![A festive tub of baked cinnamon roll palmiers with a few individual palmiers laid out and lights in the background.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1920 1280"></svg>)
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Welcome back, Vedika — she’s here today with a lovely cinnamon roll-inspired cookie, her Cinnamon Roll Palmiers! Check out a few of the other fantastic recipes she’s shared with our Bigger Bolder Baking community, like her Salted Caramel Fudge, Dirty Chai Brownies, and Cinnamon Roll Muffins too!
WHO WILL LOVE THIS RECIPE: These crisp, buttery cookies, which are reminiscent of a cinnamon roll (minus the fuss), is perfect for anyone looking for that extra special holiday cookie to add to their table.
The holiday season is the perfect time to update your cookie repertoire, and if you’re looking to stray away from your traditional spread, these Cinnamon Roll Palmiers, or elephant ears as they are sometimes called, are fit for the occasion. These buttery cookies are flavored with cinnamon sugar and drizzled with a sweet vanilla glaze. Like a cinnamon roll, you’ll have beautiful, luxurious swirls to glance at once they are ready.
What Are Palmiers?
Palmiers are French, and short for feuille de palmier, or “palm tree leaf.” They are made using puff pastry which is rolled in sugar before baking. These beautiful cookies are surprisingly very easy to prepare. Texture-wise, they are crisp, not overly sweet, and melt in your mouth.
The traditional palmier is made using only granulated sugar. But to shake things up a little, I decided to spice up the filling by adding a touch of cinnamon and walnuts, ingredients I typically add to a cinnamon roll filling. The result yielded more complexity and texture than the classic variety. You get a similar flavor to a cinnamon roll without the hassle of needing to let yeasted dough rise.
I also drizzled a simple vanilla glaze on top, making the cookies’ interior sticky and gooey, just like a cinnamon roll.
![A plat of cinnamon roll palmiers on a ceramic plate.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1280 1920"></svg> "CInnamon-roll Palmiers3")
Ingredients You Need To Make Cinnamon Roll Palmiers
You’ll only need a handful of ingredients to make these cookies.
- Puff pastry: This is the foundation for this recipe. Puff pastry is easily available at the supermarket. Make sure to use one made with real butter. It’s tastier that way.
- Unsalted butter: The butter acts like the glue in this recipe, holding the cinnamon sugar and nuts to the pastry.
- Ground cinnamon: A key component if you want these to taste like cinnamon rolls! You can also throw in some cardamom and nutmeg if you’re feeling a little extra.
- Dark brown sugar: I usually make cinnamon rolls with dark brown sugar—the caramel undertone pairs beautifully with the cinnamon and nuts.
- Walnuts: Or pecans! These add a nice texture and crunch to the cookies. Feel free to omit them if you prefer.
- Confectioners’ sugar: For the glaze. Make sure it is sifted so that your glaze is lump-free.
- Whole milk: You can also use water, or any milk, really. This thins out the glaze a bit.
- Vanilla: A touch to enhance the flavor of the glaze.
Tools You’ll Need
How To Make Cinnamon Roll Palmiers
Once you’ve rolled out the puff pastry, brush it with butter, then top it with a mixture of nuts, brown sugar, and cinnamon. Roll both ends of the pastry together until they meet in the middle. Then slice the double log using a sharp knife. Place on a baking tray, then bake. When they come out of the oven, drizzle the cookies with the glaze. The only thing left to do is to enjoy!
How To Store Cinnamon Roll Palmiers
Homemade Cinnamon Roll Palmiers keep up to 5 days if stored tightly in an airtight container, at room temperature. Putting them in the fridge may make them a little less crisp.
Pro Chef Tips
- Make sure the puff pastry is still cold. If it gets too warm, it will be hard to work with.
- Ensure that the dough is rolled tightly. If it is too loose, it might fall apart easily.
- Use a sharp knife when slicing the dough. If the knife is not sharp, you might have a hard time keeping the dough together.
The Bold Baking Network
Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.