Cinnamon Roll Cookies

There’s nothing quite like the smell of cinnamon wafting through the house on a chilly afternoon, is there? I’ve been making these cinnamon roll cookies for years, ever since my little ones declared a full-sized cinnamon roll just “too much”. These are the perfect compromise: all the flavour of a classic cinnamon roll, but in a bite-sized, kid-friendly package. They’re so easy to whip up, even after a mad dash from school and a mountain of homework. And honestly, they disappear faster than I can make them. I promise you, these will become a family favourite, bringing a little warmth and sweetness to any day.

Why This Recipe Works

As a busy mum with over eight years of home cooking under my belt, I know how important it is to have recipes that are both delicious and practical. These cinnamon roll cookies tick all the boxes! Here’s why they’ll become a staple in your kitchen:

• Quick and Easy: Ready in under 30 minutes, from start to finish, perfect for those last-minute sweet cravings.
• Kid-Approved: My two are my harshest critics, and they absolutely adore these! The smaller size makes them ideal for little hands.
• Simple Ingredients: You probably already have most of what you need in your pantry.

Ingredients

• 225g plain flour, plus extra for dusting
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 115g unsalted butter, softened
• 150g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120ml buttermilk (or milk with 1 tbsp lemon juice, left to sit for 5 minutes)

Cinnamon Filling:

• 50g unsalted butter, softened
• 75g light brown sugar
• 2 tbsp ground cinnamon

Icing:

• 115g icing sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract (optional)

Ingredient Notes:

The buttermilk adds a lovely tang and tenderness to the cookies. If you don’t have any on hand, don’t fret! Simply add a tablespoon of lemon juice to regular milk and let it sit for about 5 minutes. This creates a similar effect. Using softened, not melted, butter is crucial for a soft cookie texture. Make sure to take it out of the fridge at least an hour beforehand. For a richer flavour, you can use dark brown sugar instead of light brown sugar in the filling. I always find Tate & Lyle’s to be quite reliable.

Step-by-Step Instructions

Step 1: Preheat your oven to 190°C (170°C fan/gas mark 5) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and soda are evenly distributed for a consistent rise.

Step 3: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. It’s important to get the butter and sugar properly creamed for a light and airy cookie.

Step 4: Beat in the egg and vanilla extract until well combined. Make sure the egg is at room temperature; it will incorporate more easily.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: On a lightly floured surface, roll the dough into a rectangle approximately 30cm x 40cm. Don’t worry about being too precise, just aim for a reasonably even thickness.

Step 7: In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Spread this mixture evenly over the rolled-out dough. This is where that wonderful cinnamon aroma starts to develop!

Step 8: Starting from one of the long edges, roll the dough up tightly into a log. Pinch the seam to seal it closed. Use a sharp knife or unflavored dental floss to cut the log into 1.5cm thick slices. I find dental floss gives a cleaner cut!

Step 9: Place the slices onto the prepared baking sheet, leaving a little space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them; they can go from perfect to overdone quickly.

Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 11: While the cookies are cooling, prepare the icing. In a small bowl, whisk together the icing sugar, milk, and vanilla extract (if using) until smooth. Add more milk if needed to reach your desired consistency.

Step 12: Drizzle the icing over the cooled cookies. Serve immediately and watch them disappear!

My Kitchen Tips & Tricks

• Dough Too Sticky? If your dough is too sticky to roll out, chill it in the fridge for 30 minutes. This will make it much easier to handle.
• Time-Saving Shortcut: Use pre-made cinnamon sugar instead of mixing your own. It’s a great time-saver when you’re in a rush.
• Even Baking: Rotate the baking sheet halfway through baking for even browning.
• Kid-Friendly Variation: Let the kids help with spreading the cinnamon filling or drizzling the icing. They’ll love getting involved!
• Make-Ahead Tip: Prepare the dough ahead of time and store it in the fridge overnight. Just let it come to room temperature slightly before rolling it out.
• Budget-Conscious: Use margarine instead of butter for a more affordable option. The taste will be slightly different, but still delicious.
• Texture Trick: For a slightly chewier cookie, use bread flour instead of plain flour.

Storage & Meal Prep

These cinnamon roll cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to eat, thaw at room temperature. You can also make the dough ahead of time and store it in the fridge for up to 24 hours. Just be sure to wrap it tightly to prevent it from drying out. Reheating is rarely necessary as they are lovely at room temperature, but if you must, a few seconds in the microwave will do the trick.

Substitutions & Variations

• Gluten-Free: I haven’t personally tested a gluten-free version of this recipe, but you could try using a gluten-free all-purpose flour blend. Be sure to add a little xanthan gum to help with the texture.
• Dairy-Free: Use a dairy-free butter alternative and dairy-free milk. I’ve found that coconut milk works well in the icing.
• Seasonal Variation: Add a pinch of nutmeg and ginger to the cinnamon filling for a festive twist during the Christmas season.
• Ingredient Swap: If you don’t have brown sugar, you can use granulated sugar with a tablespoon of molasses mixed in.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when they are done?

The cookies are done when the edges are lightly golden brown and the centres are set. Be careful not to overbake them, as they will become dry. I usually start checking them around 8 minutes.

Can I use something other than buttermilk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white vinegar added. Let it sit for about 5 minutes before using it in the recipe. This creates a similar tangy flavour.

How should I store the leftovers properly?

Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about 3 days. You can also freeze them for longer storage.

Will my children like these?

My children adore these! The smaller size makes them perfect for little hands, and the cinnamon-sugar flavour is always a hit. They often help me make them, which makes them even more enjoyable.

Can I make a bigger batch?

Yes, you can easily double or triple this recipe to make a larger batch. Just be sure to adjust the baking time accordingly. You might need to bake them for a few extra minutes.

What if my dough is too sticky?

If your dough is too sticky to roll out, wrap it in plastic wrap and chill it in the fridge for about 30 minutes. This will make it easier to handle and roll out.

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