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Cinnamon Roll Cookies on red plate.

Easy Cinnamon Roll Cookies with Glaze


  • Author: Sandra Flegg
  • Total Time: 2 hours 5 minutes
  • Yield: 40 cookies

Description

These tasty treats, Easy Cinnamon Roll Cookies with Glaze have traditional cinnamon roll flavours in a delicious soft cookie.

Perfectly crispy on the outside, this soft cinnamon roll cookie recipe is also a perfectly spiced cookie that is always a hit!


Ingredients

3/4 cup butter, softened at room temperature

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 and 1/2 cups all purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

Pinch of salt

CINNAMON FILING:

2 Tablespoons brown sugar, packed

2 Tablespoons butter, softened at room temperature

1 teaspoon cinnamon

GLAZE:

1 cup powdered sugar

3 Tablespoons milk

1/4 teaspoon vanilla extract


Instructions

  1. Mix the dough: You can use a hand mixer or stand mixer. Beat butter and brown sugar togeher until light and fluffy.
  2. Next, add in the eggs and vanilla and mix until well combined.
  3. In a separate, small mixing bowl, combine the all-purpose flour, cinnamon, baking powder and a pinch of salt. Stir until well combined.
  4. In a separate, small mixing bowl, combine the all-purpose flour, cinnamon, baking powder and a pinch of salt. Stir until well combined.
  5. Gradually, add the flour mixture to the creamed butter. 

  6. Divide the dough in half and shape into discs. Wrap each one separately in plastic wrap and refrigerate for 1 hour.

  7. After the dough has chilled, remove it from the refrigerator and let it stand at room temperature for 15 minutes. 

  8. Between two sheets of waxed paper, roll out each disc, one at a time to a 12×10-inch rectangle. Don’t worry about perfect. You can trim it a little to square it up if needed.

  9. Make the cinnamon sugar filling by combining the brown sugar, butter and cinnamon in a small bowl. 

  10. 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. 

  11. Repeat with second disc and wrap that log in plastic wrap and refrigerate for 30 minutes. 

  12. Cut rolled logs into 1/4-inch thick slices and place cut side down on parchment paper-lined or greased baking sheets. Place the cookies one inch apart. 

  13. Bake, one sheet at a time, in 375°F oven for 9 to 10 minutes. The bottoms and edges will be lightly browned.

  14. Cool on wire racks.

  15. 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. Enjoy!

Notes

Storage instructions: Parchment paper is great to use to separate the cookie layers preventing them from sticking together. Use an airtight container to store for 3 to 5 days or in the fridge for 7 days.

Freezing instructions: These cookies freeze very well using a freezer-safe container for 2 – 3 months, between layers of parchment paper.

Thaw in the fridge or at room temperature before serving with your favorite coffee.

  • Prep Time: 25 minutes
  • Chill: 1 hour, 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 99
  • Sugar: 8.3 g
  • Sodium: 62.8 mg
  • Fat: 4.2 g
  • Saturated Fat: 2.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.5 g
  • Fiber: 0.3 g
  • Protein: 1.1 g
  • Cholesterol: 15.4 mg

Keywords: cinnamon roll cookies