Cinnamon Roll Cookies Recipe
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5.0
18 reviews
Excellent
Cinnamon Roll Cookies Recipe
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These Cinnamon Roll Cookies are a holiday favorite in my family that we have been testing and perfecting for over a decade! A sweet, sugar cookie base is swirled with a cinnamon sugar filling, then topped with a creamy glaze after baking.
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Ingredients
Cookie Dough
- 1 cup butter salted, room temperature
- 1 cup granulated sugar
- 1 egg large
- 1 tsp. vanilla
- 3 cups all purpose flour or a gluten-free 1-to-1 blend
- ½ tsp. salt
- 1 ½ tsp. baking powder
- ½ tsp. cinnamon
Cinnamon Sugar Filling
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 tsp. cinnamon
- 3 Tbsp. butter salted, melted
Cream Cheese Glaze
- 1 ½ Tbsp. cream cheese softened
- 1 Tbsp. butter melted
- 1 ¾ cup powdered sugar
- ½ tsp. vanilla clear
- 1-2 Tbsp. milk
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Instructions
- Preheat oven to 350 degrees.
- Mix the Wet Ingredients: Place butter and sugar in a large bowl of a stand mixer, or using a handheld mixer, beat on medium speed until creamy, about 1-2 minutes. Add egg and vanilla and continue beating for another 30 seconds.
- Whisk the Dry: In a separate large bowl, whisk together flour, ½ teaspoon salt, baking powder, and ½ teaspoon of cinnamon.
- Add Dry to Wet: Slowly add dry ingredients to the wet ingredients, mixing on low-speed after each addition. Once dough is thick and thoroughly mixed, refrigerate for 30 minutes, and no longer than 1 hour.
- Prepare Filling Ingredients: Melt butter in a small bowl and set aside. Whisk together ⅓ cup brown sugar, ⅓ cup granulated sugar and 1 teaspoon cinnamon in a separate small bowl.
- Roll out and Fill: Place a 20 to 24-inch long sheet of wax paper onto a flat surface. Add the refrigerated cookie dough in the middle of that paper and roll out into a 16” x 8” rectangle. If not a perfect rectangular shape, cut and trim the edges and keep rolling the dough until it is. Using a pastry brush, spread half of the melted butter over the dough and then sprinkle half of the cinnamon sugar over the butter.
- Shape Dough into a Log: Starting from the longer side, roll dough into a hot dog shape or log, reinforcing the shape as you go to ensure it is tight. (The dough may crack slightly- that's totally ok! Just smooth out the cracks and keep rolling.) You should end up with a 16"-long log. Refrigerate the dough for another 30 minutes before slicing.
- Slice and Bake: Slice the cooking dough into 16 pieces. Place the slices onto a parchment paper-lined cookie sheet at least 2-inches apart. Bake in the preheated oven for 10-12 minutes. Repeat the above steps with the other half of the dough. Wait for cookies to cool completely before finishing with the cream cheese glaze.
- Make the Glaze: While the cookies are baking, add cream cheese, butter, powdered sugar, and vanilla to a medium-sized bowl and beat on medium-speed with an electric hand mixer until smooth and creamy. Pour in milk, 1 tablespoon at a time, and beat until your desired consistency is reached.
- Ice the Cookies: Place cream cheese glaze in a Ziploc bag and cut off a small corner of the bag to create a piping bag or add the glaze to a piping bag fitted with a small round tip. Drizzle the glaze over cooled cookies.
Nutrition Information
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Calories
232kcal
(12%)
Carbohydrates
43g
(14%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
63mg
(3%)
Potassium
21mg
(1%)
Sugar
24g
(48%)
Vitamin A
195IU
(4%)
Calcium
7mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 21mg | 0% |
| Sugar | 24g | 48% |
| Vitamin A | 195IU | 4% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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