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Cinnamon Roll Cookies Recipe

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4.4 from 4 reviews

Cinnamon Roll Cookies are a delightful twist on the classic cinnamon roll, transformed into bite-sized, soft, and flavorful cookies. With a buttery dough rolled in a cinnamon-sugar filling and topped with a sweet vanilla glaze, these cookies capture the essence of cinnamon rolls with less time and effort. Perfect for a cozy snack or dessert, these cookies deliver all the comforting flavors in a convenient, handheld form.

Ingredients

Dough

  • 3 cups all-purpose flour (360g)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (113g)
  • 1 cup granulated sugar (100g)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Filling

  • ¼ cup unsalted butter, melted (56g)
  • ½ cup packed light brown sugar (110g)
  • 1½ tablespoons ground cinnamon

Glaze

  • 1 cup powdered sugar (120g)
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
  2. Prepare Dough: Using a stand mixer fitted with a paddle attachment or a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is smooth and fluffy, roughly 2 minutes. Scrape down the bowl to incorporate all ingredients. Add eggs one at a time, beating each until fully combined, then add vanilla extract and mix again.
  3. Incorporate Flour Mixture: With the mixer on low speed, gradually add the flour mixture and beat until just fully combined. Scrape sides as needed to ensure even mixing. Transfer dough onto a lightly floured parchment paper and press it into a 13x13-inch square. Lightly flour the top and roll the dough out to about ¼-inch thickness.
  4. Make Filling: In a small bowl, combine melted butter, light brown sugar, and ground cinnamon. Stir until the mixture is fully blended and smooth.
  5. Fill and Roll Dough: Evenly spread the cinnamon filling over the rolled-out dough. Roll the dough tightly from one edge jelly-roll style, using the bottom parchment sheet to guide and keep the roll tight. Wrap the roll securely in plastic wrap, twisting the ends to press out air pockets, and refrigerate for at least 2 hours to firm up.
  6. Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking.
  7. Slice Cookies: Remove dough from refrigerator and unwrap. Unroll slightly and trim the edges to form a clean 12-inch log. Using a sharp, warm knife for cleaner cuts, slice the log into 24 approximately ½-inch-thick cookies. Place the cookies spaced about 2 inches apart on the prepared baking sheets.
  8. Bake Cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes or until the tops appear dry and edges are lightly golden brown. Remove from oven and let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  9. Prepare Glaze: Whisk together powdered sugar, milk, melted butter, and vanilla extract in a small bowl until the mixture is smooth and pourable.
  10. Glaze Cookies: Once the cookies have completely cooled, drizzle the glaze evenly over the tops. Allow glaze to set before serving to enjoy the perfect sweet finish.

Notes

  • Ensure the butter for the dough is softened at room temperature for easier creaming with sugar.
  • Using a warm knife helps to make cleaner slices of the cookie dough log without cracking.
  • Refrigerating the dough log is essential for firm slices and maintaining the spiral shape in the cookies.
  • You can store cooled glazed cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute the butter and milk in the glaze with plant-based alternatives.

Find it online: https://recipefeastful.com/cinnamon-roll-cookies-recipe/