Description
These Cinnamon Roll Cookies combine the best flavors of classic cinnamon rolls into a delightful, bite-sized cookie form. Made with a yeast-based dough enriched with butter and eggs, these cookies feature a cinnamon-sugar swirl and a creamy vanilla frosting, perfect for a comforting treat any time of day.
Ingredients
Dough Ingredients
- 2 ¼ tsp (1 pkg) instant yeast
- 4 cups all-purpose flour (sifted)
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 16 tbsp (2 sticks) unsalted butter (cold, for cutting into dough)
- 2 large eggs (beaten)
- 1 ¼ cups scalded milk (scalded and slightly cooled)
Filling Ingredients
- 1 cup light brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp unsalted butter (room temperature, for spreading)
Frosting Ingredients
- 2 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Prepare dry dough ingredients: In a large bowl, combine the sifted all-purpose flour, instant yeast, kosher salt, and granulated sugar. Cut in the cold unsalted butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs, similar to making pastry dough.
- Combine wet ingredients and mix dough: In a separate bowl, whisk together the beaten eggs, vanilla extract, and the scalded milk which has been allowed to cool slightly. Add this wet mixture to the dry ingredients and stir until combined. The dough will be very shaggy and wet; this is normal for this yeast dough.
- Refrigerate dough for rising: Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least eight hours or up to ten. This slow rise will allow the dough to develop flavor and become easier to handle. After resting, the dough will have risen slightly.
- Prepare cinnamon sugar filling: In a small bowl, mix together the light brown sugar and ground cinnamon. Set this mixture aside for use in assembling the cookies.
- Shape the dough and add filling: Lightly flour a work surface and divide the dough into three equal sections. Roll each section into a 12x15-inch rectangle. Spread 1 tablespoon of the softened butter evenly over each rectangle, then sprinkle each with a third of the cinnamon sugar mixture, leaving a 1-inch border on one long side.
- Roll and cut cookies: Starting at the long edge opposite the plain border, roll the dough tightly into a log like a jelly roll or classic cinnamon roll. Slice the log into ½-inch thick cookies and place them on a greased cookie sheet. Gently press each cookie to flatten slightly with a floured hand.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8-10 minutes, until they puff up and begin to brown slightly on the edges.
- Cool the cookies: Let the cookies cool on the cookie sheet for five minutes before transferring them to a cooling rack to cool completely.
- Prepare the frosting: Combine the sifted powdered sugar, vanilla extract, and heavy cream in a bowl. Mix at high speed until smooth and creamy.
- Frost the cookies: While the cookies are still slightly warm, spread or drizzle the frosting evenly over them to ensure it melts slightly into the cookies, giving them a rich finishing touch.
Notes
- Scalding the milk enhances the dough’s texture and helps dissolve the butter properly; be sure to let it cool slightly so it doesn’t cook the eggs when mixed.
- Chilling the dough overnight is essential for proper rising and makes the dough easier to handle.
- Use a sharp knife or dental floss to slice the cookies cleanly without squashing the roll.
- If desired, you can add chopped nuts or raisins to the cinnamon sugar filling for added texture and flavor.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
