introduction
Cinnamon Roll Cookies are soft, sweet, and full of cinnamon flavor. They look like tiny cinnamon rolls and taste like a cozy treat. If you want an easy dessert to share, try this cinnamon roll cookies recipe for a simple and fun bake.
why make this recipe
Make this recipe when you want a quick sweet treat that feels special. The dough is simple and the cinnamon swirl makes each cookie look pretty. These cookies work for snacks, tea time, or small parties.
how to make Cinnamon Roll Cookies
Follow the steps below to make the cookies. Work with room-temperature butter and press the dough gently when you roll it.
For more tips and pictures to guide you, check this irresistible cinnamon roll cookies guide.
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar (for glaze)
- 1 to 2 tablespoons milk (to thin the glaze)
Directions :
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla until fully incorporated. Add the dry ingredients in two additions, stirring gently until just combined. Combine 1 teaspoon ground cinnamon with about 1 tablespoon of sugar for the cinnamon-sugar swirl. Roll the dough into a rectangle about 1/4 inch thick, sprinkle the cinnamon-sugar evenly over the dough, roll tightly into a log, and slice into rounds. Place them on the prepared baking sheet and bake for 10 to 12 minutes until lightly golden around the edges. Allow to cool for 5 minutes before transferring to a rack. For the glaze, whisk the powdered sugar with milk until desired thickness is reached, drizzle over cooled cookies, and let set before serving.
how to serve Cinnamon Roll Cookies
Serve these cookies warm or at room temperature. Arrange them on a plate or a small tray. They go well with coffee, tea, or a glass of milk.
how to store Cinnamon Roll Cookies
Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Cinnamon Roll Cookies
- Soften the butter, but do not melt it. Soft butter gives a better texture.
- Roll the dough evenly to get similar-sized cookies.
- Press the log gently before slicing to keep the swirl neat.
- Cool cookies a little before glazing so the glaze does not run off.
variation (if any)
- Add chopped nuts to the cinnamon-sugar for crunch.
- Mix a pinch of nutmeg or cardamom with the cinnamon for a warm spice mix.
- Use brown butter for a richer flavor.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, skip or reduce added salt.
Q: Can I make the dough ahead of time?
A: Yes. Wrap the rolled log and chill for up to 24 hours before slicing and baking.
Q: How do I get a thicker glaze?
A: Add less milk to the powdered sugar. Stir until you reach the thickness you want.
Q: Can I bake larger cookies?
A: Yes. Bake a few minutes longer and watch for golden edges.
Cinnamon Roll Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until fully incorporated.
- Add the dry ingredients in two additions, stirring gently until just combined.
- Combine 1 teaspoon ground cinnamon with about 1 tablespoon of sugar for the cinnamon-sugar swirl.
- Roll the dough into a rectangle about 1/4 inch thick, sprinkle the cinnamon-sugar evenly over the dough.
- Roll tightly into a log and slice into rounds.
- Place them on the prepared baking sheet and bake for 10 to 12 minutes until lightly golden around the edges.
- Allow to cool for 5 minutes before transferring to a rack.
- For the glaze, whisk the powdered sugar with milk until desired thickness is reached, drizzle over cooled cookies, and let set before serving.
