Description

These cinnamon roll cookies are a delightful twist on the classic cinnamon roll, made from soft sugar cookie dough. Rolled with a sweet cinnamon-sugar filling and topped with a smooth vanilla glaze, they deliver all the flavors of a cinnamon roll in a perfectly sized cookie. Easy to make and ideal for sharing or gifting, these cookies combine the chewy texture of sugar cookies with the warm spices of cinnamon rolls.

Ingredients

Dough

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more 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

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Instructions

Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, approximately 2 minutes. Add the egg and vanilla extract and beat again on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed.
Combine dry and wet ingredients: Slowly add the dry flour mixture to the wet ingredients and mix on low speed just until combined. The dough should be slightly soft. If too sticky to roll out, add one more tablespoon of flour.
Shape and fill dough: Divide the dough evenly into two parts. Roll each into a 9×7 inch rectangle about 1/4 inch thick on a floured silicone baking mat or floured parchment paper. Spread 1 tablespoon of melted butter over each rectangle. In a small bowl, mix together granulated sugar and cinnamon, then evenly sprinkle the mixture over the buttered dough rectangles.
Roll and chill: Slowly and tightly roll each rectangle into a 9-inch log. Smooth any cracking dough with your fingers; slight cracks are acceptable. Wrap logs in plastic wrap loosely and chill in the refrigerator for at least 2 hours or freeze for up to 3 months.
Prepare for baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove dough logs from the refrigerator and slice into 1/2 inch thick cookies. Place slices 2 inches apart on the baking sheet.
Bake cookies: Bake for 10-11 minutes until the edges are lightly browned. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make icing and decorate: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies. Allow icing to set before serving.
Storage: Store cookies covered at room temperature for up to 5 days or freeze baked cookies with or without icing for up to 3 months.

Notes

Make Ahead Instructions: Dough can be chilled for up to 2 days or frozen for up to 3 months before rolling out.
Freezing Options: Freeze the dough logs after step 5 or freeze baked cookies. Thaw in the refrigerator overnight before continuing.
Special Tools: Electric mixer (handheld or stand mixer), baking sheets, silicone baking mat or parchment paper, rolling pin or adjustable rolling pin.
Check out top cookie baking tips and must-have cookie baking tools for best results.

Prep Time: 2 hours, 20 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approximate)
Calories: 140
Sugar: 12g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.7g
Protein: 1.5g
Cholesterol: 25mg