Buttery Cinnamon Roll Cookies
These cinnamon cookies are perfect for any occasion, especially when you’re craving a sweet, lightly spiced treat! They're essentially a sweet sugar cookie filled with melted butter and cinammon sugar, baked until light golden brown. It’s a third of the effort that goes into cinnamon rolls, as the dough comes together and minutes and you don’t have to worry about kneading, proofing, etc!
Equipment
- oven
- stand mixer, hand mixer, or whisk
- rubber spatula
Ingredients
Cookie:
- 1 1/2 cup flour
- 3/4 cup sugar white, granulated
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/2 tsp baking powder
- 1 egg ideally room temperature
Cinnamon sugar (filling):
- 3 tbsp sugar
- 1/2 tbsp cinnamon
- 1/8 tsp salt (just a pinch)
- 1 tbsp butter melted
Instructions
- Make the cookie. Start by adding the butter and sugar to the bowl of a stand mixer (or just a bowl to hand mix) and mix on high speed for 1-2 minutes until light and fluffy.
- Add the vanilla and egg and mix on medium for another minute.
- Combine the salt, baking powder, and flour in a bowl. Add to the butter mixture. Mix just until combined.
- Divide the dough into two and wrap in plastic. Chill in the fridge for one hour.
- For the filling: combine the sugar, cinnamon, and salt in a small bowl. Leave the melted butter separate.
- Preheat the oven to 375°F. On a lightly floured surface or directly on the plastic wrap, roll out one rectangle of dough to about 1/4” thickness.
- Spread half the melted butter over it and sprinkle half the sugar mix. Roll tightly, starting with the shorter side. Wrap back in plastic and chill for ten minutes. Repeat for the second rectangle.
- Line a baking sheet with parchment paper. Cut 1/2” slices off of the rolled cookie dough and place them at least 2” apart. Bake for 10 minutes, until there is a light golden color. Enjoy!
Notes
- For flavor variation, you can add various different spices (nutmeg, cloves, cardamom, chile powder, cocoa powder, etc).
- You can make the cookie dough a day or two in advance and freeze for convenience, but make sure to bake for 12 minutes (no need to defrost) for cookies any time!
- Store at room temperature in a sealed container for up to a week.