Cinnabon Roll Spiral Cookies
Indulge in the irresistible fusion of a classic cinnamon roll and a buttery cookie with these Cinnabon Roll Spiral Cookies! Featuring a tender, melt-in-your-mouth sugar cookie base, these delightful swirls are layered with a luscious cinnamon-sugar filling and finished with a drizzle of creamy vanilla glaze. Perfectly golden and bursting with warm, spiced sweetness, these cookies are easy to prepare and make a stunning addition to dessert platters, holiday cookie exchanges, or an indulgent coffee pairing. With simple ingredients like brown sugar, ground cinnamon, and a soft homemade glaze, these spiral cookies encapsulate the essence of a freshly baked Cinnabon in every bite, making them a cozy and scrumptious treat for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar (packed)
- 1.5 teaspoons Ground cinnamon
- 3 tablespoons Unsalted butter (melted)
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Pure vanilla extract (for glaze)
Instructions
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
While the dough chills, prepare the filling by combining the brown sugar and ground cinnamon in a small bowl. Set aside the melted butter.
On a lightly floured surface, roll out one chilled dough disk into a 9x12-inch rectangle. Brush the surface with half of the melted butter and sprinkle evenly with half of the cinnamon-sugar mixture.
Carefully roll the dough tightly into a log starting from the 12-inch side. Wrap the log in plastic wrap and place it in the freezer for 15-20 minutes. Repeat with the second dough disk and filling.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove the logs from the freezer and use a sharp knife to slice them into 1/4-inch thick rounds. Place the slices 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies cool, make the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 16.2 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
