Cinnamon Roll Cookies
Soft, buttery spiral cookies with a cozy cinnamon-sugar swirl and vanilla glaze—everything you love about cinnamon rolls in a handheld treat.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cinnamon Filling
- 2 tbsp unsalted butter, melted
- 1/3 cup light brown sugar, packed
- 1 tbsp ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream (as needed)
- 1/2 tsp vanilla extract
Instructions
- Make the dough: Beat butter and granulated sugar until light and fluffy (2–3 minutes). Beat in egg and vanilla. In a bowl, whisk flour, baking powder, and salt. Mix dry ingredients into wet just until a soft dough forms.
- Roll out: Divide dough in half. Roll each half between parchment into a 1/4-inch-thick rectangle (~9×12 in / 23×30 cm). If sticky, chill 10 minutes.
- Add filling: Stir melted butter, brown sugar, and cinnamon. Spread evenly over each rectangle.
- Roll & chill: From a long side, roll each rectangle tightly into a log. Wrap in parchment and chill 1 hour (or freeze 20 minutes) until very firm.
- Slice & bake: Heat oven to 350°F (175°C). Slice logs into 1/4-inch (6 mm) rounds with a serrated knife. Arrange on parchment-lined sheets, 2 in (5 cm) apart. Bake 9–11 minutes until edges are just set and lightly golden. Cool 5 minutes on sheet, then transfer to a rack.
- Glaze: Whisk powdered sugar, vanilla, and milk to a drizzleable consistency. Drizzle over warm or cooled cookies. Let set before storing.
Notes
For cleaner spirals, chill well before slicing and wipe the knife between cuts. Slightly underbake for soft, cinnamon-roll-like centers. This recipe is pork- and alcohol-free.