Cinnamon Roll Cookies
Cinnamon Roll Cookies combine the warm, comforting flavors of cinnamon rolls with the fun and easy approach of cookies. They are soft, sweet, and filled with a delicious cinnamon-sugar mixture, making them a perfect treat for any time of day.
Ingredients
Cookie Dough Ingredients
- ¾ cup softened butter Softened at room temperature
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 2 large eggs Large eggs are preferred
- ½ teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Cinnamon-Sugar Filling
- 4 tablespoons butter (softened) Softened at room temperature
- ½ cup brown sugar
- 1 teaspoon cinnamon
Glaze Ingredients
- 2 tablespoons softened cream cheese Softened at room temperature
- 2 tablespoons softened butter Softened at room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk Adjust for desired consistency
Instructions
Making the cookies
- In a large bowl, mix together the softened butter, granulated sugar, and powdered sugar until smooth.
- Add the eggs and vanilla to the butter mixture and beat until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Making the filling
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
Cutting and preparing the cookies
- Roll out the cookie dough on a lightly floured surface into a rectangle.
- Spread the cinnamon-sugar filling evenly over the dough.
- Roll the dough up tightly into a log. Slice the log into rounds about ½ inch thick.
Baking the cookies
- Preheat your oven to 350°F (175°C).
- Place the cookie rounds on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
Making the glaze
- In a small bowl, mix together the cream cheese, softened butter, powdered sugar, vanilla, and milk until smooth.
Notes
Serve warm, drizzled with cream cheese glaze. Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For longer storage, freeze for up to three months. Tips: Ensure butter is softened for easy mixing, and feel free to increase cinnamon or add nuts/raisins for variations.