Cinnamon Roll Cookies

Updated: Mar 1

These cookies are good enough for a blog resurrection! If you’re a fan of cinnamon rolls, then you have to try these Cinnamon Roll Cookies! I’ll get straight to the recipe because I know that’s what you’re here for.



Here’s what you’ll need:


The Cookie

  • 1/2 cup unsalted butter, softened

  • 3/4 cups sugar

  • 1 large egg , room temperature

  • 1/3 cup sour cream

  • 1 teaspoon vanilla

  • 2 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • I package of instant vanilla pudding mix

  • 1/8 teaspoon salt

The Filling

  • 1/2 cup butter, melted

  • 2/3 cup dark brown sugar

  • 1 tablespoon ground cinnamon

The Icing

  • 1 1/2 cup powdered sugar

  • 3 tablespoons butter, melted

  • 1–2 tablespoons milk

  • dash of vanilla


Making the Dough


Using a stand mixer and paddle attachement, make your cookie dough by first creaming the butter and sugar together. Next, mix in the egg. Then, mix in the sour cream and vanilla. Scrape the sides down so you’re ready to add in your dry ingredients. Start with the package of instant pudding, then add the baking soda,baking powde, salt and flour. I like to add my flour one cup at a time. Scrape down the sides and mix on low for about one minute or until all the ingredients are fully incorporated.


This is a wet dough, so don’t think you’ve done anything wrong if yours is sticky.


You will roll your dough in between 2 pices of parchment paper. I was able to get about 2 sheets of dough, rolled about 1/4 of an inch thick. I needed extra flour to sprinkle on the bottom of the parchment paper and on the top of the dough before rolling because the dough is sticky. I added more flour as needed to combat the stickiness of the dough.


After the dough is rolled out, place the sheets in the fridge to chill. Because I’m impatient, I often use my freezer for faster chilling. Either option will work.


While the dough chills, you will make the cinnamon filling.


The Filling

  • 1/2 cup butter, melted

  • 2/3 cup dark brown sugar

  • 1 tablespoon ground cinnamon


Melt the butter in the microwave. Then add your sugar and cinnamon and mix until well incorporated. After the dough has chilled and is firm to the touch, spread the filling evenly over your sheets of dough. I used a small spatula to do this. You want to get as close to the edge of the dough as possible. If the dough has become soft during this process, you’ll want to put it back in the fridge to firm up just a bit before proceeding to the next step.


Rolling the Dough


After the dough has firmed back up a bit, you are going to roll it up just like a cinnamon roll would be rolled. Remove thetop piece of parchment and begin rolling on the longest side of the sheet of dough. Getting started can be tricky. I used the parchment paper on the bottom of the dough to help me as I rolled. Just do your best through this part. If it’s not perfect or pretty, it will still taste amazing. Focus on that if you feel frustration!


Once the dough is rolled, wrap your parchment paper around it and place it back in the fridge to chill for about 30 minutes or until firm. Again, I exepedite my chill time by placing it in the freezer instead of fridge.


Lastly, after the dough is chilled again, you will cut it into slices. I like to cut mine about an inch thick. After the dough is cut and placed on a baking sheet, you’re going to want to chill it again for at least an hour before baking.







Why do I chill the dough? What happens if I don’t?


Chilling the dough before baking is going to ensure you have thick, puffy, soft cookies insead of flatter, crispier cookies. When you chill your dough before baking, the butter solidifies and takes longer heat up, thus reducing the spread of the cookie.



Baking


Preheat the oven. I baked my cookies on 350 for 12-14 minutes. Your cookies may take slightly less or more time. Variables that can impact your baking time are accuracy of temperature settings, convection settings, and dark or light pans. Line your pan with parchment paper and place cookies at least 2 inches apart while baking.


The Icing


Melt the butter (I used my microwave.) Add the powdered sugar and mix by hand until incorporated. After the icing is mixed until smooth, add just a splash of vanilla. The mixture will be smooth and a touch thin. Using an icing bag or even a spoon, drizzle the icing over the cookies. Enjoy warm or even 3 days later….its doesn't matter! These cookies are delicious all the ways.



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