Oh, you know me, I’m always tinkering in the kitchen, trying to bring together my favorite flavors. And let me tell you, these Cinnamon Roll Sugar Cookie Cups are a game-changer! It’s like taking that gooey, spiced goodness of a cinnamon roll and marrying it with the sweet, buttery perfection of a classic sugar cookie, all baked into these adorable little cups. I was craving something that had that comforting cinnamon-roll vibe but was just easier to grab and go, you know? No rolling, no frosting mess – just pure, unadulterated joy in every bite. Trust me, getting these just right was a mission of love, and I’ve perfected a little trick you’ll want to know for that perfect bake!
Why You’ll Love These Cinnamon Roll Sugar Cookie Cups
Seriously, these little bites are a dream come true for anyone who loves both cinnamon rolls and sugar cookies. They’re:
- Super Easy to Make: No rolling pins or complicated techniques needed!
- Incredible Flavor Combo: All the warm, cozy spice of a cinnamon roll meets a sweet, buttery sugar cookie. It’s the best of both worlds!
- Perfectly Portion-Controlled: These little cups are just the right size.
- So Versatile: Great for coffee breaks, parties, holidays, or just a Tuesday when you need a little treat.
- Always a Crowd-Pleaser: Kids and adults alike go absolutely bonkers for these. Kids especially seem to love that they’re easy to hold.
Gather Your Ingredients for Cinnamon Roll Sugar Cookie Cups
Alright, let’s get our baking station ready! For these amazing Cinnamon Roll Sugar Cookie Cups, you’ll pretty much want to have your pantry stocked with some everyday baking staples. Make sure your butter is nice and softened – it makes a world of difference when you’re creaming it. You’ll need a couple of big eggs, some good old vanilla extract for that lovely aroma, and your standard all-purpose flour, baking soda, and salt. Then, for that signature cinnamon ripple, grab some light brown sugar and plenty of cinnamon. And of course, we’ll whip up a simple icing with powdered sugar and a splash of milk. Nothing too fancy, but the quality of these ingredients really does shine through in the final cookie!
Step-by-Step Guide to Making Cinnamon Roll Sugar Cookie Cups
Okay, let’s get down to business and make these fantastic Cinnamon Roll Sugar Cookie Cups! It’s actually pretty straightforward, and before you know it, you’ll have a whole batch of deliciousness ready to go. Just follow these steps and you’ll be golden. For more cookie inspiration, check out my classic chocolate chip cookie recipe!
Preparing the Cookie Dough Base
First things first, let’s get that cookie dough ready. Grab a big bowl and cream together your softened butter and the granulated sugar until it’s nice and fluffy – it should look almost like pale yellow whipped cream. Then, beat in those two large eggs, one at a time, making sure each one is fully mixed in before adding the next. Give it a stir of vanilla extract for that extra cozy scent. In a separate bowl, just whisk together your flour, baking soda, and salt. Now, gently add that dry stuff to your wet ingredients, mixing until just combined. Don’t overmix it, or your cookies might get tough! It’s kind of like when I make my famous chocolate chip cookies; the mixing is key.
Creating the Cinnamon Sugar Filling
This is where the magic really starts to happen! In a little bowl, just mix together the packed light brown sugar and the ground cinnamon. That’s it! So simple, right? This little blend is going to give us that signature swirl of gooey cinnamon goodness right in the middle of our cups.
Assembling and Baking Your Cinnamon Roll Sugar Cookie Cups
Okay, preheat your oven to 350°F (175°C) and make sure you’ve greased up your mini muffin tin really well – nobody likes stuck cookies! Now, take about a tablespoon of that cookie dough and press it into the bottom of each little cup, making sure to push it up the sides a bit to create a little well. Spoon in just about a teaspoon of that yummy cinnamon-sugar mixture right into the center of each dough-lined cup. Pop them into the oven for about 10-12 minutes. You’re looking for the edges to be just lightly golden; they’ll continue to bake a little after you take them out. Let them cool in the tin for a few minutes—this is important so they don’t fall apart—then carefully move them to a wire rack to cool completely before icing. Patience now!
Crafting the Simple Icing
Once your cookie cups are totally cool – and I mean *completely* cool, otherwise, the icing will melt right off – it’s time for the finishing touch! In a small bowl, whisk together the powdered sugar with 1 to 2 tablespoons of milk. You want it to be smooth and drizzly, not too thick and not too thin. You can add a tiny bit more milk if it’s too stiff, or a bit more powdered sugar if it’s too runny. Drizzle this over your cooled cookie cups and let it set. Easy peasy!
Tips for Perfect Cinnamon Roll Sugar Cookie Cups
You know, getting these Cinnamon Roll Sugar Cookie Cups just right is all about a few little tricks I’ve picked up over the years. First off, don’t be shy with that butter and sugar creaming! It really makes them light and tender, and that’s what we want. If your dough seems a little too soft when you’re pressing it into the muffin tin, don’t freak out! Just pop it in the fridge for about 15 minutes. Trust me, it makes it way easier to handle and helps prevent them from spreading too much. And for the filling, feel free to play around with the cinnamon-sugar ratio! If you love a super strong cinnamon kick, add a little extra. My kids always ask for more cinnamon in everything, so I totally get it! Sometimes I even sneak in a tiny pinch of nutmeg. For more cookie perfection, check out my soft sugar cookies or sprinkle sugar cookies for more ideas!
Ingredient Notes and Substitutions
So, about these ingredients for our Cinnamon Roll Sugar Cookie Cups – they’re pretty standard, but a couple of things are worth chatting about. For the flour, all-purpose is perfect and what I always use, but you could try a 1-to-1 gluten-free baking blend if you need it. Just make sure it contains xanthan gum! And for the brown sugar, light brown sugar gives that classic cinnamon roll warmth, but if you only have dark brown sugar, that works too! It’ll just give a slightly deeper molasses flavor, which isn’t a bad thing at all. These little tweaks can make a big difference, but honestly, the classic ingredients always nail it!
Serving and Storage Suggestions
These Cinnamon Roll Sugar Cookie Cups are honestly perfect just as they are, especially with that lovely drizzle of icing. I love serving them with a warm cup of coffee or tea – it’s like a little moment of bliss! They’re great for dessert tables at parties, but honestly, don’t discount them for a quick afternoon pick-me-up. If you have any leftovers (which is rare in my house!), just pop them into an airtight container. They should stay fresh at room temperature for about 3-4 days. They’re still delicious even after a few days, though that icing might get a tiny bit softer. For more cinnamon goodness, check out my recipe for Christmas morning cinnamon rolls – always a hit!
Frequently Asked Questions About Cinnamon Roll Sugar Cookie Cups
Got questions about these little delights? I’ve got answers! These Cinnamon Roll Sugar Cookie Cups are super forgiving, but a little insider info never hurt anyone. Let’s dive in!
Can I make these ahead of time?
Yes, you totally can! You can make the cookie dough balls and store them in an airtight container in the fridge for up to 2-3 days. Just bring them to room temperature for about 20 minutes before pressing them into the muffin tin. You can also bake the cookie cups and store them un-iced. They’ll be great for a couple of days!
What’s the best way to store leftover cookie cups?
Once they’re completely cooled and iced, just pop them into an airtight container. They’ll keep just fine on the counter at room temperature for about 3-4 days. Honestly, they rarely last that long in my house, but that’s the general rule!
Can I add other spices to the filling?
Oh, absolutely! If you want to jazz up that cinnamon-sugar filling, go for it. A little pinch of nutmeg or even a tiny bit of ground ginger can add a lovely depth of flavor that pairs wonderfully with cinnamon. Some folks even like a whisper of cardamom. Just be careful not to go overboard; we still want that cinnamon roll star to shine!
Why did my cookie cups spread too much?
This usually happens if your butter was too soft when you started creaming it, or if you overmixed the dough. Using slightly chilled dough (like I mentioned in the tips!) really helps prevent spreading. Also, make sure your oven is at the right temperature. If they spread a lot, don’t worry, they’ll still taste amazing!
Nutritional Information
Okay, so let’s talk numbers! Keep in mind that all the baking is a bit of an estimate, and your exact results might vary a little depending on the butter, sugar, and even the size of your eggs. But generally, one of these lovely Cinnamon Roll Sugar Cookie Cups comes in around 180 calories. You’re looking at about 9 grams of fat, 18 grams of sugar, and 2 grams of protein per cookie. It’s a nice little treat, right?
Print
Cinnamon Roll Sugar Cookie Cups
- Total Time: 32 min
- Yield: 24 cups 1x
- Diet: Vegetarian
Description
A delightful fusion of cinnamon roll flavors and sugar cookie texture, baked into convenient cup shapes.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the brown sugar and cinnamon for the filling.
- Press about 1 tablespoon of cookie dough into the bottom and up the sides of each mini muffin cup.
- Spoon about 1/2 teaspoon of the cinnamon-sugar mixture into the center of each cookie cup.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookie cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth and drizzly.
- Drizzle the icing over the cooled cookie cups.
Notes
- For a stronger cinnamon flavor, you can add a pinch of cinnamon to the cookie dough.
- Ensure the cookie cups are completely cool before icing.
- Store leftover cookie cups in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cinnamon Roll Sugar Cookie Cups, sugar cookies, cinnamon, dessert cups, easy baking, holiday cookies