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Cinnamon Roll Cookies Recipe

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Ingredients
  

For the cookie dough:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the cinnamon filling:

  • ¼ cup unsalted butter melted
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or more, for desired consistency
  • ½ teaspoon vanilla extract

Instructions
 

Making the Cookie Dough

  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until fluffy. This step is crucial for those soft, melt-in-your-mouth cookies. It’s worth taking your time here.
  • Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated. The vanilla adds that cozy, comforting flavor we all love.
  • Blend Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix—we’re making cookies, not bricks.

Rolling and Filling

  • Roll Out the Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Try to keep the edges as straight as possible, but don’t stress—it’s homemade, after all.
  • Spread the Filling: Brush the melted butter over the dough, then sprinkle with the brown sugar and cinnamon mixture. Don’t skimp on the filling; it’s what makes these cookies irresistible.
  • Roll It Up: Starting from one long edge, tightly roll the dough into a log. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes. This makes slicing so much easier and prevents the cookies from spreading too much during baking.

Baking

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. The parchment paper makes cleanup a breeze.
  • Slice and Bake: Use a sharp knife to slice the dough log into 1/4-inch rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Adding the Glaze

  • Mix the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a splash more milk; if it’s too thin, a little extra powdered sugar will do the trick.
  • Drizzle: Use a spoon to drizzle the glaze over the cooled cookies. Or go wild and dunk them if you’re feeling fancy. Either way, you’re in for a treat.