I LOVE cinnamon rolls and I love every possible way to have them. These cinnamon roll cookies give you the burst of flavor of those ooey gooey cinnamon rolls but travel much better!
Beat the butter and sugars until creamy .
Add the other ingredients as listed below.
Chill the dough
Roll the dough out and spread with softened butter.
Spread with filling and begin to roll starting at the longest side.
Slice into cookies.
Place on baking sheet or parchment paper.
Bake the cookies and cool.
Drizzle with icing.
Cinnamon Roll Cookies
Ingredients
- 1 c softened, unsalted butter
- ½ c sugar
- ½ c light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ c all purpose flour
- 2 teaspoons of corn starch
- Pinch of salt
- Filling:
- ½ c light brown sugar
- ½ c granulated sugar
- 2 teaspoons of cinnamon
- 3 tablespoons of very soft butter
- Glaze:
- 1 c powdered sugar
- 4 tablespoons of milk
- 1 teaspoon vanilla extract
Instructions
- Beat butter and sugars until creamy, about 90 seconds on medium speed.
- Add egg and vanilla, beat for 1 minute.
- Add cornstarch and salt. Beat for 30 seconds.
- Add flour and mix until well combined.
- Chill the dough in the fridge for an hour.
- Roll the dough out on a lightly floured surface, about a ½” thickness.
- Spread the very soft butter over the dough.
- Combine the filling sugars and cinnamon and stir with a fork until well blended.
- Spread the filling over the butter layer.
- Starting at the longest side of the dough, begin rolling inward, trying to keep the dough as tightly wrapped as you can.
- When the dough is rolled into a log, just like you would roll up cinnamon rolls, pop it in the freezer for 30 minutes.
- Preheat the oven to 375 degrees.
- Line a cookie sheet with parchment paper or a baking mat.
- Begin slicing the cookie dough, about a ½” thick.
- Place the cookies about 4” apart on the cookie sheet. They will spread out so give ample room for the cookies to do so.
- Bake for 10-12 minutes.
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