Pioneer Woman Cinnamon Roll Cookies Recipe

Pioneer Woman Cinnamon Roll Cookies are a buttery American snack that tastes exactly like a fresh tray of rolls. These treats feature a soft dough swirled with plenty of ground cinnamon, pecans, and melted butter.

I’ve learned that the secret to getting that clean spiral is all in the temperature of the dough. If the butter gets too warm while you’re rolling it up, the whole thing turns into a sticky mess that won’t slice properly. I always pop the logs into the freezer for at least twenty minutes before I even think about grabbing my knife.

The icing is what really brings the whole thing together and makes them look like the real deal. You want it thick enough to hold its shape but thin enough to drizzle over the warm cookies so it settles into the cracks. I usually make these for holiday bake sales because they’re always the first ones to disappear from the table.

Pioneer Woman Cinnamon Roll Cookies Ingredients

For the Cookie Dough

• 1 cup (225g) salted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups (360g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling

• 1/4 cup (55g) salted butter, melted
• 1/2 cup (100g) brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/2 cup (60g) pecans, very finely chopped

For the Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

How To Make Pioneer Woman Cinnamon Roll Cookies

• 1. Cream the butter: Put the softened butter and granulated sugar into a large bowl and beat them together until the mixture looks pale and fluffy. This usually takes about three minutes with a hand mixer, and you’ll see the texture change from grainy to smooth.
• 2. Add wet ingredients: Crack the egg into the bowl and pour in the vanilla extract, then beat again until everything is combined. Scrape down the sides of the bowl with a spatula to make sure no butter streaks are hiding at the bottom.
• 3. Mix dry ingredients: Stir the flour, baking powder, and salt into the butter mixture using a low speed or a sturdy spoon. Stop as soon as the white streaks of flour vanish so the cookies stay tender.
• Overworking the dough at this stage develops too much gluten. If you keep mixing after the flour is gone, your cookies will end up tough and bready instead of short and buttery.
• 4. Chill the dough: Divide the dough into two equal pieces and wrap each one tightly in plastic wrap. Put them in the fridge for at least an hour to firm up, which makes the rolling process much easier later on.
• 5. Prepare the filling: Mix the brown sugar, ground cinnamon, and finely chopped pecans together in a small bowl until the color is even. Melt your butter in a separate dish and set it aside so it isn’t piping hot when you go to use it.
• 6. Roll the dough: Take one piece of dough out and roll it into a large rectangle on a floured surface until it’s about a quarter-inch thick. Aim for a shape that’s roughly ten inches by twelve inches, but don’t worry if the edges are a little bit shaggy.
• 7. Add the filling: Brush the surface of the dough with half of the melted butter, leaving a tiny border at the very top edge. Sprinkle half of the cinnamon sugar mixture over the butter and press down lightly with your hands so the nuts stick.
• 8. Form the logs: Roll the dough up tightly starting from the long edge closest to you, like you’re making a sleeping bag. Wrap the log back in plastic and repeat the whole process with the second half of the dough and filling.
• 9. Final chill: Place both wrapped logs into the freezer for thirty minutes to get them very cold. This is the only way to get sharp, round slices without squashing the spiral shape as you cut.
• 10. Slice and bake: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Use a sharp knife to cut the logs into half-inch thick rounds and place them two inches apart on the prepared pans.
• 11. Cook the cookies: Bake for ten to twelve minutes until the edges are just starting to turn a very light golden brown. The centers will still look soft, but they’ll firm up as they sit on the hot pan after you take them out.
• 12. Glaze the tops: Whisk the powdered sugar, milk, and vanilla together until the icing is smooth and has no lumps. Drizzle it over the cookies while they’re still slightly warm so it sets into a shiny coating as they cool completely.

Recipe Tips

• Finely chop the nuts. If the pecan pieces are too big, they’ll tear through the dough when you try to roll it into a tight log. Use a food processor or a sharp knife to get them down to the size of coarse sand.
• Use a serrated knife. A regular smooth blade can drag through the dough and smudge the cinnamon spiral. A gentle sawing motion with a bread knife or a very sharp serrated utility knife keeps those layers distinct and pretty.
• Check your butter temperature. The butter for the dough needs to be soft enough to leave a fingerprint but not so warm that it’s oily. If it’s too melted, the dough will be greasy and won’t hold the air bubbles that make the cookies light.
• Flour your work surface. Don’t be afraid to use a good dusting of flour on your counter and rolling pin. This dough is high in fat and loves to stick, so keeping a thin layer of flour underneath prevents the rectangle from tearing when you try to roll it up.
• Keep the logs round. While the dough is chilling in the fridge or freezer, give the logs a quarter-turn every ten minutes. This prevents the bottom from flattening out so your cookies stay perfectly circular instead of looking like ovals.
• Store dough for later. You can keep the unbaked, wrapped logs in the fridge for up to three days before slicing. This is a great way to prep ahead for a party so you only have to do the baking and icing on the day you need them.

What To Serve With Cinnamon Roll Cookies

A cold glass of milk is the classic choice here because it balances the spicy cinnamon and sweet glaze. If you’re serving these in the morning, a hot cup of coffee or a spicy chai tea works just as well.

For a larger spread, these look great next to a bowl of fresh berries like raspberries or blackberries. You could also serve them with a small dish of vanilla yogurt for dipping if you want something a bit different.

How To Store Cinnamon Roll Cookies

• Fridge: Place the cooled cookies in an airtight container with pieces of parchment paper between the layers so the glaze doesn’t stick. They’ll stay fresh and soft for up to five days when kept in a cool spot.
• Reheat: These are best at room temperature, but you can put one in the microwave for five seconds if you want that fresh-out-of-the-oven feel. Don’t go any longer than that or the icing will melt off completely and the cookie will get tough.
• Freeze: You can freeze the baked cookies for up to two months in a heavy-duty freezer bag. They also freeze well as unbaked logs, just let them thaw in the fridge for an hour before you try to slice and bake them.

Pioneer Woman Cinnamon Roll Cookies Nutrition Facts

Per serving (1 of 24):

• Calories: 185 kcal
• Protein: 2g
• Fat: 10g
• Carbohydrates: 22g
• Sugar: 14g
• Sodium: 95mg

FAQs

Why did my Pioneer Woman Cinnamon Roll Cookies spread so much in the oven?

The dough was likely too warm when it went into the oven, which causes the butter to melt before the flour structure sets. Always make sure the sliced rounds are cold to the touch before you slide the baking sheet into the heat.

Can I use walnuts instead of pecans in this recipe?

Yes, walnuts are a great substitute and provide a similar earthy flavor and crunch. Just make sure you chop them into very small bits so they don’t poke through the buttery dough layers.

How do I get the glaze to look like the ones on real cinnamon rolls?

Wait until the cookies are just warm, not hot, before you drizzle the icing over the top. If they’re too hot the glaze will turn into a clear liquid, but if they’re cold it won’t spread into the crevices.

Can I make the dough for these cookies without a stand mixer?

Yes, you can use a hand mixer or even a sturdy wooden spoon and some elbow grease to cream the butter and sugar. Just make sure the butter is truly softened so you don’t end up with clumps in your finished dough.

Do I have to use salted butter for the filling?

No, you can use unsalted butter if that’s what you have, but you might want to add a tiny pinch of salt to the cinnamon sugar. That little bit of salt helps bring out the depth of the spice and keeps the sugar from tasting too flat.

Try More Pioneer Woman Recipes:

• Pioneer Woman Ranger Cookies
• Pioneer Woman Zucchini Cookies
• Pioneer Woman Texas Sheet Cake Cookies