Description

These Cinnamon Roll Cookies capture the swirling cinnamon goodness of traditional cinnamon rolls in a convenient, bite-sized cookie form. Soft, buttery, and topped with a sweet vanilla glaze, they combine the best flavors and textures of a cinnamon roll with the simplicity of a cookie, perfect for any time snack or dessert.

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

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

Glaze

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. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, beating until fully combined, about 1 minute. Scrape down the bowl as needed to ensure everything is well mixed.
Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until combined into a soft dough. If the dough feels too sticky for rolling, add an extra tablespoon of flour to achieve the right consistency.
Shape and fill the dough: Divide the dough into two equal parts. Roll each piece into a 9×7 inch rectangle on a floured surface or silicone baking mat, rolling to about 1/4-inch thickness. Spread 1 tablespoon of melted butter evenly over each rectangle. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle it evenly over the buttered dough.
Roll and chill: Carefully roll up each rectangle tightly into a 9-inch log. If cracks occur along the dough edges, gently smooth them with your fingers; small cracks are acceptable. Wrap the logs loosely in plastic wrap and chill in the refrigerator for at least 2 hours or freeze up to 3 months.
Prepare to bake: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove the logs from the fridge and cut them into 1/2 inch thick slices. Place the slices on the baking sheet spaced about 2 inches apart to allow for spreading.
Bake the cookies: Bake for 10-11 minutes until the edges just begin to turn light brown. Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes before transferring them to a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze over the cooled cookies.
Store: Keep the iced cinnamon roll cookies in an airtight container at room temperature for up to 5 days, ensuring they stay fresh and soft.

Notes

If the dough is too sticky to roll easily, add flour one tablespoon at a time until manageable.
Chilling the dough logs is crucial for easy slicing and to maintain the shape during baking.
Cookies may be frozen after slicing for storage; bake directly from frozen, adding a minute or two to the baking time.
Use room temperature ingredients for best mixing results and texture.
The glaze can be adjusted in thickness by adding more milk to thin or more confectioners’ sugar to thicken.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: cinnamon roll cookies, cinnamon cookies, soft cinnamon cookies, cinnamon sugar cookies, easy cookie recipes, breakfast cookies, cinnamon roll recipe