Ben’s Message:
If there is one thing I have always been, it’s a ‘mommas boy’! So, naturally I would want to do something special for my mom on Mother’s Day. Since she is a big fan of cinnamon rolls, I wanted to change it up a bit by making cinnamon cookies instead. Next time I make these delicious cookies, I will cut larger pieces off so that the cookies are bigger. I was thinking they would be rich with the glaze on top, but the only thing I did was eat more!!
Another idea to give the cookie some texture is to add small raisins, but also…why mess with a good thing?
Cinnamon Roll Cookies
Recipe from: https://cookiesandcups.com/cinnamon-roll-cookies/
- Author: Shelly
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 large cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These thick, buttery cookies have all the flavors of cinnamon rolls in cookie form!
Ingredients
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Filling
- 1/4 cup butter, melted
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons ground cinnamon
Cookie Dough
- 3/4 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups all purpose flour
Icing
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1–2 tablespoons milk
Instructions
- For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
- On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat.
- Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge.
- Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes.
- Bake for 15-17 minutes, until the edges are lightly golden.
- Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.
- For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired.
- Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.
Notes
Store airtight for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 428
- Sugar: 29.9 g
- Sodium: 131.3 mg
- Fat: 23.1 g
- Carbohydrates: 52.3 g
- Protein: 4 g
- Cholesterol: 78.6 mg