Cinnamon Roll Cookies (Print View)

Buttery cookies spiraled with cinnamon sugar and drizzled with 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 Make It:

01 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears. Do not overmix.
05 - Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle about 1/4 inch thick.
06 - Brush each rectangle with melted butter. Sprinkle evenly with brown sugar and cinnamon mixture.
07 - Starting from the long side, tightly roll each rectangle into a log. Wrap in plastic wrap and refrigerate for 1 hour.
08 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
09 - Slice the chilled dough logs into 1/2-inch rounds. Place on prepared baking sheets 2 inches apart.
10 - Bake for 9-11 minutes until edges are just golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
11 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.

# Expert Tips:

01 -
  • They deliver all the cozy comfort of cinnamon rolls without the hours of rising time
  • The swirled cinnamon sugar center creates this tender, melt-in-your-middle texture
  • That vanilla glaze turns an already amazing cookie into something people beg you to make again
02 -
  • Chilling the dough logs overnight makes them easier to slice and helps the swirls hold their shape
  • If your kitchen is warm, work quickly with the dough or it will become soft and difficult to roll
  • Let the cookies cool completely before glazing or the icing will melt right off
03 -
  • Use dental floss to slice the dough logs instead of a knife—slide it under the log, cross the ends, and pull through for perfect rounds
  • If the glaze is too thick, add milk one teaspoon at a time until it pours easily but still coats the back of a spoon

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