Cinnamon Roll Cookies (Printable)
Buttery cookies spiraled with cinnamon sugar, glazed with vanilla icing.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ Filling
08 - 2 tablespoons unsalted butter, melted
09 - 1/3 cup light brown sugar, packed
10 - 2 teaspoons ground cinnamon
→ Glaze
11 - 3/4 cup powdered sugar
12 - 1-2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Mix until thoroughly combined and smooth.
04 - Gradually incorporate the dry ingredients into the wet mixture, mixing just until the flour disappears. Avoid overmixing.
05 - Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle approximately 1/4 inch thick.
06 - Brush each rectangle with melted butter. Sprinkle the brown sugar and cinnamon mixture evenly across the surface.
07 - Starting from the long side, tightly roll each rectangle into a log. Wrap securely in plastic wrap and refrigerate for 1 hour.
08 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
09 - Slice the chilled dough logs into 1/2-inch rounds. Place on prepared baking sheets 2 inches apart. Bake for 9-11 minutes until edges are golden.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
# Expert Tips:
01 -
- The texture is incredibly soft and pillowy, almost like eating a fresh cinnamon roll in cookie form
- They come together faster than traditional cinnamon rolls but deliver that same warm, spiced comfort
02 -
- The chilling step is absolutely crucial, warm dough will lose its defined spiral pattern and spread into flat cookies
- Use the sharpest knife you own and gently saw through the dough without pressing down to maintain those perfect rounds
03 -
- After rolling your logs, give them a gentle roll on the counter to seal the edge and prevent unrolling during baking
- Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots