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Cinnamon Roll Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 76 reviews
  • Author: Paula
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: About 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cinnamon Roll Cookies capture the delightful flavors of classic cinnamon rolls in a bite-sized cookie form. Soft, tender dough is enriched with a buttery cinnamon-sugar filling, rolled into logs, sliced, baked to perfection, and finished with a sweet vanilla icing drizzle. Perfect for breakfast treats, snacks, or dessert, these cookies combine ease with irresistible taste.

Ingredients

Units Scale

Dough

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Filling

  • 2 Tablespoons (28g) butter, melted and slightly cooled
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon ground cinnamon

Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Make the Dough: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed for about 2 minutes until completely smooth and creamy. Add the room temperature egg and pure vanilla extract, then beat again on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl, and beat again if necessary to fully incorporate.
  2. Combine Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be a bit soft; if it feels too sticky for rolling, gradually add 1 more tablespoon of flour until manageable.
  3. Shape and Fill: Divide the dough evenly into two portions. Roll each portion out into a rectangle approximately 9 by 7 inches on a floured silicone baking mat or floured parchment paper to about 1/4 inch thickness. Spread 1 tablespoon of melted butter evenly over each rectangle. In a small bowl, mix granulated sugar and ground cinnamon together, then sprinkle evenly over each buttered dough rectangle.
  4. Roll and Chill: Slowly and tightly roll each rectangle into a 9-inch log. If cracks appear along the edges, gently smooth them out with your fingers—some cracking is normal. Transfer the logs to a cutting board or plate and cover loosely with plastic wrap. Chill the dough logs in the refrigerator for at least 2 hours, or freeze for up to 3 months for future use.
  5. Preheat and Prepare Baking Sheet: Set your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  6. Slice and Bake: Remove the chilled dough logs from the refrigerator and slice into 1/2 inch thick slices. Arrange the slices spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 11 minutes, until the cookies are lightly browned on the sides.
  7. Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely before applying icing.
  8. Make and Drizzle Icing: Whisk together the confectioners’ sugar, milk, and pure vanilla extract until smooth. Drizzle the icing over the cooled cookies evenly.
  9. Store: Once iced, store the cookies covered at room temperature for up to 5 days to maintain freshness.

Notes

  • If your dough is too sticky for rolling, add flour a tablespoon at a time until manageable but avoid making the dough too dry.
  • Ensure the butter for the filling is melted and slightly cooled to avoid melting the dough during spreading.
  • Chilling the dough logs for at least 2 hours is important to maintain shape when slicing and baking.
  • You can freeze the rolled dough logs wrapped tightly for up to 3 months for convenient baking anytime.
  • If cracks appear while rolling, gently smooth them out with your fingers; slight cracks will not affect the final cookie.
  • Allow cookies to cool fully before icing to prevent the frosting from melting and becoming too runny.
  • Store cookies in an airtight container at room temperature to maintain softness and flavor.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 9g
  • Sodium: 55mg
  • Fat: 6g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.7g
  • Protein: 1.5g
  • Cholesterol: 25mg

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