holiday season, but cinnamon rolls are a year-round treat, am I right? A hot, slightly doughy cinnamon roll straight from the oven is the most comforting of all the comfort foods, and I think we could all use a little comfort in this season. Treat yourself today and try my recipe for Sweet and Simple Cinnamon Roll Cookies with a lemon glaze. Bet you can’t eat just one!
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Cookie Dough Ingredients:
2 1/4 cups All Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Unsalted Butter, Softened
3/4 cup Sugar
1 Egg
2 tsp Vanilla Extract
Filling Ingredients:
3 Tbsp Softened Unsalted Butter
1 ½ Tbsp Cinnamon
¼ Cup Granulated Sugar
¼ Cup Brown Sugar
Frosting Ingredients:
1 Cup Powdered Sugar
1 tbsp Lemon Juice
Water, to thin icing as needed
Instructions for Dough Preparation:
- Combine the flour, baking powder, and salt in a bowl. Whisk them together and set it aside.
- Add softened butter and sugar to separate bowl and beat until fluffy.
- Add the eggs and vanilla extract and beat well.
- Slowly add the flour mixture to the butter mixture while on low speed and allow the mixture to slowly combine. Do not over-mix.
- Divide the dough into 2 equal amounts, smooth into disks and place each in plastic wrap. Refrigerate for 1 hours before rolling dough. This step is important. Do not forget to chill dough.
- Prepare filling while dough cools.
Filling Preparation
7. Combine softened butter, cinnamon, powdered sugar and brown sugar in a bowl. Mix well.
8. Tip: Be sure not to heat up the butter so much that you melt the sugar. It needs to have a spreadable texture.
Cookie Assembly Instructions:
9. After the dough has chilled in the refrigerator roll one part out on a silicone baking mat. It should be about ¼ inch thick.
10. Tip: Be sure to sprinkle surface with flour to prevent sticking.
11. Once dough is rolled out, use a soft spatula to spread filling evenly over the dough.
12. Utilize silicone baking mat to tightly roll dough into a a log shape.
13. The center of the cookie (the first rolls) will be the most difficult, so go slow and be careful.
14. Repeat steps 9-13 with the other dough disk until you have two cookie dough logs. Chill both for at least an hour.
Cut and Baking Instructions:
15. Preheat oven to 350°
16. Remove your cookie logs and place them on a large cutting board.
17. Cut each cookie into ½ inch slices. Be sure to do this quickly, because the cookies need to be cut and put in the oven while the dough is still chilled.
18. Place each cookie on baking tray and place in the oven. These cookies don’t spread much, so only an inch of space between them is necessary.
19. Bake for 10-12 minutes.
20. Tip: Do not overcook these cookies. They are best when they are taken out of the oven when they are still light and golden. They may appear to be under-cooked, but will continue cooking inside after removing from the oven.
21. Prep frosting while cookies are baking. Drizzle them once the cookies are cooled. Serve and enjoy!
I hope you enjoyed this recipe for Sweet and Simple Cinnamon Roll Cookies. For more dessert ideas, check out these recipes below:
My Favorite Thanksgiving Pumpkin Pie Recipe
Anderson Family Raspberry White Chocolate Cookie Recipe
Chelsea’s Delicious 28th Birthday Chocolate Crepe Cake Recipe
Brownie Peanut Butter Nutella Layered Cheesecake
To avoid those typical headaches, take a look at My Best Baking Tips. Or for more hygge/comfort food recipes, follow Be Still and Write on Pinterest. Don’t forget to download the recipe cards below. Happy Baking!
Love Always,
