Pin Peanut Butter Cinnamon Roll Cookies are a mash-up of two classic treats, boasting swirls of gooey cinnamon sugar tucked inside soft peanut butter dough. When my family wants a change from plain cookies or cinnamon rolls, these always hit the spot for weekend baking or special gatherings.
There is something about the scent of sweet cinnamon and warm peanut butter that draws everyone to the kitchen. I remember baking these with my kids on snow days (they love drizzling on the icing just as much as sneaking bites of dough).
Ingredients
- All-purpose flour: Gives these cookies a tender base (using unbleached flour gives the best flavor)
- Baking powder and baking soda: Keep the cookies just the right amount of puffed and soft (double-check freshness for the best result)
- Salt: Heightens every flavor (pinch kosher or fine sea salt for even seasoning)
- Unsalted butter: Makes a lush dough and lets you control the salt (softened to room temperature for easy creaming)
- Creamy peanut butter: Fills each bite with nutty richness (try a natural smooth variety for classic flavor or substitute crunchy for texture)
- Granulated sugar and light brown sugar: Sweeten and soften the dough (the hint of molasses from brown sugar helps moisture)
- Egg: Binds the dough for that perfect chewy bite (select large eggs at room temperature for even mixing)
- Vanilla extract: Brings bakery-style aroma (use pure extract if possible for the warmest flavor)
- Ground cinnamon: Brings the iconic spiced swirl (always use fresh cinnamon for the most intense flavor)
- Light brown sugar for the filling: Melts in the oven to create a gooey center (be sure to pack it for a proper measure)
- Optional powdered sugar and milk: Make the simple drizzle icing (sift the sugar for smoothness)
Instructions
- Prepare Dry Ingredients:
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl (ensuring everything is well combined and aerated for a tender dough).
- Cream Butter and Sugars:
- With a hand mixer or stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for two to three minutes until light and fluffy (scrape down the sides often to create an extra airy dough base).
- Add Egg and Vanilla:
- Blend in the egg and vanilla extract until the mixture looks smooth and fully incorporated (this helps the dough rise evenly in baking).
- Combine Wet and Dry:
- Gradually stir in the flour mixture in two or three additions (mix just until no dry bits remain to prevent tough cookies from overmixing).
- Roll and Fill Dough:
- Lay out parchment paper and roll the finished dough between sheets into a quarter inch thick rectangle around ten by fourteen inches (use an even rolling pin to prevent thin spots).
- Apply Cinnamon Sugar Filling:
- Brush the entire surface with melted butter using a pastry brush, then scatter the brown sugar and ground cinnamon evenly (reaching all corners for lots of swirl in every cookie).
- Form Cookie Log and Chill:
- Starting at the long edge, tightly roll the dough into a neat log using the parchment as a guide (wrap and refrigerate for at least an hour so the cookies hold their shape when sliced).
- Slice and Arrange on Baking Sheet:
- Unroll and cut chilled dough with a very sharp knife into half inch thick rounds (transfer to a parchment-lined baking sheet spacing two inches apart, the cold dough slices more cleanly).
- Bake to Perfection:
- Bake cookies at three hundred fifty degrees Fahrenheit for ten to twelve minutes until edges are just golden (leave to cool on the baking pan for five minutes then transfer to a wire rack which prevents soggy bottoms).
- Ice and Finish:
- To make icing, whisk icing sugar with milk until glossy and drizzle over fully cooled cookies (use a fork for quick lines or a piping bag for neat swirls).
Pin My absolute favorite part is watching the rich cinnamon sugar melt and bubble in the oven. Growing up, my mom and I would always taste the cinnamon swirl first (we could never wait for the glaze).
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days and layer with parchment between if stacked for the freshest texture. For long-term storage, freeze undecorated cookies for up to two months and thaw before icing. I love tucking a little parchment in my container to keep the cookies from sticking together.
Ingredient Substitutions
Crunchy peanut butter gives a delightful texture in each bite. Swap half the cinnamon for pumpkin pie spice if you crave a fall-inspired twist. For a dairy-free option, use your favorite vegan butter spread (just make sure it is suitable for baking).
Serving Suggestions
Serve with a glass of cold milk or pair the cookies with strong black coffee for an afternoon treat. For a dessert board, slice the cookies and tuck among chocolate pieces and fresh berries. These cookies often disappear quickly as an after-school snack in our house.
Cultural and Seasonal Context
This recipe turns the nostalgia of classic American cinnamon rolls into a hand-held cookie that is perfect for sharing. They are ideal around the winter holidays when warm spices fill the air but taste just as good as a back-to-school treat or picnic addition.
Pin Give these cookies a try for your next gathering—you will love the nutty warmth and gorgeous swirls. They are always a hit from kids to adults!
Recipe Q&A
- → How do I prevent cookies from spreading too much?
Chilling the rolled dough before slicing helps the cookies hold their shape while baking.
- → Can crunchy peanut butter be used?
Yes, crunchy peanut butter provides added texture and nutty bites in every cookie.
- → Is it necessary to use parchment paper?
Parchment paper prevents sticking and makes rolling, slicing, and baking much easier.
- → How do I make the cinnamon swirl even?
Spread melted butter and sprinkle the cinnamon sugar evenly before rolling for a uniform swirl.
- → Can I freeze the cookie dough?
Yes, the dough log can be wrapped and frozen for later. Thaw before slicing and baking.
- → What drinks pair well?
Coffee or cold milk enhance the sweet and nutty flavors, making them ideal companions.