Description
These Soft Baked Cinnamon Roll Cookies capture the sweet, warm flavors of traditional cinnamon rolls in cookie form. Featuring a tender dough rolled with a cinnamon-sugar filling and topped with a smooth vanilla glaze, these cookies offer a delightful treat perfect for breakfast or dessert. Easy to make and irresistibly soft, they bake quickly for a cozy homemade indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
For the Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to combine evenly, then set aside.
- Cream Butter and Sugar: In another large mixing bowl, beat the softened unsalted butter and light brown sugar on medium speed until the mixture becomes smooth and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, continuing to beat until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while beating on low speed, mixing just until a thick dough forms.
- Prepare Filling: In a small bowl, mix together the melted unsalted butter, granulated sugar, and ground cinnamon thoroughly to create the cinnamon filling.
- Roll Out Dough: Lightly flour a work surface and roll out the cookie dough into a large rectangle approximately 1/4 inch thick for shaping.
- Spread Filling: Evenly spread the cinnamon sugar filling over the rolled-out dough, ensuring complete coverage.
- Roll Dough Log: Starting from one of the long sides, carefully roll the dough into a tight log shape, sealing the edges as you go.
- Slice Cookies: Using a sharp knife, cut the dough log into 1-inch thick slices and place each slice onto the prepared baking sheet with space between.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges turn slightly golden and the cookies are set.
- Cool Cookies: Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Make and Add Glaze: Combine the powdered sugar, milk, and vanilla extract in a small bowl until smooth; drizzle this glaze over the cooled cookies for a sweet finishing touch.
Notes
- Be sure to soften the butter to room temperature for easier creaming and better dough texture.
- Rolling the dough tightly is key to preventing the cinnamon filling from oozing during baking.
- Use a sharp knife or floss to cleanly slice the cookie log for best presentation.
- Allow cookies to cool fully before glazing to avoid melting the glaze.
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain softness.
