Description
These Cinnamon Roll Cookies capture the sweet, fragrant essence of classic cinnamon rolls in an easy-to-bake cookie form. Soft and tender with a buttery cinnamon sugar filling and finished with a sweet vanilla glaze, they’re perfect for a cozy treat or festive gathering.
Ingredients
Units
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
- 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
Filling
- 2 Tablespoons (28g) butter, melted and slightly cooled
- 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 together the all-purpose flour, baking powder, and salt in a medium bowl and set aside to combine the dry ingredients evenly.
- Cream butter and sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on high speed until completely smooth and creamy, about 2 minutes.
- Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.
- Mix dry into wet ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be soft; if too sticky for rolling, add 1 more tablespoon of flour.
- Shape and fill dough: Divide the dough into 2 equal parts. Roll each portion on a floured silicone baking mat or parchment paper into a 9×7 inch rectangle about 1/4 inch thick. Spread 1 tablespoon melted butter evenly over each rectangle. Combine granulated sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll up and chill: Carefully and tightly roll each rectangle into a 9-inch log. Smooth any cracks with your fingers if needed—some cracks are fine. Wrap loosely with plastic wrap and chill in the refrigerator for at least 2 hours or freeze for up to 3 months.
- Preheat and prepare baking sheet: Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Slice and bake: Remove chilled dough logs from the refrigerator and cut into 1/2 inch slices. Place cookies on the baking sheet about 2 inches apart. Bake for 10-11 minutes until the edges are lightly browned.
- Cool before icing: Allow baked cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make icing and drizzle: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the icing over cooled cookies.
- Store: Store the cookies covered at room temperature for up to 5 days to maintain freshness.
Notes
- The dough can be frozen for up to 3 months before baking for convenience.
- Adding an extra tablespoon of flour may be necessary if the dough is too sticky to handle.
- Ensure cookies are completely cool before icing to prevent the glaze from melting excessively.
- You can adjust the cinnamon sugar filling amount according to your preference for spice level.
- Use room temperature ingredients for best mixing and texture results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 30mg
