These delicious Cinnamon Roll Cookies are filled with buttery cinnamon sugar and topped with a sweet glaze — just like the bakery classic, in cookie form!
Course Dessert
Cuisine American
Keyword cinnamon, cinnamon rolls, cookies
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 18cookies
Calories 294kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
Cookie sheet
Electric mixer
Mixing bowls
Wire cooling rack
Ingredients
1cupbuttersoftened
1/2cupgranulated sugar
1/2cuplight brown sugar
1egg
1teaspoonvanilla extract
2 1/2cupsall purpose flour
2teaspoonscorn starch
Pinchsalt
For the Filling:
1/2cuplight brown sugar
1/2cupgranulated sugar
2teaspoonscinnamon
3Tablespoonssoftened butter
For the Glaze:
1cuppowdered sugar
4Tablespoonsmilk
1teaspoonvanilla extract
Instructions
To Make the Dough
Cream both sugars and the butter for about 90 seconds on medium speed, until soft and creamy. Add the egg and vanilla and mix for 1 more minute. Add the cornstarch and salt. Finally, mix in the flour until well combined. Chill the dough in the refrigerator for an hour.
To Bake the Cookies
Roll the dough out on a floured surface until it is about 1/2" thick and as close to a rectangle shape as possible. Spread the softened butter on top of the dough. Whisk together sugars and cinnamon and sprinkle on top of the buttered dough.
Start at one side of the dough and roll inward, wrapping the dough up as tightly as possible, until you have a log shape (like you would for regular cinnamon rolls). Freeze for 30 minutes.
Slice into cookies that are about 1/2" thick and place on cookie sheet about 4 inches apart...they will spread during baking!
Bake for 10-12 minutes at 375°F. Remove from oven and allow to rest on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.
To Glaze the Cookies
Whisk together the glaze ingredients until you have a pourable consistency. If the glaze is too thick, add another Tablespoon of milk. If the glaze is too runny, add another 1/4 cup of powdered sugar.
Drizzle the glaze over the cookies and allow to dry.
Notes
Nutrition information is provided as an estimate only; your actual values will vary based on exact ingredients used and serving size.