Description
These Cinnamon Roll Cookies perfectly combine the warm, gooey flavors of a cinnamon roll with the delightful chewiness of a cookie. Enjoy a quick and easy treat that will satisfy your sweet cravings!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted (for filling)
- 1/2 cup light brown sugar (for filling)
- 1/2 cup cream cheese, softened
- 1 1/2 cups powdered sugar (confectioners' sugar)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough will be soft.
- Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll each half into a rectangle, approximately 10×8 inches and about 1/4-inch thick. If the dough is too soft to handle, chill it for 15-20 minutes before rolling. Place the rolled dough rectangles onto separate baking sheets and refrigerate for at least 30 minutes.
- While the dough chills, prepare your filling. In a small bowl, whisk together the light brown sugar and ground cinnamon. Melt the remaining unsalted butter in a separate small bowl.
- Once the dough is firm, remove one rectangle from the fridge. Brush the entire surface evenly with half of the melted butter, leaving a small border around the edges. Generously sprinkle half of the cinnamon sugar mixture over the buttered dough, gently pressing it down to adhere.
- Starting from one of the longer sides, carefully and tightly roll the dough into a log. Repeat with the second dough rectangle and filling.
- Wrap each dough log tightly in plastic wrap and refrigerate for at least 1-2 hours, or until very firm.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Remove one chilled dough log from the fridge. Using a sharp knife, slice the log into 1/2-inch thick rounds. Arrange the cookie slices on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, beat the softened cream cheese in a medium bowl until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and then slowly add the milk or cream, a teaspoon at a time, until you reach your desired drizzling consistency.
- Once the cookies are completely cool, drizzle them generously with the cream cheese glaze. Allow the glaze to set for a few minutes before serving.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chilling the dough twice is crucial for perfectly shaped cookies with distinct swirls. Use parchment paper to prevent sticking and ensure even baking.