Cinnamon Roll Cookies - Buttery, Sweet, and Delicious

Cinnamon Roll Cookies are the perfect combination of two favorite treats—cinnamon rolls and cookies! These soft, buttery cookies feature a delicious cinnamon-sugar swirl, reminiscent of classic cinnamon rolls. Each cookie is rolled up, sliced, and baked until golden brown, then topped with a sweet glaze that makes them absolutely irresistible. Whether you're making them for a holiday gathering or a cozy treat at home, these cookies are sure to impress. Plus, they’re easy to make and fun to share!

• All-purpose flour: 2 cups, to form the base of the cookie dough
• Baking powder: 1/2 tsp, for a light rise
• Salt: 1/4 tsp, to balance the sweetness
• Unsalted butter: 1/2 cup, softened, for richness
• Granulated sugar: 3/4 cup, to sweeten the dough
• Egg: 1 large, to bind the dough
• Vanilla extract: 1 tsp, for flavor
• Brown sugar (for filling): 1/4 cup, to sweeten the cinnamon filling
• Ground cinnamon (for filling): 1 tbsp, for warm spice in the filling
• Powdered sugar (for glaze): 1 cup, to make the sweet glaze
• Milk (for glaze): 2 tbsp, for the perfect glaze consistency

Step 1:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Step 4:

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.

Step 5:

Gradually add the dry ingredients to the butter mixture, mixing until just combined to form a smooth dough.

Step 6:

On a lightly floured surface, roll the dough into a large rectangle.

Step 7:

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the rolled-out dough.

Step 8:

Starting from one end, tightly roll the dough into a log. Slice the dough into 1/2-inch thick rounds.

Step 9:

Place the sliced cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.

Step 10 (glaze):

While the cookies bake, whisk together the powdered sugar and milk until smooth to create the glaze.

Step 11:

Once the cookies are baked and slightly cooled, drizzle the glaze over the warm cookies. Let the cookies cool completely before serving.

• These cookies are best served warm, straight from the oven, with the glaze still soft and gooey.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For extra indulgence, serve the cookies with a scoop of vanilla ice cream or alongside a cup of coffee or tea.

• To make slicing the dough easier, chill the rolled-up dough in the refrigerator for 10-15 minutes before slicing into rounds.
• If you prefer a thicker glaze, reduce the amount of milk in the glaze mixture or add more powdered sugar for a firmer consistency.

Tips from Well-Known Chefs

• Chef Nancy Silverton: For the perfect texture, make sure not to overmix the dough once the dry ingredients are added. This ensures the cookies remain tender and soft.

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