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Soft Cinnamon Roll Cookies Recipe
Ash Tyrrell

Soft Cinnamon Roll Cookies Recipe

I made a batch of these cinnamon roll cookies on a lazy Sunday afternoon when I was craving cinnamon rolls but didn't want to deal with yeast and rising time. I rolled out sugar cookie dough, spread it with a buttery cinnamon sugar filling, and sliced it into little swirled rounds
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Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 and 1/4 cups all-purpose flour spooned and leveled so the dough doesn't turn out dense
  • 1/2 teaspoon baking powder gives the cookies a little lift without puffing them up too much
  • 1/4 teaspoon salt balances the sweetness in the dough
  • 3/4 cup unsalted butter softened, let it sit out until it's truly room temperature for a smooth dough
  • 3/4 cup granulated sugar for the cookie dough base
  • 1 large egg room temperature, blends into the batter more evenly than a cold one
  • 2 teaspoons pure vanilla extract adds warmth to the cookie flavor
  • 2 tablespoons butter melted and slightly cooled, for the cinnamon filling
  • 1/4 cup granulated sugar mixed with cinnamon for the swirl
  • 1 tablespoon ground cinnamon the star flavor of the filling
  • 1 cup confectioners' sugar for the icing
  • 3 tablespoons milk thins the icing to a drizzle consistency
  • 1/2 teaspoon pure vanilla extract for the icing

Method
 

  1. I whisk the flour, baking powder, and salt together first so they're evenly distributed. In a separate bowl, I beat the softened butter and sugar until it's pale and creamy, then mix in the egg and vanilla. Once that's smooth, I add the dry ingredients and mix just until a soft dough forms.
  2. I divide the dough in half and roll each portion into a rectangle about 9 by 7 inches on a lightly floured mat. I try to keep the thickness even, around a quarter inch, so the swirl bakes uniformly. Working on a silicone mat instead of a floured counter makes the whole process a lot less messy.
  3. I brush each rectangle with melted butter, then sprinkle the cinnamon sugar mixture evenly over the top. I make sure to spread it all the way to the edges so every slice gets that cinnamon roll flavor in every bite, not just the center.
  4. Starting from one long edge, I roll each rectangle up tightly into a log. If the dough cracks a little, I just smooth it out gently with my fingers. Rolling slowly keeps the swirl tight instead of loose and uneven.
  5. This is the step I never skip. I wrap the logs and refrigerate them for at least two hours so the dough firms up. Chilling keeps the cookies from spreading out and losing their pretty spiral shape in the oven.
  6. Once chilled, I slice each log into rounds about half an inch thick and space them two inches apart on a lined baking sheet. They bake at 350°F for about 10 to 11 minutes, just until the edges turn lightly golden.
  7. I let the cookies rest on the baking sheet for five minutes before moving them to a wire rack to cool completely. Icing warm cookies makes the icing melt and slide right off, so I always wait until they're fully cool before drizzling.

Notes

  • I always use room temperature butter for the dough, cold butter never creams properly and leaves lumps.
  • I roll the dough on a silicone mat instead of flouring my counter, it keeps the dough from picking up extra flour and getting tough.
  • I chill the logs for the full two hours, even when I'm impatient, because rushing this step always leads to flatter cookies.
  • I use a sharp, thin knife to slice the logs so I don't squish the spiral shape.
  • I rotate my baking sheet halfway through baking since my oven runs a little hot in the back.