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Cinnamon Roll Cookies Recipe

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3.8 from 3 reviews

These cinnamon roll cookies bring the swirl and spice of a classic cinnamon roll into a chewy, buttery cookie form. With a golden exterior and a warm cinnamon sugar center, they’re the ultimate cozy treat that combines the best of cinnamon rolls and cookies into one delightful bite.

Ingredients

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling and Glaze

  • 1 ½ tablespoons ground cinnamon
  • ½ cup powdered sugar (optional glaze)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is fluffy and smooth, which ensures a tender texture.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and well combined, helping to bind the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and creating tough cookies.
  6. Roll Out Dough: Divide the dough into two equal halves. Roll each half into a rectangular shape about ¼ inch thick on a flat surface.
  7. Add Cinnamon Sugar: Evenly sprinkle the brown sugar and cinnamon mixture over each rolled-out rectangle to create the classic cinnamon roll swirl inside the cookie.
  8. Form the Rolls: Carefully roll each dough rectangle tightly into a log, similar to making a cinnamon roll, then wrap each log in plastic wrap.
  9. Chill Dough: Refrigerate the wrapped logs for 30 minutes to firm up the dough, which helps in slicing even rounds.
  10. Slice Cookies: Remove the dough from the fridge and slice into ½-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spaced slightly apart.
  11. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges take on a lovely golden color.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. Optional Glaze: Drizzle the cooled cookies with powdered sugar glaze if desired to add a sweet finishing touch.

Notes

  • Chilling the dough makes it easier to slice cleanly without the cookies losing their shape.
  • Store cookies in an airtight container at room temperature to maintain their softness and freshness.
  • Try adding chopped nuts or chocolate chips to the cinnamon sugar filling for added texture and flavor variations.

Find it online: https://cookedbysarah.com/cinnamon-roll-cookies-recipe/