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Cinnamon Roll Cookies Recipe

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4.2 from 9 reviews

Delight in these soft and flavorful Cinnamon Roll Cookies that combine the classic swirl and spice of cinnamon rolls with the convenience of a cookie. Perfectly tender with a sweet cinnamon-sugar filling and topped with a smooth vanilla glaze, these cookies are an easy and irresistible treat to enjoy any time.

  • Total Time: 2 hours 40 minutes
  • Yield: 36 servings

Ingredients

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 for 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

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

  1. Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat until combined, about 1 minute, scraping down the bowl as needed. Add the dry ingredients and mix on low speed until just combined; dough will be soft. If too sticky, add an extra tablespoon of flour.
  2. Shape and fill: Divide the dough into 2 equal portions. Roll each into a 9×7 inch rectangle on a floured surface or silicone mat, approximately 1/4-inch thick. Spread 1 tablespoon melted butter evenly over each rectangle. Stir together granulated sugar and cinnamon, then sprinkle evenly over the buttered dough.
  3. Roll and chill: Carefully roll each rectangle slowly and tightly into a 9-inch log, smoothing any cracks with fingers. Chill the dough logs for at least 2 hours or freeze up to 3 months, covering loosely with plastic wrap.
  4. Prepare for baking: Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat.
  5. Slice and bake: Remove chilled logs from refrigerator. Cut into 1/2-inch thick slices and place slices spaced about 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes until lightly browned on the sides.
  6. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the icing: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the icing over cooled cookies.
  8. Store: Cover and store the cookies at room temperature for up to 5 days to maintain freshness.

Notes

  • Make sure the butter for the dough is softened but not melted to achieve the right dough consistency.
  • If the dough is too sticky to roll out, add a tablespoon of flour at a time until manageable.
  • Chilling the dough logs is essential for easier slicing and better cookie shape.
  • Use a sharp knife to slice the chilled dough logs for clean edges.
  • Cookies can be frozen before or after baking; thaw before icing if frozen baked cookies.
  • Adjust the cinnamon amount to taste for a stronger or milder spice flavor.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/cinnamon-roll-cookies-recipe/