Description
Cinnamon roll cookies blend the best of two beloved treats into one delightful dessert. Swirling sweet cinnamon through buttery cookie dough creates a nostalgic snack perfect for sharing with friends and family.
Ingredients
Scale
Base Ingredients:
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
Filling Ingredients:
- 2 tablespoons unsalted butter
- ⅓ cup light brown sugar
- 1 tablespoon ground cinnamon
Glaze Ingredients:
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 12 tablespoons milk
Instructions
- Grab a mixing bowl and cream 1 cup softened butter with ¾ cup granulated sugar until the mixture becomes airy and pale, about 2 minutes using an electric mixer. Your goal is a fluffy texture.
- Crack 1 large egg into the butter mixture and pour in 1 teaspoon vanilla extract. Mix thoroughly until completely incorporated.
- In a separate bowl, sift 2 ½ cups all-purpose flour with ¼ teaspoon salt and ½ teaspoon baking powder. Gradually fold dry ingredients into the wet mixture until a soft dough forms.
- Divide the dough into two equal portions. Shape each into a rectangular block, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
- Melt 2 tablespoons butter and mix with ⅓ cup packed brown sugar and 1 tablespoon ground cinnamon in a small bowl to create the filling.
- Roll out one dough rectangle to ¼-inch thickness on a lightly floured surface. Spread half the cinnamon mixture evenly across the dough.
- Carefully roll the dough from the long side into a tight log. Repeat the process with the second dough portion.
- Slice each log into ½-inch thick rounds using a sharp knife or unflavored dental floss.
- Arrange cookie rounds on parchment-lined baking sheets, spacing them 1 inch apart. Bake at 350°F for 9-11 minutes until edges turn golden.
- Remove cookies from oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Beat 2 ounces softened cream cheese with 2 tablespoons softened butter and ½ teaspoon vanilla until smooth.
- Gradually mix in ¾ cup powdered sugar. Add milk 1 tablespoon at a time until the glaze reaches your desired drizzling consistency.
- Once cookies are completely cool, drizzle glaze generously over the tops. Allow glaze to set for 15-20 minutes before serving.
Notes
- Roll the dough between two sheets of parchment paper to prevent sticking and ensure even thickness.
- Use unflavored dental floss to slice cookies cleanly without squishing the rolled log.
- Chill the dough thoroughly to prevent spreading and maintain the swirled pattern during baking.
- For a dairy-free version, substitute vegan butter and cream cheese alternatives in the recipe.
- Prep Time: 1 hour 23 minutes
- Cook Time: 9-11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg