Cinnamon Roll Cookie Cake | Life Love and Sugar

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This Cinnamon Roll Cookie Cake a enjoyable twist on a basic cinnamon roll! It’s made by rolling strips of cookie dough lined 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 undoubtedly 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 selfmade cinnamon buttercream. It’s SO good! Significantly, you’ll wish to put this buttercream on EVERYTHING.

Should you LOVE cookie desserts, make sure you take a look at this basic 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 all the way down to the recipe card under for measurements.

Cookie Cake

• All-purpose flour – You should definitely 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 no little salt, your cookie will probably be bland.
• Unsalted butter – Convey it to room temperature earlier than beginning the recipe.
• Sugar – A mixture of brown sugar and white sugar provides one of the best taste.
• Egg – You should definitely use giant eggs, not medium or additional giant.
• Vanilla extract

Cinnamon Roll Filling

• Gentle 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 a large roll nevertheless it’s price each second, I promise! You’ll find the printable model of the directions within the recipe card under.

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 components in a bowl. In a separate bowl, cream the butter and sugars till mild and fluffy. Combine within the egg and vanilla then add within the dry components. Combine till the dough is simply mixed then use a rubber spatula to assist it type 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. Minimize the dough ball in half. Roll out to 1/4 to 1/3 inch in thickness in an oblong form. I exploit 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. Minimize the dough into inch-wide strips. Roll the primary one and place it within the heart 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 area on the sting of the pan.

• Bake. Bake for 18-22 minutes, till the sides are golden and the middle seems set.
• Cool. Cool fully within the pan then switch to a serving plate. I wish 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 precise consistency.
• Adorn the cake. Switch the frosting to a piping bag and pipe the frosting onto the sides of the cookie cake. I used Ateco tip 844.

Ideas for Success

• Totally cream the butter. When mixing the butter and sugars, you must have the ability to see the change in coloration and texture. It ought to take 2-3 minutes to attain the sunshine coloration and fluffy consistency.
• Don’t over combine the cookie dough. After including the dry components to the dough, combine simply till properly mixed. Over mixing can lead to a tricky cookie.
• Don’t make the rectangles too lengthy or skinny. When rolling out the dough, don’t make the rectangle form too massive 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, should you discover the dough too comfortable and troublesome to work with, strive popping it again within the fridge for 10 minutes or so.
• Know the dough spreads. There may even be some area 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 ought to be refrigerated after 24 hours. Nevertheless, it’s best served at room temperature so simply bear 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 printed in 2014. For the unique model, you’ll be able to obtain the recipe PDF.

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Recipe

Large Cinnamon Roll Cookie Cake

• 
  Writer: Lindsay
• 
  Prep Time: 1 hour quarter-hour
• 
  Chill Time: 1 hour
• 
  Prepare dinner Time: 18 minutes
• 
  Complete 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 basic cinnamon roll! It’s made by rolling strips of cookie dough lined 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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Elements

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 mild brown sugar
• 1/2 cup (104g) sugar
• 1 giant egg
• 2 tsp vanilla extract

Cinnamon Roll Filling

• 1/4 cup (56g) packed mild 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 mild in coloration and fluffy, 2-3 minutes. It is best to have the ability to see the change in coloration and texture and comprehend it’s prepared.
4. Add the egg and vanilla extract and blend till properly mixed.
5. Add the dry components 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 type 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. Minimize 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 massive or the strips you’ll lower later will probably be too lengthy and arduous to work with.
9. Brush the rolled-out cookie dough with melted butter, then sprinkle a few of the brown sugar/cinnamon over high.
10. Minimize strips which are about an inch large. Once more, you don’t need these strips to be too lengthy or they’re arduous to maneuver round with out them tearing. It additionally helps if the cookie dough continues to be a bit agency from chilling. If it’s warmed up an excessive amount of and is difficult to work with, you’ll be able to 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 heart of the cake pan.
11. Coil the remainder of the cookie dough strips across the heart, 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 must line up completely, it’ll all come collectively because it bakes. The dough received’t go all the way in which to the sting of the pan. There will probably be about 1/2 an inch left, however it would unfold within the pan because it bakes and fill it fully.
12. Bake for 18-22 minutes, or till the sides start to show golden and the middle seems set.
13. Take away from oven and permit to chill fully within the cake pan, then switch to a serving plate. If it’s absolutely cool, you must have the ability 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 facet 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 extra cream, as wanted, to get the precise consistency buttercream.
6. Pipe the frosting onto the sides of the cookie cake (I used Ateco tip 844), then retailer in an hermetic container till able to serve. Due to the frosting, it ought to be refrigerated after about 24 hours, however ought to be served at room temperature. Finest if eaten inside 4-5 days.

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Diet

• 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!