Who doesn’t love fresh cinnamon rolls to go with their morning coffee? Well, I do. I don’t have time right now to make full-fledged rolls, so I went with these Cinnamon Roll Cookies!
The recipes I’ve seen are usually more shortbread-like cookies filled with cinnamon sugar and rolled into spirals. I prefer this softer version – kind of cake-like with a glaze icing.
The dough was rather tacky, so I refrigerated it for awhile until it was easier to roll out and sprinkle with cinnamon sugar and butter. Rolling it up takes patience, but the outcome is well worth it. Be sure and flour your surface well to make it easier to roll.
The final cookie, although more cakey, does actually taste like a mini-cinnamon roll and goes great with coffee or milk. The cookies are quite large – almost as big as a real cinnamon roll!
*** Large cake-like cookies, swirled with cinnamon, sugar, and butter. Like a cinnamon roll, but is a cookie!
- 3/4 C butter, softened
- 1 C sugar
- 1/2 tsp vanilla
- 3 C flour
- 1 tsp baking soda
- 3/4 C buttermilk
- 2 tbsp butter, softened
- 1/2 C brown sugar
- 1-2 tbsp cinnamon
- 2 C powdered sugar
- 1/2 tsp vanilla
- 3-4 tbsp milk
Cream butter and sugar together until creamy, and mix in the vanilla. Add the baking soda to the buttermilk and stir. Add one cup of the flour slowly to the butter mixture until combined. Pour in the buttermilk/soda and mix until combined. Finish by adding the rest of the flour. Mix until just combined (don't over mix). Put the dough into the refrigerator for at least one hour.
Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough. Don't worry if there are some little places that open up - just lightly pinch them closed.
Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts. Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread. Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals. Bake for 18-20 minutes until lightly browned. Transfer baked cookies to a wire rack immediately to cool.
After cooled, mix the glaze ingredients together until smooth and desired texture. Spoon glaze to completely cover the cookies and give them enough time to set before serving.
Tips and Stuff:
Don't skip the refrigeration part. The dough is sticky and needs to firm up some. It won't be like a thick bread dough - more like a thick cookie dough.
When glazing the cookies on the rack, place a big piece of wax paper under the rack to catch the drippings.
Store in a tightly sealed container.