Can’t decide between a cookie and a cinnamon roll? No need to choose with these Cinnamon Roll Cookies! Sweet cinnamon filling rolled into buttery sugar cookie dough is baked and topped with a drizzle of vanilla icing.
Satisfy your sweet tooth with this easy-to-make recipe for Cinnamon Roll Cookies.
1. Info for Cinnamon Roll Cookies
- Cook Time: 32 min
- Total Time: 32 min
- Servings: 12
- Calories: 315.55 kcal
2. Ingredients for Cinnamon Roll Cookies
- 3/4 cup (172g) unsalted butter (softened)
- 3/4 cup (150g) granulated sugar
- 1 egg
- 1 1/2 tsp. vanilla extract (divided)
- 2 1/4 cups (275g) all-purpose flour (plus more for dusting work surface)
- 1/2 tsp. baking soda
- 3/4 tsp. salt (divided)
- 6 Tbsp. (75g) light brown sugar, packed
- 1 1/2 Tbsp. ground cinnamon
- salt
- 2 Tbsp. (28g) unsalted butter (melted)
- 2/3 cup (80g) powdered sugar (sifted)
- salt
- vanilla extract
- 3 tsp. milk
3. Directions:
3.1 Prep
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Place the butter and granulated sugar into a large bowl. Using a hand mixer, cream together the butter and sugar on medium speed for 1 minute, or until combined.
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Add the egg and vanilla extract and continue to beat until light and fluffy, 30 seconds to one minute.
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Turn the mixer to low and add the flour, baking soda, and salt to the bowl. Beat the mixture until all ingredients are combined, about 1 minute.
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Lay a sheet of plastic wrap on the counter and turn the cookie dough onto it. Flatten into a round disc and cover completely with plastic wrap. Refrigerate the cookie dough for 30 minutes.
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While the cookie dough chills, prepare the cinnamon sugar filling. In a medium bowl, whisk together the brown sugar, cinnamon, salt, and melted butter until thoroughly combined. Set aside.
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Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.
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Unwrap the cookie dough and place on the work surface. Using a rolling pin, roll the dough into a rectangle approximately 14×9 inches, and 1/4-inch thickness.
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Spread an even layer of cinnamon sugar filling oven the rectangle of cookie dough.
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Working gently, tightly roll the cookie dough lengthwise, into a 14 inch log. Cover the log with plastic wrap, and refrigerate for 1 hour.
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Line two baking sheets with silicone baking mats or parchment paper. Set aside.
3.2 Preheat
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Preheat the oven to 350°F.
3.3 Prep
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Remove the log of cookie dough from the refrigerator. Using a very sharp knife, slice the log into 1/2-inch thick cookies. Place the slices onto the baking sheets roughly 1 1/2 inches apart.
3.4 Oven
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Bake the cookies until the bottom edges are lightly browned, 11-12 minutes.
3.5 Check
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Check to see that cookies are done. Remove from oven or add time as needed.
3.6 Prep
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Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before icing.
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To make the glaze, place the powdered sugar and salt in a medium bowl.
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Add the vanilla and milk. Whisk slowly to combine. If the icing is too thick, add another 1/2 to 1 tsp. of milk.
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Use a spoon to drizzle thin strands of icing across each cookie. Allow to set for 10-15 minutes.
3.7 Serve
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Serve. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.
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