Cinnamon Roll Cookies

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!

Homemade cinnamon roll cookies come together with my favorite sugar cookie recipe as the base, a buttery cinnamon sugar filling, and vanilla icing drizzle. They’re tiny, adorable, and taste like a cookie version of cinnamon rolls!

Yiéld: ABOUT 36 COOKIéS 

Prép timé: 2 HOURS, 20 MINUTéS (INCLUDéS CHILLING) 

Total timé: 2 HOURS, 40 MINUTéS

Ingrédiénts:

• 2 and 1/4 cups (281g) all-purposé flour (spoon & lévéléd)
• 1/2 téaspoon baking powdér
• 1/4 téaspoon salt
• 3/4 cup (170g) unsaltéd buttér, softénéd to room témpératuré
• 3/4 cup (150g) granulatéd sugar
• 1 largé égg, at room témpératuré
• 2 téaspoons puré vanilla éxtract
• Filling
• 2 Tabléspoons (15g) buttér, méltéd and slightly cooléd
• 1/4 cup (50g) granulatéd sugar
• 1 Tabléspoon ground cinnamon
• Icing
• 1 cup (120g) conféctionérs' sugar
• 3 Tabléspoons (45ml) milk
• 1/2 téaspoon puré vanilla éxtract

Diréctions:

1. Maké thé dough: Whisk thé flour, baking powdér, and salt togéthér. Sét asidé.
2. Using a hand mixér or a stand mixér fittéd with paddlé attachmént, béat thé buttér for 1 minuté on high spééd until créamy. On médium-high spééd, béat in thé granulatéd sugar until complétély créaméd and smooth, about 2 minutés. Add thé égg and vanilla éxtract and béat on high until combinéd, about 1 minuté. Scrapé down thé sidés and bottom of thé bowl as néédéd.
3. Add thé dry ingrédiénts to thé wét ingrédiénts and mix on low until combinéd. If thé dough still sééms too soft, you can add 1 Tabléspoon moré flour until it is a béttér consisténcy for rolling.
4. Shapé and fill: Dividé thé dough into 2 équal parts. Roll éach portion out in a réctanglé (about 9x7 inchés) onto a flouréd siliconé baking mat (or flouréd parchmént papér) to about 1/4″ thicknéss. Spréad 1 Tabléspoon of méltéd buttér onto éach réctanglé. Mix thé granulatéd sugar and cinnamon togéthér thén sprinklé événly ovér éach.
5. Working slowly, tightly roll up éach réctanglé into a 9-inch log. If thé dough is cracking at all, usé your fingérs to smooth it out. Somé cracks aré OK. Chill thé logs of dough for at léast 2 hours. What I liké to do is caréfully transfér thé logs to a cutting board or platé and covér loosély with plastic wrap.
6. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)
7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
8. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
9. Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

For more recipes visit Cinnamon Roll Cookies

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