Cinnamon Roll Cookies With Vanilla Glaze
52 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
All the cozy cinnamon roll flavor, none of the yeast waiting: buttery swirls of brown sugar and cinnamon baked into tender cookies, finished with a vanilla glaze that sets clean.
Perfect for coffee breaks, holiday trays, and cookie swaps, this slice-and-bake dough chills like a champ and cuts sharp, giving you crisp edges, soft centers, and serious kitchen swagger.
Ingredients (24 servings)
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Ingredients for the Cookie Dough
- 2¼ cups all-purpose flour all-purpose flour 0.62 lb
- ½ tsp baking powder baking powder 0.08 oz
- ¼ tsp salt salt
- ¾ cup unsalted butter, softened unsalted butter 6 oz
- ¾ cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
Ingredients for the Cinnamon Filling
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 1 Tbsp ground cinnamon ground cinnamon 0.27 oz
Ingredients for the Glaze
- 1 cup powdered sugar powdered sugar 4.41 oz
- 2 Tbsp whole milk whole milk 1 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
How to Make Cinnamon Roll Cookies With Vanilla Glaze
-
Prep your gear and heat
Preheat the oven to 350 F and line 2 baking sheets with parchment.
Set out two large pieces of parchment for rolling and have a sharp knife or unflavored dental floss ready for slicing.
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Mix dry ingredients
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
-
Cream butter and sugar
Beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
Scrape the bowl so nothing hides on the bottom, because sneaky butter pockets will throw off texture.
-
Add egg and vanilla
Beat in the egg and vanilla until smooth and emulsified.
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Bring dough together
Add the dry mixture on low speed and mix just until a soft dough forms with no dry streaks.
If the dough feels sticky, sprinkle in 1 to 2 teaspoons of flour to help it handle cleanly.
-
Chill briefly
Divide the dough in half, flatten each into a rectangle, wrap, and chill 20 minutes to relax the gluten and make rolling easy.
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Roll into rectangles
Roll one dough half between parchment into a 9 by 12 inch rectangle about 1/4 inch thick, keeping edges squared with your hands or a bench scraper.
Slide the sheet onto a tray and keep it chilled while you roll the second half.
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Make the cinnamon filling
Stir together the brown sugar and cinnamon until no cinnamon clumps remain.
Brush the rolled dough with melted butter, leaving a 1/2 inch border on the long edge farthest from you.
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Add filling and roll up
Sprinkle the cinnamon sugar evenly over the buttered surface and pat gently so it sticks.
Using the parchment to help, roll up tightly from the long side toward the clean border, then pinch the seam to seal.
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Firm the logs
Wrap each log in parchment and chill 30 minutes, or freeze 15 minutes, until firm enough to slice without squashing.
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Slice cleanly
Use a sharp serrated knife with a gentle sawing motion or loop unflavored dental floss around the log and pull to cut 1/4 to 3/8 inch slices.
Set slices 2 inches apart on the lined sheets.
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Bake
Bake 10 to 12 minutes until edges look set and the bottoms are just turning golden, rotating the pans halfway for even color.
Let cookies rest on the sheet 5 minutes, then move to a rack to cool completely.
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Glaze
Whisk powdered sugar, milk, and vanilla until smooth and pourable like heavy cream.
Add a few drops more milk if too thick or a spoon of powdered sugar if too thin.
Drizzle over cooled cookies and let set 20 minutes.
-
Store and serve
Store in an airtight glass container at room temperature up to 4 days or freeze up to 2 months.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a cup-for-cup gluten-free blend that includes xanthan gum to keep the spiral intact, then chill the dough an extra 10 minutes for cleaner slicing and a tender, slightly more delicate crumb.
- Butter and milk -> dairy-free swaps
- Use vegan butter sticks for the dough and filling and almond or oat milk for the glaze so you keep that rich mouthfeel without dairy while keeping the glaze glossy and the crumb short and crisp.
- Egg -> flax egg
- Mix 1 tablespoon ground flaxseed with 3 tablespoons water and rest 5 minutes so it gels, which binds the dough gently and yields a slightly softer but still sliceable cookie with great chew.
Tips
- Roll between parchment for control
- Parchment prevents sticking, keeps the thickness even, and lets you use it like a sushi mat to roll the log tight without tearing.
- Tight spiral equals pretty cookies
- Brush off loose cinnamon sugar at the far edge so the seam seals, then pinch along the seam to lock it in and prevent the spiral from opening in the oven.
- Chill twice to prevent spread
- A quick chill after rolling and another after forming the log sets the butter so the cookies hold sharp edges and the centers do not slump.
- Slice with floss for clean rounds
- Unflavored dental floss slides through without compressing the log so every cookie stays perfectly round and the swirl stays crisp.
- Underbake by a minute
- Pull them when edges are set and the bottoms are light golden because carryover heat finishes the centers and keeps the bite tender, not dry.
- Balance the glaze
- Aim for heavy-cream thickness so it clings to the ridges without puddling, and glaze only when cookies are fully cool to keep the finish smooth and shiny.
Nutrition Facts *
| Energy | 175 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 6 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is too sticky to roll. What should I do?
- Chill the dough 15 more minutes and dust the parchment lightly with flour, then roll between parchment so you never have to add much extra flour to the dough itself.
- Why did my dough crack when I rolled it up?
- It was likely too cold or slightly dry, so let it sit 5 minutes to soften and give the surface a light brush of melted butter to help it flex, then roll with gentle, even pressure.
- The cookies spread too much in the oven. How can I fix that?
- Your logs were probably too warm or the butter too soft, so chill the sliced cookies on the sheet 10 minutes before baking and verify your oven is truly at 350 F with an oven thermometer.
- My spiral looks messy and the filling leaked out. What went wrong?
- Too much filling at the edge keeps the seam from sealing, so leave a clean 1/2 inch border and press the seam closed, then bake seam side down for insurance.
- Can I make these ahead or freeze the dough?
- Yes, freeze the filled logs well wrapped for up to 2 months, then thaw in the fridge until sliceable and bake from chilled so the shape stays crisp.
- How do I keep the cookies soft after glazing?
- Cool completely before glazing, let the glaze set, then store airtight at room temp with a small slice of bread in the container to maintain gentle moisture without making them soggy.
Serving Suggestions
Orange zest in the dough and a pinch of cardamom in the filling gives a bright, bakery-level twist that plays beautifully with the vanilla glaze.
Serve with hot coffee or cold milk, and if you are feeling a little extra New York, drizzle a few with a coffee-infused glaze or top warm cookies with chopped toasted pecans for crunch.
More pairings:
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