Description
These Cinnamon Roll Cookies are a delightful twist on classic cinnamon rolls, offering the same warm, spiced flavors in a buttery, bite-sized treat. With a soft cookie dough, a cinnamon-sugar swirl, and a sweet glaze drizzle, these cookies are perfect for holidays, parties, or an indulgent snack!
Ingredients
Units
Scale
For the dough:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon-sugar filling:
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Chill the dough:
- Divide the dough into two portions. Roll each portion into a rectangle, about ¼-inch thick, between two sheets of parchment paper.
- Refrigerate the rolled dough for 30 minutes to firm it up.
- Add the filling:
- Remove the dough from the fridge and brush it lightly with melted butter.
- Mix the granulated sugar, brown sugar, and cinnamon in a small bowl. Sprinkle the mixture evenly over the dough.
- Roll and slice:
- Carefully roll the dough into a tight log, starting from the longer edge. Use the parchment paper to help guide the roll.
- Wrap the log in plastic wrap and refrigerate for at least 1 hour (or freeze for 20-30 minutes for faster chilling).
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the log into ¼-inch thick cookies and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze the cookies:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Notes
- For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
- Store the cookies in an airtight container at room temperature for up to 5 days.