Cinnamon Roll Cookies
These fun Cinnamon Roll Cookies are cute, unique, and surprisingly simple to make. They taste just like buttery soft cinnamon rolls and are perfect with a simple vanilla glaze topping!Be sure to check out the how-to VIDEO just below the recipe!
- Prep time
- 45 min
- Cook time
- 12 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (softened)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar (tightly packed)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ⅓ cup light brown sugar (firmly packed)
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter (very soft or melted)
- 1 cup powdered sugar
- 4-6 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- 1
Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined.
- 2
Stir in egg yolk and vanilla extract.
- 3
In a separate, medium-sized bowl whisk together your flour, cornstarch, and salt.
- 4
Gradually, with mixer on low-speed, stir dry ingredients into wet until everything is completely combined.
- 5
Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 15 minutes.
- 6
While dough is chilling, combine brown sugar, cinnamon, and salt in a small bowl and whisk until completely combined. Set aside.
- 7
Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12x10 rectangle (dough should be just over ⅛” thick).
- 8
Spread melted butter evenly over the dough, leaving about ½” of space un-buttered around the perimeter.
- 9
Sprinkle brown sugar/cinnamon mixture over butter.
- 10
Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
- 11
While dough is chilling, preheat oven to 375F (190C) and line several cookie sheets with parchment paper.
- 12
Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
- 13
Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
- 14
Bake on 375F (190C) for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown.
- 15
Allow cookies to cool completely on baking sheet.
- 16
If desired, drizzle cookies with glaze once cooled.
- 17
To make the glaze, whisk together powdered sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached -- if you lift your whisk out of the glaze it should leave a thin ribbon that when it falls back into the bowl should hold its shape for a few seconds before dissolving back into the rest of the icing.
- 18
Use a spoon or a small ziploc bag with the corner snipped off to drizzle glaze over cookies.
- 19
Allow glaze to harden (15-30 minutes) and then serve and enjoy!