These Cinnamon Roll Cookies are a creative twist on two delicious desserts, Cinnamon Rolls and Sugar Cookies. They combine the soft, buttery texture of a sugar cookie with the warm and spicy filling of a cinnamon roll. together they create the perfect bite.
Whether a you are putting together a dessert platter for a cozy fall get together or preparing some cookies for a Christmas Cookie Plater, these Cinnamon Roll Cookies are a great choice. There warm cinnamon and sweet brown sugar is rolled up in a buttery soft dough then cut into thin slices and baked to perfection.
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What You Will Need To Make These Cookies
- Butter: Unsalted is best, this way you can control the salt content in your recipe.
- Sugar: This recipe calls for both Granulated Sugar and Dark Brown Sugar, both for added sweetness and texture.
- Egg: The binder in the recipe.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: A All Purpose Flour works great for this recipe.
- Salt: A pinch of salt will help enhance the flavors in the cookie.
- Ground Cinnamon: This will add a bit of warmth to the cookie.
Tips For Making These Cookies
- Room Temperature Ingredients: It is important that your ingredients are at room temperature. This will allow all the ingredients to blend into each other smoothly
- Chilling: It is important to chill your cookie dough after it is rolled into a log. Just wrap in plastic wrap and place in the freezer for 30 minutes or until firm.
- Slicing:When slicing your cookies, use a sharp knife and rotate the log after each cut, this will prevent flat spots in the cookies.
- Baking: I always like to line my Baking Sheets with Parchment Paper. this will prevent sticking and also allow for an easier clean up.
Other Cookie Recipes
* Chocolate Kiss Thumbprint Cookie
Cinnamon Roll Cookies
Course: DessertDifficulty: Easy15
servings15
minutes10
minutesThese Cinnamon Roll Cookies have the warm flavors of cinnamon combined with sweet brown sugar rolled up in a tender cookie to creat a fun take on the classic Cinnamon Roll.
Ingredients
- For The Sugar Cookie
1 Cup unsalted butter, softened
2/3 Cup Granulated Sugar
1 Egg
1 Tbsp. Pure Vanilla Extract
2 Cups All Purpose Flour
1/2 Tsp. salt
- For The Filling
1/2 Cup Dark Brown Sugar
2 Tsp. Ground Cinnamon
1 Egg lightly beaten
Directions
- Place butter in the bowl of a stand mixing fitted with a paddle attachment. Beat for 30 seconds. Add the granulated sugar and continue beating until fluffy. Add the egg and vanilla and beat until combined. In a separate large bowl, whisk together the flour and salt, add it to the butter mixture and beat until incorporated. Form dough into a disk, wrap in plastic wrap and chill for 30 minutes or until easy to handle.
- In a small bowl, whisk together the brown sugar and cinnamon then set to the side. On a lightly floured surface, roll out dough to a 14” x 10” rectangle. Brush the dough with the beaten egg and sprinkle the top with the cinnamon sugar. Starting on the long side, roll the dough into a log. Tightly wrap the log in plastic wrap and place in the freezer for 30 minutes, or until very firm.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the freezer, unwrap and slice into 1/4” thick slices, turning the roll slightly after each cut. Place 2” apart on the prepared baking sheet and bake for 8 to 10 minutes. Remove from oven and allow to cool completely on a wire rack.
- Enjoy.
