Easy Cinnamon Roll Cookies
These Easy Cinnamon Roll Cookies capture all the beloved flavors of a classic cinnamon roll in a convenient, bite-sized treat. Featuring a tender, buttery sugar cookie base swirled with a rich cinnamon-sugar filling and topped with a sweet, delicate vanilla glaze, they offer a delightful twist on a breakfast favorite. Perfect for sharing or a cozy indulgence, these cookies bring warmth and comfort with every single bite.
Prep Time
45 minutes active, plus 1 hour chilling
Cook Time
10-12 minutes
Total Time
Approximately 1 hour 50 minutes (including chilling time)
Servings
Approximately 24-30 cookies
Keywords
Why This Recipe Delivers
- Combines the irresistible flavor of cinnamon rolls with the ease of a cookie.
- Features a tender, buttery texture with a classic cinnamon swirl.
- Perfect for breakfast, dessert, or a delightful snack any time of day.
- Relatively simple to make with common pantry ingredients.
- Kid-friendly and a crowd-pleaser for any gathering.
Ingredients
- 226 grams (1 cup) unsalted butter, softened, plus 15 grams (1 tablespoon) melted for filling
- 150 grams (¾ cup) granulated sugar
- 1 large egg, at room temperature
- 270 grams (2 ¼ cups) all-purpose flour
- 2.5 milliliters (½ teaspoon) baking powder
- 1.25 milliliters (¼ teaspoon) salt
- 100 grams (½ cup) packed light brown sugar
- 15 milliliters (1 tablespoon) ground cinnamon
- 120 grams (1 cup) powdered sugar
- 30-45 milliliters (2-3 tablespoons) milk, or as needed
- 2.5 milliliters (½ teaspoon) vanilla extract
Instructions
- In a large mixing bowl, using an electric mixer, cream together the softened 226 grams (1 cup) unsalted butter and 150 grams (¾ cup) granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender cookie texture.
- Add the large egg to the creamed butter and sugar mixture, mixing on low speed until it is fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly combined.
- In a separate medium bowl, whisk together the 270 grams (2 ¼ cups) all-purpose flour, 2.5 milliliters (½ teaspoon) baking powder, and 1.25 milliliters (¼ teaspoon) salt until well combined. Gradually add this dry mixture into the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches) and about 6 mm (¼-inch) thick. This size allows for a good swirl.
- Lightly brush the rolled-out dough rectangle with 15 grams (1 tablespoon) of melted unsalted butter. In a small bowl, combine the 100 grams (½ cup) packed light brown sugar and 15 milliliters (1 tablespoon) ground cinnamon. Evenly sprinkle this cinnamon-sugar filling over the buttered dough, leaving a small border at one of the longer edges.
- Starting from one of the longer edges, tightly roll the dough into a log. The tighter you roll, the more distinct your cinnamon swirls will be. Wrap the log snugly in plastic wrap and repeat the process with the remaining half of the dough. Refrigerate both logs for at least 1 hour, or up to 2-3 days, to firm them up, which makes slicing much easier and helps the cookies hold their shape during baking.
- Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Once chilled, unwrap the dough logs. Using a sharp knife, slice each log into rounds approximately 1 cm (½-inch) thick. Place the sliced cookies about 2.5 cm (1 inch) apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Baking until just barely golden ensures a soft, chewy cookie.
- While the cookies cool completely on a wire rack, prepare the glaze. In a small bowl, whisk together the 120 grams (1 cup) powdered sugar, 30-45 milliliters (2-3 tablespoons) milk, and 2.5 milliliters (½ teaspoon) vanilla extract until smooth. Add milk gradually until you reach a pourable, yet thick, consistency.
- Once the cookies are completely cooled, drizzle or spread the vanilla glaze over each cookie. Allow the glaze to set for a few minutes before serving or storing.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Rubber spatula
- Measuring cups and spoons
- Small bowls for mixing dry ingredients and filling
- Rolling pin
- Plastic wrap
- Sharp knife
- Baking sheets
- Parchment paper
- Wire cooling rack
- Whisk
Essential Success Tips
- Ensure your butter and egg are at room temperature. This helps them cream together smoothly and incorporate air efficiently, leading to a lighter cookie.
- Do not overmix the dough once the flour is added. Overmixing develops gluten, which can result in tough cookies. Mix just until combined.
- Chill the dough logs thoroughly. This is crucial for easy slicing and helps the cookies maintain their shape and distinct swirl during baking, preventing them from spreading too much.
- Adjust the milk in the glaze gradually. You want a glaze that is thick enough to coat the cookies but thin enough to drizzle smoothly.
- Wait until the cookies are completely cool before glazing. Applying glaze to warm cookies will cause it to melt and run off, rather than set nicely.
Professional Cooking Secrets
- For an extra aromatic kick in your cinnamon swirl, lightly toast the ground cinnamon in a dry pan for 30 seconds before mixing with the brown sugar. This deepens its flavor significantly.
- Achieve perfectly uniform cookies by weighing your dough before dividing and rolling. This ensures consistent baking times and appearance, especially if you're aiming for a professional presentation.
- To create a softer, more delicate cookie, consider using cake flour for a portion of the all-purpose flour, as its lower protein content leads to a tenderer crumb.
Notes
- Storage: Store cooled and glazed cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing Dough: Unbaked dough logs can be wrapped tightly in plastic wrap and then foil, and frozen for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
- Freezing Baked Cookies: Baked and unglazed cookies can be frozen for up to 2 months. Thaw at room temperature and glaze before serving.
- Spice Variation: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar filling for a slightly different aromatic profile.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different but will still be delicious.
My cookies spread too much, what went wrong?
Over-softened butter, insufficient chilling time for the dough, or an oven that isn't hot enough are common culprits. Ensure your butter is just softened, not melted, and always chill the dough for at least the recommended hour.
How can I make the glaze thicker or thinner?
To thicken the glaze, gradually whisk in more powdered sugar. To thin it out, add milk a few drops at a time until the desired consistency is reached.
Nutrition Facts (Per Serving)
Calories: Approximately 190 per cookie, Protein: 2g, Fat: 10g, Carbs: 24g (estimates based on 25 servings)
Allergy Information
Contains dairy (butter, milk), gluten (all-purpose flour), and egg. For a dairy-free version, use plant-based butter and milk. For a gluten-free option, use a 1:1 gluten-free flour blend.
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