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Our Cinnamon Roll Cookies Recipe produces delicious little pinwheels!
Blending a sweet, buttery cookie with that aromatic cinnamon, our cinnamon roll cookies recipe offers a beautiful and delicious treat. If you love cinnamon as I do, you’ll want to bake these often. While they don’t have the same fluffy texture of our mini cinnamon roll bites recipe, we think they make fantastic cookies to serve anytime.
And when you gather your ingredients, consider using Ceylon Cinnamon. We described the types of cinnamon in a recent article and highlighted why Ceylon Cinnamon was the type I choose to use for all of our cooking and baking.
Some important factors to consider with this cinnamon roll cookies recipe:
- All of the ingredients should be at room temperature when you are ready to combine them. If your butter is too cold, it will not mix in properly. However, if you melt it first, it will change the structure.
- You may substitute a sugar alternative for the granulated sugar, but it might affect the sweetness. I have used both Allulose and Swerve successfully.
- Be sure to measure your flour accurately. To do this, carefully spoon the flour into a measuring cup, being careful not to pack the flour down. It should be just spooned in and leveled off with a flat knife or other surface.
- This dough is slightly sticky. Your parchment paper will help when making the cinnamon roll cookies recipe.
I really like the aroma and flavor of cinnamon. If you do, too, please feel free to increase the cinnamon a little more! (I usually do with very good results.)
Cinnamon Roll Cookies
- stand mixer
- large bowl
- 1 cup butter unsalted, at room temperature
- ¾ cup sugar
- 1 lg egg
- 1 tsp vanilla extract
- 2½ cups flour
- 1 tsp salt kosher works well
- ½ tsp baking powder
- ½ tsp baking soda
- 4 tbsp butter unsalted, room temperature
- ½ cup dark brown sugar
- 2 tbsp ground cinnamon optional: reduce to 1 tbsp if you prefer
- ¼ tsp salt kosher, if you prefer
- ¼ cup flour
Cream Cheese Glaze
- 2 tbsp cream cheese at room temperature
- 1 tbsp butter unsalted, at room temperature
- 2 tbsp cream may substitute milk or water
- 1 tsp vanilla extract
- 1 cup confectioners' sugar
- pinch salt
Make the Dough
- Using the paddle attachment with your stand mixer, cream the butter with the sugar on medium-high speed until light and fluffy, usually about 5 minutes.
- Add the egg and vanilla. Mix to combine.
- In a large bowl, whisk the flour, salt, baking powder and baking soda together. Add this mixture to the butter mixture.
- Mix on low speed just until it forms into a dough. Scrape the sides of the bowl to ensure it mixes completely.
- Put the dough onto a large sheet of parchment paper. Pat it into a 9-inch by 12-inch rectangle. Set aside.
Make the Filling
- In a small saucepan, melt the butter over medium heat. Continue cooking, mixing gently to prevent burning, until it turns a fragrant, golden brown color.
- Remove from heat and immediately stir in the brown sugar, cinnamon, salt, and flour. This will have the consistency of a thick paste.
- Use a spatula to spread the filling onto the dough in an even layer.
- Starting with the long edge, roll the dough in a spiral as if it were a cinnamon roll. Use the parchment paper to help roll it.
- Wrap in plastic wrap. Chill in your refrigerator for about an hour.
- Near the end of the hour of chilling, Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a sharp knife, slice the dough into 1/4 inch rounds. Place them on the baking sheets about 1-1/2 inches apart.
- Back about 10-12 minutes, until the edges begin to turn golden brown. For even baking, rotate the sheets after about 5 minutes.
- Transfer to a cooling rack.
Make the Glaze
- While the cookies cool, whisk together the cream cheese, cream, butter, and vanilla until combined. Add the confectioners' sugar and salt. Whisk to form a very thick glaze that will dribble from the spoon.
- When cookies are completely cool, use a spoon to drizzle a little glaze on each.
- These cookies are best the day they are baked but do store in an airtight container for a few days.