Cinnamon Roll Cookies
These Small Batch Cinnamon Roll Cookies are a delicious twist on classic cinnamon rolls, delivering buttery swirls and a warm cinnamon sugar hug without the fuss of yeast or rising dough.
Servings: 10 cookies
Calories: 120kcal
Ingredients
Cookie Base
- 4 tablespoons unsalted butter, softened Use room temperature butter
- 1/3 cup granulated sugar To sweeten the base
- 1 large egg yolk at room temperature Keeps the batch small and tender
- 1 teaspoon vanilla extract For flavor
- 3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled Correct measurement is essential
- 1 teaspoon cornstarch For extra softness
- 1/4 teaspoon baking powder For leavening
- 1/8 teaspoon fine sea salt Balances flavors
Filling
- 1/4 cup brown sugar Adds caramelized flavor
- 1 teaspoon cinnamon Essential for the cinnamon flavor
- 1 teaspoon softened butter, optional for paste Makes the filling easier to spread
- small pinch salt Enhances the cinnamon taste
Glaze
- 1 ounce cream cheese, softened Base for the glaze
- 1/2 cup powdered sugar Sweetens the glaze
- 1/4 teaspoon vanilla For flavor
- 1 to 2 teaspoons milk To thin the glaze
- small pinch salt Balances the sweetness
Instructions
Make the dough
- Beat softened butter with granulated sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Stir in flour, cornstarch, baking powder, and a pinch of salt.
- If the dough is too sticky, refrigerate for 10 minutes.
Make the filling
- Stir together brown sugar, cinnamon, and a pinch of salt.
- If necessary, add softened butter to make a paste.
Shape and bake
- Roll out the dough between two sheets of parchment into a rectangle approximately 8 by 6 inches.
- Sprinkle the cinnamon mixture over the dough and press lightly.
- Roll the dough tightly from a short side into a log.
- Chill the log for 10-15 minutes before slicing.
- Slice into 9-10 cookies and place them on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 9-11 minutes, until edges are set.
Make the glaze
- Whisk together softened cream cheese, powdered sugar, vanilla, and a pinch of salt.
- Thin with milk until it drizzles smoothly.
- Spoon or pipe over warm cookies.
Notes
Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze without glaze for up to 2 months.