These delicious Cinnamon Roll Cookies are amazing with their yummy cinnamon sugar filling, soft centres and vanilla glaze. An irresistble sugar cookie version of the delicious cinnamon rolls.
Cinnamon Roll Cookies
Made with simple ingredients you probably already have in the pantry, these cookies are perfect for an easy weekend brunch. I’m not gonna lie, these cookies do take some time to prepare as they need to chill for a few hours. But, they are totally worth the wait!
There is really not that much different in making these cookies instead of the rolls. Instead of waiting for the dough for the cinnamon rolls to rise, this time it is spent waiting for the dough to chill. Make
Notes
- If you find the dough is cracking slightly when it is being rolled into a log, just smooth the cracks over with your finger and roll the dough up slowly.
- Chilling is very important as it helps prevent the cookies from spreading too much and losing their shape.
- The completed log can be frozen for up to 3 months and then removed from the freezer, defrosted in the fridge, cut and baked.
- For a make ahead, prepare the cookies up to rolling the doughs together and chilling in the fridge the night before. The next day, cut and bake as usual.
- Dental floss is a great alternative for cutting up the log. It helps give cleaner cuts and the dough shouldn’t stick to it.
- An easy way to place the spiced layer onto the plain is by holding on to the edge of the spiced dough layer and turning it upside down on top of the plain dough and then peeling off the parchment paper.
Storing Cinnamon Roll Cookies
Once the glaze is set, these cookies can be stored in an airtight container at room temperature in cold areas for up to 5 days.
Place baking paper between the layers to prevent sticking.
If you live in a hot, humid climate, they should be placed in the fridge.
The cookies can also be frozen for up to 3 months. It is best to freeze before adding the glaze.
Lay in a single layer on a baking tray and freeze for an hour. Remove and place in a freezer-safe container or wrap in cling wrap.
Thaw fully in the fridge before adding the glaze.
Ingredients for Cinnamon Roll Cookies
To make 36 cookies, you will need:
- ½ Cup White Sugar
- ½ Cup Unsalted Butter, at room temperature
- 1 Egg
- 1 tsp Vanilla Extract
- 1 ½ Cups + 2 TBSP Plain Flour
- ¾ tsp Baking Powder
- ½ tsp Salt
- 2 TBSP Brown Sugar
- 1 ½ tsp Cinnamon
- ¼ tsp Nutmeg
For the Glaze
- 1 Cup Icing Sugar
- 2 TBSP Milk
- ½ tsp Vanilla Extract
Making Cinnamon Roll Cookies
Add the butter and white sugar to a medium sized bowl and beat until light and fluffy.
Add the egg and the vanilla and mix through.
In a small bowl, mix the plain flour, baking powder and salt together.
Slowly mix the dry mixture into the butter mixture until well combined.
Weigh the dough and divide it into thirds.
Roll 2 of the thirds together and wrap in cling wrap.
Add the remaining third to a bowl and mix in the brown sugar, cinnamon and nutmeg.
Wrap this dough in cling wrap.
Place both of the doughs into the fridge and chill for around an hour.
Remove the first lot of dough from the fridge and roll it out into a thin layer, rectangular in shape, between sheets of baking paper.
Place in the fridge and repeat with the second lot of dough. Let the rolled out dough chill in the fridge for about 15 minutes.
Remove the doughs from the fridge and carefully peel back the baking paper on the plain dough.
Remove the baking paper from the spiced dough and lay it on top of the plain dough, trying to get the edges as even as possible.
Once they are together, starting at the long end, roll up the dough into a log.
Wrap the log in cling wrap and chill in the fridge for at least 1 hour as this helps the dough to hold its shape when being cut.
Preheat the oven to 177˚C (350˚F). Line a baking tray with baking paper.
Remove the dough log from the fridge and cut into ¼ ” thick slices with a sharp knife.
Place the cookie slices on prepared baking tray about 2″ apart.
Bake for 8 to 10 minutes, until the edges turn a light golden colour.
Remove from the oven and place on a cooling rack.
Making the Glaze
To make the glaze, combine the icing sugar, vanilla and milk in a small bowl.
Whisk until the mixture has a runny consistency. If you find it is too dry, try adding a small amount of milk until you get the desired consistency.
Drizzle the glaze over the cookies. This can be done while still warm, which may result in the glaze melting into the cookies. Or, you can glaze the cookies when they have completely cooled down.
More Cookie Recipes
- Oatmeal Banana Breakfast Cookies
- Dandelion Cookies
- White Chocolate and Macadamia Cookies
- Fresh Ginger Cookies
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
Cinnamon Roll Cookies
Simple Living. Creative LearningIngredients
For the Cookies
- ½ Cup White Sugar
- ½ Cup Unsalted Butter At Room Temperature
- 1 Egg
- 1 tsp Vanilla Extract
- 1 ½ Cups + 2TBSP Plain Flour
- ¾ tsp Baking Powder
- ½ tsp Salt
- 2 TBSP Brown Sugar
- 1 ½ tsp Cinnamon
- ¼ tsp Nutmeg
For the Glaze
- 1 Cup Icing Sugar
- 2 TBSP Milk
- ½ tsp Vanilla Extract
Instructions
Making the Cookies
- Add the butter and white sugar to a medium sized bowl and beat until light and fluffy.
- Add the egg and the vanilla and mix through.
- In a small bowl, mix the plain flour, baking powder and salt together.
- Slowly mix the dry mixture into the butter mixture until well combined.
- Weigh the dough and divide it into thirds.
- Roll 2 of the thirds together and wrap in cling wrap.
- Add the remaining third to a bowl and mix in the brown sugar, cinnamon and nutmeg.
- Wrap this dough in cling wrap.
- Place both of the doughs into the fridge and chill for around an hour.
- Remove the first lot of dough from the fridge and roll it out into a thin layer, rectangular in shape, between sheets of baking paper.
- Place in the fridge and repeat with the second lot of dough. Let the rolled out dough chill in the fridge for about 15 minutes.
- Remove the doughs from the fridge and carefully peel back the baking paper on the plain dough.
- Remove the baking paper from the spiced dough and lay it on top of the plain dough, trying to get the edges as even as possible.
- Once they are together, starting at the long end, roll up the dough into a log.
- Wrap the log in cling wrap and chill in the fridge for at least 1 hour as this helps the dough to hold its shape when being cut.
- Preheat the oven to 177˚C (350˚F). Line a baking tray with baking paper.
- Remove the dough log from the fridge and cut into ¼ " thick slices with a sharp knife.
- Place the cookie slices on prepared baking tray about 2" apart.
- Bake for 8 to 10 minutes, until the edges turn a light golden colour.
- Remove from the oven and place on a cooling rack.
Making the Glaze
- Combine the icing sugar, vanilla and milk in a small bowl.
- Whisk until the mixture has a runny consistency. If you find it is too dry, try adding a small amount of milk until you get the desired consistency.
- Drizzle the glaze over the cookies. This can be done while still warm, which may result in the glaze melting into the cookies. Or, you can glaze the cookies when they have completely cooled down.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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