Description
This Cinnamon Roll Cookies recipe combines the soft, buttery texture of sugar cookies with the classic cinnamon-sugar filling and a creamy vanilla frosting. These delightful treats look like cinnamon rolls but are bite-sized and perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough:
- 3/4 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 2 1/4 cups flour
Cinnamon Sugar Filling:
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons flour
Frosting:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Make the Sugar Cookie Dough: 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.
- Roll Out the Dough: 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.
- Prepare the Cinnamon Sugar Filling: In a small mixing bowl, stir together the softened butter, sugar, cinnamon, and flour until evenly combined.
- Spread Filling on Dough: Dollop the cinnamon sugar mixture over the rolled out dough and carefully spread it evenly to the edges of the square.
- Roll the Dough: 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.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Slice the Dough: Remove the chilled dough log from the fridge and unwrap it. Using a sharp knife, cut the dough into 32 even slices.
- Arrange Cookies: 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.
- Bake Cookies: Bake cookies for 10 minutes or until the edges turn a light golden brown.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: 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.
- Frost Cookies: 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 Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
