Cinnamon Bun Cookies
Cinnamon Bun Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For Assembly
- all-purpose flour, for dusting
- parchment paper, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 4
Gradually add the dry ingredients from Step 1 to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 3 min
- 5
In a small bowl, prepare the cinnamon filling by whisking together the melted unsalted butter, light brown sugar, and ground cinnamon until smooth.
⏱️ 2 min
- 6
Lightly flour a clean work surface and a rolling pin. Transfer the cookie dough onto the floured surface and roll it out into a large rectangle, approximately 1/4 inch thick and about 12x18 inches in size.
⏱️ 7 min
- 7
Evenly spread the cinnamon filling over the entire surface of the rolled-out cookie dough, leaving a small border (about 1/2 inch) on one of the longer edges.
⏱️ 3 min
- 8
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Once rolled, gently pinch the seam to seal it.
⏱️ 5 min
- 9
Using a sharp knife, slice the dough log into 1/2-inch thick rounds. You should get approximately 24-30 cookies.
⏱️ 5 min
- 10
Place the unbaked cinnamon bun cookies in an airtight container, separating layers with parchment paper. Refrigerate for at least 2 hours, or preferably for 1-2 days, to allow the flavors to meld and the dough to firm up.
⏱️ 2 min
- 11
When ready to bake, preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 12
Arrange the chilled cookies on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set.
⏱️ 15 min•🌡️ 350
- 13
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Bun Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For Assembly
- all-purpose flour, for dusting
- parchment paper, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 4
Gradually add the dry ingredients from Step 1 to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 3 min - 5
In a small bowl, prepare the cinnamon filling by whisking together the melted unsalted butter, light brown sugar, and ground cinnamon until smooth.
⏱️ 2 min - 6
Lightly flour a clean work surface and a rolling pin. Transfer the cookie dough onto the floured surface and roll it out into a large rectangle, approximately 1/4 inch thick and about 12x18 inches in size.
⏱️ 7 min - 7
Evenly spread the cinnamon filling over the entire surface of the rolled-out cookie dough, leaving a small border (about 1/2 inch) on one of the longer edges.
⏱️ 3 min - 8
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Once rolled, gently pinch the seam to seal it.
⏱️ 5 min - 9
Using a sharp knife, slice the dough log into 1/2-inch thick rounds. You should get approximately 24-30 cookies.
⏱️ 5 min - 10
Place the unbaked cinnamon bun cookies in an airtight container, separating layers with parchment paper. Refrigerate for at least 2 hours, or preferably for 1-2 days, to allow the flavors to meld and the dough to firm up.
⏱️ 2 min - 11
When ready to bake, preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 12
Arrange the chilled cookies on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set.
⏱️ 15 min•🌡️ 350 - 13
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min