Cinnamon Roll Cookies
Cinnamon Roll Cookies
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla bean paste
- 1 cup unsalted butter, slightly softened
- 1 teaspoon salt
- 1 teaspoon cinnamon
For the Filling
- 3/4 cup brown sugar, softened
- 6 tablespoons butter
- 2 tablespoons cinnamon
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- 1
Line a baking sheet with parchment paper and set aside.
⏱️ 1 min
- 2
To make the filling, in a bowl, whisk together the 3/4 cup softened brown sugar, 6 tablespoons butter, and 2 tablespoons cinnamon for 2-3 minutes until well combined.
⏱️ 3 min
- 3
Form small balls out of the cinnamon sugar mixture and lay them flat on the parchment paper-lined baking sheet.
⏱️ 5 min
- 4
Freeze the filling balls for 10 minutes or until firm to touch.
⏱️ 10 min
- 5
In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 1/2 teaspoons cream of tartar, and 1 teaspoon cinnamon. Set aside.
⏱️ 3 min
- 6
In a large bowl, cream together the 3/4 cup dark brown sugar, 1/4 cup granulated sugar, and 1 cup slightly softened unsalted butter until light and fluffy.
⏱️ 5 min
- 7
Beat in the 2 cold eggs one at a time, ensuring each egg is fully incorporated before adding the next.
⏱️ 2 min
- 8
Follow by beating in the 2 teaspoons vanilla bean paste for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
⏱️ 4 min
- 9
Gradually mix in the dry ingredients from Step 5 until just combined, being careful not to overmix.
⏱️ 3 min
- 10
Gently stir in the frozen cinnamon sugar balls into the cookie dough.
⏱️ 2 min
- 11
In a shallow bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
⏱️ 1 min
- 12
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture.
⏱️ 5 min
- 13
Roll each dough ball in the cinnamon sugar coating until fully covered.
⏱️ 3 min
- 14
Place the coated dough balls back on the baking sheet and freeze for 30 minutes.
⏱️ 30 min
- 15
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350
- 16
Place 4 cookies on each baking pan, leaving 4 inches of space between each one.
⏱️ 1 min
- 17
Bake for 10-11 minutes on the middle rack or until the edges are lightly golden brown.
⏱️ 11 min•🌡️ 350 - 18
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Cookies
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla bean paste
- 1 cup unsalted butter, slightly softened
- 1 teaspoon salt
- 1 teaspoon cinnamon
For the Filling
- 3/4 cup brown sugar, softened
- 6 tablespoons butter
- 2 tablespoons cinnamon
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- 1
Line a baking sheet with parchment paper and set aside.
⏱️ 1 min - 2
To make the filling, in a bowl, whisk together the 3/4 cup softened brown sugar, 6 tablespoons butter, and 2 tablespoons cinnamon for 2-3 minutes until well combined.
⏱️ 3 min - 3
Form small balls out of the cinnamon sugar mixture and lay them flat on the parchment paper-lined baking sheet.
⏱️ 5 min - 4
Freeze the filling balls for 10 minutes or until firm to touch.
⏱️ 10 min - 5
In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 1/2 teaspoons cream of tartar, and 1 teaspoon cinnamon. Set aside.
⏱️ 3 min - 6
In a large bowl, cream together the 3/4 cup dark brown sugar, 1/4 cup granulated sugar, and 1 cup slightly softened unsalted butter until light and fluffy.
⏱️ 5 min - 7
Beat in the 2 cold eggs one at a time, ensuring each egg is fully incorporated before adding the next.
⏱️ 2 min - 8
Follow by beating in the 2 teaspoons vanilla bean paste for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
⏱️ 4 min - 9
Gradually mix in the dry ingredients from Step 5 until just combined, being careful not to overmix.
⏱️ 3 min - 10
Gently stir in the frozen cinnamon sugar balls into the cookie dough.
⏱️ 2 min - 11
In a shallow bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
⏱️ 1 min - 12
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture.
⏱️ 5 min - 13
Roll each dough ball in the cinnamon sugar coating until fully covered.
⏱️ 3 min - 14
Place the coated dough balls back on the baking sheet and freeze for 30 minutes.
⏱️ 30 min - 15
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350 - 16
Place 4 cookies on each baking pan, leaving 4 inches of space between each one.
⏱️ 1 min - 17
Bake for 10-11 minutes on the middle rack or until the edges are lightly golden brown.
⏱️ 11 min•🌡️ 350 - 18
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min