These tasty treats are easy to make and have traditional cinnamon roll flavours. These Cinnamon Roll Cookies are the perfect cookie for a Christmas baking tray!
These tasty treats disappeared before my eyes. I do a lot of baking for this food blog and everyone gets used to the treats. Some treats are whisked off to family before anyone in the house even knows they're missing. These ones didn't stand a chance!
The teenagers dove into them with gusto, welcoming the flavours they love from their favourite cinnamon rolls. The good news is that you can freeze them and tuck some away, hidden for later!
These cookies require a bit more work with the rolling, chilling and rolling up the dough, but they are worth it!
Since photos can be deceiving, I will let you know that these cookies are only about three inches in diameter. The perfect three bite cookie.
For a full list of ingredients and amounts needed for this recipe, see the recipe card at the bottom of this page.
- butter - should be at room temperature for both the cookie dough and the cinnamon sugar filling
- egg - should be at room temperature
- brown sugar - I used light brown sugar in this recipe. You can also use dark brown sugar.
- vanilla - recommend using pure vanilla extract for the best flavour enhancement.
- all-purpose flour
- ground cinnamon
- baking powder
Start this recipe by mixing up the dough. You can use a hand mixer, stand mixer and you could even mix it by hand, if you were up for the arm workout!
Beat butter and brown sugar tougher until light and fluffy.
Next, add in the eggs and vanilla and mix until well combined.
In a separate, small mixing bowl, combine the all-purpose flour, cinnamon, baking powder and a pinch of salt. Stir until well combined.
Gradually, add the flour mixture to the creamed butter.
Divide the dough in half and shape into discs. Wrap each one separately in plastic wrap and refrigerate for 1 hour.
After the dough has chilled, remove it from the refrigerator and let it stand at room temperature for 15 minutes.
Between two sheets of waxed paper, roll out each disc, one at a time to a 12x10-inch rectangle. Don't worry about perfect. You can trim it a little to square it up if needed.
Make the cinnamon sugar filling by combining the brown sugar, butter and cinnamon in a small bowl.
Spread half of the mixture onto the rectangular piece of dough and spread out right to the edges.
Starting at the long side, roll up the dough. When you first start to roll, press down lightly to pinch it into place. This will make it nice and tight in the middle.
Continue to roll up the dough. Wrap the log in plastic wrap and refrigerate for 30 minutes.
Repeat with second disc and wrap that log in plastic wrap and refrigerate for 30 minutes.
Cut rolled logs into ¼-inch thick slices and place cut side down on parchment paper-lined or greased baking sheets. Place the cookies one inch apart.
Bake, one sheet at a time, in 375°F oven for 9 to 10 minutes. The bottoms and edges will be lightly browned.
Cool on wire racks.
For the glaze: Combine powdered sugar, milk and vanilla together in small mixing bowl. You can either drizzle the glaze over top with a fork, or place in piping bag and cut a small piece from the end and pipe over top of each cookie.