Just when you thought cinnamon rolls couldn’t get any better, we’ve turned them into cookies! These cinnamon roll cookies combine the best of both worlds: the soft, chewy texture of a cookie with the sweet, spicy filling of a cinnamon roll. Perfect for holiday baking or anytime you need a sweet treat.
Why This Recipe Works
- The dough is perfectly spiced with cinnamon and nutmeg for that classic cinnamon roll flavor.
- Rolling the dough with a cinnamon-sugar filling ensures every bite is packed with flavor.
- Baking at 350°F gives these cookies the perfect golden edge while keeping the centers soft and chewy.
- A simple glaze drizzle adds just the right amount of sweetness without overpowering the cookies.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Equipment Needed
- Mixing bowls
- Electric mixer
- Rolling pin
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and vanilla, beating until combined. Gradually mix in the dry ingredients until a dough forms. Chill the dough for at least 1 hour to make it easier to handle.
Step 2: Roll and Fill
On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Sprinkle evenly with the brown sugar and cinnamon. Roll the dough tightly into a log, starting from the long side. Chill the log for 30 minutes to firm up.
Step 3: Slice and Bake
Preheat your oven to 350°F. Line baking sheets with parchment paper. Slice the dough log into 1/2 inch rounds and place them on the prepared sheets. Bake for 10-12 minutes, until the edges are golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack.
Step 4: Glaze and Serve
Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cookies. Allow the glaze to set before serving.
Tips and Tricks
For the best results, make sure your butter is softened but not melted. This ensures the dough has the right texture. Chilling the dough is crucial for easy handling and prevents the cookies from spreading too much in the oven. If you’re short on time, you can freeze the dough log for 15 minutes instead of chilling it in the fridge. For a more pronounced cinnamon flavor, increase the cinnamon in the filling to 2 tablespoons. Always use parchment paper to prevent sticking and ensure even baking.
Recipe Variations
- Add chopped nuts or raisins to the filling for extra texture and flavor.
- Swap the cinnamon for pumpkin pie spice for a fall-inspired twist.
- Use cream cheese frosting instead of glaze for a richer topping.
- Make them chocolatey by adding cocoa powder to the dough.
- For a festive touch, sprinkle colored sugar on top before baking.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated. You can also freeze the baked cookies for up to 3 months. Just thaw and glaze before serving.
Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled enough or if the butter was too soft. Make sure to chill the dough as directed and measure your ingredients accurately.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used in a pinch. Just be aware that the cookies may spread more and have a slightly different taste.
Summary
These cinnamon roll cookies are a delightful twist on the classic cinnamon roll, offering all the flavor in a convenient, bite-sized form. Perfect for any occasion, they’re sure to become a new favorite.