Cinnamon Roll Cookies

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!
Little cinnamon roll cookies made from sugar cookie dough! Easy recipe
Ingredients
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Filling
  • 2 Tablespoons (15g) butter, melted and slightly cooled
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon ground cinnamon

Icing
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/2 teaspoon pure vanilla extract

Instructions
  • Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
  • Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  • Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9×7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
  • Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
  • Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)
  • Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
  • Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  • Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.