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These Cinnamon Roll Cookies have become a family favorite in my home. They pack all those warm cinnamon roll flavors into cute little bites. I adore how the rich buttery dough twists with sweet cinnamon sugar—it's like having those Sunday breakfast treats in a handy cookie form. Whenever I make these, my whole house gets wrapped in the most amazing smell.
What You'll Need
- Butter: Use unsalted butter for a soft, tasty dough base.
- Sugar: You'll need both granulated and brown sugar for the right sweetness and texture.
- Cinnamon: This ground spice brings that cozy, warming flavor to your filling.
- Flour: Regular all-purpose flour gives your cookies their structure.
- Vanilla Extract: This boosts the overall taste of your cookies.
- Milk: Just a bit helps you create that smooth topping glaze.
Let's Start Baking
- First Steps
- Mix butter, sugar, and vanilla until it's fluffy and light to make your perfect base.
- Rolling Time
- Spread your dough into a nice square shape before sprinkling the cinnamon sugar mix.
- Wrap and Chill
- Roll everything up like a log and stick it in the fridge; this cool-down makes everything work better.
Making Cookie Magic
- Slicing the Dough
- When it's nice and cold, cut it up to show those pretty swirls.
- Baking
- Pop them in the oven for 10-12 minutes until they turn golden; your kitchen will smell wonderful as they cool down.
- Glazing
- After they're cool, add that sweet drizzle on top for the true cinnamon roll look.
My Baking Secrets
- Chilling is Key
- Let that dough get really cold for easier cutting and better shapes.
- Even Dough
- Give your dough log a quarter turn now and then in the fridge so it stays round.
- Freezing Extra
- Store extra dough logs in the freezer for quick cookies anytime you want them.
- Glazing Patience
- Don't rush to add the glaze—cookies need to be totally cool or it'll just melt away.
Keeping Them Fresh
These treats stay good in a sealed container for about five days. When I plan ahead, I'll either freeze the baked cookies without the glaze or save the raw dough logs. They taste just as good when you thaw and glaze them later.
More Than Just Cookies
I can't wait to share these cookies with everyone I know. They're great on holiday cookie plates or during coffee with friends. There's something about those swirls and that warm cinnamon that makes people smile every time.
Sharing the Love
When I mail these cookies to family, I stack them with parchment paper between layers. Add a cute tin and a nice note to make the gift feel extra thoughtful. They actually travel pretty well if you pack them right.
A Special Touch
These treats remind me of those bakery visits on weekend mornings but they've got their own special feel. They can turn any regular day into something a bit more magical, not just for big celebrations.
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Frequently Asked Questions
- → Why aren’t my cookies staying round?
- Chill the rolled dough evenly, turning it to keep the shape. Use an empty paper towel roll as a guide, and fix warm cookies with a round cutter right after baking.
- → How early can I prepare these?
- You can freeze the dough for as long as three months. Wrap it tightly in plastic and let it thaw overnight in the fridge before baking.
- → Why won’t my glaze sit on top?
- Let the cookies cool off completely before adding glaze. If they’re still warm, the glaze might soak in instead of sitting nicely.
- → What’s the right thickness to slice?
- Use a sharp knife warmed slightly to cut clean, 1/2-inch-thick slices of the dough to help them bake evenly.
- → What else can I add for flavor?
- Feel free to experiment with spices like nutmeg or allspice, or toss in some orange zest for a twist!