Cinnamon roll cookies
If you're a fan of cinnamon rolls but want something a little easier and quicker to whip up, then look no further than these Cinnamon Roll Cookies! They’re the perfect blend of soft, buttery cookie dough, warm cinnamon-sugar filling, and a sweet drizzle of icing.
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Servings: 20 cookies
Calories: 188kcal
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- Mixing bowls
- Roling pin
- Parchment paper
- Plastic wrap
Ingredients
For the cookie dough
- 250 g all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 165 g unsalted butter at room temperature
- 165 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
For the cinnamon filling
- 35 g unsalted butter softened
- 70 g light brown sugar
- 1 tablespoon ground cinnamon
For the icing
- 30 g unsalted butter melted
- 50 g powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon water
Instructions
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a bowl and a hand mixer), beat the butter, sugar, and vanilla extract until light and fluffy.
- Add the egg and beat until fully incorporated.
- Add the dry ingredients and mix on low speed just until no dry flour is visible.
- Wrap the dough in plastic wrap, shaping it into a square. Refrigerate for 10–20 minutes, or until it firms up slightly.
- Place the dough on a floured surface and roll it out into a 11 inch by 11 inch (28cm by 28cm) square approximately ¼ inch (5mm) thick. If cracks appear, gently press the dough back together.
- In a small bowl, combine all the cinnamon filling ingredients until they form a paste-like consistency.
- Spread the filling over the dough, leaving a ¼ inch (5mm) border at one end untouched.
- Starting from the side with the filling, roll the dough into a log, ending at the border without filling. Gently press the edge into the roll to seal it.
- Wrap the log in plastic wrap and refrigerate until firm enough to slice (about 1 hour).
- Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
- Trim the ends and slice the log into ½ inch (1.2cm) thick rounds. You should have at least 20-22 cookies Place the slices on the prepared baking sheets, leaving some space between them.
- Bake in two batches for about 11 minutes, or until the edges start to turn golden. Keep the second batch in the fridge while the first batch bakes.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.
- Combine all the icing ingredients in a bowl. Drizzle the icing over the completely cooled cookies and let it set at room temperature.
Video
Notes
Store in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
Store the cookie dough log in the fridge for up to 4 days or freeze it for up to 2 months.
Nutrition
Nutrition Facts
Cinnamon roll cookies
Serving Size
1 cookie
Amount per Serving
Calories
188
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Cholesterol
33
mg
11
%
Sodium
133
mg
6
%
Potassium
26
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
300
IU
6
%
Vitamin C
0.01
mg
0
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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