Cinnamon Roll Cookies Recipe
Why choose between cinnamon rolls and cookies? Enjoy both with these Cinnamon Roll Cookies—soft, swirled dough, cinnamon sugar filling, and icing drizzle, making it a great addition to your holiday baking list.
Servings: 36 cookies
Calories: 146kcal
Ingredients
For the Cookies
- 3/4 c. unsalted butter softened
- 1/3 c. brown sugar packed
- 1/3 c. granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 2 c. + 2 tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. coarse kosher sea salt
For the Filling
- 3 tbsp. unsalted butter
- 1/4 c. granulated sugar
- 1 tbsp. cinnamon
- 1/2 tsp. cornstarch
For the Icing
- 1 c. powdered sugar
- 2 tbsp. milk or water
- 1/2 tsp. vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (with a hand mixer), beat the butter and sugars for 2–3 minutes until light and fluffy. Add the egg, vanilla, and almond extract; mix until combined. Add the dry ingredients: flour, baking soda, and salt; mix until a soft dough forms.
- Wrap the dough in plastic wrap and chill for 2 hours.
- 20 minutes before removing the dough from the refrigerator, prepare the filling. In a small saucepan over medium heat, add the butter. Brown the butter by letting it pop, foam, and then form tiny brown speckles on the bottom of the saucepan. Remove from the heat and allow it to cool in a separate bowl.
- In a small mixing bowl, combine the sugar, cinnamon, and cornstarch.
- Roll the dough into a 12-inch by 16-inch rectangle. Roll it out on a lightly floured silicone baking mat (the half-sheet pan size is the correct size). Brush the browned butter over the top, then sprinkle the cinnamon sugar mixture over the top, patting gently so it sticks.
- Using the baking mat to help, roll the dough into a tight log. Press the cookie dough to seal the end of the roll. Wrap it in plastic wrap and freeze for 1 hour.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone mat.
- Slice the log into ¼-inch thick slices. Place 12 on a baking sheet at a time. Bake for 10–12 minutes, remove from the oven, and allow them to cool on the sheet for 3 minutes before transferring them to a wire cooling rack to cool completely.
- While the cookies are cooling, in a small mixing bowl whisk together the powdered sugar, water or milk, and vanilla. Drizzle over the cookies and allow it to set before serving or storing.
Notes
STORE Cinnamon Roll Sugar Cookies at room temperature in an airtight container for up to 5 days. For longer storage, FREEZE the baked cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months.
When ready to serve, thaw at room temperature for about 30 minutes. If you prefer warm cookies, REHEAT them in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5–7 minutes or microwave for 10–15 seconds.In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (with a hand mixer), beat the butter and sugars for 2–3 minutes until light and fluffy. Add the egg, vanilla, and almond extract; mix until combined. Add the dry ingredients: flour, baking soda, and salt; mix until a soft dough forms.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 164IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg
