Cinnamon Roll Cookies
These Cinnamon Roll Cookies combine buttery dough, a rich cinnamon-sugar swirl, and a sweet vanilla glaze. Think cozy cinnamon rolls—made into easy, hand-held cookies.
Equipment
- Mixing Bowl
- Rolling Pin
- Plastic Wrap
- Sharp Knife or Dental Floss
- Parchment Paper
- Baking Sheet
- Wire Rack
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour gives the cookies their soft, tender base
- 1/2 tsp baking powder adds a gentle lift
- 1/4 tsp salt balances the sweetness
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract adds that cozy, warm flavor note
Cinnamon-Sugar Filling
- 2 tbsp unsalted butter melted
- 1/2 cup brown sugar packed
- 1 1/2 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream to reach drizzle consistency
- 1/2 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients to form a soft dough. Chill for 30 minutes.
- Roll dough into a ¼-inch thick rectangle on a floured surface. Brush with melted butter and sprinkle with brown sugar and cinnamon mixture.
- Roll the dough tightly into a log. Wrap in plastic and chill for 1 hour.
- Slice the chilled dough into ¼-inch rounds. Place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden. Cool on a wire rack.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set.
Notes
Chill your dough both before and after rolling for clean spirals. Don’t skip the cooling step before glazing, and feel free to customize with nuts, cardamom, or cream cheese drizzle.