Cinnamon Roll Cookies
Delicious cinnamon roll cookies with a buttery swirls, cozy cinnamon-sugar filling, and a drizzle of icing, perfect for fall gatherings or a cozy treat.
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 tsp vanilla extract
For the Filling
- ¼ cup unsalted butter, softened
- ½ cup coconut sugar (or brown sugar)
- 1 ½ tbsp ground cinnamon
For the Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk (or almond milk)
- ½ tsp vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and coconut sugar until light and fluffy (about 2 minutes). Add egg and vanilla, mixing well.
- Gradually mix in dry ingredients until a soft dough forms. Divide dough in half, wrap in plastic, and chill for 1 hour.
- On a floured surface, roll one dough half into a rectangle about ¼-inch thick.
- Spread softened butter over the dough, then sprinkle evenly with cinnamon and sugar mixture.
- Roll dough tightly into a log (like a cinnamon roll!). Slice into ½-inch cookies and place on a parchment-lined baking sheet.
Baking
- Bake at 350°F (175°C) for 10–12 minutes, or until edges are just golden.
- Let cookies cool on a wire rack before drizzling with glaze.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for 2 months. Substitute butter with dairy-free margarine for a vegan option. Use almond flour for a gluten-friendly variation. Serve with chai latte, hot cocoa, or pumpkin spice coffee for cozy vibes.