Cinnamon Roll Cookies

Cinnamon Rolls are one of the most loved homemade treats in our house. They're not a very common occurrence however, because yeast and I don't get along so well. I've had my share of less-than-successful experiences with yeast recipes, so I tend to shy away from them. One day, I will conquer that challenging ingredient! In the meantime, when I'm craving cinnamon roll flavor, but don't feel like battling yeast, I may just whip up a batch of these cookies. While they don't have that tender, flaky pastry, they do have all the cinnamon sugar buttery goodness of cinnamon rolls on top of a soft, chewy sugar cookie.

Cinnamon Roll Cookies, adapted from Samanthamenzies.com

Ingredients:

For the cookies:

  • 2 sticks unsalted butter
  • 1 1/2 cups light brown sugar
  • 2 eggs, room temperature
  • 1/2 tsp pure vanilla
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/2 cups all purpose flour

For the topping:

  • 1 Tablespoon sugar
  • 1 tsp ground cinnamon
  • 2 Tablespoons butter, melted

Directions:

Melt 2 sticks of butter and allow to cool.

In the bowl of an electric mixer, cream the butter and sugar together. Add the eggs one at a time, beating until incorporated. Add vanilla and mix to combine.

In a medium bowl, whisk to combine the cinnamon, flour, baking powder and baking soda. Add the flour mixture to the butter mixture, and beat just until incorporated. The dough will be very wet and sticky at this point. Place in the refrigerator to chill until it is stiff enough for you to be able to use a cookie scoop to form balls of dough. 

Once chilled, preheat to 350┬░F. Place balls of cookie dough on a parchment lined cookie sheet. Bake for 8 - 10 minutes, or until very lightly golden brown at the edges. Allow to cool a few minutes on the pan before removing to a wire rack to cool completely.

Once cookies have cooled completely, prepare for topping.  Melt the butter.  Add the cinnamon and sugar and stir to combine. (If it appears too runny, allow to cool or thicken slightly before topping the cookies.) Using a pastry brush, brush the wet topping on the cookies.