Description
Cinnamon Roll Cookies combine buttery sugar cookie dough with a cinnamon-sugar swirl and a sweet glaze, creating a soft, swirled cookie that’s perfect for holidays, gifting, or anytime you want a comforting treat. Simple to make, freezer-friendly, and absolutely irresistible!
Ingredients
Scale
For the Dough:
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For the Filling:
- 2 tablespoons (28g) butter, melted
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
For the Icing:
- 1 cup (120g) confectioners’ sugar
- 3 tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until smooth and creamy (2 minutes). Add egg and vanilla; mix well. Gradually add dry ingredients until a soft dough forms. Chill if too sticky.
- Shape and Fill: Divide dough into two parts. Roll each into a 9×7-inch rectangle. Brush with melted butter, sprinkle with cinnamon-sugar mixture, and roll tightly. Wrap logs and chill for 2 hours.
- Slice and Bake: Preheat oven to 350°F (177°C). Cut dough logs into 1/2-inch slices and place 2 inches apart on lined baking sheets. Bake for 10-11 minutes or until edges are lightly browned.
- Glaze and Serve: Cool cookies completely. Whisk icing ingredients and drizzle over cookies. Let set before serving.
Notes
- Make Ahead: Freeze unbaked dough logs for up to 3 months. Thaw before slicing and baking.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing Tips: Baked cookies (iced or uniced) freeze well for up to 3 months.
- Prep Time: 2 hours, 20 minutes
- Cook Time: 10 minutes
- Category: Dessert