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Cinnamon Roll Cookies

A recipe for Cinnamon Roll Cookies! A light, buttery cookie dough is covered in a layer of cinnamon sugar, rolled, and cut into swirl-shaped cookies.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings: 55 -60 Cookies
Course: Dessert
Cuisine: International

Ingredients

Cookie Dough:
  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 1 cup (235 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (320 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Cinnamon Sugar Filling:
  • 1/3 cup (75 grams) packed light brown sugar
  • 1 tablespoon (7 grams) ground cinnamon
  • 2 tablespoons (28 grams) unsalted butter melted and slightly cooled
Glaze:
  • 1 cup (100 grams) powdered sugar
  • 1-2 tablespoons (15-30 milliliters) milk
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together butter and granulated sugar until light and fluffy. Mix in egg, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
  2. Beat in the flour, cornstarch, baking powder, and salt just until combined. Divide the dough into two halves, pat each into a disc, wrap in plastic, and refrigerate for 30 minutes.
  3. In a small bowl, whisk together the brown sugar and cinnamon.
  4. On a well-floured surface, silicone mat, or wax paper, roll one disc of dough into a large rectangle about 1/4 inch (6 mm) thick. Brush 1 tablespoon of the butter evenly and gently across the surface. Cover with half of the cinnamon sugar mixture. Very carefully and slowly, tightly roll up the rectangle long side to long side into the shape of a log. If the dough tears, gently press back together. Wrap the rolled dough in plastic and return to the refrigerator for 1 hour. Repeat with remaining disc of dough.
  5. Preheat oven to 350˚F (180˚C). Line two large baking sheets with parchment or lightly grease.
  6. Place the chilled dough on a cutting board and slice in 1/2 inch (1 1/4 cm) thick slices. Arrange 1 inch (2.5 cm) apart on the prepared baking sheets. Bake in the preheated oven until set and the bottoms are lightly golden. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely to room temperature. Repeat with remaining log of dough.
  7. In a medium bowl, whisk together the powdered sugar, milk, and vanilla until just thin enough to drizzle. If too thick, add a little more milk. If too thin, add a little more powdered sugar.
  8. Once the cookies are cool, drizzle with the glaze. Allow to cool until set before storing in an airtight container at room temperature.