Description
These Cinnamon Roll Cookies combine the soft, buttery texture of classic cinnamon rolls with the convenience of a cookie. Rolled with a cinnamon sugar filling and topped with a creamy vanilla frosting, they make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough:
- 3/4 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 2 1/4 cups flour
Cinnamon Sugar Filling:
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons flour
Frosting:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Make the Sugar Cookie Dough: In the bowl of a stand mixer, beat the softened butter and sugar until well-combined. Then stir in the egg and vanilla extract until incorporated. Next, add the baking powder and flour, stirring until combined. Make sure to scrape down the edges of the bowl with a rubber spatula a couple of times to ensure even mixing. Spoon the dough onto a large piece of plastic wrap lightly dusted with flour. Use a floured rolling pin to roll the dough out to a 12 x 12 inch square.
- Make the Cinnamon Sugar Filling: In a small mixing bowl, stir together the softened butter, sugar, cinnamon, and flour until evenly mixed. Dollop the cinnamon sugar mixture over the rolled-out dough, then carefully spread it evenly to the edges of the square. Roll the dough up as tightly as possible without squishing it. Wrap the rolled log tightly in plastic wrap and refrigerate for at least an hour.
- Bake the Cookies: Preheat the oven to 350°F (177°C). Remove the chilled dough log from the refrigerator and unwrap the plastic. Cut the dough into 32 even slices. Place the cookies on a parchment-lined cookie sheet or a pan lined with a silicone baking mat, allowing at least 1 inch of space between each cookie. Bake for 10 minutes or until the edges are light golden brown. Remove from the oven and let the cookies cool completely.
- Frost the Cookies: In a large bowl, beat the softened butter until smooth. Add the powdered sugar, vanilla extract, and 1 tablespoon of milk, stirring to combine. Add additional milk if needed to reach your desired frosting consistency. Pipe or spread the frosting evenly over the cooled cookies.
Notes
- You can chill the dough before rolling it out to make it easier to handle; chill for up to 48 hours for best results.
- Make sure to use softened butter so it blends well in both the dough and frosting.
- If you prefer a thicker or thinner frosting, adjust the milk amount accordingly.
- Use a sharp knife to slice the dough log to ensure clean, even cookies.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
