Cinnamon Roll Cookies
These cinnamon roll cookies look like little cinnamon buns with a sweet swirl through the middle and a glaze on top. They’re fun to roll, slice and bake, and make a cozy sweet treat.
Servings: 18
Equipment
- Baking Sheet 9 x 13-Inch
- Pastry Brush Optional
Ingredients
For the Cookies
- ½ Cup salted butter softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
For the Filling and Icing
- 2 Tablespoons salted butter melted
- ¼ Cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 Cup powdered sugar
- 2 to 3 Tablespoons water
Instructions
Prepare the Cookie Dough
- Combine the softened butter, granulated sugar and brown sugar in a large mixing bowl.
- Use an electric mixer to cream the ingredients together for about 2 minutes.
- Add the egg and vanilla and beat for another minute, or until the egg is fully incorporated.
- Whisk the flour, baking powder and baking soda in on low speed until no pockets of dry flour remain.
- Chill your cookie dough in the fridge for 15 minutes and then roll it out into a roughly 9 x 13-inch sheet.
- Place the sheet of cookie dough on a baking sheet lined with parchment paper.
Add the Filling
- In a small bowl, whisk together your melted butter, brown sugar and cinnamon.
- Spread the filling mixture over the sheet of cookie dough.
- Chill your cookie dough for another 15 minutes.
- While your cookie dough is chilling, preheat the oven to 350°F.
Shape the Cookies
- Remove the cookie dough from the fridge and gently roll it into a long tube. (If it’s sticking to the parchment too much, chill it for longer before rolling).
- Chill the dough for 15 more minutes and then use a sharp knife to cut the cookie dough into ½-inch thick rounds. You should get about 18 cookies.
Bake and Glaze
- Bake the cookies for 11 minutes.
- While they’re baking, whisk together the powdered sugar and water. Start with 2 tablespoons of water and add more as needed. Your icing should be on the thinner side but still thick enough to coat the back of a spoon.
- Use a pastry brush or spoon to top the cookies with the icing glaze as they come out of the oven.
Notes
Roll on parchment: Work on parchment paper so the dough lifts easily and the cinnamon filling stays in place. You don't have to bake the cookies on parchment.
Seal the seam: Pinch the edge of the dough log where it meets the roll so the spirals stay tight while they bake.
Make clean slices: Use a thin, sharp blade and wipe it between cuts to keep the cookie swirls neat.
Ice while warm: Drizzle the icing over warm cookies so it sinks into the tops and sets with a soft sheen.
Icing consistency: If it's too thin, add small amounts of powdered sugar until it coats the back of a spoon and clings to the spirals.
Seal the seam: Pinch the edge of the dough log where it meets the roll so the spirals stay tight while they bake.
Make clean slices: Use a thin, sharp blade and wipe it between cuts to keep the cookie swirls neat.
Ice while warm: Drizzle the icing over warm cookies so it sinks into the tops and sets with a soft sheen.
Icing consistency: If it's too thin, add small amounts of powdered sugar until it coats the back of a spoon and clings to the spirals.
Nutrition
Calories: 194kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 111mg | Potassium: 35mg | Fiber: 1g | Sugar: 21g | Vitamin A: 211IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg
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