Cinnamon Roll Cookies

Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie.

Cinnamon Roll Cookies

Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. I traded in the soft dough of a traditional cinnamon roll for a cookie crumb and the only thing I think you’ll miss are a few calories.

A few notes:

  • Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. If the dough does not peel away from the wax paper while rolling place dough back in refrigerator to chill, this will make it easier to roll.
  • The dough will not be a tight roll as the dry cinnamon mixture will keep the dough from completely sticking together. Don’t worry the cookies will form just fine once baked.
  • Alternately, once the cinnamon and sugar is pressed into the dough you can fold the dough onto itself into a large mass and pinch off 1 ½ tablespoon of dough and roll it into a ball for a traditional cookie form (see picture above).

Cinnamon Roll Cookies

Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F.

Ingredients:

  • 2 cups of flour, plus 2 tablespoons flour
  • 1 teaspoon cinnamon, plus 1 tablespoon for divided use
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened, plus 3 tablespoon for divided use
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, plus ½ cup for divided use
  • 1 egg yolk
  • ¼ cup applesauce
  • 1 tablespoon of light corn syrup
  • 1 teaspoon vanilla
  • For the glaze
  • 1/2 cup powdered sugar
  • 2-3 tablespoon of milk

Instructions:

  1. Sift together flour, cinnamon, baking soda and salt. Set aside.
  2. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
  3. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
  4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with reamining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
  5. Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.)
  6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

To make glaze:

  1. Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly:

  1. Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container

Comments

  1. says

    These are gorgeous and look scrumptious. I remember eating this type of cookie when I was a child – the grown ups loved them with their coffees and us kids with our play teasets. I’ve got my own girls now and think they’ll love these as much as I did. This weekend!

    Reply

  2. gila says

    O YES!!!! I was looking for this recipe!! I’m sitting at work 6 h. each day
    and my brain needs a sweet :-)
    I do not want to be fat… Thank you!!!!!!!!!!!!!!!

    Reply

  3. says

    Hi Naomi,

    I’m in the process of baking your lovely cookies but I have a couple of questions. Is it 3 tablespoons of butter per 1/2 batch of dough? How much powdered sugar for the glaze? Thanks so much! Can’t wait to taste them!

    Reply

    • Naomi replied: — October 16th, 2011 @ 6:51 am

      Hi Deborah,

      Thanks for asking. Wow, so sorry. I really need to clarify that. Total of 3 tablespoon of butter, but split that in half so 11/2 tablespoon of butter on each dough. Same goes for the brown sugar-1/4 cup of brown sugar mix on each dough.

      For the glaze it’s 1/2 cup of powdered sugar.

      Thanks for asking! I’ve fixed the recipe to reflect this.

      Naomi

      Reply

  4. CupcakeKiller says

    So, just to clarify, the entire 3 T. of butter and 1/2 cup of brown sugar cinnamon mixture goes on only one of the two rolls? Or do you also divide the butter into 1 1/2 T., and 1/4 cup of the cinnamon sugar for each roll? I am not sure which?

    Reply

    • Naomi replied: — October 16th, 2011 @ 6:54 am

      Hi Cupkiller,

      Thanks for asking. It’s the latter. So 11/2 tablespoon of butter on each dough for a total of 3 tablepoon. Same goes for the brown sugar-1/4 cup of brown sugar mix on each dough.

      I’ve fixed the recipe to reflect this!
      Naomi

      Reply

  5. says

    where do you come up with these awesome ideas! It’s genius, pure genius. :) I want to eat these cookies and call it breakfast tomorrow morning.

    Reply

  6. Syaniv says

    Thats cookies looks so good , i usally eat them with tea saterday morning but they look good i might try the recipe thnks for sharing :-)

    Reply

  7. Aesha says

    Hi, I just came across your blog on pinterest and can’t wait to make these! But I realized I have all ingredients except applesauce :-( Can I leave it out or is there a substitute? Thanks

    Reply

    • Naomi replied: — October 19th, 2011 @ 2:26 am

      Hi Aesha-I have not tried it without the applesauce, but yes you can. The cookies maybe a bit more crisp, but the flavor will probably still be spot on. If your try it, come back and let us know.

      Reply

  8. ayen says

    hi Naomi,

    Can i keep the batter mixture/dough in the fridge or freezer over night or days? before baking it?

    thank you doll for this yummers!!!

    love and kisses all the way from kuwait…

    Reply

    • Naomi replied: — March 11th, 2013 @ 3:53 pm

      Ayen – yes, it’s fine to do so. enjoy!

      Reply

  9. Melody says

    I am NOT an experienced baker. I am so frustrated with this recipe :( I have the dough between wax paper but when I try to roll the dough the whole thing moves so I have to have enough to hang over the counter so I can use my body weight to lean against it & hold it down so it can actually roll it. Then after I rolled it it sticks to the paper so I can’t roll the actual dough. What am I doing so wrong??

    Reply

  10. Melody says

    also, it didn’t take 10 min to bake. Please help! I’ve never had this much trouble with a recipe :( I’m sure it’s operator error!!

    Reply

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