Cinnamon Roll Cookie Cake | Life Love and Sugar

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This Cinnamon Roll Cookie Cake a enjoyable twist on a traditional cinnamon roll! It’s made by rolling strips of cookie dough coated in cinnamon sugar right into a cinnamon roll form. With a cinnamon buttercream topping, each chunk is stuffed with heat taste.

Why You’ll Love This Recipe

• Large cinnamon roll cookie. Oh this recipe is so enjoyable! The cookie dough is rolled out, topped with cinnamon sugar, after which rolled up like an precise cinnamon roll.
• Heat cinnamon taste all through. Cinnamon is present in each a part of this recipe – the cookie dough itself, the cinnamon sugar filling, and the buttercream. It’s not overpowering however you positively get that taste in each chunk!
• Cinnamon buttercream. As an alternative of a candy glaze like a standard cinnamon roll, this cookie cake is topped with dollops of do-it-yourself cinnamon buttercream. It’s SO good! Significantly, you’ll wish to put this buttercream on EVERYTHING.

When you LOVE cookie muffins, you’ll want to try this traditional Chocolate Chip Cookie Cake in addition to this unbelievable Reeses Peanut Butter Chocolate Chip Cookie Cake and my Oreo Cookie Cake too!

What You’ll Want

This cinnamon roll cookie cake is made with plenty of cinnamon and a few pantry staples. Scroll right down to the recipe card beneath for measurements.

Cookie Cake

• All-purpose flour – Make sure you measure it appropriately to keep away from a dry or dense cookie. I like to recommend a meals scale. You’ll need common all-purpose flour.
• Cinnamon – Provides a touch of the nice and cozy cinnamon taste to the cookie itself.
• Baking soda – Don’t use baking powder.
• Salt – With out a little salt, your cookie will probably be bland.
• Unsalted butter – Carry it to room temperature earlier than beginning the recipe.
• Sugar – A mix of brown sugar and white sugar offers the very best taste.
• Egg – Make sure you use massive eggs, not medium or additional massive.
• Vanilla extract

Cinnamon Roll Filling

• Mild brown sugar – The molasses within the brown sugar provides a bit extra heat to the filling.
• Floor cinnamon
• Unsalted butter – Helps the cinnamon sugar stick with the dough.

Cinnamon Buttercream

• Unsalted butter – Room temperature so it’s simpler to combine.
• Powdered sugar – Sweetens and the buttercream and provides quantity and stability.
• Vanilla extract
• Cinnamon
• Heavy whipping cream – You might additionally use milk, you simply received’t want as a lot of it.

How To Make a Cinnamon Roll Cookie Cake

This cookie cake recipe does require a little bit of hands-on time as you form strips of cookie dough into an enormous roll but it surely’s value each second, I promise! You’ll find the printable model of the directions within the recipe card beneath.

Make cookie cake

• Prep. Preheat the oven to 350F. Line the cake pan with parchment paper and spray the edges with nonstick baking spray.
• Make the dough. Mix the dry substances in a bowl. In a separate bowl, cream the butter and sugars till gentle and fluffy. Combine within the egg and vanilla then add within the dry substances. Combine till the dough is simply mixed then use a rubber spatula to assist it kind a extra cohesive ball of dough.
• Chill. Wrap the cookie dough ball in plastic. Chill for 1-2 hours, till agency however pliable.

• Prep the cinnamon filling. Mix the brown sugar and cinnamon in a single small bowl then soften the butter in one other bowl.
• Roll out the dough. Reduce the dough ball in half. Roll out to 1/4 to 1/3 inch in thickness in an oblong form. I take advantage of a pastry cutter to trim the rounded sides off.

• Kind cookie dough roll. Brush the cookie dough with melted butter then sprinkle with the cinnamon sugar. Reduce the dough into inch-wide strips. Roll the primary one and place it within the middle of the pan. Repeat with the remaining cookie dough strips, inserting each on the finish of the earlier strip working outwards. There will probably be some house on the sting of the pan.

• Bake. Bake for 18-22 minutes, till the perimeters are golden and the middle appears set.
• Cool. Cool fully within the pan then switch to a serving plate. I prefer to flip it the wrong way up onto a cooling rack, place one other cooling rack on high, and flip it again over.

Make buttercream and end

• Make the frosting. Beat the butter till clean then slowly combine in a cup of powdered sugar. Add within the vanilla, cinnamon, and a tablespoon of heavy cream then combine in the remainder of the powdered sugar. Add extra heavy cream if wanted for the best consistency.
• Beautify the cake. Switch the frosting to a piping bag and pipe the frosting onto the perimeters of the cookie cake. I used Ateco tip 844.

Ideas for Success

• Totally cream the butter. When mixing the butter and sugars, it is best to be capable to see the change in coloration and texture. It ought to take 2-3 minutes to realize the sunshine coloration and fluffy consistency.
• Don’t over combine the cookie dough. After including the dry substances to the dough, combine simply till properly mixed. Over mixing can lead to a troublesome cookie.
• Don’t make the rectangles too lengthy or skinny. When rolling out the dough, don’t make the rectangle form too large as you don’t need the strips to be too lengthy or skinny and tear simply. I roll it out to about 1/4 to 1/3 inch thick.
• Chill the dough once more if wanted. Once you’re rolling the strips of cookie dough, if you happen to discover the dough too smooth and tough to work with, strive popping it again within the fridge for 10 minutes or so.
• Know the dough spreads. There may even be some house on the sting of the pan when you’ve added all of the dough. That’s okay because the dough will unfold a bit because it bakes and fill the pan.

Correct Storage

Due to the frosting, this cinnamon roll cookie cake needs to be refrigerated after 24 hours. Nevertheless, it’s best served at room temperature so simply keep in mind to tug it from the fridge 30 or so minutes earlier than serving. It’s best when loved inside 4-5 days.

Extra Cinnamon Roll Desserts To Attempt

This recipe was initially revealed in 2014. For the unique model, you may obtain the recipe PDF.

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Recipe

Large Cinnamon Roll Cookie Cake

• 
  Creator: Lindsay
• 
  Prep Time: 1 hour quarter-hour
• 
  Chill Time: 1 hour
• 
  Prepare dinner Time: 18 minutes
• 
  Whole Time: 2 hours 33 minutes
• 
  Yield: 8-10 slices
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

This Cinnamon Roll Cookie Cake a enjoyable twist on a traditional cinnamon roll! It’s made by rolling strips of cookie dough coated in cinnamon sugar right into a cinnamon roll form. With a cinnamon buttercream topping, each chunk is stuffed with heat taste.

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Components

Cookie Cake

• 2 cups (260g) all-purpose flour
• 1 tsp floor cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/2 cup (112g) packed gentle brown sugar
• 1/2 cup (104g) sugar
• 1 massive egg
• 2 tsp vanilla extract

Cinnamon Roll Filling

• 1/4 cup (56g) packed gentle brown sugar
• 1 1/2 tbsp floor cinnamon
• 2 tbsp (28g) unsalted butter

Cinnamon Buttercream

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp floor cinnamon
• 1–2 tbsp heavy whipping cream

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Directions

Make cookie cake

1. Preheat oven to 350°F (180°C). Put together a 9-inch cake pan with parchment paper within the backside and baking spray on the edges. Put aside.
2. Mix the flour, cinnamon, baking soda and salt in a medium sized bowl and put aside.
3. Add the butter, brown sugar and sugar to a big mixer bowl and beat on medium velocity till gentle in coloration and fluffy, 2-3 minutes. It’s best to be capable to see the change in coloration and texture and understand it’s prepared.
4. Add the egg and vanilla extract and blend till properly mixed.
5. Add the dry substances and blend till the dough is simply properly mixed. Don’t over combine. As soon as it’s properly mixed, use a rubber spatula to assist it come collectively to kind a extra cohesive ball.
6. Wrap the cookie dough in plastic wrap and chill for 1-2 hours, or till agency however pliable.
7. When the cookie dough is prepared, prep the cinnamon filling. Mix the brown sugar and cinnamon in a small bowl and put aside. Soften the butter in a small bowl and put aside.
8. Reduce the cookie dough ball in half and work with one half at a time. Roll the cookie dough out to about 1/4 to a 1/3 inch in thickness and attempt to get it in additional of an oblong form. I used a pastry cutter to trim rounded sides off. You don’t need the rectangle/sq. form to be too large or the strips you’ll minimize later will probably be too lengthy and laborious to work with.
9. Brush the rolled-out cookie dough with melted butter, then sprinkle a number of the brown sugar/cinnamon over high.
10. Reduce strips which can be about an inch large. Once more, you don’t need these strips to be too lengthy or they’re laborious to maneuver round with out them tearing. It additionally helps if the cookie dough remains to be a little bit agency from chilling. If it’s warmed up an excessive amount of and is tough to work with, you may refrigerate it for 10 minutes or so, till it’s simpler to work with once more. Roll up the primary strip and place it within the middle of the cake pan.
11. Coil the remainder of the cookie dough strips across the middle, transferring outward. Begin every new strip on the finish of the earlier strip. Shorter strips are simpler to work with and it’s best to coil it proper within the pan. All items don’t should line up completely, it’ll all come collectively because it bakes. The dough received’t go all the best way to the sting of the pan. There will probably be about 1/2 an inch left, however it can unfold within the pan because it bakes and fill it fully.
12. Bake for 18-22 minutes, or till the perimeters start to show golden and the middle appears set.
13. Take away from oven and permit to chill fully within the cake pan, then switch to a serving plate. If it’s totally cool, it is best to be capable to flip it the wrong way up onto a cooling rack, place one other cooling rack on high (which is definitely the underside of the cookie) after which flip it again over in order that it’s proper aspect up.

Make buttercream and end

1. To make the frosting, beat the butter in a big mixing bowl till clean.
2. Slowly add 1 cup of powdered sugar. Combine till mixed and clean.
3. Combine within the vanilla extract, cinnamon and one tablespoon of heavy cream.
4. Add the remainder of the powdered sugar and blend till properly mixed and clean.
5. Add further cream, as wanted, to get the best consistency buttercream.
6. Pipe the frosting onto the perimeters of the cookie cake (I used Ateco tip 844), then retailer in an hermetic container till able to serve. Due to the frosting, it needs to be refrigerated after about 24 hours, however needs to be served at room temperature. Greatest if eaten inside 4-5 days.

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Vitamin

• Serving Measurement: 1 Slice
• Energy: 514
• Sugar: 45.8 g
• Sodium: 140.4 mg
• Fats: 26.4 g
• Carbohydrates: 67.6 g
• Protein: 3.6 g
• Ldl cholesterol: 86.6 mg

Take pleasure in!