Cinna-Mas Roll Cookies.

About a month ago, I signed up (just under the deadline!) to participate in The 1st Annual Great Food Blogger Cookie Swap, hosted by both Lindsay of Love & Olive Oil and Julie, of The Little Kitchen. The premise of this was simple: commit to baking 3 dozen cookies, mailing 1 dozen out to each of 3 separate food bloggers, and in return, receive 3 dozen cookies in the mail from 3 different food bloggers. The actual process ended up quite a bit more involved for sweet Lindsay & Julie, as over 600 people signed up! (I shudder to think of how many late nights they had, arranging the logistics of this massive swap so perfectly!)

The Great Food Blogger Cookie Swap.

But for my end, everything worked according to plan, and I boxed up my goodies on the morning of Dec. 5th & mailed them out to my three amazing blogger recipients:

- Justine, of A Half-Baked Life
- Ellie, of White & Dorky Chef
- Joanna, of Meatless Most Days

And in return, I received three equally fantastic sets of cookies from three sweet ladies. ♥

My first box to arrive came from Betsy, of BetsyLife. She packed two tins of the sweet little Reindeer Cookies ever! See?

Reindeer Cookies.

They were tender & sweet, with just a bit of saltiness from the pretzel antlers, and my boys especially loved them. I picked the M&Ms off mine and savored them last when I ate each cookie – bliss! To read more about Betsy’s reindeer cookies, check her post here. :-)

A couple days later, I received my next box of cookies from Kisha, of Kisha’s Kitchen (Heartfelt Food with a Touch of Swag). She sent a tinful of the most tender, sweet Butter Toffee Cookies.

Butter Toffee Cookies.

The little bits of toffee melted away on my tongue, and I hated to share these even with my family! Here is her delicious recipe. :-)

Lastly, my third & final box of cookie love arrived yesterday from Sarah, of Mom on The Run. She went above & beyond, sending a half-dozen each of TWO types of cookies. First, fluffy Cranberry-White Chocolate Cookies:

Cranberry-White Chocolate Cookies.

And also, Gluten-Free Gingersnap Cookies:

Gluten-Free Gingersnap Cookies.

The gingersnap cookies were so moist & tender, almost decadently rich. The sweet white chocolate chunks in the cranberry cookies were just the right about of mellow for the tart berries, and the cookie was soft & perfect. I couldn’t pick a favorite between the two! You can find both of her recipes on her round-up post here.

And as for me, I took a few moments to think about what I wanted to send in the holiday spirit. ♥

… Christmas.

I thought about all the feelings & emotions evoked by just that sweet, simple word. Family, friendship, giving, celebrating, singing, worshiping, eating, and sharing memories.

But most of all, Christmas is about love.

A heap of LOVE.

Christmas makes my nose tingle with the spicy scent of cinnamon & cloves, and I wait all year for it. Sometimes, I stop at my spice pantry *just* to open my Korintje cinnamon & take a long, lingering whiff. :-)

These cookies are a part of that lovely, home-y, cinnamon-y Christmas. Reminiscent of fresh-baked cinnamon rolls (with a throwback to traditional Snickerdoodles), these soft cookies are rich with butter & honey. Your friends & family will love the treat of a breakfast roll at any time of the day. ♥

Cinna-Mas Roll Cookies.
Cinna-Mas Roll Cookies.

Making these cookies is not difficult. If you have a holiday helper, you can even split the tasks! :-)

1) Combine 2-1/2 cups granulated sugar and butter in the bowl of a stand mixer. Cream together.


2) Meanwhile, separate 6 eggs, using just the yolks for the cookies. (Reserve the egg whites for a tasty omelet the next morning!)


3) Check butter/sugar mixture. Cream until fluffy & light in color.


4) Add honey. Blend well.


5) Add egg yolks and vanilla extract, blending very well.


6) In a medium bowl, combine flour, baking powder, salt, 1 tsp. cinnamon, and cream of tartar; whisk well. Add to creamed mixture in four additions, blending well.

(I forgot the cinnamon before taking this photo – oops!)

7) Using a 2″ scoop, level portions of dough onto a sheet of waxed paper. Using your hands, roll dough into a snake-like log about 8″ long.


8) In a shallow platter or bowl, combine 1 cup granulated sugar and 2 Tbsp. cinnamon; stir until well-combined.


9) Roll cookie dough logs in cinnamon-sugar mixture until well-coated.


10) Coil coated dough into a rolled shape; transfer gently to a Silpat or baking sheet lined with parchment paper.


11) Bake at 350° for 9-11 minutes or until bottom is lightly browned.


12) Cool completely on a wire rack. Store cookies tightly covered.

Cinna-Mas Roll Cookies
(recipe modified from Taste of Home)

  • 2 cups butter, softened
  • 3-1/2 cups granulated sugar, divided
  • 6 egg yolks
  • 2 Tbsp. honey
  • 2 tsp. vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. cream of tartar
  • 2 Tbsp. and 1 tsp. ground cinnamon, divided


Preheat oven to 350°.

In a small bowl, combine flour, baking powder, salt, cream of tartar, and 1 tsp. cinnamon; whisk well and set aside.

In the bowl of a stand mixer, cream butter & 2-1/2 cups granulated sugar until light & fluffy (about 3-4 minutes). Add egg yolks, honey, and vanilla; beat well. In two additions, add the flour mixture and blend everything until combined (do not overmix).

Using a 2″ scoop, portion out balls of dough. Roll on sheets of waxed paper into 8″ logs (like a child makes a snake with Playdoh). In a shallow, flatter dish, combine the remaining 1 cup granulated sugar & 2 Tbsp. ground cinnamon. Roll log in the cinnamon-sugar mixture until coated, then return to sheet of waxed paper to coil into a roll shape.

Using a broad spatula, transfer cookies to a baking sheet lined with parchment paper or a silicone baking mat. Bake for 9-11 minutes or until bottom is lightly browned. Remove & cool for 3 minutes on baking sheet; transfer to wire rack & cool completely. Store tightly covered, and your cookies will stay nice & soft!

Yield: 5 dozen cookies

Cinna-Mas Roll Cookies.

And if you should want to sign up for next year, Lindsay & Julie are 99% sure they’re doing the swap again. (I’ll add the link here later, as it appears to be having trouble at the moment.) I can promise you from my personal experience, there is nothing more fun that cookie love in the mail! :-D

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10 comments on “Cinna-Mas Roll Cookies.

  1. These do look delicious and evoke memories of Christmases past. Love your photographs Nicole.

  2. Justine on said:

    Hi, Nicole! Wow … thank you so much for the amazing cookies! I took one bite and practically inhaled the rest. My five year old also inhaled his, proclaiming them “some of the best cookies ever.” :) What a beautiful blog, too! I love the breast cancer ribbon cookies.

    Actually, I love everything you make!

    Thanks again … YUM! :) I will be back!

    • Nicole on said:

      Hi Justine!

      It’s great to hear from you, and I’m glad you enjoyed the cookies! You are
      the first I’ve heard to receive them! I love them straight out of the
      oven, and then later, I microwave them for about 5 seconds to recreate
      that warm-fuzzy feeling. :-)

      Thanks for popping by!

  3. Nicole,

    I got your cookies a couple days ago and have been trying not to inhale them ever since. I’m sorry its taken me a couple days to get in touch with you, but I’ve been in the middle of finals. I love the texture and the cinnamon. I’m really impressed at your decorating skills. You must have really steady hands. Thanks so much, I’ll definitely be checking out your blog again the future.

  4. Thanks for sharing that recipe! Those cookies look delicious!

  5. All of the cookies you received look wonderful and the ones you sent…wow…I love how they are made and I wish I could smell them as they baked. They look delicious. Love your beautiful measuring spoons ;)

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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