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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 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!
More Fall Cookie Recipes
- 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)!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
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 ½-inch-thick 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!
These are delicious! I baked them today and I can’t wait to share them with my family. I was, indeed, leery of the damp sticky dough, but when I got it out of the fridge this morning, it was beautiful and so easy to roll out. Thank you for sharing the recipe and thank you for the wonderful video.
Delicious! I will make these again.
Love to hear you enjoyed!
Kaleb , I made you chocolate covered cherry cookies, oh how awesome they are. So good I am adding them to my Specialty Gourmet Chocolate Boutique. Will keep watching your videos for more cookies and other delicious recipes. Thank You
Is it self rising flour or plain in the cinnamon roll cookies
These turned out great!!! Giving them as gifts. Keeping a few dozen for myself. So yummy!!!
I have a quick question for you. Is it okay to leave to dough longer than 10 hours. I have time today to mix but not bake the dough.
The second time I made these, I divided the dough into thirds and wrapped each one tightly in plastic wrap. I was giving them as gifts and wanted them fresh baked the same day I gave them. I baked each of the 3 batches to make 16 and left the rest in the fridge for up to 4 days. It kept fine and they all baked up beautifully!
My son loved these. I had a bit of difficulty getting them rolled tightly enough though. I love your videos. It seems we may have been raised by very similar women…..my mother never wasted a drop of ingredients and she also taught me how to properly measure flour!….and we used our deep freeze for cookies!!😊
I have made these cookies before and they are absolutely delicious. I plan to make them again this year, however, was wondering if the dough can be made ahead of time and be frozen. Could you please let me know…thanks and happy holidays!
I just had to try these as you were so enthusiastic while making yours. I think I need a bit of practice to get the roll tighter…..also, for me, the 1” slice was biggish, so I did more like 1/2.”. They are delicious tasting! Hope the church decorating crew enjoys them tomorrow! Merry Christmas to you and yours Kaleb!
These are soooo good! Thanks for the recipe! Peanut butter balls are next