These cinnamon roll cookies bring the cozy flavor of a cinnamon bun to an easy-to-share slice-and-bake treat. A buttery dough, brown sugar filling, and simple vanilla glaze make them fun to prepare without yeast or complicated shaping.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, plus a little for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract, divided
- 1/3 cup (70 g) packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter, melted
- 3/4 cup (90 g) powdered sugar
- 1 to 2 tablespoons milk
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside. Line two baking sheets with parchment paper, and preheat the oven to 350°F (175°C) when you are ready to bake.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until creamy and slightly fluffy, about 2 minutes. Beat in the egg and 1 teaspoon of the vanilla, scraping down the bowl as needed.
- Add the flour mixture in two additions, mixing on low just until no dry patches remain. The dough should be soft but manageable. Avoid prolonged mixing, which can make the cookies firm.
- Place the dough between two sheets of parchment and roll it into a rectangle about 10 by 12 inches and 1/4 inch thick. Peel away the top sheet. If the dough feels very soft or sticky, refrigerate it for 10 to 15 minutes before filling.
- Stir the brown sugar and cinnamon together, then brush the dough evenly with the melted tablespoon of butter. Sprinkle the cinnamon sugar over the surface, leaving a 1/2-inch bare strip along one long edge. Press the filling lightly so it adheres.
- Starting at the opposite long edge, roll the dough into a snug log, using the parchment to help guide it. Pinch the bare edge gently against the log to seal. Wrap the log in parchment or plastic wrap and chill for at least 30 minutes, until firm enough to slice. Chilling helps the spiral hold its shape.
- Use a sharp knife to cut the log into slices about 1/3 inch thick. Arrange them at least 2 inches apart on the prepared baking sheets; bake in batches if needed. If a slice comes apart, gently press it back together on the sheet.
- Bake for 10 to 13 minutes, rotating the sheet once if your oven browns unevenly. The edges should look set and just begin to turn pale golden; the centers may still look soft. Do not wait for deep browning. Cool on the baking sheet for 5 minutes, then transfer the cookies to a rack to cool completely.
- Whisk the powdered sugar with 1 tablespoon milk and the remaining teaspoon of vanilla. Add more milk a few drops at a time until the glaze is thick but easy to drizzle. Spoon it over the cooled cookies and let it set for about 15 minutes before serving.
Tips
- Measure flour by weight if possible. If using cups, fluff the flour, spoon it into the measuring cup, and level it without packing; too much flour makes the dough dry and difficult to roll.
- Use softened, not melted, butter for the dough. It should yield when pressed but still hold its shape. If it becomes greasy or sticky while rolling, chill it briefly instead of adding lots of extra flour.
- For tidy spirals, chill the log until firm and use a thin, sharp knife. Wipe the blade between cuts if filling builds up on it.
- For a dairy-free version, use a firm plant-based butter made for baking and a non-dairy milk in the glaze. Results vary by product; avoid soft spreads sold in tubs, which can make the dough slack.
Serving Suggestions
Serve the cookies once the glaze has set, alongside coffee, tea, or a glass of milk. They are a cheerful addition to a cookie plate, bake sale, or casual brunch spread. For a dessert plate, pair two cookies with fresh berries or a small scoop of vanilla ice cream. If serving a group, keep the glaze in a narrow drizzle so the cinnamon pattern remains visible.
Variations
For a nutty crunch, sprinkle 1/3 cup finely chopped toasted pecans or walnuts over the cinnamon sugar before rolling. A little orange zest in the dough gives the cookies a bright note, while a pinch of cardamom added to the filling makes the spice blend more fragrant. You can also replace the vanilla glaze with a cream cheese drizzle: whisk 2 ounces softened cream cheese with 1/2 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk to make it pourable. Keep cream-cheese-glazed cookies refrigerated.
Storage and Reheating
Store unglazed cookies in an airtight container at room temperature for up to 4 days. Keep glazed cookies in a single layer if possible; once the glaze is fully set, separate layers with parchment. Cookies topped with cream cheese glaze should be refrigerated and eaten within 3 to 4 days. To freeze, freeze baked, unglazed cookies in a sealed container for up to 2 months, then thaw at room temperature and glaze before serving. You can also wrap the unbaked log tightly and refrigerate it for up to 2 days or freeze it for up to 2 months; thaw a frozen log in the refrigerator until sliceable. These cookies are best at room temperature, but a brief 5- to 8-second microwave warm-up can soften one. Avoid reheating glazed cookies for long, as the icing may melt.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Wrap the dough log and refrigerate it for up to 2 days. Let it stand for a few minutes if it is too firm to slice cleanly, then cut and bake as directed. For longer storage, freeze the log for up to 2 months.
Why are my cookies spreading or losing their swirls?
The dough may have been too warm, or the log may not have chilled long enough. Chill the sliced cookies on the baking sheet for 10 minutes before baking if your kitchen is warm. Also check that your baking powder is fresh and measure the flour accurately.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the 1/4 teaspoon salt from the dough. Salt levels vary between brands, so this adjustment keeps the cookies from tasting overly salty.
Do I have to use an electric mixer?
No. A sturdy wooden spoon and some elbow grease work. Beat the softened butter and sugar until smooth and creamy, then mix in the egg before adding the dry ingredients. The dough may take a little more effort to combine evenly.
How do I know when the cookies are done?
Look for set edges with only a hint of golden color. The centers should not look wet, but they will still be soft when hot and will firm as they cool. Baking too long can dry out the dough and darken the cinnamon filling.
Can I bake the slices from frozen?
For the most even results, thaw a frozen log in the refrigerator until you can slice it. If you freeze already-cut slices, bake them from frozen at 350°F, adding about 1 to 3 minutes and checking for set edges. Keep the slices spaced apart and do not thaw them on the counter for an extended period.