Cinnamon Roll Cookies
Cinnamon Roll Cookies
I loveeee cinnamon buns so much so I was excited to try these cinnamon roll cookies. They made the house smell nearly as good as walking by a Cinnabon. I liked that they were a small cookie version of something that usually is a very filling treat.
I was hesitant to try this recipe because I’ve never made a cookie dough with heavy cream before. But it worked out really well! If you don’t have heavy cream and don’t want to go buy some, you can use a regular sugar cookie recipe as an alternative.
Make sure to roll in from the long side to create two logs of cookies.
INGREDIENTS
Cookies
3/4 cup butter, room temperature
3/4 cup granulated sugar
1 egg
2 tsp. vanilla
3 tbsp. heavy cream
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
Filling
3 tbsp. butter
1/3 cup brown sugar
2 tsp. cinnamon
Icing
1 cup icing sugar
2 tbsp. milk
1 tsp. vanilla
YIELD
3 dozen
TIME
Prep - 20 minutes
Cool - 30-40 minutes
Bake - 10 minutes
Cool and Frost - 40 minutes
TOOLS
3 bowls
Stand or hand mixer
Rolling pin
Baking sheets and cooling racks
DIRECTIONS
In a large bowl, use a hand or stand mixer to beat the butter and granulated sugar on medium speed for 2 minutes. Add in egg, vanilla, and cream and beat for an additional minute.
In a separate bowl, mix together the flour, baking powder, and salt.
Add the dry ingredients to the wet, and mix by hand until just combined. Cover the dough and place in the fridge while you prepare the filling.
Melt the butter in the microwave in a microwave safe dish like a measuring cup. Add in brown sugar and cinnamon and mix well.
Lightly flour a dry, clean surface. Roll out the dough into a large rectangle, about 1 cm (1/4 inch) thick. Drizzle the filling over the dough and use a knife or spatula to spread the filling out evenly. Ensure that you bring the filling to the very edge of the dough so that your spiral will have filling all the way around.
Roll the dough in from the longer side. Roll it tightly and carefully, pressing the edge in to create a smooth, circular shape. Cut into two logs, wrap and place either in the freezer for 30-40 minutes or the fridge for an hour to cool. Rotate while they are in the freezer to prevent them from getting flat on one side.
Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper. Slice the cookie dough into 1 cm thick cookies and place on the prepared baking sheets. Bake for 10 minutes, until the edges begin to slightly brown.
Place on racks to cool completely before icing.
Mix the icing sugar, milk, and vanilla in a small bowl. Use a fork to drizzle over the cooled cookies.
Recipe adapted from Cookies and Cups.
