Easy Cinnamon Roll Cookies
To make easy and delicious cinnamon roll cookies, you can follow the recipe outlined below, which combines elements from several sources to ensure simplicity and flavor.
Ingredients
For the Cinnamon Roll Filling
• 1/2 cup (110 g) light brown sugar, packed
• 5 tablespoons (70 g) unsalted butter, softened
• 1 tablespoon ground cinnamon
• Pinch of salt.
For the Cinnamon Sugar Topping
• 1/4 cup (50 g) granulated white sugar
• 1/2 teaspoon ground cinnamon.
For the Cookie Dough
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cream of tartar
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tablespoon vanilla extract.
For the Cream Cheese Frosting (Optional)
• 2 ounces (56 g) cream cheese, cold
• 1 cup (135 g) powdered sugar
• 2 tablespoons (30 ml) whole milk.
Instructions
Step 1: Prepare the Cinnamon Roll Filling
• In a medium bowl, combine the butter, brown sugar, cinnamon, and a pinch of salt.
• Use an electric hand mixer on high speed to cream everything together until the mixture is pale and fluffy, about 3-5 minutes.
• Scoop the filling into 1/2 teaspoon-sized portions onto a baking sheet lined with parchment paper. Place in the freezer while working on the dough.
Step 2: Prepare the Cinnamon Sugar Topping
• In a small bowl, mix together the granulated white sugar and cinnamon. Set aside for later use.
Step 3: Make the Cookie Dough
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
• In a large mixing bowl, combine the softened butter, light brown sugar, and granulated white sugar. Beat with an electric mixer until light and fluffy.
• Add the egg yolks and vanilla extract, mixing for one minute on medium speed until pale and fluffy.
• Gradually add the dry ingredients to the wet ingredients and combine on low speed until just combined.
Step 4: Assemble the Dough and Filling
• Divide the dough into thirds. Sprinkle one-third of the cinnamon roll filling balls over one-third of the dough.
• Add another third of the dough on top and sprinkle with another third of the cinnamon roll filling. Repeat this process with the remaining dough and filling.
• Gently fold the frozen filling balls into the dough, ensuring not to mix them in completely. Three folds should be sufficient.
Step 5: Shape and Bake the Cookies
• On a lightly floured surface, roll out the dough to a roughly 10 x 8 inch rectangle.
• If desired, roll the shaped cookies in the cinnamon sugar mixture before baking.
• Cut the dough into desired shapes or simply cut into squares or rectangles.
• Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until they puff and brown slightly.
Step 6: Cool and Frost (Optional)
• Let the cookies cool for five minutes on the baking sheet before transferring them to a cooling rack.
• If using the cream cheese frosting, combine the cream cheese, powdered sugar, and milk in a bowl. Mix until smooth and creamy.
• Frost the cookies while they are still slightly warm for an even coating.
These cinnamon roll cookies will have distinct pockets of cinnamon roll filling and a sweet, cinnamon-sugar coating, making them a delightful treat.