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Yields:
3 dz.
Prep Time:
30 mins
Total Time:
3 hrs 15 mins
Presenting: cinnamon roll cookies, a fun twist on traditional cinnamon rolls. This recipe has all the buttery richness of a warm cinnamon roll in an easy slice-and-bake cookie. Nobody loves sharing delicious sweet rolls more than Ree Drummond. She makes pans and pans of the sweet breakfast treat for friends around the holidays. These tender cookies are just as easy to share with friends as they are to snack on solo; just slice and bake as you please!
How do you slice cinnamon roll cookies evenly?
Evenly slicing icebox or refrigerator cookies like these is simple: First, make sure the dough is well chilled. This will not only make the cookies easier to slice, it will also make for a cleaner cut. Second, break out a ruler! Whether you use an app on your phone or an old-fashioned wooden stick, measuring will give you evenly-sized cookies. Finally, use a sharp knife and a sawing motion so you don't smush the log of dough.
How do you create an even swirl for sliced cinnamon roll cookies?
Just like when baking other pinwheel cookies, it's important to make sure the dough is an even 14-by-10-inch rectangle before slathering on the filling. When you add the cinnamon filling, start by dolloping it all over the chilled dough; this will evenly distribute the filling and make for a pretty swirl. Finally, make sure you chill the rolled-up dough log for at least 2 hours before slicing.
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Ingredients
For the cookies:
- 1 cup
unsalted butter, softened
- 4 oz.
cream cheese, room temperature
- 1 cup
granulated sugar
- 1
large egg yolk, room temperature
- 1 tsp.
vanilla extract
- 3 1/4 cups
all-purpose flour
- 1/4 cup
cornstarch
- 1 tsp.
baking powder
- 1/4 tsp.
kosher salt
For the filling:
- 3/4 cup
light brown sugar, packed
- 6 Tbsp.
all-purpose flour
- 1 Tbsp.
ground cinnamon
- 6 Tbsp.
unsalted butter, melted
For the glaze:
- 1 cup
powdered sugar
- 1 Tbsp.
unsalted butter, melted
- 1/2 tsp.
maple extract
- 1
to 2 tablespoons warm water
Directions
- Step 1For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, cream cheese, and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg yolk and the vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.
- Step 2In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix on low speed until fully combined.
- Step 3Remove the dough to a sheet of parchment paper and press the dough into a 5-inch square. Place another sheet of parchment paper over the square and use a rolling pin to roll the dough into a 14-by-10-inch rectangle. Chill the dough in the refrigerator until firm, 15 to 20 minutes.
- Step 4For the filling: In a small bowl, stir together the brown sugar, flour, and cinnamon. Pour in the melted butter, stirring until the butter is evenly distributed and the mixture forms a paste.
- Step 5Remove the dough from the refrigerator and remove the top piece of parchment paper. Using a small spatula, carefully dollop the filling all over the dough. Gently spread the filling into an even layer, reaching the edges of the dough as best you can.
- Step 6Working slowly, carefully roll the dough from the long side into a tight log, removing the bottom layer of parchment as you roll. Carefully wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Step 7Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
- Step 8Remove the dough from the refrigerator and, using a sharp knife, slice into ½-inch-thick rounds. Place the cookies 2 inches apart on the prepared baking sheet. Rewrap and refrigerate the remaining cookie dough until ready to slice and bake.
- Step 9Bake until lightly browned, 10 to 12 minutes. Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Repeat with the remaining cookies.
- Step 10For the glaze: In a medium bowl, combine the powdered sugar, melted butter, and maple extract. Add the warm water, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing.
- Step 11Use a spoon to drizzle the glaze onto the cookies, or for a more even look, use a zip-top bag: Spoon the glaze into the bag and snip ⅛ inch off the end. Allow to set for 15 minutes.
- Step 12Store the cookies in an airtight container at room temperature for up to 1 week.
Tip: For a fully glazed cookie that looks even more like a cinnamon roll, thin the glaze out with more warm water in step 10. Add the water, one teaspoon at a time, until the glaze has a maple syrup consistency. Use a pastry brush to paint the glaze on the finished cookies. The glaze will dry into a thin coating, much like the icing on a glazed doughnut.
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