I’ve got this incredible Cinnamon Roll Sugar Cookie recipe that I’m excited to share. Really, it combines two of my favorite treats into one sweet delight. Who wouldn’t want soft, chewy cookies with a swirl of cinnamon goodness? Trust me, the aroma wafting through your kitchen will make you feel like a master baker—even if you somehow manage to get flour everywhere (guilty as charged). Want to know what makes these cookies truly special? Let’s jump into it.
Why You’ll Love This Recipe
If you’ve ever found yourself torn between the sweet, soft allure of a cinnamon roll and the delightful crunch of a cookie, then you’re definitely in for a treat with this recipe.
These cinnamon roll sugar cookies are the perfect blend of both worlds. Imagine biting into a warm, chewy cookie that’s swirled with gooey cinnamon goodness. Each cookie has that comforting spice and sweetness you crave, yet they’ve a satisfying texture that’s oh-so-fun to eat.
Plus, they’re surprisingly easy to make. Seriously, even I can manage. The best part? Your kitchen will smell divine while they bake.
Equipment List
Baking these cinnamon roll sugar cookies is an amazing experience, but before you get started, you need to gather a few tools. First, you’ll need a mixing bowl for that glorious butter and sugar creaming. Grab a whisk or an electric mixer—trust me, the latter saves your arm a workout. You’ll also want a rolling pin because you can’t roll out dough without one, right? Don’t forget a sharp knife or a pizza cutter for slicing those perfect cookies. And, of course, parchment paper to prevent any sticky situations on your baking sheet. A measuring cup is essential for accuracy, and a chilling surface (or your fridge) is key. Plus, investing in premium baking equipment can elevate your baking game to a whole new level. Following this little equipment checklist will make your baking adventure so much smoother.
Our Ingredients
When it comes to whipping up a batch of Cinnamon Roll Sugar Cookies, it’s all about the ingredients, my friend. They come together in a glorious symphony of sweetness and scrumptiousness that’ll make your taste buds dance.
Whether you’re gearing up for a cozy afternoon treat or a festive gathering, having the right ingredients on hand will set the stage for your baking success. Let’s break it down, shall we?
Ingredients:
- 1 cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 1 ¾ tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour
- ¾ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp salt
Filling:
- 4 tbsp unsalted butter, softened
- ⅓ cup brown sugar
- 1½ tbsp flour
- 2½ tsp ground cinnamon
- pinch salt
Now, a quick word about these ingredients. You might wonder, “What’s the deal with unsalted butter versus salted butter?”
Well, using unsalted butter gives you better control over the overall saltiness of your cookies. Plus, it lets the sweet and spicy flavors truly shine.
And don’t skimp on the vanilla extract; it’s like the magic wand in this recipe. If you can, opt for pure vanilla extract over imitation because it genuinely makes a difference.
Cornstarch, surprisingly, helps keep these cookies soft and chewy—like little pillows of sweetness.
Step-by-Step Instructions
Making Cinnamon Roll Sugar Cookies isn’t only easy but also incredibly rewarding—your kitchen will soon be filled with the warm, inviting aroma of cinnamon and sugar. Mixing the batter is quick and simple—just follow these easy steps for cookies that look great and taste even better.
Step-by-Step Instructions
1. Prepare the Cinnamon Filling: Start with 4 tablespoons of softened unsalted butter and cream it in a bowl. Add ⅓ cup of brown sugar, 1½ tablespoons of flour, 2½ teaspoons of ground cinnamon, and a pinch of salt. Blend until the mixture is smooth and creamy. (This will be the sweet surprise inside your cookies.)
2. Make the Cookie Dough: In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 ⅓ cups of granulated sugar. Beat them together until it’s light and fluffy—feel free to serenade your mixing bowl here.
Add in 1 large egg, 1 large egg yolk, and 1¾ teaspoons of vanilla extract, mixing until fully incorporated.
3. Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, ¾ teaspoon of baking powder, 1 teaspoon of cornstarch, and ¼ teaspoon of salt. Gradually mix the Dry Ingredients into your wet mixture, stirring just until everything is combined.
(Trust me, over-mixing equals tough cookies, and nobody wants that.)
4. Roll Out the Dough: Take the dough and transfer it to a lightly floured surface. Roll it into a rectangle about 9×11 inches in size.
(Don’t stress if it’s not perfect; a bit of rustic charm has its own appeal.)
5. Spread the Filling: Once your dough is rolled out, spread the cinnamon filling evenly over the surface. Make sure every inch is covered—think of it as a delicious, warm blanket draped over your dough.
6. Roll It Up: Start at one edge and roll the dough up tightly jellyroll-style. You want it snug, but not so snug that it bursts at the seams.
After it’s all rolled up, wrap it in parchment paper tightly. (This is where the magic happens; your cookies will take shape in the fridge.)
7. Chill: Pop the rolled dough into the fridge for at least 2 hours, or longer if you can resist. This chilling step is critical—chilled dough is much easier to slice, and it helps keep your cookies from spreading too much while baking.
8. Slice and Bake**: Preheat your oven** to 350°F. Once your dough is chilled and firm, unwrap it from the parchment and slice it into ½-inch thick rounds.
Place the slices onto a baking sheet lined with parchment paper, giving them a bit of space to expand.
9. Bake: Bake the cookies in the preheated oven for about 12 minutes or until the edges are lightly colored.
(Keep an eye on them; every oven tells a different story. You want them to look golden but not burnt.)
10. Cool: After baking, let the cookies Cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
This is the hardest part—waiting for them to cool.
And there you have it! With a little patience and love, you’ve created a delightful batch of Cinnamon Roll Sugar Cookies. These cookies are perfect for sharing, or you know, just for you to enjoy alone—because who needs to share when you have cookies this good? Remember, using premium baking supplies can elevate your baking experience even further!
Tips & Variations
While you might think these Cinnamon Roll Sugar Cookies are perfect just as they are, there’s always room for a little culinary creativity and fun.
For instance, why not add a pinch of nutmeg to the filling? It gives a warm, cozy vibe. If you’re feeling adventurous, swap out some flour for ground almonds—your cookies will be nutty and delightful.
Oh, and don’t forget about colors. Sprinkles on top after baking make everything more festive. Trust me, they’re like little party hats for your cookies.
And if you’re short on time, slice the dough thicker for a chewier bite. Who doesn’t love a cookie that says “I’m too busy for perfection”?
Have fun experimenting; your taste buds will thank you.
How to Serve?
To truly enjoy these Cinnamon Roll Sugar Cookies, it’s all about presentation and pairing them with the right accompaniments.
I like to stack them on a pretty plate, maybe dust a little extra cinnamon sugar on top. You could even drizzle some icing for a fancy touch—just don’t tell my friends I never get it perfect.
Serve them with a steaming cup of coffee or a glass of cold milk; trust me, they’ll thank you later. If you’re feeling adventurous, throw in a scoop of vanilla ice cream on the side. Just imagine the flavors—it’s like a warm hug.
Oh, and don’t forget to snap a quick pic before devouring them; your followers will appreciate it, even if I never get enough likes.
Storage & Reheating Guide
After indulging in those delightful Cinnamon Roll Sugar Cookies, you’ll likely want to save some for later—because let’s be real, who can resist the allure of a soft, chewy cookie just waiting to be devoured?
To store them, I recommend placing your cookies in an airtight container at room temperature. They’ll stay fresh for about a week, but I usually finish mine way before that. If you want to keep them longer, pop them in the fridge for up to two weeks or freeze them for a couple of months. Using airtight food storage solutions can help maintain their freshness for an extended period.
When you’re ready to enjoy, just warm them in the microwave for 10-15 seconds. Trust me, those heavenly smells will have you back in cookie bliss in no time.
Final Thoughts
As you wrap up your baking adventure with these Cinnamon Roll Sugar Cookies, you might find yourself pondering how something so simple can bring so much joy.
Seriously, just a few ingredients transformed into cookies that taste like a warm hug. I remember the first time I made them—flour everywhere, and let’s not talk about the epic battle with my rolling pin.
It’s all part of the fun, right? Each bite’s chewy, cinnamon-swirled goodness makes the mess worthwhile.
So, whether you’re sharing with friends or indulging solo (no judgment here), these cookies deliver.
Next time you need a pick-me-up or a sweet treat for a gathering, you’ll know what to bake. Trust me, they’ll be a hit every time.
