CINNAMON ROLL COOKIE MAGIC

Craving the warm, comforting flavors of a cinnamon roll but don’t have the time (or patience!) for all that kneading and rising? I hear you! That’s why I’m absolutely obsessed with these Easy Cinnamon Roll Cookies – they deliver all the deliciousness of a classic cinnamon roll in a fraction of the time and with way less effort. Get ready to experience cookie heaven with this unbelievably simple recipe!

Gathering Your Cookie Dream Team

Before we dive into baking bliss, let’s make sure we have all the necessary ingredients. Don’t worry, most of these are pantry staples!

For the Cookie Dough:

• 2 1/2 cups All-Purpose Flour: The backbone of our cookies, giving them structure.
• 1 teaspoon Baking Powder: This is what gives our cookies that lovely lift and tender crumb.
• 1/2 teaspoon Baking Soda: Works in tandem with baking powder for optimal texture.
• 1/2 teaspoon Salt: Enhances all the other flavors – don’t skip it!
• 1 cup (2 sticks) Unsalted Butter: Softened to room temperature – this is crucial for creaming properly.
• 3/4 cup Granulated Sugar: For sweetness and that perfect golden-brown color.
• 1/4 cup Packed Brown Sugar: Adds moisture and a hint of molasses flavor, deepening the complexity.
• 1 Large Egg: Binds the ingredients together and adds richness.
• 1 teaspoon Vanilla Extract: Because everything is better with vanilla!

For the Cinnamon-Sugar Swirl:

• 1/2 cup (1 stick) Unsalted Butter: Melted for spreading that irresistible cinnamon goodness.
• 1/2 cup Granulated Sugar: The sweet base for our cinnamon swirl.
• 2 tablespoons Ground Cinnamon: The star of the show! Use good quality cinnamon for the best flavor.

For the Cream Cheese Frosting (Optional, but highly recommended!):

• 4 ounces Cream Cheese: Softened to room temperature – this is important to avoid lumps!
• 1/4 cup (1/2 stick) Unsalted Butter: Softened to room temperature.
• 2 cups Powdered Sugar: For sweetness and that perfect frosting consistency.
• 1-2 tablespoons Milk: To adjust the frosting to your desired thickness.
• 1/2 teaspoon Vanilla Extract: A touch of vanilla enhances the frosting beautifully.

Step-by-Step to Cookie Perfection

Alright, let’s get baking! These cookies are surprisingly easy to make, and I’m here to guide you through every step.

Making the Cookie Dough:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze!
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step – it’s important for the texture of the cookies.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Creating the Cinnamon-Sugar Magic:

1. In a small bowl, combine the melted butter, sugar, and cinnamon. Mix well until a paste forms.
2. Lightly flour a clean surface. Divide the cookie dough in half. Roll one half of the dough into a rectangle about 1/4 inch thick.
3. Spread half of the cinnamon-sugar mixture evenly over the dough rectangle.
4. Starting from one long edge, tightly roll the dough into a log.
5. Repeat with the remaining dough and cinnamon-sugar mixture.
6. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the logs firm up, making them easier to slice. You can even chill them overnight!

Baking to Golden Brown Bliss:

1. Remove the logs from the refrigerator and unwrap them.
2. Using a sharp knife, slice the logs into 1/2-inch thick rounds.
3. Place the cookie rounds on the prepared baking sheets, leaving about 2 inches between each cookie.
4. Bake for 8-10 minutes, or until the edges are lightly golden brown.
5. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Whipping Up the Cream Cheese Frosting (Optional, but oh-so-good!):

1. In a large bowl (or the bowl of a stand mixer), beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating on low speed until combined.
3. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth. Add more milk, 1 teaspoon at a time, until you reach your desired consistency.
4. Once the cookies are completely cool, frost them with the cream cheese frosting. You can pipe the frosting on for a fancy look, or simply spread it with a knife.

Secrets to Seriously Amazing Cinnamon Roll Cookies

Want to take your Cinnamon Roll Cookies from good to *amazing*? Here are a few of my favorite tips and tricks:

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough Logs: This is crucial! Chilling the dough makes it much easier to slice and prevents the cookies from spreading too thin in the oven.
• Use Good Quality Cinnamon: The cinnamon is the star of the show, so use the best quality you can find.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Keep a close eye on them and remove them from the oven as soon as the edges are lightly golden brown.
• Softened Butter is Key: Make sure your butter is truly softened to room temperature for both the cookie dough and the frosting. This will ensure everything creams together properly.

Variations to Spice Things Up

These Easy Cinnamon Roll Cookies are delicious as is, but don’t be afraid to get creative and add your own personal touch! Here are a few ideas:

• Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar mixture before rolling up the dough for a nutty crunch.
• Add Raisins: Soak raisins in rum or warm water and add them to the cinnamon-sugar mixture for a chewy surprise.
• Maple Glaze: Instead of cream cheese frosting, try a simple maple glaze made with powdered sugar, maple syrup, and a touch of milk.
• Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a warmer, more complex flavor. These spices would also pair wonderfully in PUMPKIN SPICE COOKIE PERFECTION!

The Frosting: Cream Cheese vs. Alternatives

While I’m a huge fan of cream cheese frosting on these cookies, I know it’s not everyone’s cup of tea. Here are a few alternative frosting options:

• Vanilla Glaze: A simple glaze made with powdered sugar, milk, and vanilla extract is a classic and delicious choice.
• Maple Glaze: As mentioned earlier, a maple glaze adds a warm and cozy flavor.
• Brown Butter Glaze: Toasting the butter before making the glaze adds a rich, nutty flavor that complements the cinnamon perfectly.
• No Frosting: Believe it or not, these cookies are also delicious without any frosting at all! The cinnamon-sugar swirl provides plenty of sweetness and flavor.

Other Cookie Adventures to Explore

If you’re a cookie fanatic like me, then you’ll definitely want to check out these other amazing cookie recipes:

• For a tangier treat, try these CREAM CHEESE COOKIES, they melt in your mouth!
• For a delightful combination of sweet and savory, consider CINNAMON SUGAR PRETZEL PERFECTION, they are so addictive.
• If you love a soft and chewy cookie, then these PUMPKIN CINNAMON COOKIES are a must-try, especially during the fall.
• Looking for something even simpler? Give these SUGAR COOKIE BARS a try! They are so easy to customize with your favorite toppings. And if you’re in the mood for more pumpkin spice, consider PUMPKIN COOKIES.

Storage Secrets

To keep your Easy Cinnamon Roll Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you’ve frosted the cookies, store them in the refrigerator. The cookies can also be frozen for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. Thaw at room temperature before serving.

So there you have it! A simple, delicious, and totally irresistible recipe for Easy Cinnamon Roll Cookies. I hope you enjoy making (and eating!) these as much as I do. Happy baking!

Cinnamon Roll Cookies

Enjoy the comforting flavors of cinnamon rolls in a fraction of the time with these easy-to-make cookies. This recipe delivers all the deliciousness of a classic cinnamon roll with less effort, resulting in a delightful cookie experience.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 cup Granulated Sugar
• 2 tablespoons Ground Cinnamon
• 4 ounces Cream Cheese, softened
• 2 cups Powdered Sugar
• 1-2 tablespoons Milk
• 1/2 teaspoon Vanilla Extract

Equipment

• Baking sheets
• Parchment paper
• Medium bowl
• Large bowl
• Stand mixer or electric mixer
• Whisk
• Measuring cups and spoons
• Small bowl
• Clean surface for rolling
• Rolling Pin
• Plastic wrap
• Sharp knife
• Wire rack

Method

 

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. In a small bowl, combine the melted butter, sugar, and cinnamon. Mix well until a paste forms.
7. Lightly flour a clean surface. Divide the cookie dough in half.
8. Roll one half of the dough into a rectangle about 1/4 inch thick.
9. Spread half of the cinnamon-sugar mixture evenly over the dough rectangle.
10. Starting from one long edge, tightly roll the dough into a log.
11. Repeat with the remaining dough and cinnamon-sugar mixture.
12. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes (or overnight).
13. Remove the logs from the refrigerator and unwrap them.
14. Using a sharp knife, slice the logs into 1/2-inch thick rounds.
15. Place the cookie rounds on the prepared baking sheets, leaving about 2 inches between each cookie.
16. Bake for 8-10 minutes, or until the edges are lightly golden brown.
17. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
18. For the cream cheese frosting (optional): In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
19. Gradually add the powdered sugar, beating on low speed until combined.
20. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth. Add more milk, 1 teaspoon at a time, until you reach your desired consistency.
21. Once the cookies are completely cool, frost them with the cream cheese frosting.

Notes

For best results, ensure the butter is properly softened. Chilling the dough logs is crucial for easy slicing and preventing excessive spreading. Don’t overbake the cookies to maintain a soft texture. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate if frosted. For a nutty variation, add chopped pecans or walnuts to the cinnamon-sugar mixture. A maple glaze made with powdered sugar, maple syrup, and milk is a great alternative to cream cheese frosting.