Cinnamon Roll Cookies

The best parts of a cinnamon roll in a delicious bite sized cookie! A fun way to spice up your sugar cookie recipe! Fun for the kids, too!

Cinnamon Roll Cookies
Servings 36 small cookies
Author Joshua Snyder
Prep time
25 Min
Cook time
10 Min
Inactive time
3 Hour
Total time
3 H & 35 M

Cinnamon Roll Cookies

The best parts of a cinnamon roll in a delicious bite sized cookie! A fun way to spice up your sugar cookie recipe! Fun for the kids, too!

Ingredients

Cookie Dough
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
Filling
  • 2 tablespoons butter, mostly melted
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk

Instructions

Nutrition Facts

Calories

117.08

Fat (grams)

4.82 g

Sat. Fat (grams)

2.93 g

Carbs (grams)

17.48 g

Fiber (grams)

0.35 g

Net carbs

17.13 g

Sugar (grams)

10.55 g

Protein (grams)

1.29 g

Sodium (milligrams)

75.96 mg

Cholesterol (grams)

21 mg
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Directions

1. In a medium bowl combine flour, baking powder and salt. Set aside.

2. In a large bowl or the bowl of a stand mixer, beat butter until smooth and creamy.

3. Add brown sugar and granulated sugar and mix together until incorporated.

4. Add the eggs and the vanilla and mix thoroughly.

5. Add half of the flour mixture and mix together. Then add the other half and mix together until all the flour is just combined.

6. Divide the dough in half. Roll each portion out in a rectangle on a floured silicone mat or floured surface into a rectangle around 8 inches long by 5 inches wide and 1/4 inch thick.

7. Spread half of the butter onto each rectangle.

8. Mix the sugar and cinnamon together then evenly sprinkle over dough.

9. Carefully, tightly roll the dough starting with the long side. Make two 8-inch long logs. Smooth out any cracks with your finger.

10. Place seam side down on a cutting board or baking sheet. Loosely cover with plastic wrap chill dough for 3 hours in the refrigerator.

11. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone baking mat.

12. Slice the log in 1/2” pieces and set them on the baking sheets.

13. Bake for 9-10 minutes until the edges are lightly browned.

14. Remove from oven and cool on wire rack completely before icing.

15. Prepare the glaze by whisking together the powdered sugar and 1 to 2 tablespoons of 2% milk. You want a thick, but pourable consistency.

16. Using a piping bag or a spoon, drizzle glaze over cookies. Let harden for an hour before storing.