(warning, jumping to recipe can result in missing important information including alternative ingredients and tips. Also, as an Amazon affiliate, I earn from qualifying purchases made via the links on this website.)
Easy Cinnamon Roll Cookies that are perfect about any time of the day.
These cookies taste and smell like warm cinnamon rolls just out of the oven,
What makes Easy Cinnamon Roll Cookies so good?
These cookies really look impressive because they are swirled with a cinnamon sugar filling.
They also taste a lot like cinnamon breakfast rolls that you can eat any time of the day as cookies!
Did you try my Baked Cinnamon Sugar Pretzel Bites?
That cinnamon sugar pretzel bite recipe is made with refrigerated dough. Like with this recipe, that recipe smells amazing while baking in the oven!
You may find it easier to work with the cookie dough if you roll it out on a baking mat first. You can find a selection of baking mats here.
Cinnamon roll cookies are not actually rolls that you would eat for breakfast.
Instead, cinnamon roll cookie are cookies made from a rolled cookie dough.
Cinnamon roll cookies have a sugar cookie base that is filled with a cinnamon sugar filling. After baking the cookies, they are topped with a sugary glaze.
The term 'rolled cookies' refers to the way that the cookie dough is made.
Rather than being dropped on to a baking sheet for baking, the dough is formed as a rolled up log.
After the cookie dough log has been refrigerated, it is cut into individual cookies and baked. The these cookies are topped with a yummy glaze.
Tips for making cinnamon roll cookies.
It is essential that you allow the cookie dough to refrigerate long enough to set.
This will help the cookies keep their structure while baking.
More tips for you
- If you like your cookies soft and gooey in the center, consider baking them at a lower temperature. Underbaking the cookies is another way to make them softer.
- Make these cookies ahead of time. Once the roll has been cut, you can place them on to a baking sheet to set in the freezer. Once the cookies are set, you can transfer them to a zip top freezer bag for freezing. When you are ready to bake the cookies, simply take them out of the freezer bag and allow them to get to room temperature.
- For best results, use butter that is softened to room temperature. This will allow for your ingredients to blend together together.
- You can store your cinnamon roll cookies in an airtight container at room temperature for about five days, or refrigerated for up to a wee. These cookies can also be frozen for up to two months. /li>
Personalize these cinnamon roll cookies.
These cookies are tasty and smell amazing the way they are.
However, you can also make yours better.
Try one of these ideas.
- Instead of rolling the cookie dough, bake the cookies without rolling them out.
- Make smaller cookies using smaller rolls of cookie dough.
- Serve these cookies with a dollop of cream cheese on top!
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About this recipe for rolled cinnamon cookies.
This is a two part recipe for making cinnamon cookies.
While this is not a difficult recipe, it does take a few extra steps to make.
To make this recipe we will first make a sugar cookie-like dough.
After the dough is chilled, we will roll it out and top it with the cinnamon filling.
The cookie dough will then be rolled into a log and then cut into cookies and baked.
Ingredients needed to make this cinnamon cookie recipe.
- Flour. If you choose to use an alternative flour, use one that measures like all purpose and check for binder instructions if needed.
- Baking Powder. Used to give height to the cookies.
- Butter. The butter should be very soft.
- Sugar and Brown Sugar. Make sure that the brown sugar is packed when measuring it.
- Egg. Your egg should be at room temperature.
- Vanilla Extract. Feel free to sub in another extract such as maple extract.
- For the filling- melted butter, cinnamon, and more sugar.
- And, for the glaze topping- powdered sugar, milk, and more extract.
How to make Easy Cinnamon Roll Cookies
Step One: make the cookie dough.
- In a medium bowl, use a whisk to blend together the flour and and the baking powder, also breaking up any lumps.
- Next, in a mixing bowl, beat together the butter and the sugars until creamy and fluffy. Then scrape down the sides of the bowl and add the egg and vanilla,
- Lastly, add the dry ingredients from the first bowl to the mixing bowl and mix until just incorporated.
- Wrap the cookie dough in plastic wrap and refrigerate for a half hour.
Next, Step Two: prepare the dough for baking.
- Take the cookie dough out of the refrigerator and remove the plastic.
- Make the filling by blending together the butter, cinnamon, and sugar.
- Roll out the cookie dough to about ¼ to ⅓" thick
- Evenly distribute the filling over the cookie dough to about ¼" from the edges.
- Next, carefully roll the dough up into a log. Then pinch together the ends to seal it.
- Slice the log into three parts and wrap the three parts in plastic wrap.
- Refrigerate for an hour.
Step Three: bake the cookies.
- Preheat your oven to 350 and prep two baking sheets for nonstick- I use parchment paper.
- Remove the cookie dough from the refrigerator as well as the plastic wrap.
- Use a serrated knife to carefully slice the logs into ½ wide cookies.
- Place the cookies on to the prepared baking sheets and bake until they begin to turn golden brown (about 12-15 minutes).
- Allow the cookies to cool on a cooling rack.
- To make the glaze, simply mix together the ingredients, adjusting the sugar or milk as needed. After drizzling the glaze over the cookies, allow it to set in place (about 20 minutes) before serving.
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Table of contents for this recipe.
Easy Cinnamon Roll Cookies, a delicious dessert or snack recipe for rolled cinnamon filled sugar cookies topped with icing.
Easy Cinnamon Roll Cookies,
Ingredients
- 2 ½ cups Flour
- 2 tsp Baking Powder
- 1 cup Butter
- 1 cup Sugar
- ¼ cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla Extract
For the filling: melted butter (4 tbsp), cinnamon (1 tbsp), and more sugar (⅓ cup).
For the glaze topping- powdered sugar (1 cup), milk (3-4 tbsp), and more extract (½ tsp).
Instructions
- In a medium bowl, use a whisk to blend together the flour and and the baking powder, also breaking up any lumps.
- Next, in a mixing bowl, beat together the butter and the sugars until creamy and fluffy. Then scrape down the sides of the bowl and add the egg and vanilla,Lastly, add the dry ingredients from the first bowl to the mixing bowl and mix until just incorporated.
- Wrap the cookie dough in plastic wrap and refrigerate for a half hour.
- Take the cookie dough out of the refrigerator and remove the plastic.Make the filling by blending together the butter, cinnamon, and sugar.
- Roll out the cookie dough to about ¼ to ⅓" thick.
- Evenly distribute the filling over the cookie dough to about ¼" from the edges.
- Next, carefully roll the dough up into a log. Then pinch together the ends to seal it.Slice the log into three parts and wrap the three parts in plastic wrap.Refrigerate for an hour.
- Preheat your oven to 350 and prep two baking sheets for nonstick- I use parchment paper.Remove the cookie dough from the refrigerator as well as the plastic wrap.
- Use a serrated knife to carefully slice the logs into ½" wide cookies.Place the cookies on to the prepared baking sheets and bake until they begin to turn golden brown (about 12-15 minutes).Allow the cookies to cool on a cooling rack.
- To make the glaze, simply mix together the ingredients, adjusting the sugar or milk as needed. After drizzling the glaze over the cookies, allow it to set in place (about 20 minutes) before serving.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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