Description
These Cinnamon Roll Cookies capture all the warm, sweet flavors of a classic cinnamon roll in a convenient, easy-to-make cookie form. Soft and tender with a delicious cinnamon-sugar swirl, they’re perfect for breakfast, snack time, or dessert. With simple ingredients and straightforward steps, this recipe delivers a delightful treat reminiscent of your favorite bakery rolls without the fuss.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
Filling
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your cookies are ready to bake.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon to evenly distribute the leavening agent and spices.
- Cream butter and sugars: In a separate large bowl, use a mixer or whisk to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy.
- Combine wet ingredients: Beat in the large egg and vanilla extract into the creamed butter and sugars until the mixture is smooth and homogenous.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
- Prepare filling: In a small bowl, mix together the packed brown sugar and 2 teaspoons of ground cinnamon that will create the classic cinnamon swirl.
- Shape the dough: On a large piece of parchment paper, spread half of the dough evenly. Sprinkle the prepared cinnamon sugar filling over the dough. Then, carefully roll the dough up tightly into a log shape, using the parchment paper to help.
- Slice into cookies: Cut the rolled dough into approximately ⅓ to ½ inch thick rounds to form the individual cinnamon roll cookies.
- Arrange and bake: Place the cookie rounds on a baking sheet lined with parchment paper, spacing them slightly apart. Bake in the preheated oven for 10-12 minutes until they turn golden brown at the edges.
Notes
- For softer cookies, do not overbake; watch closely during the last few minutes.
- Make sure the butter is well softened to allow for easier creaming with the sugars.
- Use parchment paper for lining to prevent sticking and for easy cleanup.
- Slice the dough log as evenly as possible for uniform baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 145
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 0.7g
- Cholesterol: 20mg
