These cinnamon roll cookies combine the warm, gooey goodness of cinnamon rolls with the convenience of cookies. They’re so soft and delicious with a tasty glaze on top.
Ingredients:
- 1 stick butter, room temp (½ cup = 113 grams of butter)
- 1/2 cup granulated sugar (100 grams)
- 1 egg
- 1 tsp vanilla
- 1/4 cup heavy cream
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups All Purpose Unbleached flour (240 grams) – more if needed for sprinkling
For Filling:
- 1/4 stick of butter, melted (2 tablespoons)
- 1/3 cup dark brown sugar (65 grams)
- 1 tsp ground cinnamon
Drizzle/Glaze:
- 1 cup (120 grams) powdered/confectioners sugar
- ¼ stick butter, melted (2 tablespoons)
- 2 tablespoons of milk
- 1 tsp vanilla extract (optional)
Directions:
- First, cream together the room temperature butter and granulated sugar
BAKING TIP: the type of butter and temperature you use is IMPORTANT. Using vegetable oil spread butters like Country Crock or Imperial will not give the same texture. Vegetable oil adds moisture and will likely result in a more dense and cakey cookie texture.
- Then add in the egg, vanilla, and heavy cream and mix
- In a separate bowl, add the dry ingredients: 2 cups of All Purpose flour, baking powder, baking soda, and salt
LAZY TIP: If I don’t feel like putting it in a separate bowl I will just use a Red SOLO cup for this step
- Then add half of the dry ingredients into the mixture of butter, sugar, egg, etc and mix until combined preferably using a baking spatula and then add the rest of the dry ingredient mixture and mix until combined again
BAKING TIP: be careful not to overmix this will lead to a dense cookie
- Sprinkle some flour on a flat surface or use a sheet of parchment paper and roll out dough into a rectangle shape
- Preheat the oven to 350 degrees
I like to place the dough in the fridge on the parchment paper before I start making the filling but that is optional
- Make the filling by melting ¼ of a stick of butter in the microwave or on the stove if you prefer then combine in a small bowl with the brown sugar and cinnamon
- After mixing this together, take the dough out and spread this mixture all across the top of the rolled out dough covering every part of the top of the dough. If you don’t have a cooking brush to spread you can also use the baking spatula to spread.
- Then roll the dough from the longest side, pictured below:
- After fully rolled, cut into pieces about 2 inches each either using a piece of floss or a cleaver/butcher’s knife
- After you cut each piece of dough off, then roll into a dough ball to the point where the cinnamon on the inside is now mixed in with the dough and showing on the outside and place on the cookie sheet. This is how you get the swirl effect shown in the first picture
- Place in the oven if it’s done preheating, for about 11-13 minutes
I personally like to flatten the top out of each cookie either before I put them in the oven or once I take them out
- Once the cookies are in the oven, start working on the drizzle by simply mixing together all the ingredients: melted butter, sugar, milk, and vanilla (optional)
- If its too thick, add more milk or if it’s too runny, add more sugar to balance out the consistency to your liking
- Check on the cookies after 11 minutes and if they’re ready, leave out to cool for another minute or two before adding the drizzle
- And VOILA you have the greatest cinnamon roll cookie ever! ENJOY!
