The Best Cinnamon Roll Sugar Cookies
The delightful fusion of two beloved treats: cinnamon rolls and cookies! These cookies taste and smell exactly lie cinnamon rolls but the texture is sugar cookies. I feel like this recipe is perfect for fall since cinnamon rolls, and basically everything cinnamon, is mostly made and craved during fall 🍂 so you need to give these a try, even if I’m updating this post in Spring and it’s already 21C here (that’s 70F by the way). Ok, now let’s dive into this amazing recipe!
Understanding The Ingredients:
Unsalted Butter: using unsalted butter in your baked goods will allow you to have control over the amount of salt used in a recipe. I get asked a lot if salted butter can be used and my answer is always the same; yes and no. The reason I say yes is because all recipes call for a pinch of salt in them, my no is because each brand is different and sometimes, even when you remove the salt from the recipe ingredients, you will feel an aftertaste if the salted butter was too salty. So, it’s always better to use unsalted butter.
Salt: While a pinch of salt may seem insignificant, it plays a crucial role in baking. Salt enhances the flavours of other ingredients, balances sweetness, and can even strengthen gluten formation in doughs. In this recipe, the pinch of salt helps to bring out the flavours of the butter, sugar, and vanilla, creating a well-balanced and tasty cookie.
Granulated Sugar: Sugar contributes to the texture and spread of the cookies. When creamed with the butter, granulated sugar helps incorporate air into the mixture, resulting in a lighter and fluffier dough. It also aids in creating a slightly crispy exterior on the baked cookies.
Powdered Sugar: Also known as confectioners' sugar or icing sugar, powdered sugar is finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. It is commonly used in icings, frostings, and glazes due to its fine texture and ability to dissolve easily. In this recipe, powdered sugar is combined with water to create a smooth and sweet icing that can be drizzled over the cooled cookies for added flavour and decoration.
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Common Questions I get Asked:
Can I refrigerate the cookie dough overnight? Yes.
Can I freeze these cookies? Yes, these cookies are freezer-friendly. Once baked and cooled, you can store them in an airtight container or freezer-safe bag for up to a few months. Thaw them at room temperature or briefly reheat in the oven before serving.
How can I adjust the sweetness of the icing? If you prefer a sweeter or less sweet icing, you can adjust the amount of powdered sugar and water. Add more powdered sugar for a thicker and sweeter icing, or add a touch of water to thin it out if needed.
Can I add cream cheese for the icing? Absolutely!
How To Make Cinnamon Roll Cookies from Scratch?
Cinnamon Roll Cookies Recipe
COOK TIME: 10-11 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 30 Cookies
For The Dough
For The Filling
For The Icing
Instructions
- In a bowl, beat the room temperature butter until smooth. Add the sugar and mix to combine.
- Add the egg, vanilla extract, and salt, and mix until well combined.
- Using a dough hook attachment with your mixer on low speed, gradually add the flour until everything is combined and the dough comes together. The dough should not be sticky.
- Place the dough between two pieces of baking paper and roll it out to a thickness of 4-5mm.
- Remove one of the baking papers and cut the dough into an even rectangle. Any excess dough can be re-rolled using the same process.
- Brush the dough with the melted butter.
- For the filling, combine the granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the melted butter on the dough.
- Carefully roll up the dough, starting from one long side, using the bottom baking paper to help you. Roll it tightly to create a log shape. Wrap the log in plastic wrap and close it firmly to secure.
- Place the dough log in the fridge for 30 to 40 minutes to firm up.
- Preheat your oven to 165°C (325°F) and line a baking tray with baking paper.
- Unwrap the chilled dough log and cut it into 2cm thick cookies. Place the cookies on the prepared baking tray.
- Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.
- For the icing, combine the powdered sugar and water in a small bowl, and whisk until smooth. Drizzle the icing over the cooled cookies using a spoon or a piping bag.
- Allow the icing to set completely before serving.
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Tips To Make The Best Cinnamon Roll Cookies:
Room Temperature Ingredients: Ensure that your butter is at room temperature for easier mixing and incorporation into the dough.
Proper Mixing: Cream the butter and sugar together until light and fluffy to create a smooth dough texture.
Chilling the Dough: After preparing the dough, chill it in the refrigerator for the specified time. This helps the dough firm up and makes it easier to handle when rolling and cutting.
Even Rolling: Roll out the dough evenly to a consistent thickness to ensure uniform cookies.
Tightly Roll the Dough: When rolling up the dough with the filling, do it tightly to create distinct swirls in the cookies.
Chill Again if Necessary: If the rolled dough feels too soft, chill it again briefly before slicing to maintain the swirl pattern.
Proper Baking: Bake the cookies at the recommended temperature and time until the edges are lightly golden. Avoid over-baking to keep them soft and chewy.
Cooling and Icing: Allow the cookies to cool completely before drizzling the icing. This prevents the icing from melting and ensures a neat finish.
Storage: Store the cooled cookies in an airtight container to maintain their freshness and flavour.