Slightly crisp on the outside and soft and chewy on the inside, these cookies taste just like cinnamon rolls in cookie form!
Cinnamon rolls in cookie form? Yes, please! These cookies are the best of both worlds! I don’t think there’s anything in the world that I love more than cinnamon rolls for breakfast. They have the taste of a cinnamon roll with a chewy cookie crumb. They’re absolutely perfect in every way. Plus, they are a billion times easier than cinnamon rolls since they don’t need to rise!
Now, I know what you’re thinking. Do these cookies really taste like a cinnamon roll? The answer is.. YES! They really do. The dough is sweet and buttery with a swirly cinnamon center. Once baked, the cookies are slightly crisp on the outside and soft and chewy in the inside. Drizzled with a vanilla glaze on top, these cookies have become one of my top favorites!
Since they are rather small, the cookies are OH so poppable! Once I have one, I can’t stop.
They are pretty simple to put together. Prepare the dough and once the whole process of chilling, rolling, filling and freezing is done, you just slice them up, bake and BAM you have the tastiest cookies ever. Oh, and
smother drizzle them with the glaze once they’re cool of course for the ultimate experience!
These cookies are amazing for the holidays or even holiday gifting! I know I would love to receive a batch of these as a gift!
Cinnamon Roll Cookies
*Vanilla Cookie Dough*
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 egg white
- 1 tbs water
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 1/2 cup powdered sugar
- 2 tbs heavy cream
- 1/2 tsp vanilla extract
- Beat butter, sugar, salt and vanilla until light and fluffy, about 3 minutes. Add the flour and mix until just combined. Take dough out, pat into a large ball and flatten into a disk. Wrap disk in plastic wrap and refrigerate for 30-45 minutes or until well chilled.
- Whisk the egg white and water together in a small bowl until foamy, set aside. In another small bowl, whisk sugar and cinnamon together and also set aside. On a thoroughly floured surface, roll the dough out into a 9x12" rectangle. Brush the egg white all over dough and sprinkle cinnamon sugar mixture on top evenly. Roll the dough into a long log very carefully and tight. Seal the edge with some if the egg white. For ease, cut log in half and wrap both halves separately in plastic wrap. Freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside. Remove one half if dough from freezer. Using a sharp knife, slice dough into 1/2" slices and place on prepared baking sheet. Bake for 12-14 minutes or until very lightly golden in top. Allow them to cool on baking sheets for 3 minutes before transferring to a wire rack to finish cooling. Repeat this process with the second log if dough.
- While cookies are cooling, prepare icing by whisking powdered sugar, cream and vanilla until smooth. Once cookies are completely cool, drizzle the icing on with a spoon.
- Cookies will stay fresh for up to 2 days stored in an airtight container.
Recipe adapted from King Arthur Flour Cookie Companion.