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Irresistible Cinnamon Roll Cookies Recipe for Cozy Days

Irresistible Cinnamon Roll Cookies

These cinnamon roll cookies combine the warm, comforting flavor of cinnamon rolls with the soft, buttery texture of cookies. The dough swirls around a sweet cinnamon-sugar filling and is topped with a creamy glaze, creating a perfect treat for cozy days. They're easier to make than traditional cinnamon rolls and use simple pantry ingredients.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ¾ cup salted butter, softened (unsalted works too)
  • ¾ cup packed light brown sugar
  • ¼ cup white granulated sugar
  • 1 large egg, at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup salted butter, softened (unsalted works too) - for filling
  • ½ cup packed light brown sugar - for filling
  • 1 tbsp cinnamon - for filling
  • Pinch of salt - for filling
  • 1 cup powdered sugar - for glaze
  • 3 tbsp milk - for glaze
  • ½ tsp vanilla extract - for glaze
  • Pinch of salt - for glaze

Equipment

  • mixing bowls
  • electric mixer
  • Rolling Pin
  • baking sheets
  • parchment paper

Method
 

Instructions
  1. Prepare the cookie dough by creaming together the butter and sugars until light and fluffy, then add egg and vanilla until well combined
  2. Gradually incorporate the dry ingredients (flour, cornstarch, baking soda, and salt) and mix just until the dough comes together
  3. Roll out the dough into a rectangle on a lightly floured surface and spread the cinnamon-sugar filling evenly, leaving a small border
  4. Gently but firmly roll the dough into a log, chill if desired, then slice into even rounds
  5. Preheat oven to 350°F (175°C) and bake cookies on parchment-lined sheets until edges are golden but centers are still soft
  6. Prepare the glaze by mixing powdered sugar, milk, vanilla, and salt, then drizzle over cooled cookies

Notes

Don't overmix the dough after adding flour. Chill dough if too soft to handle. Bake until edges are golden but centers are still soft - they'll continue to set as they cool. Store in airtight container for up to 5 days or freeze without glaze for up to 3 months.