Description
Soft, buttery cookies swirled with a sweet cinnamon-sugar filling and drizzled with creamy glaze — the perfect bite-sized version of classic cinnamon rolls.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1 tablespoon melted butter (for filling)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Roll out the dough into a rectangle (about 1/4 inch thick) on a lightly floured surface.
- Mix brown sugar, cinnamon, and melted butter. Spread evenly over the dough.
- Roll up the dough tightly from one long edge into a log. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice chilled dough into 1/4-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden. Cool completely.
- Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cookies.
- Allow glaze to set before serving.
Notes
- Dough can be frozen for up to 2 months — slice and bake as needed.
- For a cream cheese-style glaze, mix in a tablespoon of softened cream cheese.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American