Name: Cinnamon Roll Cookies Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 2 h 36 min
Cuisine: American
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; 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; 2 Tablespoons (28g) butter, melted and slightly cooled (for spreading); 1/4 cup (50g) granulated sugar; 1 Tablespoon ground cinnamon; 1 cup (120g) confectioners’ sugar; 3 Tablespoons (45ml) milk; 1/2 teaspoon pure vanilla extract

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

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

2 Tablespoons (28g) butter, melted and slightly cooled

1/4 cup (50g) granulated sugar

1 Tablespoon ground cinnamon

1 cup (120g) confectioners’ sugar

3 Tablespoons (45ml) milk

1/2 teaspoon pure vanilla extract

Instructions

Step 1: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes.

Step 3: Add the egg and vanilla extract, then beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if necessary.

Step 4: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be slightly soft; if it feels too sticky to roll, add 1 more tablespoon of flour.

Step 5: Divide the dough in half. Roll each half into a 9×7-inch rectangle on a floured silicone baking mat or parchment paper to about 1/4 inch thickness.

Step 6: Spread 1 tablespoon of the melted butter evenly over each rectangle. Mix the 1/4 cup granulated sugar with the cinnamon and sprinkle it over the buttered dough.

Step 7: Starting at one long edge, roll each rectangle tightly into a 9-inch log. Use your fingers to smooth out any cracks—some are okay. Chill the logs for at least 2 hours or freeze for up to 3 months. Cover loosely with plastic wrap.

Step 8: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 9: Remove the dough logs from the refrigerator and slice into 1/2-inch thick rounds. Arrange the slices about 2 inches apart on the baking sheet.

Step 10: Bake for 10–11 minutes until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Step 11: Whisk together the confectioners’ sugar, milk, and vanilla extract to make the icing. Drizzle the icing over the cooled cookies.

Tips & Variations

For a richer cinnamon flavor, try adding a pinch of ground nutmeg or cardamom to the cinnamon sugar mixture.

If the dough cracks too much while rolling, let it warm slightly at room temperature before rolling again.

You can swap the vanilla extract for almond extract in the dough for a different flavor profile.

To make the cookies gluten-free, substitute the flour with a gluten-free all-purpose blend that includes xanthan gum.

FAQs

Can I skip chilling the dough logs?

Chilling solidifies the dough and helps maintain the shape when slicing and baking. Skipping this step may cause the dough to spread too much, leading to flatter cookies.

How do I prevent the cinnamon sugar filling from spilling out during baking?

Rolling the dough tightly and sealing the edges firmly will help keep the filling inside. Also, slicing the logs carefully and spacing the cookies well on the baking sheet reduces the chance of filling leakage.