Cinnamon Roll Cookies (Slice and Bake)
Imagine the heavenly aroma of freshly baked cinnamon rolls wafting through your kitchen in the form of bite-sized cookies. These Cinnamon Roll Cookies are a delicious twist on a classic treat, combining the flavors of cinnamon rolls with the convenience of slice-and-bake cookies. Slightly crisp on the outside and soft and chewy on the inside, these cookies taste just like cinnamon rolls in cookie form!
Servings: 30 cookies
Ingredients
Vanilla Cookie Dough
- ½ cup powdered sugar
- ¾ cup unsalted butter
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Cinnamon Filling
- ½ cup light brown sugar
- ¼ cup unsalted butter melted
- 1 ½ teaspoon cinnamon
Glaze
- ½ cup powdered sugar
- 2 tbs heavy cream
- ½ teaspoon vanilla extract
Instructions
For the cookie dough
- Beat butter, sugar, salt and vanilla until light and fluffy, about 3 minutes. Add the flour and mix until just combined. Take dough out and flatten into a disk. Wrap disk in plastic wrap and refrigerate for 30 minutes.
For the filling
- Stir all filling ingredients together until smooth.
- On a thoroughly floured surface, roll the dough out into a ¼-1/2 inch thick large rectangle. Spread filling over dough.
- Roll the dough into a long log very carefully and tight. Wrap in plastic wrap and refrigerate until firm, 1-2 hours.
- Preheat oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Using a sharp knife, slice the rolled cookie log into ¼-1/2 inch slices and place on prepared cookie sheet 1 inch apart.
- 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.
For the glaze
- Whisk powdered sugar, cream and vanilla until smooth in a. small bowl. Drizzle glaze on cooled cookies.
Notes
Storage instructions: Cookies will stay fresh for up to 4 days stored in an airtight container.
Freezing options:
Freeze cookie dough log: Follow the recipe as directed right up to rolling the cookie dough into a log. Wrap the log tight in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag for up to 3 months. To use, bring cookie dough to room temperature and slice and bake as directed in the recipe instructions.
Freeze sliced raw cookies: Follow the recipe as directed and slice cookies. Place cookies in a freezer-safe bag for up to 3 months. Bake from frozen straight out of the freezer or allow them to come to room temperature and then bake.
Freeze baked cookies: Place completely cooled, unglazed cookies in a resealable, freezer-safe bag for up to 3 months. To serve, allow them to come to room temperature.