Description
Cinnamon Roll Cookies are the ultimate combination of a soft, chewy cookie with the irresistible flavors of a cinnamon roll. These cookies bring the warm, cozy taste of cinnamon, sugar, and butter, all wrapped up in a pillowy soft cookie dough. With a delightful swirl of cinnamon sugar running through each bite and a light glaze on top, these cookies are sure to become your new favorite treat. Whether you’re making them for a brunch, a holiday gathering, or just because, they offer the perfect way to enjoy the taste of a cinnamon roll in cookie form.
Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (or milk)
For the Cinnamon Sugar Swirl:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Ingredient Highlights
- Butter: Butter makes these cookies rich and tender, contributing to their soft, chewy texture.
- Cinnamon: The warm, spicy cinnamon is the star of this recipe, giving the cookies that classic cinnamon roll flavor.
- Sugar: Both granulated and powdered sugar add sweetness and texture, with granulated sugar creating the swirl and powdered sugar used for the glaze.
- Heavy Cream: Heavy cream ensures that the dough is rich and soft, helping to give these cookies their melt-in-your-mouth quality.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until smooth and well-combined.
- Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Add the heavy cream and mix until the dough is soft but not too sticky.
Make the Cinnamon Sugar Swirl:
- Prepare the Cinnamon Sugar: In a small bowl, mix together the cinnamon and sugar for the swirl. Set aside.
Shape and Bake the Cookies:
- Roll the Dough: On a lightly floured surface, roll the dough out into a rectangle, about ½ inch thick.
- Add the Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the dough, pressing gently to make sure it sticks.
- Roll Up the Dough: Starting from one edge, carefully roll the dough up into a log, like a cinnamon roll, making sure it’s tight but not too tight. Use a sharp knife to slice the dough into 1-inch rounds.
- Place on Baking Sheets: Arrange the dough rounds on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Glaze:
- Prepare the Glaze: While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cookies.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 150-170 kcal
- Fat: 7g
- Carbohydrates: 23g
- Protein: 2g