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Cinnamon Roll Cookies

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These Cinnamon Roll Cookies are a delightful twist on classic cinnamon rolls, offering the same warm, spiced flavors in a buttery, bite-sized treat. With a soft cookie dough, a cinnamon-sugar swirl, and a sweet glaze drizzle, these cookies are perfect for holidays, parties, or an indulgent snack!

Ingredients

Scale

For the dough:

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the cinnamon-sugar filling:

  • 2 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons ground cinnamon

For the glaze:

 

  • 1 cup powdered sugar
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  • Prepare the dough:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  • Chill the dough:
    • Divide the dough into two portions. Roll each portion into a rectangle, about ¼-inch thick, between two sheets of parchment paper.
    • Refrigerate the rolled dough for 30 minutes to firm it up.
  • Add the filling:
    • Remove the dough from the fridge and brush it lightly with melted butter.
    • Mix the granulated sugar, brown sugar, and cinnamon in a small bowl. Sprinkle the mixture evenly over the dough.
  • Roll and slice:
    • Carefully roll the dough into a tight log, starting from the longer edge. Use the parchment paper to help guide the roll.
    • Wrap the log in plastic wrap and refrigerate for at least 1 hour (or freeze for 20-30 minutes for faster chilling).
    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Slice the log into ¼-inch thick cookies and place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake:
    • Bake for 10-12 minutes, or until the edges are lightly golden.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Glaze the cookies:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.

Notes

  • For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

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