Introduction:
Cinnamon Roll Cookies combine the warm, comforting flavors of classic cinnamon rolls with the convenience of cookies. These delightful treats feature a soft, chewy cookie base swirled with a rich cinnamon filling and topped with a creamy glaze. Perfect for breakfast, dessert, or a sweet snack, these cookies are sure to become a family favorite!
The History of Cinnamon Roll Cookies:
Cinnamon rolls have been a beloved breakfast treat for centuries, with origins tracing back to ancient Greece and Sweden. The concept of incorporating the flavors of cinnamon rolls into cookies emerged as bakers sought easier and faster ways to enjoy this classic flavor combination. Cinnamon Roll Cookies capture the essence of cinnamon rolls in a portable format, making them a popular choice for cookie lovers everywhere.
Ingredients Breakdown:
For the Cookies:
- All-Purpose Flour: Forms the base of the cookies, providing structure and chewiness.
- Unsalted Butter: Adds richness and a tender texture to the cookies.
- Granulated Sugar: Sweetens the cookie dough, contributing to a delightful contrast with the cinnamon filling.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Eggs: Binds the ingredients together and adds moisture.
- Vanilla Extract: Enhances the overall flavor profile of the cookies.
- Baking Powder: Helps the cookies rise slightly, keeping them soft and fluffy.
- Salt: Balances sweetness and enhances the overall flavor.
For the Cinnamon Filling:
- Brown Sugar: Sweetens the filling and adds depth of flavor.
- Ground Cinnamon: Provides that signature warm and spicy flavor of cinnamon rolls.
- Unsalted Butter: Binds the filling ingredients together and adds richness.
For the Glaze:
- Powdered Sugar: Forms the base of the glaze, providing sweetness and a smooth texture.
- Milk: Adjusts the consistency of the glaze, making it drizzle-able.
- Vanilla Extract: Adds flavor to the glaze, enhancing the overall taste.
Step-by-Step Recipe:
Step 1: Prepare the Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla: Beat in the egg and vanilla extract until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined.
Step 2: Prepare the Cinnamon Filling
- Make the filling: In a small bowl, mix together the brown sugar, ground cinnamon, and melted unsalted butter until well combined.
Step 3: Assemble the Cookies
- Roll out the dough: On a lightly floured surface, roll out the cookie dough into a rectangle about 1/4 inch thick.
- Spread the filling: Evenly spread the cinnamon filling over the rolled-out dough.
- Roll up the dough: Carefully roll the dough into a log, starting from one long edge, and pinch the seam to seal.
- Chill the log: Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
Step 4: Slice and Bake
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the dough: Remove the log from the refrigerator and slice it into 1/2-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden. They will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the Glaze
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Adjust the consistency with more milk or powdered sugar if necessary.
Step 6: Drizzle the Glaze
- Glaze the cookies: Once the cookies have cooled, drizzle the glaze over the top of each cookie using a fork or piping bag for a decorative touch.
Tips for the Perfect Cinnamon Roll Cookies:
- Chill the Dough: Chilling the dough helps the cookies maintain their shape during baking and enhances the flavor.
- Don’t Overbake: For soft, chewy cookies, remove them from the oven when the edges are set but the centers are still soft.
- Use Fresh Ingredients: Ensure your baking powder is fresh for optimal rising and texture.
Variations and Customizations:
- Nutty Addition: Stir in 1/2 cup of chopped nuts (such as pecans or walnuts) into the cinnamon filling for added texture.
- Cream Cheese Glaze: Substitute the milk in the glaze with cream cheese for a richer, tangy topping.
- Pumpkin Spice Variation: Add 1/2 teaspoon of pumpkin pie spice to the cinnamon filling for a seasonal twist.
- Chocolate Drizzle: Melt chocolate and drizzle it over the glazed cookies for a decadent finish.
Health Considerations and Nutritional Value:
While Cinnamon Roll Cookies are a delightful treat, you can make some adjustments for a lighter version:
- Reduce Sugar: You can cut down the sugar in both the cookie dough and glaze to make it less sweet.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Dairy-Free Option: Use dairy-free butter and non-dairy milk alternatives for a dairy-free version.
FAQ:
- Can I freeze Cinnamon Roll Cookie dough? Yes! You can freeze the rolled log of dough before slicing. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding a minute or two to the baking time.
- How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
- What if I don’t have cream of tartar? Cream of tartar is not typically needed for cinnamon roll cookies, but if you want to add a similar tanginess, consider a splash of lemon juice or vinegar in the dough.
Cinnamon Roll Cookies
These Cinnamon Roll Cookies blend the beloved flavors of cinnamon rolls into a delightful, chewy cookie format. Topped with a creamy glaze, they are the perfect treat for any occasion!
Ingredients
Cinnamon sugar filling:
- 4 tablespoons unsalted butter softened
- ⅓ cup brown sugar packed
- 1½ tablespoons all purpose flour
- 2½ teaspoons ground cinnamon
- pinch salt
Cookies:
- 1 cup unsalted butter softened but still cool to the touch
- 1 ⅓ cups granulated sugar
- 1 ¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all purpose flour SEE NOTE
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F with racks near the center. Line two baking sheets with parchment paper and set aside.
- Cinnamon sugar filling:
- Mix together all ingredients (I use a small rubber spatula or fork) until well combined. Place in the freezer for about 10 minutes while you prepare the cookie dough.
- Cookies:
- Using an hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour (see note), baking powder, cornstarch, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
- Remove half of the dough from the mixing bowl and spread the remaining dough out across the bottom the mixing bowl.
- Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces (about a teaspoon each) of the cinnamon mixture and place them all over the dough in the mixing bowl.
- Once you have used half of the cinnamon mixture, get the cookie dough that you have set aside, and spread it or press it with your fingers into a somewhat even layer on top of the cinnamon and dough in the mixing bowl.
- Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that piece of dough. Your bowl should now have two layers of cookie dough, each layer topped with cinnamon sugar bits.
- Once you have your dough layered you are going to fold and mix it just barely. I do two folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do not use an electric mixer, this needs to be a brief stir that leaves some pieces of the cinnamon mixture in chunks and some pieces swirled into the dough.
- Scoop the dough into two-tablespoon portions using a cookie scoop. Pay attention while scooping to ensure that each scoop has a fair amount of dough mixed with cinnamon.
- Place the dough balls on a plate and freeze for 10 minutes. This quick chill firms up the butter so the cookies don’t spread too much.
- Place dough balls a couple inches apart on parchment lined baking sheets. For thicker cookies leave the dough balls in higher mounds, for thinner cookies give them a slight pat down before baking. Any dough balls that do not fit into this batch that’s baking should be refrigerated (not frozen) until the baking sheets have cooled and you’re ready to bake them.
- Bake for 10-12 minutes, until the cookies have spread, the edges are beginning to brown and the center is still slightly underdone.
- Some of the cookies will bake up a little misshapen. This is because pockets of cinnamon sugar might melt out while baking. Don’t worry, I have two techniques that work for getting a perfectly round shape for every cookie in the batch! See notes for shaping cookies as soon as they come out of the oven.
- Place baking sheets on wire racks and allow cookies to cool completely. They will firm up as they cool.
Notes
Notes
TO PROPERLY MEASURE FLOUR: Fluff the flour several times with your measuring cup (or a whisk) to lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.
HOW TO SHAPE COOKIES:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.