Description
These Cinnamon Roll Cookies are soft, sweet, and irresistibly delicious treats made with sugar cookie dough rolled with cinnamon sugar filling and drizzled with a smooth vanilla icing. Perfect for cinnamon roll lovers who want a quick, handheld version of the classic pastry.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
- Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- Cream butter and sugar: 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 until smooth and creamy, about 2 minutes.
- Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and continue beating on high speed until fully combined, approximately 1 minute. Scrape down sides and bottom of the bowl as needed to incorporate everything evenly.
- Combine dry and wet ingredients: Gradually add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft. If it feels too sticky for rolling, add one more tablespoon of flour.
- Shape and fill the dough: Divide the dough into two equal portions. Roll each portion out into a 9×7 inch rectangle on a floured silicone baking mat or parchment paper to about 1/4 inch thickness. Spread 1 tablespoon of melted butter evenly over each rectangle. Mix granulated sugar and cinnamon together and sprinkle evenly over the buttered dough.
- Roll the logs: Slowly and tightly roll each rectangle into a 9-inch log. Smooth out any cracks with your fingers as needed; minor cracks are acceptable.
- Chill the dough logs: Transfer the rolled logs to a cutting board or plate, cover loosely with plastic wrap, and chill in the refrigerator for at least 2 hours. Alternatively, freeze up to 3 months.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice and arrange cookies: Remove dough logs from the refrigerator. Cut each log into 1/2 inch slices and place them on the prepared baking sheet about 2 inches apart.
- Bake the cookies: Bake for 10-11 minutes or until the edges are lightly browned. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cookies.
- Store the cookies: Cover and store cookies at room temperature for up to 5 days.
Notes
- If the dough is too sticky to roll, add flour a tablespoon at a time until manageable.
- Chilling the dough is crucial for easier slicing and to maintain shape during baking.
- These cookies can be frozen for up to 3 months before baking.
- Use a sharp knife to slice to avoid squashing the shape of the cookies.
- The icing can be adjusted in thickness by adding more milk for a thinner drizzle or more sugar for a thicker glaze.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
