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Soft Cinnamon Roll Cookies Recipe Perfect for Fall Baking

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These Soft Cinnamon Roll Cookies are everything you love about the classic pastry – the gooey cinnamon filling, the soft dough, and the sweet glaze – but in a fun, cookie-sized package. Perfect for cozy fall mornings or gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 2 tbsp ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk (use dairy or plant-based milk)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. Be careful not to overmix – the key to soft cookies is a gently combined dough.
  6. Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for 30 minutes to make it easier to handle.
  7. While the dough chills, prepare the cinnamon filling. Mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth and well blended.
  8. Once the dough is chilled, roll out one portion on a lightly floured surface into a rectangle about 1/4 inch thick.
  9. Spread half of the cinnamon filling evenly over the rolled-out dough.
  10. Tightly roll the dough into a log, starting from one long side. Repeat with the second portion of dough and remaining filling.
  11. Using a sharp knife, slice the logs into 1/2 inch thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.
  12. Bake for 10-12 minutes, or until the cookies are set but not overly browned. They should be soft to the touch.
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  14. Prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle the glaze over the cooled cookies.
  15. Allow the glaze to set for about 15 minutes before serving. Enjoy!

Notes

[‘Don’t skip chilling the dough to keep it firm enough to roll without cracking or sticking.’, ‘Use parchment paper for easier rolling and slicing, and for easy cleanup.’, ‘Use a sharp knife and wipe the blade clean between cuts for neat, even cookies.’, ‘Don’t overbake the cookies to keep them soft and tender.’, ‘Adjust glaze consistency by adding more milk if too thick or more powdered sugar if too runny.’]

Nutrition

Keywords: cinnamon roll cookies, fall baking, cinnamon dessert, soft cookies, easy cookies, cinnamon roll recipe

Find it online: https://blixfood.com/soft-cinnamon-roll-cookies-recipe-perfect-for-fall-baking/