Can I use oil instead of butter when making cinnamon roll cookies?

It’s best to use butter for cinnamon roll cookies because it’s solid at room temperature, which helps create the right texture when creamed with sugar. While solid coconut oil might work as a substitute, using liquid oils can cause the dough to spread too much and alter the cookie’s texture. For consistent results, stick to butter or experiment with solid fats that behave similarly.

Is it okay to replace granulated sugar with brown sugar in the cinnamon filling?

Yes, you can swap granulated sugar for brown sugar in the cinnamon filling using the same amount. Brown sugar adds extra moisture and a richer, caramel-like flavor, which can enhance the cinnamon taste. This substitution works well and will not affect the dough’s texture or baking time.

Can I prepare the dough ahead of time and bake cinnamon roll cookies the next day?

Yes, you can prepare the dough ahead and store it in the refrigerator overnight before baking. Chilling the dough helps the flavors meld and prevents spreading during baking, resulting in thicker cookies. Just cover the dough tightly with plastic wrap to avoid drying out.

How long can the rolled cinnamon roll cookie dough be kept in the fridge before baking?

The rolled dough can be stored in the refrigerator for up to 2 days before slicing and baking. Keep it tightly wrapped to maintain moisture and prevent the dough from absorbing fridge odors. If you need to store it longer, freezing is a good option—just thaw before baking.

Will the icing on cinnamon roll cookies dry firm enough to stack or store without sticking?

The icing on cinnamon roll cookies generally sets to a soft but stable finish that allows for easy stacking and transport. It won’t harden like royal icing but will dry enough to prevent cookies from sticking together. For firmer icing, let the cookies dry at room temperature for several hours before stacking or storing.

Cinnamon Roll Cookies Recipe Soft Swirled Treats for 2024

Name: Cinnamon Roll Cookies
Prep time: 2 h 20 min
Cook time: 11 min
Total time: 2 h 31 min
Cuisine: American
Ingredients: – 2 and 1/4 cups (281g) all-purpose flour for the dough structure; – 1/2 teaspoon baking powder to help the cookies rise lightly; – 1/4 teaspoon salt to enhance flavors and balance sweetness; – 3/4 cup (170g) softened unsalted butter for creamy richness; – 3/4 cup (150g) granulated sugar to sweeten the dough base; – 1 large room-temperature egg for binding and texture; – 2 teaspoons pure vanilla extract for added flavor depth; – 2 tablespoons (28g) melted butter for the filling spread; – 1/4 cup (50g) granulated sugar for the cinnamon sugar mixture; – 1 tablespoon ground cinnamon for the warm spice in the filling; – 1 cup (120g) confectioners’ sugar for the icing sweetness; – 3 tablespoons (45ml) milk to make the icing smooth; – 1/2 teaspoon pure vanilla extract for the icing flavor

Description

🍪 These Cinnamon Roll Cookies capture the soft, swirled beauty of classic cinnamon rolls in a delightful cookie form.
🍰 Easy to make and perfect for any occasion, these cookies provide comforting flavors and a soft, tender texture that everyone will love.

Ingredients

– 2 and 1/4 cups (281g) all-purpose flour for the dough structure

– 1/2 teaspoon baking powder to help the cookies rise lightly

– 1/4 teaspoon salt to enhance flavors and balance sweetness

– 3/4 cup (170g) softened unsalted butter for creamy richness

– 3/4 cup (150g) granulated sugar to sweeten the dough base

– 1 large room-temperature egg for binding and texture

– 2 teaspoons pure vanilla extract for added flavor depth

– 2 tablespoons (28g) melted butter for the filling spread

– 1/4 cup (50g) granulated sugar for the cinnamon sugar mixture

– 1 tablespoon ground cinnamon for the warm spice in the filling

– 1 cup (120g) confectioners’ sugar for the icing sweetness

– 3 tablespoons (45ml) milk to make the icing smooth

– 1/2 teaspoon pure vanilla extract for the icing flavor

Instructions

1-Mix dry ingredients: Whisk together the dry ingredients to ensure they blend well. This step sets the foundation for a dough that’s not too sticky and easy to handle.

2-Cream butter and sugar: Beat the softened butter and granulated sugar until they’re smooth and creamy, then mix in the egg and vanilla extract. Combine the dry mixture with the wet ingredients until just incorporated, adding extra flour if needed. Divide the dough into two parts and roll each into a 9×7 inch rectangle about 1/4 inch thick on a surface lined with parchment or a silicone mat for easy cleanup.

3-Adding the Filling and Shaping: Spread the melted butter over each rectangle, then sprinkle on the cinnamon sugar mixture evenly. Tightly roll them into 9-inch logs, smooth out any cracks, and chill for at least 2 hours or freeze for up to 3 months if you’re planning ahead. This chilling step is crucial for maintaining shape during baking, as tips from experienced bakers suggest.

4-Bake: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment. Slice the chilled logs into 1/2 inch pieces, place them 2 inches apart, and bake for 10-11 minutes until the edges are lightly browned. Once cooled, drizzle the icing made from confectioners’ sugar, milk, and vanilla extract over the top for that perfect finish.

Notes

🍽️ Roll dough on silicone mats or parchment paper to ease cleanup.
❄️ Smooth out cracks in dough logs before chilling to ensure neat cookies.
🎨 Experiment with different icings or add-ins like chopped nuts or drizzle with chocolate for variety.

Prep Time: 20 minutes
Chilling time: 2 hours
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 8 g
Sodium: 40 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 20 mg

Keywords: Cinnamon Roll Cookies, Swirled Cookies, Soft Cookies, Easy Cookie Recipe