Dessertscookingclassy5.0
Cinnamon Roll Cookies
Similar to a soft loft-house style sugar cookie but with the flavor of a cinnamon roll! A buttery, sweet and cinnamony cookie that melts in your mouth!
👥 40 Servings⏱️ Prep & Cook: 2h 27m⏳ Prep: 45 min🔥 Cook: 12 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- oven
- knife
- pan
- spatula
📝 Preparation Steps
1
In a mixing bowl whisk together flour, baking powder, baking soda and salt.
baking powder2 tsp(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbsp
2
In the bowl of an electric stand mixer cream together 1 cup softened butter, the cream cheese, and granulated sugar until combined. Increase to medium-high speed and beat for about ⏱️ 2 minutes until light and fluffy. Scrape down bowl.
cups (460g) all-purpose flour (scoop and level to measure)3 1/4(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbspcup (135g) brown sugar, (divided)2/3cups (180g) powdered sugar, (plus more to thicken)1 1/2
3
Mix in egg until well combined then blend in vanilla extract. Scrape down bowl.
(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cuplarge egg1(85g) unsalted butter, (melted)6 Tbsp
4
Add flour mixture and mix on low speed until combined. Divide dough into two equal portions.
5
Shape each portion into a square about 5-inches on each side (use a little flour if needed to reduce sticking). Cover with plastic wrap and chill until easier to manage, about 1 1/2 to ⏱️ 2 hours. Near the end of chilling preheat oven to 350 degrees and line 18 by 13-inch baking sheets with parchment paper.
6
Remove one chilled dough from the fridge. Dust a clean works surface well with flour, place dough over flour and dust top of dough with flour. Roll out into a 12 by 10-inch rectangle while pinching cracked edges back together as you roll.
7
In a mixing bowl using your fingertips mix together 1/3 cup brown sugar with 1/2 Tbsp cinnamon. Brush top of dough with 3 Tbsp of the melted butter, while leaving a 1/2-inch edge uncovered on one of the 12-inch long sides.
cups (460g) all-purpose flour (scoop and level to measure)3 1/4(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbspcup (135g) brown sugar, (divided)2/3cups (180g) powdered sugar, (plus more to thicken)1 1/2ground cinnamon (preferably Saigon cinnamon)1 Tbsp
8
Right away before butter re-solidifies evenly sprinkle with the cinnamon brown sugar mixture, spread sugar mixture out even while again leaving that 1/2-inch edge uncovered.
(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbspground cinnamon (preferably Saigon cinnamon)1 Tbsp
9
Snuggly roll dough up starting on the opposite side to the uncovered edge (a 12-inch long side). If you find it's sticking a little in a few places use a bench scraper to ease it up from sticking and if there are any small cracks as you roll just pinch/smooth them back together.
10
Seal the uncoated edge with a little water to keep the edge of the rolled log sealed together. Just use your fingertip or a pastry brush to brush a little water on the end before sealing shut.
11
For clean cuts use dental floss to slice through dough, making each slice of dough just over 1/2-inch thick (you should get about 20 slices per roll). If you find the bottom isn't cutting all the way through with floss then just use a knife to finish cutting through.
12
Transfer 12 slices to lined baking sheet, refrigerate remainder on parchment paper. Bake in preheated oven until nearly set, about 11 to ⏱️ 12 minutes. Let cool on pan ⏱️ 10 minutes before transferring to a wire rack to cool completely.
13
Repeat process with remaining dough in fridge, brushing with butter, sprinkling with cinnamon sugar, rolling, slicing and baking. And also bake remaining slices that are refrigerated.
(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbspground cinnamon (preferably Saigon cinnamon)1 Tbsp
14
For the icing in a mixing bowl whisk together powdered sugar, milk and vanilla extract until well combined. Then depending on whether you want to drizzle icing over or spread over bottoms of cookies you may want to thicken or thin icing. To spread over bottoms of cookies you'll need to add about 1/3 cup more powdered sugar to get a consistency that is quite thick for spreading with an icing spatula.
cups (460g) all-purpose flour (scoop and level to measure)3 1/4(226g) unsalted butter, (at cool room temp)1 cup(200g) granulated sugar1 cup(85g) unsalted butter, (melted)6 Tbspcup (135g) brown sugar, (divided)2/3cups (180g) powdered sugar, (plus more to thicken)1 1/2
15
Either drizzle icing over cookies or using an icing spatula to spread a very thin layer over bottom side of the cookies. Return cookies to cooling rack or parchment paper, iced side facing up and allow it to set completely.
Nutrition Facts
calories
170 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
13 g
sodium Content
73 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
27 mg
carbohydrate Content
22 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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