Cinnamon Roll Cookies
Aromatic cinnamon with a delicate, buttery cookie host.
Equipment
- stand mixer
- large bowl
- saucepan
Ingredients
Dough
- 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
Cinnamon Filling
- 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
Instructions
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.
Notes
You can reduce the sugar calories by substituting equal amounts of Swerve or Allulose.
Nutrition
Calories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 117mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 39IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!