As a woman who has always found solace and joy in the kitchen, I’m thrilled to share with you a recipe that’s close to my heart: soft cinnamon roll cookies. These cookies are more than just a delightful treat; they’re a tapestry of memories, woven from family gatherings, neighborly chats, and the sweet aroma of cinnamon and sugar that seems to dance through the air during baking.
The Story Behind My Love for Cinnamon Roll Cookies
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I remember the first time I encountered the magic of these cookies. It was during a summer visit to my grandmother’s quaint cottage, nestled in the rolling hills of the countryside. Every morning, the scent of freshly baked goods would waft through the house, gently nudging me awake. One particular morning, the aroma was different – it was warmer, richer, and utterly irresistible. That was the morning my grandmother introduced me to her soft cinnamon roll cookies.
As we baked together, she shared stories of her own childhood, of how these cookies were a staple in her home during the holidays. The recipe, passed down through generations, was more than just a list of ingredients; it was a legacy of love and tradition. That day, not only did I learn how to bake these delightful treats, but I also understood the power of food in bringing people together, creating memories that last a lifetime.
How to Prepare Soft Cinnamon Roll Cookies
Ingredients
To recreate this cherished recipe, you’ll need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Filling:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step by Step Directions:
- Prepare the Dough: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This step is crucial for the cookies to hold their shape.
- Make the Filling: Combine melted butter, brown sugar, and cinnamon in a bowl. Set aside.
- Roll and Shape: On a lightly floured surface, roll out the dough into a rectangle. Spread the filling evenly over the dough, leaving a small margin at the edges.
- Roll it Up: Carefully roll the dough into a log, starting from the long side. Chill the log for 30 minutes.
- Slice and Bake: Preheat your oven to 350°F (175°C). Cut the log into 1/2-inch slices and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden.
- Prepare the Icing: While the cookies cool, whisk together powdered sugar, milk, and vanilla extract to create a smooth icing.
- Finish with Icing: Drizzle the icing over the cooled cookies and let it set.
These soft cinnamon roll cookies are a perfect blend of sweet, spicy, and utterly comforting flavors. They’re not just cookies; they’re little swirls of joy that bring back fond memories and create new ones.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, let it sit at room temperature for a few minutes before rolling.
How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen, without the icing, for up to 3 months.
Can I Use Store-Bought Dough for This Recipe?
While homemade dough is recommended for the best flavor, you can use store-bought cookie dough in a pinch. Just add the cinnamon filling and follow the rolling and baking instructions.
Is There a Vegan Alternative for This Recipe?
Yes, you can make these cookies vegan by using plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and almond milk in the icing.
Can I Add Nuts or Raisins to the Filling?
Absolutely! Feel free to add chopped nuts or raisins to the cinnamon filling for added texture and flavor.
How Thin Should I Roll the Dough?
Roll the dough to about 1/4-inch thickness. This ensures the cookies are not too thick and bake evenly.
Can I Make These Cinnamon Cookies Gluten-Free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Ensure it’s a 1:1 substitute to get the right texture.
How Do I Know When the Cookies Are Done?
The cookies are done when they are lightly golden around the edges. They will continue to firm up as they cool.
Can I Make These Cinnamon Cookies Less Sweet?
If you prefer less sweetness, you can reduce the amount of sugar in the dough and filling. Adjust according to your taste preference.
What’s the Best Way to Drizzle the Icing?
For a neat drizzle, use a piping bag or a small ziplock bag with a tiny corner snipped off. This gives you more control over the icing.
Cinnamon Roll Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Filling:
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1 1/2 tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This step is crucial for the cookies to hold their shape.
- Combine melted butter, brown sugar, and cinnamon in a bowl. Set aside.
- On a lightly floured surface, roll out the dough into a rectangle. Spread the filling evenly over the dough, leaving a small margin at the edges.
- Carefully roll the dough into a log, starting from the long side. Chill the log for 30 minutes.
- Preheat your oven to 350°F (175°C). Cut the log into 1/2-inch slices and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden.
- While the cookies cool, whisk together powdered sugar, milk, and vanilla extract to create a smooth icing.
- Drizzle the icing over the cooled cookies and let it set.
