Cinnamon Roll Cookies (Printable)

Soft buttery cookies swirled with cinnamon sugar and finished with sweet vanilla glaze.

# What You Need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 2 tablespoons unsalted butter, melted
09 - 1/3 cup light brown sugar, packed
10 - 2 teaspoons ground cinnamon

→ Glaze

11 - 3/4 cup powdered sugar
12 - 1-2 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# How-To:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Mix in egg and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing just until dough forms.
05 - Divide dough in half. Roll each half between parchment sheets into 1/4-inch thick rectangles.
06 - Brush rectangles with melted butter, then sprinkle evenly with brown sugar and cinnamon.
07 - Tightly roll each rectangle from the long side into a log. Wrap in plastic and chill for 1 hour.
08 - Preheat oven to 350°F and line baking sheets with parchment paper.
09 - Cut chilled logs into 1/2-inch rounds and place 2 inches apart on prepared sheets.
10 - Bake for 9-11 minutes until edges are golden. Cool on sheets for 5 minutes, then transfer to wire rack.
11 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set.

# Expert Advice:

01 -
  • The spiral of cinnamon sugar running through each cookie creates pockets of gooey sweetness that remind everyone of weekend mornings
  • They travel better than actual cinnamon rolls, making them perfect for bake sales or office treats that still feel homemade
  • The vanilla glaze adds just the right finish without overpowering that warm cinnamon flavor we all crave
02 -
  • Working with chilled dough is nonnegotiable for clean spiral cuts, so resist the urge to rush this step
  • The parchment paper trick when rolling prevents sticky disasters and keeps your countertop from becoming a disaster zone
  • Overbaking by even two minutes transforms these from tender to tough, so set your timer for the minimum and check
03 -
  • Use unflavored dental floss to slice through the dough logs for perfectly clean cuts that don't squash the spiral
  • If your kitchen runs warm, chill the rolled dough logs for 30 minutes between slicing and baking to help them hold their shape

Return