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Cinnamon Roll Cookies

A delightful twist on classic cinnamon rolls, these Cinnamon Roll Cookies are soft, gooey, and irresistibly sweet—perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 ¾ cups all-purpose flour For a gluten-free version, substitute with a quality gluten-free blend.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Can use egg substitutes for dietary adaptations.
  • 1 tablespoon vanilla extract Can be substituted with almond extract for variation.
For the Cinnamon Filling
  • 1 tablespoon ground cinnamon
  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, softened For spreading.
For the Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk Can use almond or coconut milk for dairy-free.
  • ½ teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Pour in vanilla extract and continue mixing until smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
  6. In a separate bowl, combine the ground cinnamon and packed brown sugar. Add the softened butter and mix until a smooth paste forms.
Assembly and Baking
  1. Scoop about two tablespoons of cookie dough and flatten it in your palm. Place a teaspoon of the cinnamon filling in the center and fold the dough around it, rolling into a ball.
  2. Place the cookie balls on a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
  3. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
  4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Icing
  1. Prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

For a firmer dough, refrigerate for 30 minutes before rolling. Incorporate chopped nuts for extra texture. Store in an airtight container for up to a week or freeze for up to 3 months. Reheat in the oven at 300°F (150°C) for about 5 minutes after thawing.