Cinnamon Roll Cookies

These Cinnamon Roll Cookies are slice and bake cookies that use basic ingredients, but taste anything but basic. They’re warm and cozy with over-the-top cinnamon flavor and so easy to make too!

Step-By-Step Instructions

The first step will be to cream together your butter and confectioners’ sugar until light and fluffy.

The second step will be to add in your vanilla extract and mix until well combined.

The third step will be to mix together your flour and salt and then add to your butter mixture until just incorporated. Do not overmix.

The fourth step will be to place your dough on a lightly floured surface and roll out into a 1/4-inch thick rectangle.

The fifth step will be to make your cinnamon brown sugar filling by combining all ingredients in a small bowl and mixing until well combined.

The sixth step will be to spread the filling over your dough leaving a 1/2 inch around all the edges. Starting from the long side you will carefully roll the dough tightly into a log. You can use the parchment to help roll. Once rolled, wrap the log with wax paper and freeze for 30 minutes until the log is firm.

The seventh step will be to remove the log from the freezer and slice into 1/4-inch slices. Place slices on a parchment-lined baking sheet about 2 inches apart. You’ll bake the cookies for 13-15 minutes, or until the edges are golden. Cool on the baking sheet for five minutes before moving to a wire rack to cool completely.

While the cookies are baking you can make the vanilla glaze. This is optional. I enjoy the glaze, but powdered sugar also works well.

Combine the vanilla glaze ingredients in a small bowl and whisk together until smooth. Drizzle cooled cookies with the glaze.

You can keep the log in your freezer and bake off whenever you choose. The baked cookies also freeze perfectly. I love including these in my holiday cookie box or as a hostess gift for the holidays.

These are delicious enjoyed as a dessert or with your morning coffee or tea. Hope you bake a batch soon!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Cinnamon Roll Cookies

Measure your flour correctly, by spooning into measuring cup and leveling off with a knife.

When rolling your log, roll tightly using the parchment paper to guide the log along.

Melt your butter and let it cool before proceeding with your filling.

Cinnamon Roll Cookies

Author: MaryAnn Dwyer

Servings: 28 cookies

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These Cinnamon Roll Cookies are slice and bake cookies that use basic ingredients, but taste anything but basic. They're warm and cozy with over-the-top cinnamon flavor and so easy to make too!

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Ingredients  

• 1 cup unsalted butter, room temperature
• 2/3 cup confectioners' sugar
• 1 1/2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp. salt

Brown Sugar Cinnamon Filling

• 3 Tbsp. unsalted butter, melted and cooled
• 1/3 cup light brown sugar, firmly packed
• 1 Tbsp. ground cinnamon

Vanilla Glaze

• 3/4 cup confectioners' sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla extract

Instructions 

• In a large bowl, cream together your butter and confectioners' sugar until light and fluffy. Add in your vanilla extract and mix until well combined. Mix together your flour and salt and then add to your butter mixture until just incorporated. Do not overmix.
• Place your dough on a lightly floured surface and roll out into a 1/4-inch thick rectangle.

  Make your cinnamon brown sugar filling by combining all ingredients in a small bowl and mixing until well combined.

  Spread the filling over your dough leaving a 1/2 inch around all the edges. Starting from the long side you will carefully roll the dough tightly into a log. You can use the parchment to help roll. Once rolled, wrap the log with wax paper and freeze for 30 minutes until the log is firm.
• Remove the log from the freezer and slice into 1/4-inch slices. Place slices on a parchment-lined baking sheet about 2 inches apart. Bake the cookies for 13-15 minutes, or until the edges are golden. Cool on the baking sheet for five minutes before moving to a wire rack to cool completely.
• Combine the vanilla glaze ingredients in a small bowl and whisk together until smooth. Drizzle cooled cookies with the glaze.

Notes

Measure your flour correctly, by spooning into measuring cup and leveling off with a knife.

When rolling your log, roll tightly using the parchment paper to guide the log along.

Melt your butter and let it cool before proceeding with your filling.

Keyword: cinnamon roll, slice and bake cookies

Cuisine: American

Course: Dessert