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Cinnamon Bun Sugar Cookies
Cinnamon Bun Sugar Cookies

Cinnamon Bun Sugar Cookies

March 26, 2018 Posted by 6cakesandmore Recipes 8 Comments

These Cinnamon Bun Sugar Cookies are everything you want in a warm, delicious sugar cookie! We enjoyed these without any icing, but they’d be yummy with my customizable royal icing flavored with cinnamon or cream cheese extract!

 

 

Print Recipe
Cinnamon Bun Sugar Cookies Yum
Cinnamon Bun Sugar Cookies
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 220 grams granulated sugar (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1/2 tablespoon Amoretti Cinnamon Bun Artisan Flavor
  • 384 grams all purpose flour (3 cups)
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 220 grams granulated sugar (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1/2 tablespoon Amoretti Cinnamon Bun Artisan Flavor
  • 384 grams all purpose flour (3 cups)
Cinnamon Bun Sugar Cookies
Instructions
  1. Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  2. In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  3. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  4. Add the cold egg and the Amoretti Cinnamon Bun Artisan Flavor . Again, the temperature of the egg matters. You want to use it cold.
  5. Again, turn your mixer on to the lowest speed and mix just until the egg and flavoring have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  6. Add the flour to your butter, sugar, egg mixture.
  7. Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  8. I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  9. Take your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  10. Using a rolling pin, roll your dough out and cut into the shapes you need.
  11. Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  12. After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  13. Move them onto a cooling rack to cool completely.
  14. I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  15. Enjoy your delicious, thick, soft (but sturdy), sugar cookies!
    Cinnamon Bun Sugar Cookies
Recipe Notes

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Tags: cinnamon buncinnamon bun sugar cookiesno chill no spreadno chill no spread sugar cookiessugar cookies
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8 Comments

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  • Dori A Wolfenstein
    · Reply

    March 31, 2020 at 12:54 AM

    Hi Kyndall, I really love your site. I was going to make the cinnamon bun cookies but the Amoretti Cinnamon Bun is sold out. Do you know what I would use in its place and how much. Thank you.

    • Kyndall @ 6 Cakes & More
      · Reply

      March 31, 2020 at 11:49 AM

      Hi Dori! Thank you so much! For a full recipe you can add 1 tsp of ground cinnamon and the flavor will be close. The Artisan Cinnamon Bun Flavor also has a very slight bit of a yeast flavor to really make it taste like a cinnamon bun so you won’t have that flavor there, but they will still be delicious with just the ground cinnamon! ๐Ÿ™‚

  • Bev Connelly
    · Reply

    February 2, 2020 at 8:07 AM

    Hi Kyn, I only have cinnamon extract but want to try this recipe. Would I use the same amount as the cinnamon bun?

    • Kyndall @ 6 Cakes & More
      · Reply

      February 2, 2020 at 9:15 AM

      Hi Bev! I’d start with a teaspoon of the cinnamon extract. You can always add more if it’s not strong enough ๐Ÿ™‚ I’m sure they’ll taste amazing! You can also add 1/2-3/4 tsp of ground cinnamon as well for some extra flavor.

  • Diane Willis
    · Reply

    September 4, 2019 at 11:52 AM

    Hi Kyndall,
    I have been using your recipes for sugar cookies and really like. The question I have is the eggs. I have chickens so I can have lots of large and jumbo eggs to use. When I first tried your salted carmel cookie I did not realize your recipe changes with the number of cookies you are making. I thought I was making 36 and the flour and everything else looked fine. In my mind I thought 1 large egg was not enough but again I have big eggs so I only used 1. Cookies came out great, rolled great, baked great! then I realized I should have used 2 eggs. All the ingredient measures the same except for the eggs. You add 2 for cookies at 36 each. I made the cream cheese and birthday cake cookies and dough is very soft with 2 eggs and I have to put in freezer before I can really roll and cut. Should I just use 1 egg for your recipes or use 2 jumbo when your recipe gives me a measure of 2.63 eggs for 36 cookies. I used 2 Jumbo to do 2.63 eggs???????

    • Kyndall @ 6 Cakes & More
      · Reply

      September 4, 2019 at 4:34 PM

      Hi Diane! I use grocery store large eggs in all my recipes. The number of cookies that you will actually get will vary from person to person (how thick they are rolled, how big and what shape your cutter is, etc). Yes, you can adjust how many you want the recipe to say, but again, you may or may not actually make that many. I’m seeing that if you adjust the Salted Caramel recipe to 36 cookies it says 3 large eggs. If you adjust the Cinnamon Bun to 36 cookies it also says 3 large eggs. The Cream Cheese is showing 2 large eggs for 36 cookies, but that is because you’re going to get extra moisture from the cream cheese that isn’t present in the other recipes. To be completely honest I’m not sure of the exact size difference between farm fresh eggs or how to tell you how to adjust it for them since I haven’t actually tested them myself. I’m sorry you’re having problems with it and I hope I can help ๐Ÿ™‚ The best I can say is to compare your eggs to a regular grocery store large egg. If it’s twice as big just use one.

  • Melissa
    · Reply

    August 9, 2019 at 1:16 PM

    How thick are you rolling all of these different sugar cookies? They look absolutely amazing!! Can’t wait to try them. Thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      August 10, 2019 at 8:14 AM

      Hi Melissa! I roll all of my sugar cookies out at 3/8″ in thickness. ๐Ÿ™‚ You’re going to love them! Thank you!

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