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Cinnamon Roll Cookies - These cookies are your favorite breakfast in a dessert. Soft buttery sugar cookie with cinnamon sugar filling drizzled with icing. So delicious, you can't just have one! Adventures of B2

Cinnamon Roll Cookies

These cinnamon roll cookies are like having breakfast for dessert. A delicious soft cookie full of cinnamon goodness topped with a sweet drizzle of icing. 

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Dough

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract

Cinnamon Filling

  • 2 tbsp butter
  • 1/4 cup sugar
  • 1 tbsp ground cinnamon

Icing

  • 1 cup confectioners sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • 1/4 tsp vanilla extract

Instructions

Dough

  1. Whisk the flour, baking powder, and salt together. Set aside.

  2. In a separate bowl, beat the butter for 1 minute on high speed until creamy. Add in sugar and mix in until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat until combined, about 1 minute.

  3. Next, add the dry ingredients to the wet ingredients slowly until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Filling:

  1.   In a small bowl, mix melted butter, sugar and cinnamon together. 

  2. On baking mat, roll out dough into a rectangle (about 9x7 inches) on a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness.

  3. Spread filling evenly on top leaving a 1/4 in of one side without filling 

  4. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 1-2 hours. I like to wrap mine in plastic wrap to avoid scents in the fridge. 

  5. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. 

  6. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.

  7. Bake for 10-12 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Icing

  1. Mix confectioner sugar, milk, corn syrup together until smooth. Add in vanilla extract.  

  2. When cookies are almost cool, using spoon, drizzle icing across cookies from side to side. Be sure to have some paper underneath the cooling rack to catch icing that drips. 

  3. Allow icing to harden before storing in container or stacking them on platter. 

Recipe Notes

If icing seems too thick, add a bit more corn syrup.