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42 min
|
intermediate
|
vegetarian
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.
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In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
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.
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.
In a small bowl, stir together the melted butter, brown sugar, and cinnamon until it forms a spreadable paste.
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.
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.
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.
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.
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.
| 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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Stella Delgado, Sacramento, CA: Made these tonight....loved them!!! Will definitely be making these again! Thanks for the recipe.
: Glad you loved them, Stella!
Marilyn, Salt Lake City, UT: This was really tasty & easy to make 😍 Will definately make again.
: Glad it was a hit, Marilyn; I appreciate the note, and I’m happy it was easy enough to make again 🙂
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 that!
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