From the Cook

1/2

Cinnamon Roll Cookies

OnlineCook Verified

Ingredients

Warning0 allergens identified

Cinnamon Roll Cookies

¾ cup unsalted butter(softened, for dough)

¾ cup granulated sugar

1 egg

1 tsp vanilla extract(for dough)

2 ¼ cups all purpose flour(plus more for dusting work surface)

½ tsp baking soda

½ tsp salt(for dough)

6 tablespoons light brown sugar(packed)

1 ½ tablespoons ground cinnamon

⅛ tsp salt(for filling)

2 tablespoons unsalted butter(melted, for filling)

⅔ cup powdered sugar(sifted)

1 pinch salt(for glaze)

½ tsp vanilla extract(for glaze)

3 teaspoons milk

Instructions

Place the butter and granulated sugar into a large bowl. Using a hand mixer, cream together the butter and sugar on medium speed for 1 minute, or until combined.

Add the egg and vanilla extract and continue to beat until light and fluffy, 30 seconds to one minute.

Turn the mixer to low and add the flour, baking soda, and salt to the bowl. Beat the mixture until all ingredients are combined, about 1 minute.

Lay a sheet of plastic wrap on the counter and turn the cookie dough onto it. Flatten into a round disc and cover completely with plastic wrap. Refrigerate the cookie dough for 30 minutes.

While the cookie dough chills, prepare the cinnamon sugar filling. In a medium bowl, whisk together the brown sugar, cinnamon, salt, and melted butter until thoroughly combined. Set aside.

Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.

Unwrap the cookie dough and place on the work surface. Using a rolling pin, roll the dough into a rectangle approximately 14x9 inches, and 1/4-inch thickness.

Spread an even layer of cinnamon sugar filling over the rectangle of cookie dough.

Working gently, tightly roll the cookie dough lengthwise, into a 14 inch log. Cover the log with plastic wrap, and refrigerate for 1 hour.

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Preheat the oven to 350°F.

Remove the log of cookie dough from the refrigerator. Using a very sharp knife, slice the log into 1/2-inch thick cookies. Place the slices onto the baking sheets roughly 1 1/2 inches apart.

Bake the cookies until the bottom edges are lightly browned, 11-12 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely before icing.

To make the glaze, place the powdered sugar and salt in a medium bowl.

Add the vanilla and milk. Whisk slowly to combine. If the icing is too thick, add another 1/2 to 1 tsp. of milk.

Use a spoon to drizzle thin strands of icing across each cookie. Allow to set for 10-15 minutes before serving.

Video Tutorial Bite Tutorial

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Dough Before Rolling 🧊
Refrigerate the cookie dough for at least 30 minutes before rolling and filling to prevent the butter from melting and ensure clean, defined cinnamon swirls that won't blur during baking.
Brown Your Butter for Depth 🧈
Brown the unsalted butter before creaming it with sugars to add a nutty, caramelized flavor that elevates the cookie beyond standard recipes and complements the cinnamon beautifully.
Toast Your Cinnamon First ✨
Lightly toast the ground cinnamon in a dry pan for 30 seconds before mixing it with the brown sugar filling to intensify its warm spice notes and eliminate any musty flavors.
Seal Your Spiral Tightly 🌀
After rolling up the dough, pinch the seam firmly along the entire length and place seam-side down on the baking sheet to prevent the filling from escaping and ensure even baking.
Glaze While Still Warm 🍶
Apply the vanilla icing drizzle to cookies within 2-3 minutes of removing them from the oven while they're still warm, allowing it to set into a semi-glossy finish that adheres beautifully.