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Cinnamon Roll Breakfast Cookies Recipe

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These Cinnamon Roll Breakfast Cookies offer a deliciously soft and flavorful alternative to traditional cinnamon rolls, perfect for a quick morning treat. Made with wholesome oats, warm cinnamon, and a sweet maple syrup base, they are lightly sweetened and drizzled with a simple vanilla icing, combining the comforting flavors of cinnamon rolls in an easy-to-make cookie format.

Ingredients

Wet Ingredients

  • ¼ cup unsalted butter, melted and cooled slightly
  • ½ cup pure maple syrup
  • 2 Tbsp oil (canola or vegetable)
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups quick oats
  • ¾ cup all-purpose flour (white whole wheat flour can be used as an alternative)
  • ½ Tbsp cinnamon
  • 1 tsp baking powder
  • ½ tsp sea salt

Icing Drizzle

  • ½ cup powdered sugar
  • 1-2 tsp whole milk
  • ¼ tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, oil, maple syrup, vanilla extract, and melted butter until the mixture is well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, mix the quick oats, all-purpose flour, sea salt, baking powder, and cinnamon, ensuring the ingredients are evenly distributed.
  4. Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients bowl. Stir until just combined to form a cookie dough.
  5. Shape Cookies: Using a spoon or cookie scoop, portion the dough onto a baking sheet lined with parchment paper. Gently press each ball to flatten slightly, as these cookies will not spread much during baking.
  6. Bake: Place in the oven and bake for 8-10 minutes, or until the cookies are set and the edges begin to turn golden brown. Avoid overbaking to prevent dryness.
  7. Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes, allowing them to firm up.
  8. Prepare Icing Drizzle: In a small bowl, whisk together powdered sugar, whole milk (start with 1 tsp and add more if needed), and vanilla extract until smooth. Transfer the icing to a small plastic bag and cut a tiny slit in one corner for easy drizzling.
  9. Drizzle Icing: Once the cookies are cool, drizzle the icing over each cookie using the plastic bag or a spoon for best results.

Notes

  • Store leftover cookies in an airtight container at room temperature for 3-4 days. Refrigeration is not recommended as it may dry out the cookies.
  • Warm cookies briefly in the microwave before serving if desired.
  • Do not overbake the cookies; removing them slightly early helps retain moisture and softness.
  • The recipe yields approximately 16-18 cookies depending on size.
  • You can shape the dough into 1½-inch balls and then press flat if you don’t use a cookie scoop.

Find it online: https://flavorspath.com/cinnamon-roll-breakfast-cookies-recipe/