Description
These Cinnamon Roll Cookies capture the delicious flavors of classic cinnamon rolls in a convenient bite-sized cookie. Soft sugar cookie dough is rolled with a buttery cinnamon sugar filling, baked until golden, and topped with a creamy vanilla frosting. Perfect for a sweet snack or dessert.
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 butter and sugar until well combined. Stir in the egg and vanilla. Add the baking powder and flour and stir until combined, scraping down the edges of the bowl as needed. Spoon the dough onto a large piece of lightly floured plastic wrap and roll out with a floured rolling pin to a 12 x 12 inch square.
- Make the Cinnamon Sugar Filling: In a small bowl, stir together the butter, sugar, cinnamon, and flour until well combined. Dollop the mixture evenly over the rolled out dough and spread carefully to the edges.
- Roll the Dough: Roll the dough up as tightly as possible without squishing it. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Bake the Cookies: Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the fridge and unwrap. Cut into 32 even slices. Place the slices spaced at least 1 inch apart on a parchment-lined or silicone mat lined baking sheet. Bake for 10 minutes or until light golden brown around the edges. Let cool completely.
- Frost the Cookies: In a large bowl, beat the softened butter until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk and stir until combined. Add additional milk if needed to reach desired consistency. Pipe or spread the frosting over the cooled cookies.
Notes
- You can chill the dough before rolling it out for up to 48 hours to improve handling and flavor.
- Ensure the cinnamon sugar filling is spread evenly for consistent flavor in each cookie.
- Use a sharp knife to cut clean slices to keep the swirls intact.
- For easier frosting application, use a piping bag or offset spatula.
- Store cookies in an airtight container at room temperature for up to 3 days.
