Description

These Cinnamon Roll Cookies combine the soft, buttery texture and sweet cinnamon flavor of classic cinnamon rolls into a delightful, easy-to-make cookie form. Rolled dough is filled with cinnamon sugar, chilled, sliced, baked until lightly golden, and finished with a creamy vanilla glaze for a perfect sweet treat.

Ingredients

Scale

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 and Dough

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)

Filling

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 flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute, scraping down sides as needed. Add the dry ingredients to the wet on low speed until just combined, forming a soft dough. If too sticky, add an extra tablespoon of flour.
Shape and fill: Divide dough into two equal parts. Roll each into a rectangle about 9×7 inches on a floured silicone mat or parchment paper, to about 1/4 inch thickness. Spread 1 tablespoon melted butter on each rectangle. Mix granulated sugar and cinnamon and evenly sprinkle over each buttered rectangle.
Roll and chill: Tightly roll each rectangle into a 9-inch log, smoothing any dough cracks with fingers if needed. Chill the logs for at least 2 hours in the refrigerator, or freeze for up to 3 months, covered loosely with plastic wrap.
Prepare to bake: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Remove dough logs from the fridge and slice into 1/2 inch thick rounds.
Bake the cookies: Place cookie slices about 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, until the edges are lightly browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the icing: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Store: Cover and store cookies at room temperature for up to 5 days.

Notes

Ensure the butter is softened but not melted for the dough to achieve proper texture.
If dough cracks when rolling, use your fingers to gently smooth the edges; some cracks are normal.
Chilling the rolled dough logs is crucial to make slicing easier and to preserve shape during baking.
These cookies can be frozen as dough logs or as baked cookies for longer storage.
Adjust the cinnamon sugar filling to taste for a stronger or milder cinnamon flavor.

Prep Time: 25 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon Roll Cookies, Cinnamon Sugar Cookies, Soft Cookies, Baked Cookies, Sweet Treat, Holiday Cookies