Enjoy a fun twist on the classic cinnamon roll with cinnamon roll cookies. These soft and chewy cinnamon delights taste incredible with every single bite.
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I love the taste of a warm and gooey cinnamon roll. Just like these small batch cinnamon rolls or this cinnamon roll in a mug, these cinnamon rolled cookies taste spectacular. With a soft and chewy center, golden brown edges and warm cinnamon throughout, this cookie is such a favorite.
It is made with several pantry staple ingredients and does not require yeast so you don't have to wait for it to rise. The dough will need to be rolled creating these delicious slice and bake cookies. The softened butter helps give these cookies the nice soft texture that is classic of cinnamon rolls. The filling is made with a cinnamon sugar mixture that taste amazing.
The glaze is made with just 3 ingredients. It is so light and has the perfect icing consistency for this cinnamon rolled cookie recipe. You will love every bite. If you like cookies, you might also like to try these small batch brown sugar cookie or these classic small batch chocolate chip cookies.
Table of Contents
Ingredients
Dough:
- Butter: Unsalted and softened should be used in this recipe.
- Sugar: White sugar for the sweetener in the cookies.
- Egg yolk: Just one small one will be used. You will want to make sure it is room temp.
- Vanilla extract: Adds a hint of vanilla flavoring.
- All purpose flour: The base ingredient and type of flour used for the cookies.
- Cornstarch: The thickener that helps prevent spreading. Lends to a softer cookie and helps them maintain their structure.
- Salt: Balances out the sweetness and brings out all the flavors.
Filling:
- Brown sugar: Used with the cinnamon to create the mixture adding a rich flavor.
- Cinnamon: The classic sweet spice used in the filling.
- Butter: Very soft room temperature is needed.
Glaze:
- Powdered sugar: Used to create the glaze.
- Milk: Helps thin the glaze so that it is light.
- Vanilla extract: Adds a touch of vanilla to the glaze.
Scroll down to the recipe card for quantities used.
Instructions
Let's gather up our pantry staple ingredients and preheat the oven to 375°F (190°C). We will also need two bowls for mixing our dry and wet ingredients.
Whisk flour and cornstarch in a medium bowl.
Beat ½ cup softened butter and granulated sugar until creamy. Stir in egg yolk and vanilla extract and beat until combined. Gradually add flour mixture until combined.
Mix together brown sugar, cinnamon, and ⅛ teaspoon salt.
Roll chilled dough into a 12x8-inch rectangle. Spread on the softened butter, leaving a ½-inch border. Sprinkle with the sugar-cinnamon mixture.
Roll dough tightly into a log, pinch the seams, wrap it in plastic wrap, and freeze for 15 minutes.
Slice dough into ¼-inch thick slices and bake for 10-12 minutes until the edges are lightly golden.
Whisk the powdered sugar, 2 teaspoons of milk, and vanilla extract to make a glaze. If the glaze is too thick, add another teaspoon of milk.
Drizzle glaze over cooled cookies and let harden before serving.
Hint: After making the dough, roll it into a disk, wrap it in plastic film and chill for 15 minutes. This will make it easier to roll it out into the rectangle.
Variations
Here are some ways you can customize these cinnamon rolled cookies:
- Use cream cheese frosting: In place of the glaze, use this cream cheese frosting. It will be thicker than the glaze but still tastes amazing.
- Use nuts: Chop up some nuts such as pecans or walnuts to go into the dough. It will give it a nutty flavor along with a little crunch.
- Add chocolate: Change up these cookies with melted chocolate chips either in the dough or use as a glaze option.
- Add caramel sauce: Drizzle a little caramel sauce on top of the cookies after baking to give them an extra touch of sweetness.
- Add maple syrup: Add a tablespoon of maple syrup to the glaze to give the cookies hints of maple flavoring.
Tips
Top tip: It's important to use softened butter. This helps prevent the cookies from spreading along with keeping the dough from crumbling. In the filling, it keeps the spread smooth.
- Use parchment paper. This will be needed when you roll out the dough as well as having some to go on a baking sheet to help the cookies not stick.
- Chill the dough. Important step to properly ensure the dough stays together and the cookies don't spread. Don't skip this step.
- Do not overdo the filling. Spread the filling evenly leaving a ½ inch border around the dough so that it does not overflow. If too much is used the cookies will be messy.
- Freeze before slicing. By freezing the dough for at least 15 minutes, the log of dough will keep its shape making it easier to slice.
- Use a sharp knife to slice. The slices should be ¼ inch thick using a sharp knife to make a clean cut.
- Check for doneness. Every oven is different so keep watch. The cookies should be done when the edges start to brown. The centers will be soft.
- Let cool before serving. Transfer the cookies to a cooling rack. Once cooled, apply the glaze and let harden before enjoying.
Serving suggestions
These cinnamon roll cookies taste perfect with a tall ice-cold glass of milk. You can even dunk the cookies in the milk for a tasty treat. They also pair so nicely with a cup of coffee or as the weather gets cooler one of these winter cocktails.
Cookie trays are so popular around the holiday season or truly anytime you are having a gathering of people. These cinnamon rolled cookies are excellent alongside these warm apple pie cookies or these traditional sugar cookies.
A lot of cinnamon rolls are made using frosting. These cookies can also use a cream cheese frosting in place of the glaze. This frosting is made without using butter but still has a creamy, luscious taste to it. The cookies will taste wonderful if you choose to use.
Storage
Place any leftovers in an airtight container and refrigerate for up to 1 week.
To freeze, place parchment paper between each cookie to prevent them from sticking. Store them in a freezer safe container or bag for up to 3 months.
FAQs
Chilling the dough will help the dough stay together. When rolling out if some starts to break off just smooth those surfaces or re-roll the dough again to remain intact. After applying the filling, you must freeze so that when you cut them to bake the dough will be firm.
Chilling the dough can prevent spreading along with using room temperature very softened butter when making the cookie dough. Do not use melted butter for the dough.
That beautiful spiral shape can be kept by using a sharp knife when cutting the slices to bake. Also, when rolling the dough, make sure to roll tightly so that it maintains it's shape.
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Recipe
Cinnamon Roll Cookies
Ingredients
Dough:
- ½ cup unsalted butter softened
- 4 tablespoons granulated white sugar tightly packed
- 1 small egg yolk
- ½ teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Filling:
- 3 tablespoons brown sugar firmly packed
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter very soft or melted
Glaze:
- ½ cup powdered sugar
- 2-3 teaspoons milk
- ⅛ teaspoon vanilla extract
Instructions
- With an electric mixer, beat ½ cup softened butter, and granulated sugar until creamy. Stir in egg yolk and vanilla extract and beat until combined
- Whisk the flour and cornstarch in a separate bowl. Gradually beat dry ingredients into the wet mixture until combined.
- Roll dough into a disk, wrap it in plastic film and chill for 15 minutes.
- To make the filling, mix brown sugar, cinnamon, and ⅛ teaspoon salt.
- Roll chilled dough into a 12x8-inch rectangle.
- Spread the softened butter, leaving a ½-inch border. Sprinkle with the sugar-cinnamon mixture.
- Preheat oven to 375°F (190°C).
- Roll dough tightly into a log, pinch the seams, wrap it in plastic wrap, and freeze for 15 minutes.
- Slice dough into ¼-inch thick slices and bake for 10-12 minutes until the edges are lightly golden. Cool on the baking sheet for a few minutes and transfer to a cooling rack to cool down completely.
- Whisk the powdered sugar, 2 teaspoons of milk, and vanilla extract to make a glaze. If the glaze is too thick, add another teaspoon of milk.
- Drizzle over cooled cookies and let harden before serving.
Zuzu says
Do you roll from the long end or the short end? Thanks
Lisa MarcAurele says
If you look at the process shots in the post, you'll see that it's rolled from the long end.