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Cinnamon Roll Cookies

Cinnamon Roll Cookies combine the best aspects of two classic treats: the comforting, gooey goodness of cinnamon rolls and the delightful simplicity of cookies.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Electric Mixer

Ingredients

Dry Ingredients

  • 2.5 cups all-purpose flour Provides structure and a chewy texture.
  • 1 teaspoon baking powder Helps the cookies rise slightly.
  • 0.5 teaspoon baking soda Works alongside baking powder for optimal leavening.
  • 0.5 teaspoon salt Enhances flavors in the dough.

Wet Ingredients

  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Brings sweetness to the dough.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon vanilla extract Adds a warm, sweet flavor.

Cinnamon Filling

  • 1 tablespoon ground cinnamon Provides the warm, spicy flavor.
  • 0.5 cup brown sugar, packed Adds depth and caramel flavor.

Icing

  • 1 cup powdered sugar Creates a smooth and sweet topping.
  • 2-3 tablespoons milk Helps achieve the desired icing consistency.

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract to the mixture and mix until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  • In a small bowl, combine the ground cinnamon and brown sugar to create the filling.
  • Transfer half of the cookie dough onto a floured surface and roll it out into a rectangle, about ¼ inch thick.
  • Sprinkle half of the cinnamon-sugar mixture over the rolled-out dough and press it in gently.
  • Roll the dough into a tight log and slice it into 1-inch pieces.
  • Place the slices onto the prepared baking sheet, leaving space between each cookie.
  • Bake for 10-12 minutes or until the edges are lightly golden.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Prepare the icing by whisking together the powdered sugar and milk until smooth.
  • Drizzle the icing over the cooled cookies and allow it to set before serving.

Notes

These cookies can be frozen for up to three months. Store leftovers in an airtight container for about a week.