These scrumptious cinnamon roll cookies take all your favorite cinnamon roll flavors and put them in a cookie. You will love the swirls of brown sugar and cinnamon throughout and the icing drizzle on top.
Looking for more holiday recipes? Try my overnight cinnamon rolls, raspberry thumbprint cookies, peanut butter blossoms or peppermint bark oreos.
These cinnamon roll cookies get rave reviews.
They taste somewhat similar to snickerdoodle cookies since they are a cinnamon based cookie but they have big swirls of brown sugar and cinnamon throughout. Then there is a super easy icing drizzle on top. Just like a cinnamon roll!
These would be a wonderful choice for a holiday cookie exchange party. Along with buckeye balls, butter danish cookies and chocolate crinkle cookies.
Ingredients
- Butter: Use regular butter, not margarine. I always like to use salted butter when baking for more flavor.
- Cane Sugar: Alternatively you could use white sugar.
- Vanilla Extract: Instead of imitation vanilla, use the real thing for best flavor.
- Eggs: You will need two eggs for this recipe.
- Flour: All purpose flour.
- Cream of Tartar: Helps to give a chewy cookie.
- Baking Soda: Added to give the cookies lift.
- Salt: Kosher salt, but you can use table salt just decrease the amount written in the recipe.
- Cinnamon: Cinnamon is the star ingredient! Lots of cinnamon in these cookies.
- Brown Sugar: Used for the brown sugar cinnamon swirl filling.
- Powdered Sugar: Used for the icing on top.
How To Make Cinnamon Roll Cookies
Cream together the butter and sugar for 2 minutes. Mix in the vanilla extract and eggs, beat on medium speed for 1 minute.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt and cinnamon. Stir into the wet ingredients.
To make the filling, use your hands to mix together the butter, brown sugar and cinnamon until it resembles a creamy paste texture.
Dot some of the filling (space between) in the bowl of the cookie dough. Fold the cookie dough over and press down gently. Continue adding dots of filling and folding until the filling is gone.
Chill the dough for 30 minutes.
Preheat the oven to 375.
Scoop out 2 tablespoons of dough (35 g), roll them, and evenly space on a parchment lined baking sheet. Return the bowl of cookie dough to the fridge.
Bake for 10 minutes.
Use a biscuit cutter or a glass, to reshape the cookies when they come out of the oven to make them into perfect circles.
To make the icing whisk together the powdered sugar and water.
Remove from the oven. Wait until the cookies have cooled slightly and drizzle on the icing.
Cinnamon Roll Cookies
These scrumptious cinnamon roll cookies take all your favorite cinnamon roll flavors and put them in a cookie. You will love the swirls of brown sugar and cinnamon throughout and the icing drizzle on top.
Ingredients
- 1 c butter, softened
- 1 ¼ c cane sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 c all purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ tsp cinnamon
Brown Sugar Cinnamon Swirl Filling:
- ¼ c butter, softened
- ½ c brown sugar
- 2 tsp cinnamon
Icing:
- 1 c powdered sugar
- 1 tbsp water
Instructions
- Cream together the butter and sugar for 2 minutes. Mix in the vanilla extract and eggs, beat on medium speed for 1 minute.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt and cinnamon. Stir into the wet ingredients.
- To make the filling, use your hands to mix together the butter, brown sugar and cinnamon until it resembles a creamy paste texture.
- Dot some of the filling (space between) in the bowl of the cookie dough. Fold the cookie dough over and press down gently. Continue adding dots of filling and folding until the filling is gone.
- Chill the dough for 30 minutes.
- Preheat the oven to 375.
- Scoop out 2 tablespoons of dough (35 g), roll them, and evenly space on a parchment lined baking sheet. Return the bowl of cookie dough to the fridge.
- Bake for 10 minutes.
- To make the icing whisk together the powdered sugar and water.
- Remove from the oven. Wait until the cookies have cooled slightly and drizzle on the icing.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 122mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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