Description
Soft Cinnamon Roll Cookies combine the beloved flavors of classic cinnamon rolls with the convenience of a cookie. These tender, buttery cookies feature a cinnamon-sugar spiral, baked to golden perfection and perfect for an indulgent treat or sharing with friends and family.
Ingredients
Scale
Dough
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/2 cup (100g) light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon (14g) unsalted butter, melted
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Mix the egg and vanilla extract into the butter-sugar mixture until well combined, ensuring the dough has moisture and flavor.
- Combine Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a separate bowl to evenly distribute the leavening and seasoning agents.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms, ready for rolling out.
- Prepare Cinnamon Sugar: Mix the light brown sugar and ground cinnamon in a small bowl to create the flavorful cinnamon-sugar filling for the cookies.
- Roll Out Dough: On a lightly floured surface, roll the dough to about 1/4 inch thickness, creating an even layer to hold the cinnamon-sugar mixture.
- Brush with Butter: Brush the melted butter evenly over the rolled-out dough, enhancing the richness and helping the cinnamon sugar stick.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, ensuring every bite has a sweet and spicy swirl.
- Roll Dough into Log: Carefully roll the dough starting from one of the long sides into a log shape, trapping the cinnamon sugar inside in a spiral.
- Slice Cookies: Cut the dough log into 1/2 inch thick slices and place them on the prepared baking sheets, leaving space for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely, ensuring optimal texture.
Notes
- For best results, make sure the butter is softened at room temperature to easily cream with sugar.
- Do not roll the dough thinner than 1/4 inch to retain the soft texture of the cookies.
- If desired, drizzle a simple glaze of powdered sugar and milk once cooled for extra sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; separate with parchment paper and thaw at room temperature before serving.
