Cinnamon Roll Cookies
Indulge in the irresistible fusion of two beloved classics with these Cinnamon Roll Cookies—a delectable treat that combines the soft, buttery essence of cookies with the sweet, spiced swirls of cinnamon rolls. Perfectly crisp on the outside yet tender within, these cookies are swirled with a rich cinnamon-sugar filling and finished with a luscious vanilla glaze that melts in your mouth. With just 30 minutes of prep time and a simple yet elegant rolled dough technique, you’ll create perfectly portioned bites brimming with warm cinnamon flavor. Ideal for holiday cookie platters, cozy afternoons, or any time you’re craving the comforting sweetness of a cinnamon roll in cookie form, this recipe yields a stunning batch of 24 cookies that are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Softened butter (for filling)
- 50 grams Brown sugar
- 1.5 teaspoons Ground cinnamon
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Divide the dough into two equal parts. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
While the dough chills, prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until smooth.
On a lightly floured surface, roll out one portion of dough into a rectangular shape, approximately 0.5 cm thick.
Spread half of the cinnamon-sugar mixture evenly over the rolled-out dough.
Starting from the long end, tightly roll the dough into a log. Repeat with the second dough portion and the remaining filling.
Wrap each log in plastic wrap and place in the freezer for 30 minutes to firm up.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Remove the logs from the freezer and slice them into 1 cm thick rounds using a sharp knife.
Place the slices on the prepared baking sheets, spacing them about 2 cm apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled cookies and let it set before serving. Enjoy your homemade Cinnamon Roll Cookies!
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 494.3 g | 180% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 299.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 529 mg | 11% | |
*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.
