Cinnamon Roll Cookies

Shaziya

Soft, buttery cookies swirled with the warm essence of cinnamon and sweet glaze are the heart of these Cinnamon Roll Cookies. With just 30 minutes of prep and a quick 12-minute bake, these treats are surprisingly simple yet undeniably luxurious.

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Prep Time 30

Cook Time 12

Chill 2

Servings cookies

Ingredients

Cookie dough

1 cup butter (softened) 8oz/225g
½ cup dark brown sugar 3oz/85g
¼ cup granulated sugar 2oz/57g
1 large egg yolk (at room temperature)
2 teaspoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour 10oz/284g

Cinnamon Filling

½ cup dark brown sugar 3oz/85g
2 ½ teaspoons cinnamon
2 tablespoons butter (melted) 1oz/30g

Cream Cheese Glaze

2 tablespoons cream cheese (softened) 1oz/30g
1 tablespoon milk
¼ teaspoon vanilla extract
1 cup powdered sugar (sifted) 4oz/115g

Instructions

Make The Cookie Dough
In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy.
Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined.
Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
Once chilled, place the dough on a lightly floured surface. Roll it into a 10x12-inch (25 ½x30 ½ cm) rectangle.
Make The Cinnamon Filling
In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.
Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.
Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.
Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.
Prepare The Cream Cheese Glaze
In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.
Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.