What type of cookie dough is best for cinnamon roll cookies?

You want a chewy sugar cookie base with a buttery, sweet flavor to emulate the flavor of cinnamon rolls, but it needs to be firm enough to hold the swirl during rolling and baking. This recipe is soft and chewy, thanks to the butter and brown sugar, with a warm flavor from the cinnamon. It feels more like gingerbread dough and pairs perfectly with the cinnamon roll filling, keeping its distinct swirl even after slicing and baking.

How do you cut cinnamon roll cookies without ruining the swirl?

Two answers: chill the dough and use a sharp knife. The dough needs to be totally chilled to solidify the butter, which will help hold the jelly-roll style spiral in place. Then, use a very sharp knife meant for slicing to cut through the cookie dough without any drag marks. I'm partial to a Granton edge blade, which is also great for slicing bread, roasts, and more. It makes the smoothest cut every time and is a game-changer!

How do you cut cookie dough into even slices?

Honestly, it helps to use a measuring tape or pastry mat with the measurements listed. Use your knife to make a small indentation on the cookie dough log every 1/2 inch, then go back through and cut. Precise cuts don't necessarily matter at home, but it can really take the appearance over the top.

Cinnamon Roll Cookies

Description

Cinnamon Roll Cookies bring all the cozy, spiced flavors of a classic cinnamon roll into a soft, buttery cookie form. Swirled with a cinnamon-sugar filling and topped with a drizzle of sweet icing, these cookies are the perfect way to enjoy a beloved breakfast treat any time of day. Great for special occasions, but easy enough to slice-and-bake any time you need a cookie fix!

Ingredients

Scale

For the cinnamon roll cookies:

1 2/3 cup (200 grams) all purpose flour
1/2 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (114 grams) unsalted butter, at room temperature
1/4 cup (55 grams) brown sugar
1/4 cup (50 grams) white sugar
1 teaspoon vanilla
1 large egg, at room temperature

For the cinnamon roll filling:

2 tablespoons (28 grams) unsalted butter, melted and slightly cooled
1/4 cup (55 grams) brown sugar
2 ½ teaspoons cinnamon

For the cream cheese glaze:

1 tablespoon cream cheese, at room temperature
1 tablespoon milk
1/2 teaspoon vanilla
1-2 cups (120-240 grams) confectioners’ sugar, to desired consistency

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Instructions

Make the cinnamon roll cookies:

In a small mixing bowl, whisk together the flour, cinnamon, baking powder, and salt, until well-combined. Set aside.
In a stand mixer with paddle attachment (or large bowl with electric mixer), add butter, brown sugar, and white sugar. Beat on medium-high speed until light and fluffy looking, around 2-3 minutes. Add in the vanilla and egg, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
Add in the dry ingredients, then beat on low until just combined and smooth. The dough will be soft, resembling gingerbread dough.
Gather the dough together and wrap into a flat rectangle shape with plastic wrap. Place into the fridge for 1 hour to harden.

Make the cinnamon roll filling:

In a small mixing bowl, whisk together the brown sugar and cinnamon. Set aside.

Assemble the cookies:

Remove dough from the fridge and place onto a well-floured parchment paper or surface. Using a rolling pin, roll the dough out to be about 11x8-inch in size.
Brush the surface with the melted butter, then sprinkle all of the cinnamon sugar mixture over top. Lightly press the cinnamon sugar down into the surface of the dough.
Starting from the long side, roll the dough up into a log as you would with cinnamon rolls.
Wrap the dough log in plastic wrap, then place into the fridge for at least 1 hour, up to overnight.

Slice and bake:

Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
Remove the dough log from the fridge. Using a sharp knife, slice ½-inch cookies out of the log.
Place cookies onto the prepared baking sheet, then place into the oven to bake for 10-11 minutes, or until the cookies seem soft but set. Remove cookies from the oven and allow to fully cool before glazing.

Make the cream cheese glaze:

Add all of the glaze ingredients into a medium mixing bowl. Use a whisk or electric hand mixer to beat together until smooth and creamy.
Drizzle glaze over the cooled cookies. Allow glaze to fully set before enjoying.

Notes

How to store: Once baked, the unglazed cookies can be stored in an airtight container at room temperature for about 3 days. The sweet icing contains dairy and should be refrigerated. You can also refrigerate the log of cookie dough for 2-4 days before baking.

How to freeze: Leftover cookies can be frozen for up to 3 months, but you can also freeze the roll of cookie dough. To bake, thaw the log of dough in the fridge and then slice rounds and bake like normal. To keep the dough fresh, wrap it in several layers of plastic wrap.

Prep Time: 25 minutes
Chill Time: 2 hours
Cook Time: 11 minutes
Category: Cookies
Method: Bake
Cuisine: American