by sblades
Who doesn't love fresh soft 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 delicious Soft Cinnamon Roll Cookies.
The recipes I usually see for cinnamon roll cookies are more shortbread-like cookies filled with cinnamon sugar and rolled into spirals. Others are sugar cookies swirled with cinnamon sugar.
I prefer this softer version - kind of cake-like with a glaze icing.
Rolling the dough takes patience, but take your time and roll slowly (or better yet, trick your kids/grand kids into doing it). Be assured, the outcome is well worth it. Flouring your surface well and your hands lightly will make it easier to roll up.
The dough is rather tacky, so definitely refrigerate it for awhile until it firms up some. The recipe calls for at least 15 minutes to chill, but the longer you refrigerate it, the easier it is to roll up. Some of my readers have suggested an hour.
Be gentle with the dough so the cookies don't turn out tough.
The final cookie, although more cakey than cookie, does actually taste like a cinnamon roll and goes great with coffee or milk. The cookies can be quite large - almost as big as a real cinnamon roll. If you want them smaller, be my guest - they'll still be great!
These Soft Cinnamon Roll Cookies are terrific. They're the top Pinterest pin and top recipe on my site and for good reason!
Some day I'll take better photos of these cookies, but it seems like every time I make them they disappear before I can grab my camera.
If you're in a hurry, you may not want to make these until another day. Take a little time (and have a little patience) and try these - you'll like them!
Looking for more great cookie recipes?
- Texas Sheet Cake Cookies
- Cherry Ribbon Cookies
- Oatmeal Lace Cookies
Monster Cinnamon Roll Cookies
Yield: 12 -14
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes
Large cake-like cookies, swirled with cinnamon, sugar, and butter. Like a cinnamon roll, but is a cookie!
Ingredients
- ¾ C butter, softened
- 1 C sugar
- ½ teaspoon vanilla
- 3 C flour
- 1 teaspoon baking soda
- ¾ C buttermilk
- Filling
- 2 tablespoon butter, softened
- ½ C brown sugar
- 1-2 tablespoon cinnamon
- Glaze
- 2 C powdered sugar
- ½ teaspoon vanilla
- 3-4 tablespoon milk
Instructions
- In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla. In a small bowl, add the baking soda to the buttermilk and stir - set aside. 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 ¼" 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 at least 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts. Place the cookies onto the cookie sheet, at least 2 ½" 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 completely 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.
Notes
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.
Nutrition Information:
Yield: 14Serving Size: 1 cookie
Amount Per Serving:Calories: 368Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 216mgCarbohydrates: 62gFiber: 1gSugar: 39gProtein: 4g
Nutrition Values are Approximate
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Reader Interactions
Comments
SherlynnSusan, these look SOOO delicious!! Thanks!
Sherlynn- sblades
They really are good, Sherlynn! A little messy to make, but good. I found they were the best the next day after I made them.
