why make this recipe
Cinnamon Roll Cookies are a delightful twist on traditional cinnamon rolls. They’re easy to make, require less time, and still give you that warm, comforting flavor everyone loves. With the perfect balance of sweetness and spice, these cookies are sure to please both kids and adults. If you crave something cozy and delicious, this recipe is a must-try!
how to make Cinnamon Roll Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
For the Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream the softened butter with the granulated and brown sugars until the mixture is fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl.
- Spread half of the dough on parchment paper, sprinkle it with the filling, and roll it up tightly.
- Slice the rolled dough into rounds and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
how to serve Cinnamon Roll Cookies
These Cinnamon Roll Cookies are perfect on their own but can be enjoyed even more with a drizzle of icing on top. You can serve them warm or at room temperature with a cup of coffee or hot chocolate. They make a great snack or dessert for any occasion!
how to store Cinnamon Roll Cookies
To keep your Cinnamon Roll Cookies fresh, store them in an airtight container at room temperature. They should remain tasty for about a week. If you want to keep them longer, you can freeze the cookies in a sealed bag. Just make sure to let them cool completely before freezing.
tips to make Cinnamon Roll Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough when combining wet and dry ingredients; mix until just combined.
- Experiment with adding nuts or raisins to the filling for extra flavor and texture.
variation
You can switch up the filling by adding chocolate chips instead of the sugar and cinnamon mixture. This will give you a chocolatey twist on the classic cinnamon roll cookies.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly.
2. How do I know when the cookies are done baking?
Look for a golden brown color on the edges. The centers will still look soft, but they will firm up as they cool.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking, or freeze it for later use.
Cinnamon Roll Cookies
Ingredients
Cookie Dough
- 2 cups all-purpose flour Use for the cookie base.
- 1 tsp baking powder Leavening agent to help cookies rise.
- 1 tsp ground cinnamon Adds flavor to the dough.
- ½ tsp salt Enhances flavor.
- ½ cup unsalted butter, softened Make sure to soften for easier mixing.
- ½ cup granulated sugar For sweetness.
- ½ cup brown sugar, packed Adds moisture and flavor.
- 1 large egg Binding agent.
- 2 tsp vanilla extract Enhances flavor.
Filling
- ½ cup brown sugar, packed For the filling.
- 2 tsp ground cinnamon For the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl.
Baking
- Spread half of the dough on parchment paper, sprinkle it with the filling, and roll it up tightly.
- Slice the rolled dough into rounds and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.