Monster Cinnamon Roll Cookies

The recipes I’ve seen are normally more shortbread-like cookies packed with cinnamon sugar and rolled into spirals. I opt for this softer version – kind of cake-like with a glaze icing.

The dough turned into as an alternative cheesy, so I refrigerated it for awhile until it became easier to roll out and sprinkle with cinnamon sugar and butter. Rolling it up takes endurance, however the outcome is nicely really worth it. make sure and flour your floor nicely to make it less complicated to roll.

The final cookie, even though extra cakey, does really taste like a mini-cinnamon roll and goes awesome with espresso or milk. The cookies are pretty massive – nearly as large as a real cinnamon roll!

Ingredients

• 3/4 C butter, softened
• 1 C sugar
• 1/2 tsp vanilla
• 3 C flour
• 1 tsp baking soda
• 3/4 C buttermilk

Filling

• 2 tbsp butter, softened
• 1/2 C brown sugar
• 1-2 tbsp cinnamon

Glaze

• 2 C powdered sugar
• 1/2 tsp vanilla
• 3-4 tbsp milk

Instructions

1. Cream butter and sugar together until creamy, and mix in the vanilla.  Add the baking soda to the buttermilk and stir.  Add one cup of the flour slowly to the butter mixture until combined.  Pour in the buttermilk/soda and mix until combined.  Finish by adding the rest of the flour.  Mix until just combined (don't over mix).  Put the dough into the refrigerator for at least one hour.
2. Preheat the oven to 350°.  Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
3. Generously flour your counter or baking marble.  Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick.  (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.  
4. Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough.  Don't worry if there are some little places that open up - just lightly pinch them closed.
5. Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts.  Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread.  Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals.  Bake for 18-20 minutes until lightly browned.  Transfer baked cookies to a wire rack immediately to cool.
6. After cooled, mix the glaze ingredients together until smooth and desired texture.  Spoon glaze to completely cover the cookies and give them enough time to set before serving.

Share this post