Soft Cinnamon Roll Cookies
Who doesn’t love fresh cinnamon rolls to go with their morning coffee? Well, I do. I don’t have time right now to make full-fledged rolls, so I went with these Cinnamon Roll Cookies!
The recipes I’ve seen are usually more shortbread-like cookies filled with cinnamon sugar and rolled into spirals. I prefer this softer version – kind of cake-like with a glaze icing.
The dough was rather tacky, so I refrigerated it for awhile until it was easier to roll out and sprinkle with cinnamon sugar and butter. Rolling it up takes patience, but the outcome is well worth it. Be sure and flour your surface well to make it easier to roll.
The final cookie, although more cakey, does actually taste like a mini-cinnamon roll and goes great with coffee or milk. The cookies are quite large – almost as big as a real cinnamon roll!
Ingredients :
- 3/4 C butter, softened
- 1 C sugar
- 1/2 tsp vanilla
- 3 C flour
- 1 tsp baking soda
- 3/4 C buttermilk
Filling
- 2 tbsp butter, softened
- 1/2 C brown sugar
- 1-2 tbsp cinnamon
Glaze
- 2 C powdered sugar
- 1/2 tsp vanilla
- 3-4 tbsp milk
Instructions :
- Cream butter and sugar together until creamy, and mix in the vanilla. Add the baking soda to the buttermilk and stir. Add one cup of the flour slowly to the butter mixture until combined. Pour in the buttermilk/soda and mix until combined. Finish by adding the rest of the flour. Mix until just combined (don't over mix). Put the dough into the refrigerator for at least one hour.
- Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
- Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
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