Cinnamon Roll Cookies
These chewy cinnamon roll cookies are everything you love about classic cinnamon rolls—warm, buttery, and sweet—wrapped into a soft, thick cookie. Swirled with brown sugar and cinnamon and finished with a vanilla glaze, they’re the perfect cozy treat for any time of day.
Servings: 20 cookies
Ingredients
For the cinnamon swirl:
- 2 tbsp salted butter melted
- ½ cup light brown sugar
- 2 tsp ground cinnamon
For the cookies:
- 1 cup salted butter melted
- 1 ⅓ cups granulated sugar
- 2 tsp vanilla extract
- 1 egg room temperature
- 3 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- ¼ tsp kosher salt
For the icing:
- 1 cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract or vanilla bean paste
Instructions
For the cinnamon swirl:
- In a small bowl, combine melted butter, brown sugar, and cinnamon until it forms a thick, scoopable paste. Set aside.
For the cookies:
- In a large bowl, whisk together the melted butter and granulated sugar until smooth. Stir in the vanilla and egg. Add flour, baking soda, cornstarch and salt. Mix until a soft dough forms.
- Drop spoonfuls of the cinnamon mixture into the dough and gently fold/swirl with a spatula or your hands. Don’t overmix — you want visible streaks.
- Scoop 20 even cookies and place on a baking sheet lined with parchment paper. Chill in the refrigerator for 45-60 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Spae 2 inches apart as these will spread! Bake for 11-12 minutes, or until the edges are set and the centers look slightly underbaked. Cool on the pan for 5 minutes before transferring to a rack.
For the icing:
- Once cooled, mix icing ingredients and drizzle over the cookies. The icing will set up in 15 minutes.