Are you a fan of warm gooey cinnamon rolls and want that vibe in cookie form? If so, you’re in for a treat with our Cinnamon Pinwheel Cookies! These delightful treats are a perfect combination of a sugar cookie base and a luscious cinnamon swirl, making them a delicious cookie for a holiday cookie box or anytime really!
Ingredients for Cinnamon Pinwheels:
- Unsalted butter, at room temperature
- Vanilla extract
- All-purpose flour
- Baking Powder
- Brown sugar
- Cream cheese, softened
- Powdered sugar
- Milk or cream
Supplies needed for Cinnamon Sugar Pinwheel Cookies:
- Sheet Pan
- Rolling Pin
- Parchment Paper
- Large mixing bowl
- Cooling Rack
- Prepare the Sugar Cookie Dough: In a large bowl, cream together the room temperature butter, sugar, and egg until light and fluffy using an electric mixer.
- Combine Dry Ingredients:In a separate medium bowl, whisk together the all-purpose flour, salt and baking powder. Gradually add the flour mixture to the wet ingredients in the large bowl, mixing until a soft dough forms.
- Roll Out the Dough:On a lightly floured surface, roll out half of the dough into a large rectangle.
- Prepare the Cinnamon Swirl: Mix together brown sugar, ground cinnamon, and melted butter in a small bowl. Spread half of the cinnamon mixture evenly over the rolled-out dough.
- Create the Pinwheel: Use a rolling pin to roll the dough from the long side to form a tight log shape. Repeat the process with the remaining dough.
- Chill the Dough: Wrap each log in a piece of plastic wrap and refrigerate for at least 1 hour, or until firm.
- Slice and Bake: Preheat your oven to 350°F (175°C). Using a sharp knife, slice the chilled dough logs into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake to Perfection: Bake the cinnamon pinwheel cookies for 10-12 minutes or until the edges turn golden brown. Allow them to cool on a wire rack
- Glaze: Mix together softened cream cheese, powdered sugar, and a little milk or cream for a simple glaze to drizzle on cooled cookies.
- Storage: Store these cinnamon pinwheel cookies in an airtight container for freshness. They can be enjoyed for several days.
If you liked these Cinnamon Roll Cookies you may also like:
For the Cookies:
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 sticks butter, cold & cut into chunks
- 1 egg
- 1 1/2 tsp pure vanilla extract
For the Filling
- 3 tablespoons butter- softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 2 tablespoons cream cheese, softened
- 1-2 cups powdered sugar
- 1-2 tablespoons milk or cream
- Stir together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar. Add the egg and vanilla and beat until mixed. Gradually add the flour mixture and mix until just combined. (Dough will be crumbly.)
- Transfer the dough to a well-floured surface and knead a few times until it is smooth. Divide the dough in half. Set one half aside.
- Roll the other into a 10 x 14 rectangle (give or take- it doesn't have to be exact.)
- Spread half of the softened butter over the dough- getting all the way to the edges.
- Stir together the brown sugar and cinnamon together, and sprinkle half of it over the dough, using your hand to create a thin, even layer to the edges.
- Slice the dough in half , creating two 10x7 rectangles, which will make it much easier to roll. Starting with the short side, roll the dough and place the first log seam down in the freezer.
- Repeat with the other half of the dough, and place that log in the freezer as well. Roll out the other half of the dough and repeat steps 4-7.
- Let all 4 logs of dough chill in the freezer for about 15-20 minutes, or until firm. Preheat oven to 375F.
- Slice the dough into rounds about a centimeter thick. Place the dough onto a parchment-lined cookie sheet and bake for 9-11 minutes, or until the edge is just golden brown. Repeat with the rest of the dough.
For the Glaze:
- Whisk together the softened cream cheese and 1 cup of powdered sugar. Add a tablespoon of milk/cream and stir together. Add more powdered sugar or milk as needed to create a thick glaze that will drizzle off the spoon.
- Drizzle the glaze on the cookies as they cool.
Base cookie recipe adapted from Bake at 350
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g