Cinnamon Roll Cookies
Cinnamon roll cookies combine the buttery richness of a classic sugar cookie with a sweet cinnamon swirl and crisp edges. Tested over nine times, this recipe delivers tight spirals, soft centers, and bakery-style results without yeast or rising time.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours 45 minutes
- Yield: 24 cookies
- Category: Desserts
- Cuisine: American
Ingredients
**Cookie Dough**
All-purpose flour – 3 cups (390g)
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Unsalted butter, room temperature – 1 cup
Granulated sugar – 1 cup
Large eggs, room temperature – 2
Pure vanilla extract – 2 teaspoons
**Cinnamon Filling**
Unsalted butter, melted – ¼ cup
Granulated sugar – ¾ cup
Ground cinnamon – 2 tablespoons
**Optional Glaze**
Powdered sugar – 1 cup
Milk – 1–2 tablespoons
Instructions
**Prepare the Dough**
Whisk flour, baking powder, and salt together. In a separate bowl, cream butter and sugar for 2 minutes until light and pale.
**Add Wet Ingredients**
Add eggs one at a time, then mix in vanilla until fully combined.
**Incorporate Dry Ingredients**
Gradually fold in flour mixture, stopping as soon as the dough comes together.
**First Chill**
Divide dough in half, wrap tightly, and refrigerate for 1 hour to make it easier to handle.
**Roll Out**
On a floured surface, roll dough into a 7×10-inch rectangle. Brush with melted butter, leaving a ¼-inch border along one long edge.
**Add Cinnamon Filling**
Mix sugar and cinnamon and sprinkle evenly over the buttered dough.
**Form the Log**
Roll dough tightly from the long side and seal the edge. Repeat with remaining dough.
**Second Chill**
Refrigerate logs for at least 2 hours to keep the spirals intact during baking.
**Slice and Bake**
Preheat oven to 350°F. Slice logs into ½-inch rounds and place on parchment-lined baking sheets. Bake for 15–20 minutes until edges are set.
**Glaze**
Once cooled, whisk powdered sugar and milk and drizzle over cookies if desired.
Notes
• Chilling the dough twice is essential for clean spirals and minimal spreading.
• Use a sharp knife or dental floss for neat slices without flattening the dough.
• Do not overbake—cookies firm up as they cool.
• Brown sugar can replace granulated sugar in the filling for deeper flavor.
• Dough logs can be frozen up to 3 months before slicing and baking.
Find it online: https://pinchofwarmthbakes.com/cinnamon-roll-cookies/