Cinnamon Roll Cookies (Printable View)

Buttery cookies spiraled with cinnamon sugar and drizzled with vanilla glaze for the ultimate cozy treat.

# Ingredient List:

→ 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 Make It:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg and vanilla extract to the butter mixture until thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until dough forms. Avoid overmixing.
05 - Divide dough in half. Roll each portion between parchment sheets into 1/4-inch thick rectangles.
06 - Brush rectangles with melted butter, then sprinkle evenly with brown sugar and cinnamon mixture.
07 - Tightly roll each rectangle from the long side into a log. Wrap in plastic and refrigerate for 1 hour.
08 - Preheat oven to 350°F and line two baking sheets with parchment paper.
09 - Cut chilled logs into 1/2-inch rounds and place 2 inches apart on prepared sheets. Bake for 9-11 minutes until edges are golden.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and allow to set before serving.

# Expert Suggestions:

01 -
  • You get the best parts of a cinnamon roll without waiting for dough to rise
  • The soft centers and slightly crisp edges create the most irresistible texture contrast
  • The vanilla glaze transforms them from simple cookies into something special enough for company
02 -
  • Chilling the dough logs is non-negotiable or they will bake into flat cookies
  • Rolling the dough between parchment paper prevents sticking without adding extra flour
  • Slicing the logs with a sharp knife in a gentle sawing motion keeps the swirls intact
03 -
  • Use a ruler to measure your dough thickness for perfectly uniform cookies
  • Rotate the baking sheets halfway through for even browning

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