Cookies Recipes

How to Make Cinnamon Roll Cookies

These fun Cinnamon Roll Cookies are cute, unique, and surprisingly simple to make.

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They taste just like buttery soft cinnamon rolls and are perfect with a simple vanilla glaze topping!

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1 cup unsalted butter softened (226g)
1/3 cup granulated sugar 70g
1/3 cup light brown sugar tightly packed (70g)
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour 280g
2 teaspoons cornstarch
1/2 teaspoon salt
1/3 cup light brown sugar firmly packed (70g)
2 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 Tablespoons unsalted butter very soft or melted
1 cup powdered sugar 125g
4-6 teaspoons milk
1/4 teaspoon vanilla extract


Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined.
Stir in egg yolk and vanilla extract.
In a separate, medium-sized bowl whisk together your flour, cornstarch, and salt.
Gradually, with mixer on low-speed, stir dry ingredients into wet until everything is completely combined.
Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 15 minutes.
While dough is chilling, combine brown sugar, cinnamon, and salt in a small bowl and whisk until completely combined. Set aside.
Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12×10 rectangle (dough should be just over ⅛” thick).
Spread melted butter evenly over the dough, leaving about ½” of space un-buttered around the perimeter.
Sprinkle brown sugar/cinnamon mixture over butter.
Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
While dough is chilling, preheat oven to 375F (190C) and line several cookie sheets with parchment paper.
Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
Bake on 375F (190C) for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown.
Allow cookies to cool completely on baking sheet.
If desired, drizzle cookies with glaze once cooled.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached — if you lift your whisk out of the glaze it should leave a thin ribbon that when it falls back into the bowl should hold its shape for a few seconds before dissolving back into the rest of the icing.
Use a spoon or a small ziploc bag with the corner snipped off to drizzle glaze over cookies.
Allow glaze to harden (15-30 minutes) and then serve and enjoy!

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