Cinnamon Roll Cookies

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

Cook Time 10

Chill Time 1 30

Total Time 1 50

Servings cookies

Calories 294kcal

Author Stacey aka the Soccer Mom

Cost $10

Equipment

Cookie sheet
Electric mixer
Mixing bowls
Wire cooling rack

Ingredients

1 cup butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons corn starch
Pinch salt

For the Filling:

1/2 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
3 Tablespoons softened butter

For the Glaze:

1 cup powdered sugar
4 Tablespoons milk
1 teaspoon vanilla 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.

Nutrition