Cinnamon Roll Cookies

Cinnamon Roll Cookies are as beautiful as they are delicious with soft, buttery sugar cookie dough swirled with gooey cinnamon-sugar filling! Topped with a creamy buttercream, they taste like a decadent cinnamon roll in cookie form!

Prep Time30

Cook Time10

Chill Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cookies

Servings: cookies

Calories: 165kcal

Author: Kelsey Byrnes

Equipment

Cookie Sheets

Ingredients

Cookie Dough

3/4 cup butter softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon baking powder
2 1/4 cups flour

Cinnamon Sugar Filling

1/4 cup butter softened
1/3 cup sugar
1 tablespoon cinnamon
2 teaspoons flour

Frosting

1/2 cup butter softened
2 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons milk

Instructions

Make the Sugar Cookie Dough

In the bowl of a stand mixer, beat the butter and sugar until well-combined.
3/4 cup butter, 3/4 cup sugar
Stir in the egg and vanilla.
1 egg, 1 teaspoon vanilla extract
Add the baking powder and flour and stir until combined, making sure to scrape down the edges of the bowl with a rubber spatula a time or two.
1/8 teaspoon baking powder, 2 1/4 cups flour
Spoon the dough onto a large piece of plastic wrap dusted lightly with flour.
Use a floured rolling pin to roll the dough out to a 12 x 12 inch square.

Make the Cinnamon Sugar Filling

In a small mixing bowl, stir together the butter, sugar, cinnamon and flour.
1/4 cup butter, 1/3 cup sugar, 1 tablespoon cinnamon, 2 teaspoons flour
Dollop the mixture over the rolled out dough and carefully spread to the edges of the square.
Roll the dough up as tightly as you can without squishing the dough.
Wrap the log in the plastic wrap and refrigerate for at least an hour.

Bake the Cookies

Preheat the oven to 350℉.
Remove the dough from the fridge and remove the plastic.
Cut the dough into 32 even slices.
Place the cookies on a parchment-lined cookie sheet or a pan lined with a silicone baking mat. Give them at least 1 inch between cookies.
Bake for 8-10 minutes or until light golden brown around the edges.
Let cool completely.

Frost the Cookies

In a large bowl, mix the butter until smooth.
1/2 cup butter
Add the powdered sugar, vanilla and 1 tablespoon of milk; stir.
2 cups powdered sugar, 1 teaspoon vanilla, 1-2 tablespoons milk
Add additional milk if needed to reach desired consistency.
Pipe or spread the frosting over the cooled cookies.

Video

Notes

If you'd like, you can chill the dough before rolling it out. Chill for up to 48 hours.

Nutrition