Cinnamon roll cookies
DOUGH
-2 1/4 cups (281g) all-purpose flour
-1/2 tsp baking powder
-1/4 tsp salt
-3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temp
-3/4 cup (150g) granulated sugar
-1 large egg, room temp
-2 tsp pure vanilla extract
FILLING
-2 Tbsp (28g) butter, melted and slightly cooled
-1/4 cup (50g) granulated sugar
-1 Tbsp ground cinnamon
ICING
1 cup (120g) confectioners' sugar
3 Tbsp (45ml) milk
1/2 tsp vanilla extract
1. Dough: Whisk flour, baking powder, and salt together in a medium bowl.
2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and beat again as needed to combine.
3. Add the dry ingredients and mix on low until combined.
Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tbsp flour.
4. FILL: Divide the dough in half. Roll each out in a rectangle (about 9x7 inches) onto a floured silicone baking mat (or floured parchment) to about 1/4" thickness. Spread
1 Tbsp of melted butter onto each. Mix the sugar and cinnamon together then sprinkle over each.
5. Tightly roll up each into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Cover and chill the logs for at least 2 hours (or freeze up to 3 months).
6. Preheat oven to 350°F (177°C).
7. Cut rectangles into 1/2 inch slices. Place slices onto lined baking sheets.
8. Bake for 10-11 minutes, until lightly browned on the sides. Cool for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies.
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When making these cinnamon roll cookies, I found chilling the rolled dough logs is a key step; it helps the dough firm up, making slicing much easier and keeping the cookies beautifully shaped during baking. For the cinnamon sugar filling, feel free to adjust the amount of cinnamon to suit your taste — I personally like a strong cinnamon flavor, so I add a bit extra. Also, using unsalted butter fresh from the fridge but softened to room temperature makes the dough easier to mix and roll. If the dough feels overly sticky when rolling out, sprinkling a little more flour on your surface helps prevent sticking without making the cookies dry. After baking, letting the cookies cool for a few minutes before drizzling the icing ensures the icing doesn’t run off and stays nicely on top. These cinnamon roll cookies are perfect for sharing at parties or enjoying with a cup of coffee for a cozy afternoon treat. You can also try variations by adding chopped nuts or raisins to the filling for extra texture and flavor.
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