Cinnamon Roll Cookies

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I’ve been really feeling the cinnamon vibes lately. I know, I know, we’ve finally fully committed to Fall, and Fall means apples and cinnamon, cinnamon sugar donuts, and pumpkin spice lattes with a sprinkling of cinnamon on the foam (drool). So my sudden love for the stuff isn’t all that surprising, but as a Fall fanatic I would have expected my baking repertoire to involve an incalculable number of recipes featuring this incredibly aromatic and flavorful spice. Truth be told, I’ve made approximately one batch of cinnamon rolls in my lifetime, and they weren’t even actually just cinnamon rolls*. How could I have let such an atrocity occur? It’s not for a lack of love for cinnamon rolls. I’ve been known to acquire a substantial Cinnabon haul from time to time, if I ever find myself walking through the mall, which is pretty much never, because I hate the mall. Come to think of it, not even the promise of gigantic cinnamon buns, slathered in butter and icing, sometimes even topped with pecans and caramel, can get me to pay for the parking garage at the mall to go pay for other things that are overly expensive not to mention I have to walk past thirty other shops just to get to the store I want to go to. So yeah, it’s no wonder that when I did have a cinnamon roll craving the other night, there was absolutely no way I was going to drive to the mall just to get my fix. I would just have to take care of this matter myself.

I realized I didn’t have any yeast to make the pastry dough for said rolls, but in my searches, I came across an intriguing recipe by one of my favorite bloggers, Cookies and Cups, that I knew I would satisfy my cinnamon yearnings, and then some. These cinnamon roll cookies are essentially sugar cookies swirled with cinnamon sugar all throughout. You actually make the exact same delicious and buttery filling that you would use for cinnamon rolls, and spread quite a healthy amount of the mixture onto your prepared and flattened cookie dough. Then you roll the dough up, like you would for cinnamon buns, take off cookie-dough sized hunks, and roll it all together. The end result, after 15 minutes of baking, is a cookie that tastes exactly like a warm, gooey cinnamon roll. With icing to top the swirled beauties off, this is a fantastic breakfast cookie that will actually end up being an all-day cookie if you’re me, because I literally ate them all day long. Then I got home and ate some more, just to eat one again for breakfast the next day. Cinnamon…you’re a real one.

Cinnamon Roll Cookies

Servings 16 bars

Ingredients

Ingredients:

Cinnamon Sugar Filling:

  • 1/4 cup butter melted
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon

Sugar Cookie Dough:

  • 3/4 cup butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 3 tablespoons heavy cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups all purpose flour

Icing:

  • 1 cup powdered sugar
  • 2 tablespoons butter melted
  • 1-2 tablespoons heavy cream

Instructions

Instructions:

For the filling:

  1. Combine the butter, brown sugar, and cinnamon together in a small bowl. Set aside.

For the Cookie Dough:

  1. Preheat the oven to 350° F and line baking pans with parchment paper or spray with cooking spray. Set aside. In a large bowl. use an electric mixer to cream together the butter and sugar, on medium speed for 1-2 minutes. With the mixer on low, add in the egg, vanilla, heavy cream, baking powder and salt. Combine by mixing for one minute on medium speed. Turn the mixer down to low again, and add in the flour slowly. Mix until just combined.

  2. Fold in the cinnamon sugar filling. Do not over mix! You want the filling to be swirled in rather than well-combined.

  3. Roll 2" balls of cookie dough and place dough a couple of inches apart on the baking pans. Bake for 12-15 minutes until the edges look slightly golden brown.

For the Icing:

  1. While the cookie bars are baking, combine the powdered sugar, butter and 1 tablespoon of cream in a small bowl. Add more cream if the icing is too thick.

  2. Once the cookies come out of the oven, drizzle the icing on top. Let the cookies cool for a few minutes. Enjoy!

 

*They were Cookie Butter Cinnamon Rolls. More to come on those soon.

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16 comments

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