Cinnamon Roll Cookies
These Cinnamon Roll Cookies turn a soft sugar cookie dough into pretty cinnamon-swirled spirals, sliced from a log and drizzled with sweet vanilla glaze.
Servings 24 cookies
Calories 150kcal
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter melted, for the filling
- 1/2 cup granulated sugar for the filling
- 1 tablespoon ground cinnamon for the filling
- 1 1/2 cups powdered sugar for the glaze
- 4 1/2 teaspoons water for the glaze
- 1 1/2 teaspoons vanilla extract for the glaze
Instructions
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla until combined.
- Whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix until a soft dough forms. Chill the dough in the refrigerator for about 30 minutes.
- Roll the chilled dough out to about 1/4 inch thick between two sheets of plastic wrap so it does not stick.
- Brush the rolled dough with the melted butter. Stir together the filling sugar and cinnamon and sprinkle it evenly over the dough.
- Using the bottom sheet of plastic wrap to help, roll the dough up into a tight log. Wrap it in the plastic and freeze for about 30 minutes, or until firm.
- Slice the log into 1/4 inch thick rounds and place them 2 inches apart on an ungreased baking sheet. Bake at 375 degrees for about 9 minutes, until set. Let cool completely.
- Whisk together the powdered sugar, water, and vanilla until smooth. Drizzle over the cooled cookies and let set for about 30 minutes until the glaze hardens.
Notes
- Chilling the dough makes it much easier to roll out and slice.
- Use two sheets of plastic wrap to roll the dough with no added flour and no sticking.
- The dough gets soft as you work it, so freeze the log until firm before slicing.
- These cookies puff up as they bake, so leave 2 inches between them.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 150kcal