Description
Cinnamon roll cookies blend classic pastry charm with cookie crunch in a delightful sweet treat. Rich swirls of warm spice and buttery dough promise a melt-in-mouth experience you’ll savor with pure dessert delight.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) salted butter, softened
- 1 2/3 cups (333 grams) granulated sugar
- 3 1/2 cups (438 grams) all-purpose flour
- 2 large eggs
- 1 1/2 tablespoons (9 grams) cinnamon
Flavor Enhancers:
- 3/4 cup (165 grams) brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
Leavening and Seasoning:
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 6 tablespoons (85 grams) salted butter, softened
- 1/3 cup (67 grams) granulated sugar
- 1 1/2 tablespoons (9 grams) cinnamon
Instructions
- Craft the filling by whipping softened butter until creamy in a mixing bowl.
- Incorporate brown sugar and cinnamon, blending until smooth and uniform.
- Prepare a freezer-safe tray with parchment paper for filling preparation.
- Form small marble-sized filling balls and place them in a single layer on the tray.
- Freeze filling balls for 20 minutes until firm, or refrigerate for 1-2 hours if freezer space is limited.
- Heat oven to 350°F and line additional baking sheets with parchment.
- Cream butter in the mixing bowl for 2 minutes until silky smooth.
- Add granulated sugar, beating for another 2 minutes until light and fluffy.
- Blend in eggs and vanilla extract until fully integrated.
- Sift flour and combine baking soda, salt, and cream of tartar in a separate pile.
- Gently fold dry ingredients into the wet mixture, maintaining some flour streaks.
- Carefully incorporate frozen filling balls into the dough using a wooden spoon.
- Scoop dough into 2-inch balls, slightly overfilling the cookie scoop.
- Create a cinnamon-sugar coating by mixing granulated sugar and ground cinnamon.
- Roll each dough ball in the cinnamon-sugar mixture for complete coverage.
- Arrange cookies on prepared baking sheets, spacing them 2 inches apart.
- Bake for 11-12 minutes, noting the filling will appear shiny and edges should be set.
- Immediately after removing from oven, reshape cookies using two spoons, pushing edges toward the center.
- Allow cookies to cool on the baking sheet, preserving their circular shape and maintaining the molten cinnamon filling.
Notes
- Chill the filling balls completely to prevent them from melting during baking, ensuring a perfect swirl of cinnamon in every bite.
- Use room temperature butter and eggs for smoother, more evenly mixed cookie dough that creates a consistent texture.
- Avoid overmixing the dough to keep the cookies tender and prevent them from becoming tough or dense.
- Store cookies in an airtight container with a slice of bread to maintain moisture and freshness for up to 5 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg