Cinnamon Roll Cookies With Vanilla Glaze
42 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 12 min | 42 min |
Introduction
These cinnamon roll cookies have all the cozy swirl and spice of a classic cinnamon roll, baked into buttery slice-and-bake cookies.
They are perfect for holiday cookie trays, weekend baking with kids, or anytime you crave a warm, cinnamon-sugar treat.
A simple vanilla glaze drips over the top, adding just the right touch of sweetness and that bakery-style finish.
Ingredients (24 servings)
Ingredients for the Cookie Dough
Ingredients for the Cinnamon Filling
Ingredients for the Glaze
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How to Make Cinnamon Roll Cookies With Vanilla Glaze
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Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
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Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and pale in color.
Add the egg and vanilla, then beat again until the mixture looks smooth and creamy.
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Finish the cookie dough
Pour the dry ingredients into the butter mixture and mix on low just until a soft dough forms.
Gather the dough into a flat disc, wrap it in plastic, and chill for at least one hour.
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Prepare the cinnamon filling
In a small bowl, stir together the melted butter, brown sugar, and cinnamon until it forms a spreadable paste.
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Roll out the dough
Lightly flour your counter or a sheet of parchment, then roll the chilled dough into a rectangle about 9x12 inches.
Trim the edges with a knife if needed so the rectangle is neat for even swirls.
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Spread filling and roll
Spread the cinnamon filling evenly over the dough, leaving a small 1/2-inch border on one long side.
Starting from the opposite long side, roll the dough into a tight log, pinching the seam to seal.
Wrap the log in plastic or parchment, then chill at least one hour, or freeze for 30 minutes to firm.
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Slice and bake the cookies
When the dough is firm, preheat your oven to 350°F and line two baking sheets with parchment paper.
Using a sharp knife, slice the log into 1/4-inch rounds and arrange them two inches apart on the sheets.
Bake one sheet at a time for 10 to 12 minutes, until the cookies look set and barely golden on edges.
Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely.
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Make the vanilla glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and pourable.
If the glaze seems too thick, add milk a teaspoon at a time until it slowly runs off a spoon.
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Glaze and serve
Once the cookies are completely cool, drizzle or spoon the glaze over the tops in thin ribbons.
Let the glaze set for about 15 minutes, then enjoy or store the cookies in an airtight container.
Substitutions
- Use salted butter instead of unsalted butter
- You can use salted butter and simply omit the added salt in the dough. The cookies taste slightly more buttery and rich, without becoming noticeably salty.
- Swap light brown sugar with dark brown sugar in the filling
- Dark brown sugar adds deeper molasses flavor and a slightly chewier, gooier center. The cinnamon flavor still shines but feels a little more cozy and caramel-like.
- Make a cream cheese glaze instead of vanilla glaze
- Beat softened cream cheese with powdered sugar, a splash of milk, and vanilla until smooth and thick. This glaze adds tangy richness and makes the cookies taste even more like classic cinnamon rolls.
Tips
- Chill the dough log well
- Cold dough slices cleanly and holds its spiral shape, which keeps the cookies thick instead of spreading.
- Use parchment to help with rolling
- Roll the dough between two parchment sheets to prevent sticking and to create an even, tidy rectangle.
- Measure flour carefully
- Spoon flour into the cup and level it, so the dough stays soft and easy to roll.
- Watch for pale edges, not brown tops
- Pull the cookies from the oven when the edges just turn light gold, so the centers stay soft and tender.
- Glaze only when completely cool
- If the cookies are even slightly warm, the glaze will soak in instead of forming pretty ribbons on top.
Nutrition Facts *
| Energy | 169 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my dough cracks when I roll it up?
- Let the dough sit at room temperature for five minutes to soften slightly. Gently pinch any cracks together and keep rolling, using parchment to support the dough.
- How do I keep the filling from leaking out while baking?
- Leave a small clean border on one long edge so the filling has space to spread. Roll the log tightly and pinch the seam well, placing slices seam side down on the sheet.
- Why did my cookies spread too much in the oven?
- The dough was likely too warm, or there was too much butter or too little flour. Chill the sliced cookies on the baking sheet for 15 minutes before baking to help them hold shape.
- Can I make these cinnamon roll cookies ahead of time?
- Yes, you can freeze the unbaked dough log for up to two months, well wrapped. Let it soften slightly at room temperature, then slice and bake straight from chilled.
- How should I store the glazed cookies?
- Store fully cooled, glazed cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in layers separated with parchment and thaw at room temperature.
Serving Suggestions
These cinnamon roll cookies bring all the cozy bakery flavors in a neat, easy-to-share little package.
Try adding a touch of orange zest to the glaze or a sprinkle of flaky salt on top for extra contrast.
Serve them with hot coffee, chai, or cold milk for a nostalgic, bakery-style treat at home.
More pairings:
Reviews
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Barbara, Winnipeg, Canada: These turned out fantastic and really do give you that cinnamon roll vibe without the fuss. Chilling the dough log made slicing super clean and the swirls baked up nicely without spreading. I added a tiny pinch of salt to the glaze to cut the sweetness, and it made the vanilla flavor pop. Soft centers, lightly crisp edges, and they stayed tender the next day in an airtight container.
: Love hearing these gave you that cinnamon roll vibe and the chilled log helped keep those swirls neat! The pinch of salt in the vanilla glaze is a smart tweak for balance and a little extra vanilla shine. 😊
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