Best Ever Cinnamon Roll Cookies
These soft and buttery Cinnamon Roll Cookies bring all the comforting flavors of classic cinnamon rolls into a bite-sized treat. With swirls of cinnamon sugar, creamy glaze, and a melt-in-your-mouth texture, they’re perfect for coffee breaks, dessert trays, or sweet gifts.
Ingredients
- For the Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For the Cinnamon Filling
- 3 tablespoons melted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- For the Sweet Glaze
- 1 cup powdered sugar
- 2 tablespoons cream cheese optional
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extrac
Instructions
- Make the Dough:
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla; mix until combined.
- In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix into a soft dough. If sticky, chill for 15 minutes.
- Add the Cinnamon Swirl:
- Roll the dough into a rectangle on a floured surface. Brush with melted butter and sprinkle evenly with brown sugar and cinnamon mixture.
- Roll tightly into a log, wrap in plastic, and refrigerate for at least 30 minutes.
- Slice and Bake:
- Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
- Bake 10–12 minutes, or until edges are lightly golden. Let cool on a wire rack.
- Glaze and Serve:
- Whisk powdered sugar, cream cheese (if using), milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.
Notes
- Chill dough before baking to prevent spreading.
- Don’t overbake the centers should stay soft.
- Use parchment paper or a silicone mat for even baking.
- Add a pinch of nutmeg or cardamom for extra warmth.
- Store in an airtight container up to 5 days or freeze the dough for later.