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There are so many different types of cookies. Many of them are delicious, but not too many are memorable. I still remember the first time I bit into one of these cinnamon roll cookies. My aunt brought them to a gathering and I was instantly hooked! I have a feeling you’re about to have the same memory.
Maybe it’s a bit sad that these cookies make such a lasting impression that you remember the time and place you first encountered them. But they are just that good! The cinnamon is perfect for that cozy fall feeling and the roll component makes them amazing for a brunch, snack, or… well, anytime!
These cinnamon roll cookies are seriously are a one-of-a-kind cookie that anyone and everyone will love! Be prepared to become the new best friend of everyone you give one to!
Other fall cookie recipes you’ll love:
- Pumpkin pie cookies – yes, they’re pretty much like a mini pumpkin pie IN COOKIE FORM!
- Spiced ginger cutout cookies – perfect for Halloween!
- Oatmeal spice creme-filled cookies – just like those ones you can buy from the store (but better)!
Watch how to make these cinnamon roll cookies
Once you make these cookies, make sure to do two things:
- Leave me a comment letting me know how they turned out for you.
- Leave a recipe rating (right down there by the comment section) so I know how many stars you’d rate this cookie recipe!
Cinnamon Roll Cookies
Ingredients
For the cookies
- 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
- 2 large eggs beaten
- 1 ¼ cups scalded milk scald and allow to cool slightly
- 1 cup light brown sugar
- 1 tbsp ground cinnamon
For the frosting
- 4 tbsp unsalted butter room temperature
- 2 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- In a large bowl, combine flour, yeast, salt, and sugar. Cut in butter as would be done for pastry dough.2 ¼ tsp (1 pkg) instant yeast, 4 cups all-purpose flour, ¼ tsp kosher salt, ¼ cup granulated sugar, 4 tbsp unsalted butter
- In a separate bowl, combine beaten eggs, vanilla, and scalded milk. Mix together to combine wet ingredients. Add wet ingredients to dry ingredients and mix together. The dough will be very shaggy and wet. If worried, do not fear! It is unlike any other yeast dough.1 tsp vanilla extract, 2 large eggs, 1 ¼ cups scalded milk
- Once mixed together, cover the bowl tightly and place it in the refrigerator for at least eight hours (up to 10 hours). Once the dough has rested in the refrigerator, it will have risen slightly and be much easier to handle.
- When ready to make cookies, in a bowl, mix together brown sugar, and cinnamon and set aside.1 cup light brown sugar, 1 tbsp ground cinnamon
- On a lightly floured surface, separate dough into three sections. Working with one section, roll into a 12×15 inch rectangle. Sprinkle evenly with ⅓ cup of brown sugar and cinnamon mixture, leaving a one-inch border on the long side.
- Roll up as you would cinnamon rolls or a jelly roll. Slice into one-inch cookies and place on a greased cookie sheet. Press lightly with floured hand and place into preheated 350°F oven for 8-10 minutes. The cookies will puff and brown slightly.
- Once baked, let cool five minutes on pan then remove and place on a cooling rack.
- For the frosting, combine all the ingredients and mix at high speed until smooth and creamy. Frost the cookies while they are still slightly warm so they are coated evenly.16 tbsp (2 sticks) unsalted butter, 2 cups sifted powdered sugar, 1 tsp vanilla extract, 2 tbsp heavy cream
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I will definitely be making these! Using the instant yeast makes it do much less intimidating. And I love your using your Cutco cheese knife! My favorite knives. We are from the town where they are made.
Loved the cookies! Do they need to be refrigerated or can they be left out? Thank you
I have made these twice and they were delicious both times! I had to add a lot of flour when rolling out so they weren’t so sticky, even after refrigerating overnight, but I learned that after the first time! I followed your recipe to the letter, although used original almond milk, instead of dairy. Could that be it? I found I had to bake them for a full 18 minutes but then they were perfect. So I guess everyone’s oven is different. Since the batch makes 48, I gave these out to friends and family for gifts and everyone loved them.
I don’t have a standing mixer. I do have a hand-held one and a cuisinart with a plastic “dough blade”. Has anyone tried using either of these?
Many thanks!
how long do these cinnamon roll cookies stay soft and fresh? If you bake them the day before you use them, will they be as fresh tasting. I like most cookies for a day or so then they start drying out or hardening too much. I LOVE cinnamon rolls… they look so good.