Cinnamon Roll Cookies are a creative and indulgent take on the classic cinnamon roll. These cookies feature a buttery, soft dough swirled with a cinnamon-sugar filling, topped with a creamy glaze that perfectly mimics the flavor of the beloved breakfast treat. Perfect for holidays, bake sales, or simply when you’re craving something sweet, these cookies are a crowd-pleaser that’s as fun to make as it is to eat.

Ingredients

For the Dough:

• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups (315g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For the Filling:

• 3 tbsp (45g) unsalted butter, melted
• ½ cup (100g) light brown sugar
• 1 ½ tsp ground cinnamon

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp (30-45ml) milk
• ½ tsp vanilla extract

Directions

1. Prepare the Dough:
   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, forming a soft dough.
2. Chill the Dough:
   Divide the dough in half, flatten each into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
3. Prepare the Filling:
   In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined.
4. Roll and Fill:
   Roll one dough disc into a rectangle about ¼ inch thick. Spread half the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log, starting from the long edge. Repeat with the second disc of dough and the remaining filling. Chill the logs for at least 30 minutes to firm up.
5. Slice and Bake:
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled logs into ½-inch thick rounds and place them on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
6. Add the Glaze:
   While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.
7. Serve:
   Allow the glaze to set, then enjoy your cinnamon roll cookies!

Notes

• Storage: Store in an airtight container at room temperature for up to 5 days.
• Make Ahead: The dough logs can be frozen for up to 3 months; thaw slightly before slicing and baking.
• Flavor Twist: Add a pinch of nutmeg or cardamom to the filling for a unique flavor.
• Toppings: Sprinkle crushed nuts or cinnamon sugar over the glaze for extra texture.

Cinnamon Roll Cookies are the ultimate hybrid dessert, blending the best of a cinnamon roll and a cookie into a delicious treat that’s sure to impress!

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Cinnamon Roll Cookies

Delightful cinnamon roll cookies with a perfect blend of cinnamon and sugar rolled into a buttery dough. Perfect for breakfast or a sweet snack.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 cups all-purpose flour sifted
• 1 cup granulated sugar
• 1 cup unsalted butter softened
• 2 tsp cinnamon

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Gradually add in the flour and mix until just combined.
• Roll out the dough into a rectangle. Sprinkle cinnamon evenly over the surface.
• Roll dough into a log and slice into 1/2 inch thick cookies. Place on a baking sheet.
• Bake for 12-15 minutes or until golden brown.

Notes

These cookies can be stored in an airtight container for up to a week.