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Eightyrecipes
Cinnamon Roll Cookies
by Bity · eightyrecipes.com
Soft sugar cookies swirled with a buttery cinnamon filling and finished with a sweet vanilla glaze. All the flavour of a cinnamon roll in a cookie.
Cinnamon roll cookies with a white glaze drizzle on two white plates with cinnamon sticks
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 205 kcal

Ingredients  

For the Cookie Dough

  • 1 cup unsalted butter (226 g), softened
  • 1 cup granulated sugar (200 g)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour (345 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Cinnamon Filling

  • 4 tablespoons unsalted butter (56 g), softened
  • 1/3 cup brown sugar (70 g)
  • 1 tablespoon ground cinnamon

For the Glaze

  • 1 cup powdered sugar (120 g)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Beat the softened butter and granulated sugar in a large bowl until pale and fluffy. Beat in the egg and vanilla.
  • Add the flour, baking powder and salt and mix until a soft dough comes together.
    Four step photos: creamed butter and sugar, egg and vanilla added, flour tipped in, then a soft dough in the mixer bowl
  • Halve the dough. On a lightly floured surface, roll each half out to a 10x12-inch rectangle.
  • Stir the softened butter, brown sugar and cinnamon into a smooth paste. Spread half of it over each rectangle.
  • Roll each rectangle up tightly from a long side to make a log. Wrap the logs in plastic wrap and chill for at least 1 hour.
    Four step photos: brown sugar filling in a jar, filling spread over a dough rectangle, the dough rolled up, then two logs wrapped for chilling
  • Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cut the cold logs into 1/4-inch rounds and arrange them 2 inches apart on the lined sheets.
  • Bake for 10 to 12 minutes, until the edges are only just turning golden. Leave on the sheet for 5 minutes, then move to a wire rack to cool.
  • Whisk the powdered sugar, milk and vanilla until smooth, then drizzle over the cooled cookies.
    Four step photos: a chilled log sliced into spirals, rounds spaced on parchment, baked until just golden, then drizzled with glaze on a rack

Notes

Nutrition values are an estimate, per cookie. Total time includes 1 hour of chilling. Keep the filling a soft paste, not melted. Chill the logs for at least 1 hour so they slice cleanly. The wrapped logs keep for 3 days in the fridge or 3 months in the freezer. Glaze the cookies only once they are completely cool.
Nutrition
Calories 205 kcal
Fat 10 g
Saturated Fat 6 g
Protein 2 g
Carbohydrates 27 g
Sugar 16 g
Sodium 70 mg
Nutrition is an estimate, calculated automatically.
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