Cinnamon roll cookies are buttery sugar cookies, filled with a cinnamon sugar swirl. Thick and soft or thin and crispy are up to you for these perfectly giftable cookies.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or hand mixer
Rolling Pin
offset spatula
Baking sheet
Cooling rack
Instructions
Stand mixer with paddle attachment recommended but not absolutely necessary. Beat the butter and sugar for 2-3 minutes on med-high until lightened and fluffy. Scrape down the sides a couple of times during the process.
Add the egg and vanilla and beat to combine.
In a small bowl whisk together the flour and baking powder until well combined, then add to the butter mix. Beat on low, until all incorporated.
Take the sticky dough out of the mixer and tip onto a piece of plastic wrap. It’s meant to be sticky, so don’t be tempted to add more flour. Shape the cookie dough into a rectangle, 1 inch thick, then wrap in the plastic wrap. Chill for at least 1 hour or overnight.
Dust a clean work surface with flour. Remove the wrap from the dough and place it onto the work surface, then lightly dust the top with flour.
IMPORTANT NOTE: This dough will form cracks along the way. Don’t worry, it’s a very forgiving dough. Roll it out gently and roll it up carefully with the aid of an offset spatula, carefully mending cracks as you go. They’ll turn out perfectly.
Slowly roll the cookie dough out to a rectangle ¼ inch thick gently moving it every so often so that it doesn’t stick. Don’t worry if it breaks here and there, just press the cracks back together.
Spread the melted butter all over the dough with and offset spatula or your hands. Combine the brown sugar and cinnamon in a small bowl, then scatter that all over the top. Use your hand to even it out all over.
Cut the dough down the middle so you have two squares - this just makes it easier to roll up. Trim the edge closest to you so it’s straight.
Roll the first side up, rolling away from you. Take this slowly - the dough might break here and there but it patches really easily - I find a large offset spatula or bench scraper can help just to nudge it gently into a roll and keeping the dough smooth.
Seal the seam with your fingers then place the log onto a piece of plastic wrap. Roll it up, twisting the ends like a candy wrapper. Repeat with the second piece of dough so you have two logs, then freeze for 45-60 minutes.
Preheat the oven to 180C (160C fan) / 350F. Line a large baking tray with baking paper.
Place one unwrapped log onto a chopping board and use a sharp knife to cut slices 3-6mm (⅙ inch to ¼ inch) thick. Once again, if you notice any little cracks just gently press it back together. See notes regarding thickness.
Place the cookie slices onto the prepared baking sheet about 1 ½ inches apart.
Bake 9-10 minutes for cookies soft in the centre or 10-12 minutes and until the edges are golden for cookies that are crisp. Turn the tray at the halfway point for even browning. Leave them for 5 minutes before transferring them to a wire rack to cool.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Thickness: The thickness you cut the slices will go part of the way to determining the final texture of your cookies. Thinner cookies will bake up crisper than thicker cookies.
Bake time: The other factor in the texture of the cookies is how long you cook them. 9-10 minutes and before they’re turning golden will give you cookies that are soft in the centre. 10-12 minutes and turning golden on the edges will result in cookies that are crisp.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.