Cinnamon Roll Cookies
Soft, buttery slice and bake cinnamon roll cookies with a swirled brown sugar cinnamon filling and a simple vanilla glaze drizzled on top. Chilled before baking for a clean defined spiral in every single cookie and pulled from the oven slightly underdone for that perfectly soft center. The cinnamon roll experience in cookie form and worth every single step.
Ingredients
Dough
- ¾ cup 150g brown sugar
- ¼ cup 50g granulated sugar
- ¾ cup 170g salted butter, softened
- 1 large egg
- 1 tsp vanilla
- 2 cups 250g all-purpose flour
- 1½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Cinnamon Filling
- 3 Tbs salted butter very soft but not melted
- ½ cup brown sugar
- 1½ Tbs cinnamon
Glaze
- ¾ cup powdered sugar
- 1-2 Tbs milk
- 1/4 tsp vanilla
Instructions
Make and Chill the Dough
- Cream butter + sugars 2–3 minutes until fluffy.
- Add egg + vanilla. Mix until combined.
- Whisk dry ingredients together separately, then combine into the wet ingredients just until incorporated. Dough should be soft but not sticky
- Roll dough between 2 sheets of parchment paper into a ¼-inch thick rectangle.
- Chill 15–20 minutes. Don’t skip this step!
Fill and Roll Dough
- Spread softened butter over the top of the dough reaching to all the corners.
- Sprinkle brown sugar + cinnamon evenly. (you might not use all of the brown sugar, just make sure the whole area is covered.)
- Gently press filling in.
- Roll tightly from the long edge. (Try to do steps 6-9 quickly because the softer the dough gets the harder it will be to roll up.)
- Wrap log and chill at least 1 hour (or freeze 30 min)
Slice and Bake
- Preheat your oven to 350°F (175°C). Slice into ¾-inch rounds
- Bake at 350°F (175°C) for 9 minutes.
- Pull when centers look slightly underdone. They will continue to set as they cool.
Make glaze and top
- Whisk ingredients for the glaze in a small bowl and drizzle over cooled cookies.
- Enjoy!