These Cinnamon Roll Cookies have all the flavor of a cinnamon roll without the yeast and rising! Complete with icing too!
These cinnamon roll cookies have won me over!! I wasn’t sure what to think about them when I came across them but I’m soooo glad I decided to make them!! They taste almost exactly like a cinnamon roll! Think chewy sugar cookie with a cinnamon sugar swirl then drizzled with icing. Oh, yeah! I may or may not have eaten way too many of these and I may have eaten some for breakfast too. Hey, they are in the cinnamon roll category so they are basically breakfast food, right!?
These cookies are perfect for mailing to loved ones this Christmas season. They are sturdy and not so fragile but here are a few pointers to make sure they don’t arrive and become a box of crumbles! You will need to package things tightly so they don’t shift around, this is the key point! If they don’t shift around it’s hard for them to become broken.
Place two cookies together (back to back so the icing isn’t touching each other) then wrap in plastic wrap. Place all wrapped cookies in a well padded tin, plastic container, or box. The cookies need padding (use tissue paper, newspaper, packing peanuts) to help them not shift around. Seal container and place into a shipping box also padded with tissue paper, newspaper or packing peanuts. Now off to the post office to make someone very happy!
About these Cinnamon Roll Cookies:
- These cookies do require chilling time so plan ahead.
- One key tip I found that really made making these simpler is to use a silicone baking mat. It really helped with rolling up the cookies and not leaving half the dough sticking to the counter. Plus, it makes for easier cleanup.
- These cookies would also be wonderful with a cream cheese frosting! The next time I make them I am going to do this. 🙂
- Make ahead tips: The dough can be made and left to chill in the refrigerator for up to 3 days. You can also make the dough, chill and roll with cinnamon sugar then chill for up to 3 days as well. This dough can be frozen for up to 3 months and the baked cookies can be frozen for up to 3 months.
Cinnamon Roll Cookies
- 3/4 cup (170g) butter, softened
- 3/4 cup (176g) sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (300g) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1/4 cup (52g) packed brown sugar
- 1 tablespoons ground cinnamon
- 1 cup (105g) powdered sugar
- 1-1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- In the bowl of a stand mixer beat the butter on high for 1 minutes or until light and creamy. On medium speed beat in the sugar, scraping sides often for 2-3 minutes. Add the egg and vanilla and beat just until combined. Add the flour, baking powder, and salt. Mix on low until combined. If the dough is too soft (unmanageable to touch) add a little more flour 1 tablespoon at a time until it is easier to work with.
- Divide the dough into 2 equal portions. Roll one portion out on a silicone baking mat sprinkled with a little flour. Roll out to a 10"x8" rectangle or to about 1/4" thickness. Spread with 1 tablespoon of the melted butter.
- In a small bowl combine the brown sugar and cinnamon for the filling and sprinkle half over the buttered cookie dough.
- Working very slowly and carefully, tightly roll up the cookie dough into a 10" log. If the dough starts to crack while rolling just use your finger to smooth it out. Wrap the dough in plastic wrap and chill for at least 2 hours but up to 3 days. Repeat with other portion of dough.
- Preheat oven to 350 degrees F (177 degrees C).
- Remove dough from the refrigerator and cut into 1/2" slices. Place on baking sheets about 1" apart. Bake for 11-12 minutes or until very lightly browned on edges. Allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.
- In a small bowl combine the ingredients for the icing. Drizzle over completely cooled cookies and allow the icing to dry before storing cookies. Store covered at room temperature for up to 1 week.
- Recipe from Sally's Baking Addiction. She's the queen of all things sweet!
- Make ahead tips: The dough can be made, wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Allow to thaw completely and come to room temperature before rolling out. The dough can be made with the filling and rolled into a log (through step 4) wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. I didn't test this but I think it could also be frozen for up to 3 months. Thaw overnight in the refrigerator then continue with step 5.
- Total time doesn't reflect chilling time.