Description
Delight in these Cinnamon Roll Cookies, combining the irresistible flavors of classic cinnamon rolls in a convenient cookie form. Soft, tender dough swirled with cinnamon and sugar, baked to golden perfection, and topped with a sweet vanilla glaze for a perfect treat any time of day.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Filling
- 2 Tablespoons (28g) butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside.
- Cream butter and sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract, then beat again on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed and beat again to ensure even mixing.
- Combine dry and wet ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be slightly soft. If too sticky for rolling, add 1 more tablespoon of flour to firm it up.
- Shape and fill the dough: Divide the dough into two equal parts. Roll each out into a rectangle roughly 9 by 7 inches on a floured silicone baking mat or parchment paper, to about 1/4 inch thickness. Spread 1 tablespoon of melted butter over each rectangle.
- Add cinnamon sugar filling: Mix the granulated sugar and ground cinnamon together and sprinkle evenly over each buttered rectangle.
- Roll into logs: Carefully and tightly roll up each rectangle into a 9-inch log. Use your fingers to smooth out any cracks; a few minor cracks are okay. Chill the dough logs in the refrigerator for at least 2 hours, or freeze for up to 3 months. Cover loosely with plastic wrap during chilling.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice the dough logs: Remove the dough logs from the refrigerator and slice into 1/2 inch thick rounds. Place the cookie slices about 2 inches apart on the prepared baking sheet.
- Bake the cookies: Bake for 10-11 minutes, until the sides are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the icing: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth and drizzle over the cooled cookies.
- Store the cookies: Cover and store these cinnamon roll cookies at room temperature for up to 5 days.
Notes
- If the dough is too sticky to roll, add additional flour 1 tablespoon at a time until manageable.
- Ensure butter is softened to room temperature for easier creaming and better dough texture.
- For a stronger cinnamon flavor, adjust cinnamon quantity in the filling to taste.
- If storing dough logs in freezer, thaw in refrigerator before slicing and baking.
- Use a sharp knife to slice dough logs cleanly without squishing the cookies.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American