Description
These Cinnamon Roll Cookies combine everything you love about classic cinnamon rolls in a soft, chewy cookie form. With a buttery dough and a rich cinnamon-sugar swirl, they’re easy to make and impossible to resist. Perfect for fall baking or anytime you want a cozy, sweet treat.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (for dough)
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar (for dough)
1 large egg
2 teaspoons vanilla extract
For the Filling:
½ cup brown sugar
2 teaspoons ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, 1 teaspoon ground cinnamon, and salt.
3. In a large bowl, cream together softened butter, granulated sugar, and ½ cup brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. In a small bowl, mix ½ cup brown sugar and 2 teaspoons cinnamon for the filling.
7. Divide dough in half. Roll out one half into a ¼-inch thick rectangle on parchment paper.
8. Sprinkle with half the cinnamon-sugar filling and roll into a tight log. Repeat with remaining dough and filling.
9. Slice each log into ½-inch thick rounds using a sharp knife or unflavored dental floss.
10. Place cookies on prepared baking sheet, spacing about 2 inches apart.
11. Bake for 10–12 minutes or until edges are golden and centers are just set.
12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra sweet touch, drizzle with a simple icing made from powdered sugar and milk.
Double the filling for more intense cinnamon swirl flavor.
Use parchment paper when rolling the dough to make cleanup easier.
Cookies can be stored in an airtight container at room temperature for up to 4 days.