Easy Cinnamon Roll Cookies
These Easy Cinnamon Roll Cookies are my most requested cookie at Christmas! These delicious cookies combine the irresistible flavors of cinnamon rolls with the convenience of cookies. Topped with a brown butter icing.
As you take that first bite into these freshly baked cinnamon roll cookies. The delicate, slightly crispy exterior gives way to a soft, pillowy center bursting with the warmth of cinnamon and sweetness. The brown butter icing adds a nutty – caramel flavor. These cookies are a twist on the classic cinnamon roll.
Enjoy them with a cup of hot coffee in the morning or share them with friends and family during a cozy gathering.
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Yeast is the secret ingredient behind the incredible texture of these easy cinnamon roll cookies. By incorporating yeast into the dough and allowing it to rest overnight in the refrigerator allows the flavors to develop. And the dough rises slowly, resulting in a fluffy and tender cookie. This may require a little patience, but trust me, the end result is well worth it!
As soon as you enter the kitchen while these cookies are baking, you’ll be greeted by the irresistible aroma of cinnamon. The warm and comforting scent fills the air. Cinnamon adds a hint of sweetness and spice to these cookies, making them a perfect treat for any time of the day.
The bottoms are slightly caramelized, the centers soft and chewy with gooey cinnamon sugar…….See picture below…..
You can see the specs in the brown butter icing. They are the bits that are browned from the butter, giving the brown butter its distinctive flavor.
What Ingredients Do I Need?
Yeast
water
salt
sugar
crisco
flour
milk
eggs
cinnamon
brown butter
powdered sugar
vanilla
How To Make These Easy Cinnamon Roll Cookies
Creating the swirls of cinnamon goodness is where the real fun begins! Once the dough has chilled overnight, it becomes easier to work with. This dough is very easy to work with, no sticking or cracking! Roll it out into a rectangle, and then generously sprinkle a mixture of cinnamon and sugar all over the surface. Gently roll the dough into a log, creating beautiful swirls of cinnamon as you go. The rolling allows the flavors to merge together, ensuring every bite is bursting with cinnamon goodness. Then slice bake and ice with brown butter icing. You can either dip the tops in the icing spread or drizzle icing depending on how thick you want your icing to be. In the picture below I dipped the tops in the icing.
Brown Butter Icing
When it comes to adding a touch of elegance and depth of flavor to these easy cinnamon roll cookies nothing quite compares to the magic of brown butter icing. This rich and nutty concoction takes traditional icing to a whole new level.
The first step in creating brown butter icing is the process of browning the butter. This simple step involves melting butter over medium heat until it reaches a golden-brown color, this releases a nutty aroma. It’s important to keep a close eye on the butter as it can quickly go from golden to burnt quickly. Patience is key in getting that perfect caramelized hue.
Once the brown butter is cooled, it is blended with powdered sugar, resulting in a smooth and velvety consistency.
How to Make Brown Butter
Brown butter is a delicious ingredient that adds a rich and nutty flavor to various dishes. It is made by cooking butter until the milk solids in it turn brown, giving the butter a deeper and more complex taste. Here’s how you can make brown butter:
Place the butter in a light-colored saucepan or skillet. Light-colored pans help you see the color change of the butter more easily.
Melt the butter over medium heat. As the butter melts, it will start to foam. This is the water content evaporating from the butter.
Once the butter has melted completely, the foaming will subside, and you’ll start to see the milk solids in the butter settle at the bottom of the pan.
Continue cooking the butter over medium heat, stirring occasionally to prevent it from burning. As the milk solids continue to cook, they will start to brown.
Keep a close eye on the butter as it browns. The process can happen quickly, so it’s important to pay attention. Swirl the pan occasionally to ensure even browning.
Once the butter reaches a golden-brown color and you start to smell a nutty aroma, remove the pan from the heat.
Brown butter can be used in both sweet and savory dishes. It is used in recipes for cookies, cakes, pancakes, sauces, and pasta dishes to name a few! This brown butter pasta sauce by Giada is delicious: Giada’s Brown Butter Sauce – Giadzy
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Easy Cinnamon Roll Cookies
Ingredients
for the dough
- 2 1/4 tsp active dry yeast 1 pkg
- 1/4 cup water warm about 100-110℉
- 1 tsp salt
- 1/4 cup white sugar
- 1 cup shortening recommend crisco
- 4 cups flour
- 1 cup whole milk
- 2 large eggs beaten
for the filling
- 1 cup white sugar
- 2 Tbsp cinnamon
for the brown butter icing
- 8 Tbsp salted butter
- 3 cups powdered sugar sifted
- 1 tsp vanilla
- 4-6 Tbsp hot water
Instructions
- Preheat oven to 350 degrees.
- Scald and cool. see note on how to scald milk.
- Using a pastry cutter or fork cut shortening into flour, salt, and sugar. Combine beaten eggs, cooled milk, and yeast. Add the liquid to the flour mixture. Lightly mix until flour is moist. Cover and refrigerate overnight
- When ready to bake mix the 1 cup white sugar and 2 Tbsp. cinnamon for your filling. Divide your dough into 4 equal parts. On a lightly floured surface roll dough into 10 x 14 rectangle. Sprinkle cinnamon sugar over entire surface and roll into a log starting at the 14-inch side. Slice into 1/4-inch slices.
- Bake in preheated oven for 10 minutes or until they just begin to brown.
- Remove from oven and cool on wire rack.
- To brown the butter for the icing :Place the butter in a light-colored saucepan or skillet. Light-colored pans help you see the color change of the butter more easily.Melt the butter over medium heat. As the butter melts, it will start to foam. This is the water content evaporating from the butter.Once the butter has melted completely, the foaming will subside, and you'll start to see the milk solids in the butter settle at the bottom of the pan.Continue cooking the butter over medium heat, stirring occasionally to prevent it from burning. As the milk solids continue to cook, they will start to brown.Keep a close eye on the butter as it browns. The process can happen quickly, so it's important to pay attention. Swirl the pan occasionally to ensure even browning.Once the butter reaches a golden-brown color and you start to smell a nutty aroma, remove the pan from the heat.
- In a medium size mixing bowl beat the powdered sugar, browned butter and vanilla until smooth. Add water a Tbsp at a time until you achieve the desired consistency.
- Spread, dip or drizzle your cookies with the icing!