Description
These Easy Cinnamon Roll Cookies capture all the sweet, spicy goodness of classic cinnamon rolls in a bite-sized cookie form. Soft, buttery dough rolled with a cinnamon sugar filling, baked until golden, and topped with a luscious vanilla glaze – perfect for a cozy dessert or snack.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling Ingredients
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: Cream the softened butter and granulated sugar together in a large mixing bowl until the mixture is light, fluffy, and pale in color. This helps create a tender cookie texture.
- Mix Wet Ingredients: Beat in the large egg and 1 teaspoon of vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Roll Out Dough: Divide the dough in half for easier handling. On a floured surface, roll each half into a rectangle about ¼-inch thick.
- Apply Filling: Brush each dough rectangle evenly with the melted butter. Then sprinkle the cinnamon and brown sugar mixture uniformly across the surface for that classic cinnamon roll sweetness.
- Roll and Chill: Carefully roll each dough rectangle into a tight log, starting at one long edge. Wrap logs tightly in plastic wrap and refrigerate for at least 1 hour to firm up for easier slicing.
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready once the dough is chilled.
- Slice Cookies: Remove the chilled dough logs from the fridge and slice into ¼-inch thick rounds. Place the slices on a parchment-lined baking sheet, spacing them slightly apart.
- Bake Cookies: Bake for 10–12 minutes, or until the edges just start to turn golden brown. This yields soft, gooey centers with slightly crisp edges.
- Prepare Glaze: While the cookies bake, whisk together powdered sugar, 2 to 3 tablespoons milk, and ½ teaspoon vanilla extract until smooth and pourable.
- Glaze Cookies: Once the cookies have cooled completely, drizzle the vanilla glaze over the top and allow it to set for a sweet finish.
- Serve and Store: Enjoy the cookies fresh, or store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze and thaw before serving.
Notes
- For easier slicing, ensure the dough logs are well chilled.
- If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Use unsalted butter to control salt levels, especially if following a low-sodium diet.
- You can substitute vanilla extract with almond extract for a different flavor twist.
