Cinnamon Roll Cookies Recipe

Yields: About 24 cookies
Prep Time: 30 minutes (plus chilling time)
Bake Time: 10-12 minutes

Ingredients:

For the Cookie Dough:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

For the Cinnamon Roll Filling:

  • 1/4 cup (56g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 1 cup (125g) powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon pure vanilla extract

Instructions:

Make the Cookie Dough:

  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.

Make the Cinnamon Roll Filling:

  • In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until a smooth paste forms.

Assemble the Cookies:

  • Divide the cookie dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle roughly 12 inches long and 8 inches wide.
  • Spread half of the cinnamon filling over the dough, leaving a small border around the edges.
  • Starting from a long edge, tightly roll up the dough into a log.
  • Repeat the process with the other half of the dough and filling.
  • Wrap both logs in plastic wrap and chill in the refrigerator for at least 2 hours (or overnight for easier slicing).

Bake the Cookies:

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  • Remove the chilled logs from the refrigerator and slice them into ½-inch-thick rounds.
  • Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
  • Bake for 10-12 minutes or until the edges are lightly golden brown.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Make the Glaze:

  • In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract. Start with 2 tablespoons of milk and add more if needed to achieve a drizzly consistency.

Glaze and Enjoy:

  • Drizzle the glaze over the cooled cookies and let it set.

Tips:

  • For extra cinnamon flavor, roll the dough balls in a cinnamon-sugar mixture before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a richer dough, you can replace half of the butter with cream cheese.

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