Cinnamon Roll Cookies
If you love cinnamon rolls but don’t necessarily feel like committing to the whole make the dough, let it rise, roll it out, let it rise again situation… these cinnamon roll cookies are for you.
They have all the best parts of a cinnamon roll!! Soft dough, plenty of cinnamon and brown sugar, and that little swirl that makes them ridiculously cuuuute…but in cookie form. And I’m not mad about it. My husband and kids GOBBLED these up, and the neighbors approved, too.
The dough gets rolled out, covered in that buttery cinnamon sugar goodness, and then rolled up just like you would a regular cinnamon roll. After chilling, you slice it into little swirls and suddenly they look way fancier than the amount of effort you actually put into them. My favorite kind of recipe.
They’re soft, sweet, cinnamon-y, and basically somewhere between a sugar cookie and the middle of a cinnamon roll (which is obviously the best part anyway).
These would be so cute for a fall baking day, Christmas cookie plates, neighbor treats, or just because you decided a random Tuesday needed cookies. I fully support that decision.
One little tip: don’t skip chilling the rolled dough before slicing! It makes it so much easier to get those pretty cinnamon roll spirals without squishing everything together. And even if a few come out a little wonky, they still taste exactly the same. We’re baking cookies here, not auditioning for The Great British Bake Off.
If you’re a cinnamon roll person, definitely save this one. You get all that cozy cinnamon roll flavor without having to wait around for yeast to do its thing, and that feels like a win to me.
Cinnamon Roll Cookies
Course: DessertDifficulty: Medium24
cookies1
hour30
minutes15
minutesIngredients
- Dough
1/2 cup butter (room temp)
1/2 cup brown sugar
1/2 cup white sugar
1 egg + 1 yolk (room temp)
2 tsp vanilla
2 cups all purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/2 tsp baking powder
pinch of salt
- Filling
5 tbsp butter (room temp)
1/2 cup brown sugar
1/2 tbsp cinnamon
- Glaze
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
1/2 tsp cinnamon
Here's how you do it
- Over medium high heat, brown your butter and allow to cool to room temp. Trust me, this step is worth it.
- Once your butter is cooled, combine it with brown and white sugars, egg, and vanilla. Beat until fully combined.
- To your wet ingredients, add flour, cream of tartar, baking soda, baking powder, and salt. Your dough should come together and be slightly crumbly.
- Press your dough and roll it flat onto plastic wrap. Roll it out until it's approx 1/8" thick. Transfer your dough on the plastic wrap into the fridge for 10 minutes.
- While your dough chills, make your filling. After 10 minutes, spread your filling thinly over the entire surface of your cookie dough.
- Roll your dough up lengthwise so you create a long tube. It should be roughly 24" long. Cover your dough roll with the plastic wrap and refriderage at least 1 hour.
- Preheat oven to 350* Take your dough out of the fridge and slice into 1 inch slices. Place on a baking sheet and bake 15 minutes. While they bake, make your glaze. It should be runny but not watery.
- Remove your cookies and allow them to cool. Glaze each cookie and enjoy!