Welcome to My Kitchen: Delicious Cinnamon Roll Cookies
Hey there! Are you ready to bake something absolutely delightful? Today, I’m sharing a fantastic recipe for cinnamon roll cookies. They’re fluffy, chewy, and pack a warm, cozy cinnamon flavor that just screams comfort. I love making these on lazy Sunday afternoons or for holiday gatherings when I want something special that’s easy to whip up. Trust me; once you make these, you’ll find yourself reaching for this recipe again and again. Let’s dive into the fun world of cinnamon roll cookies together!
Nutritional Benefits
Did you know that cinnamon is not only delicious but also has some wonderful health benefits? It’s loaded with antioxidants and can help lower blood sugar levels. Plus, the warmth from cinnamon can help improve digestion. While these cookies are a treat, using natural ingredients like butter and flour means you’re not loading up on preservatives or artificial flavors. Just remember, balance is key—enjoy these cookies as an occasional indulgence!
Fun Variations to Make
One of my favorite things about these cookies is how adaptable they are. Here are some fun twists you can try:
- Chocolate Chip Cinnamon Rolls: Add some chocolate chips to the dough before rolling it up for a scrumptious chocolatey treat.
- Nutty Crunch: Fold in finely chopped nuts like pecans or walnuts into the dough for an added crunch.
- Halloween Edition: For a festive flair, add orange zest to the dough or decorate with sprinkles during the holidays!
Your Step-by-Step Cinnamon Roll Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp ground cinnamon (plus extra for coating)
- ¼ tsp ground nutmeg (optional)
- ½ cup (1 stick) unsalted butter, softened (plus melted butter for rolling)
- ¾ cup granulated sugar (divided for dough and coating)
- 1 large egg
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- First things first, let’s preheat your oven to 350°F (175°C). While that’s warming up, grab two baking sheets and line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, 1 tablespoon of ground cinnamon, and nutmeg if you’re feeling adventurous.
- Now, in a large bowl, cream together the softened butter and half of the granulated sugar until it’s light and fluffy. This is one of my favorite steps, as it smells so good!
- Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add the dry flour mixture to your buttery goodness, mixing until a soft dough forms. Don’t worry if it’s a little sticky; that’s just part of the charm!
- On a floured surface, roll the dough into a rectangle about ¼ inch thick. You got this!
- Brush the dough evenly with melted butter. Yummy! Now, mix the remaining granulated sugar with cinnamon (about 2 tablespoons sugar and 1 tablespoon cinnamon) and sprinkle it over the buttered dough.
- Time to roll! Carefully roll the dough into a tight log, sealing the edge by pinching it together. Wrap it in plastic wrap and chill in the fridge for 30 minutes to set it up nicely.
- Once chilled, slice your dough log into ½-inch thick rounds and place them on your prepared baking sheets, leaving some space between them.
- Bake these beauties for 12-15 minutes, or until they are golden and soft—this is where your kitchen will start smelling heavenly!
- While the cookies are baking, let’s whip up some delicious whipped topping! Just beat the softened butter with powdered sugar or make some cream cheese frosting for an extra scrumptious touch.
- Once the cookies are out and have cooled slightly, pipe a little rosette of your whipped topping right in the center of each cookie. They’re going to look so cute!
- For the final magical touch, dust with powdered sugar and an extra sprinkle of cinnamon if you like. Now, you’re ready to serve them warm, drizzled with maple syrup or with syrup on the side for dipping. Enjoy!
Practical Tips for Baking Success
- If your dough is too sticky, sprinkle a little extra flour on your work surface while rolling it out.
- Don’t skip chilling the dough—this helps the cookies keep their shape while baking!
- Store any leftovers (if there are any!) in an airtight container at room temperature for up to three days to keep them soft.
Equipment Needed
Here’s what you’ll need to make these delicious cookies:
- Two baking sheets
- Parchment paper for lining
- Mixing bowls (a medium one for dry ingredients and a large one for wet ingredients)
- A whisk for mixing
- A rolling pin for rolling out the dough
- A sharp knife or pastry cutter for slicing the cookies
- A piping bag or simply a zip-top bag with a corner snipped off for decorating (if using whipped topping or frosting)
Frequently Asked Questions
- Can I use whole wheat flour instead? Absolutely! Whole wheat flour will give a bit of a heartier texture.
- How should I store the cookies? Keep them in an airtight container at room temperature to maintain their chewy texture.
- Can I freeze the dough? Yes! Chill the log, wrap it tightly, and freeze for up to three months. Then just slice and bake right from the freezer, adding a minute or two to the bake time.
- Can I skip the topping? Of course! These cookies are delicious on their own, but they really shine with the whipped topping.
- What’s the best way to reheat leftovers? Just pop them in the microwave for a few seconds for a warm treat!
Let’s Connect!
I hope you enjoy these cozy cinnamon roll cookies as much as I do! I can’t wait to hear how they turn out for you. If you give this recipe a try or have any other ideas, feel free to drop me a message or tag me on your baked goodies on Pinterest! Happy baking, friends!
