Cinnamon Bun Cookie Recipes

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CINNABUN COOKIES



Cinnabun Cookies image

These cookies are a big hit with my family and friends. They are so delicious!

Provided by LEEMA

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 13

½ cup butter, softened
½ cup butter flavored shortening
1 cup light brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup brown sugar
¼ cup butter
2 teaspoons ground cinnamon

Steps:

  • In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
  • On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
  • Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 17 g, Cholesterol 20.5 mg, Fat 7.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 117.7 mg, Sugar 8.7 g

CINNAMON BUN COOKIES



Cinnamon Bun Cookies image

I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form-no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 21

1 cup unsalted butter, softened
3/4 cup confectioners' sugar
1/3 cup sugar
1-1/2 teaspoons grated orange zest
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
FILLING:
5 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
GLAZE:
1 cup confectioners' sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 to 2 teaspoons water

Steps:

  • Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes., For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes., Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.

Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SLICE-AND-BAKE CINNAMON BUN COOKIES



Slice-and-Bake Cinnamon Bun Cookies image

Don't let these treats fool you! They may look like cinnamon buns, but their slight crunch and chewy middles are all cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield about 14 cookies

Number Of Ingredients 12

One 16.5-ounce tube refrigerated sugar cookie dough
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons unsalted butter, at room temperature
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 tablespoon whole milk
1 tablespoon unsalted butter, melted
Pinch of kosher salt

Steps:

  • For the cookies: Crumble the cookie dough into a large bowl and let sit until softened, about 10 minutes. Meanwhile, line a 9-inch square cake pan with plastic wrap.
  • Add the flour and baking powder to the cookie dough and mix by hand to combine. Transfer the dough to the prepared pan. Add another piece of plastic on top and press the dough into an even layer. Refrigerate until firm, about 15 minutes.
  • Combine the butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl.
  • Remove the top layer of plastic from the dough, then transfer the dough on top of the bottom layer of plastic to a work surface. Spread the butter mixture over the dough, leaving a 1/4-inch border. Roll the dough into a log, using the plastic wrap to keep it tight. Wrap the cylinder in plastic and freeze until solid, about 2 hours.
  • When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the cinnamon swirl. Cut the cylinder into about 1/2-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake until just cooked and barely golden on the edges, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  • For the glaze: Combine the confectioners' sugar, milk, butter and salt in a small bowl. Whisk until smooth. Transfer the mixture to a small piping bag and pipe the icing back and forth in thin stripes over the cookies.

CINNAMON ROLL COOKIES



Cinnamon Roll Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 22 to 30 cookies

Number Of Ingredients 15

2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract

Steps:

  • For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
  • For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

COPYCAT CINNABON CHOCOLATE CHIP COOKIE CINNAMON BUN



Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun image

Make and share this Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun recipe from Food.com.

Provided by EmKenBken

Categories     Dessert

Time 42m

Yield 16 large cookies

Number Of Ingredients 3

2 cups all-purpose flour, for dusting
2 (32 ounce) packages refrigerated chocolate chip cookie dough
1 (7 1/3 ounce) can cinnamon roll dough (with glaze)

Steps:

  • Directions:.
  • Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two). Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2" strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total.
  • Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces), chill on a pan until firm, about 10 minutes.
  • Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form "sandwiches" place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie "sandwich" until the cinnamon dough is enclosed. Using your hands, roll the "sandwiches" into balls, being careful to keep the cinnamon dough within the cookie dough.
  • Bake cookies:.
  • Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick.
  • Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.

Nutrition Facts : Calories 603.5, Fat 24.9, SaturatedFat 8.1, Cholesterol 27.3, Sodium 337.3, Carbohydrate 88.4, Fiber 2.1, Protein 7.3

CINNAMON ROLL COOKIES



Cinnamon Roll Cookies image

These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.

Provided by cmiller2011

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 2h37m

Yield 16

Number Of Ingredients 8

2 ¾ cups all-purpose flour, plus more for rolling out dough
1 teaspoon baking soda
½ teaspoon fine salt
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 large eggs
2 tablespoons ground cinnamon, or as desired

Steps:

  • Sift together all-purpose flour, baking soda, and salt in a bowl.
  • Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
  • Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
  • Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 35.9 g, Cholesterol 38.5 mg, Fat 13 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 201.5 mg, Sugar 18.9 g

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