Cinnamon Roll Cookies
These soft, chewy cookies feature swirls of cinnamon filling and a sweet glaze, just like a classic cinnamon roll.
Ingredients
For the Cinnamon Filling
- 2 ½ tablespoons salted butter softened, 35g
- ¼ cup packed brown sugar 55g
- 1 ½ teaspoons ground cinnamon 4g
- 1 ½ tablespoons all-purpose flour 12g
- ⅛ teaspoon salt
For the Cookie Dough
- ½ cup salted butter 113g
- ½ cup granulated sugar 100g
- ¼ cup packed brown sugar 55g
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract 7ml
- 1 ½ cups all-purpose flour 180g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
For the Glaze
- ½ cup powdered sugar 60g
- 1 tablespoon milk 15ml
- ¼ teaspoon vanilla extract
Instructions
- First, brown the butter for the dough. Melt ½ cup (113g) of butter in a light-colored saucepan over medium heat. Continue cooking as it foams, swirling the pan, until brown specks form and it smells nutty. Immediately pour into a heatproof bowl to cool until solidified, about 20-30 minutes in the refrigerator.
- While the butter cools, make the cinnamon filling. In a small bowl, combine 2 ½ tablespoons (35g) softened butter, ¼ cup (55g) brown sugar, 1 ½ teaspoons (4g) cinnamon, 1 ½ tablespoons (12g) flour, and ⅛ teaspoon salt. Mix to form a paste. Roll into tiny ½-teaspoon balls, place on a parchment-lined plate, and freeze for at least 15 minutes.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the cooled browned butter, ½ cup (100g) granulated sugar, and ¼ cup (55g) brown sugar until fluffy, about 3 minutes. Beat in the egg and 1 ½ teaspoons (7ml) vanilla extract until just combined.
- In a separate bowl, whisk together 1 ½ cups (180g) flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, and ⅛ teaspoon nutmeg. Add the dry ingredients to the wet and mix on low speed until just incorporated. Do not overmix.
- Gently fold the frozen cinnamon bits into the dough. Use a 3-tablespoon scoop to form dough balls and place them 2-3 inches apart on the prepared baking sheet. You can press a reserved cinnamon bit onto the top of each cookie if you like.
- Bake for 10-12 minutes, until the edges are light golden brown. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Make the glaze. In a small bowl, whisk together ½ cup (60g) powdered sugar, 1 tablespoon (15ml) milk, and ¼ teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
Browning butter requires attention, as it can burn quickly. A light-colored pan helps you monitor the color change.
Ensure the browned butter is cooled to a soft, solid state before using. If it's too warm, the cookies may spread excessively.
For uniformly round cookies, you can use a round cutter to gently nudge the hot cookies into shape right after they come out of the oven.
This recipe contains egg. The cookies are fully cooked when their internal temperature is well above 160°F (71°C), making them safe to eat.