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–+ servings

Cinnamon Roll Cookies

These Cinnamon Roll Cookies deliver the cozy comfort of traditional cinnamon rolls in a soft and buttery cookie form, topped with a silky vanilla glaze.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 and 1/4 cups 2 and 1/4 cups (281 g) all-purpose flour, plus extra for rolling Add 1 Tbsp flour if dough feels sticky.
  • 1/2 tsp 1/2 tsp baking powder
  • 1/4 tsp 1/4 tsp salt
  • 3/4 cup 3/4 cup (12 Tbsp; 170 g) unsalted butter, softened Use room temperature butter for best results.
  • 3/4 cup 3/4 cup (150 g) granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 large 1 large egg, room temperature
  • 2 tsp 2 tsp pure vanilla extract Extra vanilla can boost dough flavor.
For the Filling
  • 2 Tbsp 2 Tbsp (28 g) unsalted butter, melted and cooled
  • 1/4 cup 1/4 cup (50 g) granulated sugar
  • 1 Tbsp 1 Tbsp ground cinnamon Add a pinch of nutmeg for extra flavor.
For the Icing
  • 1 cup 1 cup (120 g) confectioners’ sugar
  • 3 Tbsp 3 Tbsp (45 ml) milk Adjust with more milk to thin or powdered sugar to thicken.
  • 1/2 tsp 1/2 tsp pure vanilla extract Consider maple or brown butter variations.

Method
 

Preparation
  1. Whisk flour, baking powder, and salt in a medium bowl; set aside.
  2. In a large bowl, beat butter and sugar on high until smooth and creamy, about 2 minutes.
  3. Add egg and vanilla; beat on high for 1 minute, scraping the bowl as needed.
  4. Add dry ingredients to wet; mix on low until combined. Dough will be soft. If sticky, mix in 1 more tablespoon flour.
Shape and Fill
  1. Divide dough into two equal portions.
  2. Roll each portion into a 9 by 7 inch rectangle, about 1/4 inch thick, on a lightly floured silicone mat or parchment.
  3. Brush 1 tablespoon melted butter over each rectangle.
  4. Stir cinnamon and sugar; sprinkle evenly over both rectangles.
  5. Roll each rectangle tightly into a 9 inch log. Smooth any small cracks with your fingers.
  6. Wrap logs and chill for at least 2 hours, or freeze up to 3 months.
Bake
  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
  2. Remove dough logs from the fridge. Slice into 1/2 inch rounds.
  3. Arrange on sheets 2 inches apart.
  4. Bake 10 to 11 minutes, until edges look lightly browned. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Make the Icing
  1. Whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled Cinnamon Roll Cookies.
  2. Let the glaze set before storing.

Nutrition

Serving: 1Calories: 110kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 60mgFiber: 0.4gSugar: 10g

Notes

These cookies are make-ahead and freezer-friendly. Enjoy warm or at room temperature with coffee, tea, or milk.

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