Description
Indulge in the warm, sweet goodness of these delightful Cinnamon Roll Cookies. Combining the cozy flavors of cinnamon and sugar, these cookies are a perfect treat for any occasion. With their soft, chewy texture and inviting aroma, they’re sure to become a favorite in your household. Easy to prepare and customizable with add-ins like nuts or chocolate chips, this recipe is suitable for bakers of all skill levels. Whether enjoyed fresh from the oven or stored for later, these cookies promise to bring joy with every bite. Treat yourself and your loved ones to this irresistible dessert!
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour, plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (28g) butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla; beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed to ensure everything is mixed well.
- Add the dry ingredients to the wet ingredients. Mix on low speed until combined; the dough will be slightly soft. If too sticky for rolling, add an additional tablespoon of flour.
- Divide the dough into two equal parts. Roll each portion out into a rectangle (about 9×7 inches) on a floured surface to about 1/4 inch thickness. Spread 1 tablespoon of melted butter onto each rectangle. Mix granulated sugar with cinnamon; sprinkle evenly over both rectangles.
- Carefully roll each rectangle tightly into a log about 9 inches long: smooth out any cracks with fingers as needed. Chill logs in plastic wrap for at least 2 hours or freeze up to 3 months.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone mat.
- Remove chilled dough from refrigerator: cut logs into slices approximately 1/2 inch thick. Place slices on prepared baking sheets about 2 inches apart.
- Bake for 10-11 minutes until lightly browned at edges: allow cooling on sheets for about 5 minutes before transferring to wire racks.
- Whisk together all icing ingredients: drizzle over cooled cookies once they reach room temperature.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg