Save to Pinterest Soft and chewy cookies swirled with cinnamon sugar and filled with rich peanut butter flavor: a delightful twist on classic cinnamon rolls in cookie form.
I first baked these for a family gathering, and they disappeared within minutes: everyone wanted the recipe! The combination of cinnamon roll and peanut butter cookie is always a hit at our house.
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Ingredients
- Dough: 2 cups (250 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (softened), 1/2 cup (120 g) creamy peanut butter, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar (packed), 1 large egg, 2 teaspoons vanilla extract
- Cinnamon Sugar Filling: 2 tablespoons unsalted butter (melted), 1/3 cup (65 g) light brown sugar (packed), 1 tablespoon ground cinnamon
- Optional Icing: 1/2 cup (60 g) powdered sugar, 1 2 tablespoons milk
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Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2 3 minutes).
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until combined.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape Dough:
- Place the dough between two sheets of parchment paper and roll into a 1/4-inch (0.5 cm) thick rectangle (about 10x14 inches/25x35 cm).
- Add Filling:
- Brush melted butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
- Form Cookies:
- Starting from the longer side, roll the dough tightly into a log. Wrap in parchment and refrigerate for at least 1 hour until firm.
- Bake:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Slice chilled log into 1/2-inch (1.25 cm) thick cookies. Place cookies 2 inches apart on baking sheet.
- Finish and Serve:
- Bake for 10 12 minutes until edges are lightly golden. Cool on pan for 5 minutes, then transfer to wire rack. For icing: Mix powdered sugar with milk until smooth. Drizzle over cooled cookies.
Save to Pinterest My kids love helping with rolling the dough and adding the cinnamon filling: it’s a fun family baking project we return to every autumn.
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Required Tools
Mixing bowls, electric mixer or whisk, rolling pin, parchment paper, sharp knife, baking sheet, wire rack
Nutritional Information
Per cookie: Calories 140, Total Fat 7 g, Carbohydrates 18 g, Protein 3 g
Serving Suggestions
Pairs well with coffee or cold milk. These cookies are also delicious warmed slightly.
Save to Pinterest 
A quick drizzle of icing adds just the right finishing touch: keep a few cookies aside for sharing—they never last long.
Common Recipe Questions
- → Can I use crunchy peanut butter instead?
Yes, crunchy peanut butter is a great way to add extra texture and nutty flavor to the cookies.
- → How do I achieve a neat swirl pattern?
Roll the dough tightly and chill thoroughly before slicing to help the swirl hold its shape while baking.
- → Can gluten-free flour be used?
Gluten-free flour blends may work, but the cookies' texture will differ. Adjust liquid ingredients as needed.
- → Is icing necessary?
Icing is optional but adds sweetness and a polished finish. The cookies are delicious with or without it.
- → What can I add for variety?
Mini chocolate chips, chopped nuts, or raisins can be sprinkled over the cinnamon filling for extra flavor.
- → How should leftovers be stored?
Store cooled cookies in an airtight container at room temperature for up to five days to maintain freshness.
