Cinnamon Roll Cookies Recipe

Ingredients

Cookie Dough

• ¾ cup butter softened
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• ⅛ teaspoon baking powder
• 2 ¼ cups flour

Cinnamon Sugar Filling

• ¼ cup butter softened
• ⅓ cup sugar
• 1 tablespoon cinnamon
• 2 teaspoons flour

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, beat the butter and sugar until well-combined and creamy. Stir in the egg and vanilla extract until smooth. Add the baking powder and flour, mixing until fully combined, scraping down the bowl edges with a rubber spatula as needed.
2. Spoon the dough onto a large piece of plastic wrap lightly dusted with flour. Use a floured rolling pin to roll the dough into a 12 x 12 inch square.
3. In a small mixing bowl, stir together the softened butter, sugar, cinnamon, and flour until evenly combined.
4. Dollop the cinnamon sugar mixture over the rolled out dough and carefully spread it evenly to the edges of the square.
5. Starting from one edge, roll the dough tightly into a log without squishing it. Wrap the log with the plastic wrap and refrigerate for at least 1 hour to firm up.
6. Preheat your oven to 350 degrees Fahrenheit.
7. Remove the chilled dough log from the fridge and unwrap it. Using a sharp knife, cut the dough into 32 even slices.
8. Place the cookie slices on a parchment-lined cookie sheet or silicone baking mat, making sure to leave at least 1 inch of space between each cookie for spreading.
9. Bake cookies for 10 minutes or until the edges turn a light golden brown.
10. Remove cookies from the oven and allow them to cool completely on a wire rack before frosting.
11. In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk, stirring until combined. Add additional milk as needed to reach desired consistency.
12. Pipe or spread the vanilla frosting evenly over the cooled cookies.

Notes

• You can chill the dough log before slicing for up to 48 hours for more intense flavor and easier cutting.
• If you prefer a thinner frosting, add milk gradually until you reach your desired consistency.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a dairy-free version, substitute butter with plant-based margarine and use non-dairy milk in the frosting.

Nutrition

Serving: 1 cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 55mg | Fiber: 0.5g | Sugar: 10g