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Cinnamon Roll Cookies

A stack of baked cinnamon roll cookies in a black bowl, showcasing the swirl
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These cookies are a game-changer! They’re everything you love about a gooey cinnamon roll, but in a soft, chewy, and perfectly portable cookie. Imagine a warm, spiced hug in a single bite. This is a treat that looks impressive but is actually super simple to make.

Ingredients

Scale

For the Cookie Dough

  • 2¼ cups (281g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup (12 Tbsp; 170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract

For the Cinnamon Swirl

  • 2 tbsp (28g) melted butter
  • ¼ cup (50g) granulated sugar
  • 1 tbsp ground cinnamon

For the Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 tbsp (45ml) milk
  • ½ tsp pure vanilla extract

Instructions

  1. Make the Dough: Whisk together the flour, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened butter and granulated sugar with a mixer until light and creamy (about 2 minutes). Add the egg and vanilla, beating until just combined. Slowly mix in the dry ingredients on low speed, mixing just until the flour disappears. Don’t overmix!
  2. Fill and Roll: Divide the dough in half. Roll each half into a 9×7-inch rectangle on a lightly floured surface. Brush each rectangle with 1 tablespoon of melted butter, leaving a small border. In a small bowl, mix the sugar and cinnamon, then sprinkle evenly over the butter. Tightly roll each rectangle into a 9-inch log.
  3. Chill (Don’t Skip This!): Wrap the dough logs and refrigerate for at least 2 hours. This is the secret to getting a perfect swirl and preventing the cookies from spreading too much in the oven.
  4. Bake: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Slice the chilled logs into ½-inch thick discs using a sharp knife or dental floss. Place them about 2 inches apart on the baking sheet. Bake for 10-11 minutes, or until the edges are lightly browned and the centers look slightly underbaked. Let them cool on the sheet for 5 minutes before moving them to a wire rack.
  5. Icing Time: While the cookies cool completely, whisk together the icing ingredients in a small bowl until smooth. Drizzle over the cooled cookies with a spoon.

Notes

  • Serving Suggestions: These are best served with a hot cup of coffee, a frothy latte, or a cold glass of milk.
  • Tips & Tricks: For the best results, use room-temperature ingredients. If you can, use a kitchen scale for the most accurate measurements. For a perfectly round log, you can use a paper towel tube as a cradle while it chills.
  • Storage & Reheating: Store cookies in an airtight container at room temperature for up to 5 days. To get that fresh-from-the-oven feel, pop a cookie in the microwave for 10-15 seconds. For make-ahead options, you can freeze the unbaked dough logs for up to 3 months. Just thaw in the fridge for 30 minutes before slicing and baking.

Find it online: https://recipesh.com/cinnamon-roll-cookies/