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These cookies taste just like cinnamon rolls but you get to eat them as melt-in-your-mouth treats The dough bakes up soft pillowy and buttery then a swirl of tangy cream cheese frosting goes right on top They're super easy to toss together and they're always a hit at parties or get-togethers
Back when I made them the first time my whole place smelled like a bakery My kids were camped out by the oven waiting before anything was even cool
Delicious Ingredients
- All-purpose flour: is what holds the dough together Spoon it in and level it off for the best texture If your dough feels sticky add a little extra
- Vanilla extract: brings a cozy flavor You want the real stuff if you can find it
- Large eggs: help bind everything together and keep these cookies super tender
- Granulated sugar: makes things sweet and gives a gentle crunch If you swap in some brown sugar you’ll get some molasses goodness
- Unsalted butter: for tons of rich flavor and a delicate crumb Quality does make a difference
- Baking powder: helps cookies puff up and become nice and thick
- Sea salt: tones down the sugar so the flavor pops
- Ground cinnamon: gives that classic cinnamon roll punch Go with the freshest you can for big flavor
- Cream cheese: gives the frosting its zip Let it sit out so it mixes smoothly
- Cinnamon sugar: roll your dough in this for even more cinnamon flavor
- Milk or cream: just a splash thins the frosting to make it spreadable
- Powdered sugar: what makes the frosting cloud-light and sweet
- Extra ground cinnamon: sprinkle on top for bakery vibes
Step-by-Step Instructions
- Frost and Finish:
- Wait for your cookies to cool all the way before you slather or pipe that frosting on Twirl it into a swirl and dust some cinnamon or sprinkle cinnamon sugar over the top Pop them in a container once the tops are set You can chill them if you’re making ahead
- Make the Frosting:
- Mix up the cream cheese and butter till it’s creamy and light Slowly add powdered sugar mixing so you don’t get lumps Drizzle in some milk and vanilla until smooth and fluffy It should stay on your spoon but be easy to spread or pipe
- Bake the Cookies:
- Bake your cookies for about eight minutes or until the bottoms are just golden and the edges are set If they bake too long they’ll get dry Once sturdy move them to a rack to cool down
- Shape and Prep:
- Preheat the oven to 375°F Then roll your dough into balls about an inch across Toss them gently in cinnamon sugar if you want a hit of spice Put them on parchment lined sheets with plenty of space Squish each ball flat with your fingers or the bottom of a glass to about a half-inch thick
- Chill the Dough:
- Set your dough in the fridge for half an hour Chilling keeps the cookies thick and amps up the flavor
- Combine Dry Ingredients:
- Whisk the flour salt baking powder and cinnamon in a separate bowl That way your spices get mixed in well Pour the dry stuff into the wet half at a time mixing just until it’s all together Add a bit more flour only if it’s super sticky Don’t work the dough too hard!
- Make the Cookie Dough:
- Beat together your butter and sugar until it’s super creamy and fluffy (takes about three minutes on medium) Add eggs one at a time then pour in vanilla and keep mixing
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Rolling those dough balls in cinnamon sugar cranks up the flavor as they bake Every time we made these as kids on snow days the smell filled the house and brings me right back to those warm afternoons
How to Store
After frosting just tuck the cookies into any covered container and keep them chilled in the fridge They’ll stay fresh and soft about five days If you stack them put parchment between layers to keep the icing pretty Want to freeze them Just lay them out on a pan to freeze first then stack When you’re ready to snack let them thaw right on the counter for an hour or so
Switching Ingredients
Mixing in some brown sugar instead of all white gives a chewier bite and a whisper of molasses If you’re gluten free just sub in a gluten free flour blend and you’re good If you run out of cream cheese for the frosting try Greek yogurt for a lighter tart swap
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Serving Ideas
Lay out these cookies in a swirl to mimic their cinnamon roll cousins or serve them next to cozy mugs of coffee or cocoa They show up on brunch tables holiday spreads or packed up as sweet gifts If you want to get wild try crumbling them on ice cream for a sundae upgrade
A Little History
The idea for cinnamon rolls comes all the way from Northern Europe where bakeries crank out tons of sweet bread and spiced buns These cookies take all those classic flavors and stuff them into easy sharable treats They’re always the first to vanish at parties because people know and love that flavor any time of year
Common Recipe Questions
- → What's the trick to soft cookies?
If you don't stir the dough too much and yank the cookies from the oven just as the bottoms go golden, they'll stay super soft and plush.
- → Can I make the dough ahead of time?
Totally! Chill the dough for half an hour or keep it in the fridge overnight for even deeper taste.
- → How should I frost them for the best look?
Pipe a big swirl on each cookie using a snipped zip bag or a wide piping tip. Just make sure the cookies are cool before you frost them.
- → Can I freeze these treats?
Sure thing! Lay out the cooled cookies on a tray to freeze, then stash in a covered box. Let them warm up before eating.
- → What's a good way to boost the cinnamon flavor?
Roll those dough balls in some cinnamon sugar right before baking, or dust cinnamon on top of the frosted cookies if you want more pop.
- → Are there other good toppings besides cream cheese frosting?
Try a swipe of cinnamon buttercream or a quick glaze made from cream cheese for a tasty change-up.