Cinnamon Roll Cookies
Cinnamon Roll Cookies combine the rich flavors of traditional cinnamon rolls into an easy-to-eat cookie format, perfect for any occasion.
Ingredients
Dough Ingredients
- 2 ¾ cups all-purpose flour Spoon and level for accurate measurement.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened Make sure it's at room temperature.
- 2 tablespoons cream cheese, softened Make sure it's at room temperature.
- ¾ cup granulated sugar
- ½ cup brown sugar, packed Pack tightly into the measuring cup.
- 1 large egg Or a flax egg for vegan option.
- 1 teaspoon vanilla extract
- 1 ½ tablespoons ground cinnamon
- ½ cup powdered sugar Optional for glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until fluffy and creamy, about 3-5 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Divide the dough in half and roll each half into a rectangle about ¼ inch thick on a floured surface.
- Sprinkle brown sugar and cinnamon evenly over each rectangle.
- Roll each rectangle tightly into a log, wrap in plastic wrap, and refrigerate for 30 minutes.
- Once chilled, slice the dough into ½-inch rounds and arrange them on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are golden.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack.
- Drizzle with optional powdered sugar glaze if desired.
Notes
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days or freeze for later.