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Cinnamon Roll Cookies

foxyrecipes
A soft, one-bowl butter cookie rolled with a cinnamon sugar filling and finished with a simple glaze all the flavor of a cinnamon roll with none of the yeast or rise time
Print Recipe Pin Recipe
Cook Time 12 minutes
Prep Time (includes chilling) 40 minutes
Total Time 52 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 340 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • whisk
  • baking sheet
  • Parchment paper
  • sharp knife

Ingredients
  

For the dough:

  • 115 g unsalted butter softened
  • 100 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For the filling and glaze:

  • 50 g brown sugar
  • 1.5 tbsp ground cinnamon
  • 100 g powdered sugar
  • 2 tbsp milk

Instructions
 

  • Make the Dough
    In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until fully combined.
    Add the flour, baking powder, and salt, mixing just until a soft, cohesive dough comes together.
    cinnamon roll cookies stage 1
  • Chill, Roll, and Fill the Dough
    Wrap the dough tightly and refrigerate for about 30 minutes, until firm enough to roll out easily.
    Once chilled, roll the dough into a rectangle on a lightly floured surface. Sprinkle the brown sugar and cinnamon evenly over the surface, then roll the dough up tightly from one end into a log, pinching the seam closed as you go.
    cinnamon roll cookies stage 2
  • Slice, Bake, and Glaze
    Slice the log into rounds and arrange them on a parchment-lined baking sheet, leaving a little space between each one. Bake at 350°F for about 12 minutes, until lightly golden around the edges.
    While the cookies cool, whisk together the powdered sugar and milk until smooth, then drizzle the glaze over the cooled cookies.
    cinnamon roll cookies stage 3

Notes

  • Do not skip the chilling step, since this is what keeps the dough firm enough to slice into clean rounds without losing the swirl.
  • Use a sharp knife when slicing the log, applying gentle even pressure so the spiral doesn't squish out of shape.
  • Space the cookies apart on the baking sheet, since they will spread slightly as they bake.
  • Let the cookies cool before glazing, otherwise the glaze will melt right off instead of setting into a nice drizzle.
  • Roll the dough evenly so the filling distributes throughout the log rather than bunching up in one section.
  • If you love this cinnamon roll cookie recipe, try my Sourdough Discard Cinnamon Rolls for the classic soft, gooey version with the same warm cinnamon flavor.
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