Description
These Easy Cinnamon Roll Cookies capture the sweet, cinnamony flavor of classic cinnamon rolls in a bite-sized cookie form. Soft, buttery dough is rolled with a cinnamon-sugar filling, chilled, sliced, baked until golden, and finished with a smooth vanilla glaze. Perfect for sharing or enjoying as a quick treat with coffee or tea.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will ensure a tender cookie texture.
- Mix Wet Ingredients: Beat in the egg and vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms, avoiding overmixing to keep the cookies tender.
- Roll Out Dough: Divide the dough into two equal parts. On a floured surface, roll each half into a thin rectangle approximately ¼-inch thick.
- Add Filling: Brush each dough rectangle evenly with the melted butter, then sprinkle the cinnamon and brown sugar mixture generously over the buttered surface.
- Roll and Chill: Carefully roll each dough rectangle tightly into a log shape. Wrap each log in plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier slicing.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Slice Cookies: Remove the chilled dough logs from the fridge and slice them into ¼-inch thick rounds, taking care to maintain even thickness for uniform baking.
- Bake: Arrange the cookie slices on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Prepare Glaze: While the cookies bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze Cookies: Once the cookies have cooled completely, drizzle the vanilla glaze over the tops, allowing it to set before serving.
- Store and Serve: Enjoy immediately or store the cookies in an airtight container for up to 5 days. For longer storage, freeze the cookies and thaw them before serving.
Notes
- For easier slicing, make sure the dough logs are well chilled before cutting.
- Use a sharp knife to slice the dough rolls to avoid squashing the cookies.
- Adjust milk quantity in the glaze to achieve desired consistency; thinner glaze drizzles better.
- Cookies can be stored at room temperature in an airtight container or frozen for extended storage.
- These cookies offer a great alternative to traditional cinnamon rolls with less time and effort.
