Description
These Easy Cinnamon Roll Cookies bring all the warm, comforting flavors of classic cinnamon rolls into a quick and convenient cookie form. Soft, buttery dough rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a sweet vanilla glaze. Perfect for breakfast, snack time, or dessert, these cookies are sure to satisfy cinnamon roll cravings without the lengthy process.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: Cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This creates a smooth base for your dough.
- Mix Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar, mixing well until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Form the Dough: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Be careful not to overmix to keep the dough tender.
- Roll Out Dough: Divide the dough in half. On a floured surface, roll each half into a rectangle about ¼-inch thick, ready for the cinnamon filling.
- Add Filling: Brush each dough rectangle evenly with the melted butter. Then sprinkle the cinnamon sugar mixture (brown sugar mixed with ground cinnamon) evenly over the buttered surface.
- Roll and Chill: Starting from one edge, roll the dough tightly into a log shape. Wrap each log in plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier slicing.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Slice and Arrange: Remove the chilled logs from the refrigerator and slice into ¼-inch thick rounds. Place the slices spaced apart on the parchment-lined baking sheets.
- Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn lightly golden and the centers are set.
- Prepare Glaze: While the cookies cool, whisk together powdered sugar, milk, and vanilla extract until you achieve a smooth, drizzle-able consistency.
- Glaze Cookies: Drizzle the glaze evenly over the cooled cookies and allow it to set before serving.
- Serve and Store: Enjoy immediately or store cookies in an airtight container for up to 5 days. They can also be frozen for longer storage.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Chilling the rolled dough logs is crucial to prevent the cookies from spreading too much while baking.
- Slice cookies thinly (about ¼-inch) to ensure even baking and get that crisp outside with a soft center.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Cookies are best stored in an airtight container at room temperature or frozen in a sealed bag for up to 3 months.
