Cinnamon Roll Cookies
Fall in love with these delightful Cinnamon Roll Cookies that bring all the cozy vibes of autumn right to your kitchen! Bursting with warm cinnamon and sweet vanilla, these soft and chewy treats are like a cinnamon roll in cookie form, making every bite a flavorful hug. With simple ingredients like brown sugar and creamy butter, you’ll whip up a batch that’s perfect for sharing—or keeping all to yourself!
Prep
45
min
Cook
13
min
Serves
14
people
Level
intermediate
📝 Ingredients
Serves 14🥛Dairy & Eggs(6)
- 170 g Butter, geschmolzen (11.9 tbsp)
- 100 g weiche Butter (7 tbsp)
- 40 g Frischkäse (1.41 oz)
- 1 Ei
- 1 Eigelb
- 10–15 g Milch (0.35 oz)
🫙Pantry Staples(11)
- 2 g Backpulver (0.07 oz)
- ½ g Natron (0.02 oz)
- 6 g Speisestärke (0.21 oz)
- 1 TL Speisestärke (5 ml)
- 290 g Mehl (2.32 cup)
- 80 g Puderzucker (0.4 cup)
- 75 g weißer Zucker (0.38 cup)
- 120 g brauner Zucker (0.6 cup)
- 85 g brauner Zucker (0.42 cup)
- 1 TL Vanilleextrakt (5 ml)
- ½ TL Vanilleextrakt (2.5 ml)
🧂Spices & Seasonings(2)
- 3 TL Zimt (15 ml)
- 1 Prise Salz
Nutrition (per serving)
Calories
304
Protein
3g
Carbs
37g
Fat
17g
👨🍳 Instructions
- 1
Let the melted butter cool slightly and then mix with white and brown sugar and vanilla. Add the egg and egg yolk and mix well.
- 2
Add flour, cornstarch, baking powder, baking soda, and salt and stir until a soft dough forms. Cover the dough and place it in the freezer for at least 30 minutes.
- 3
In the meantime, mix the softened butter with brown sugar, cinnamon, and cornstarch until smooth.
- 4
Let the chilled dough sit at room temperature for about 10–30 minutes until it can be rolled out easily.
- 5
Roll the dough between two sheets of parchment paper into a rectangle, remove the top parchment paper, and spread the cinnamon filling evenly on top.
- 6
Using the bottom parchment paper, roll the dough tightly from the long side and then chill the roll for at least 1 hour.
- 7
Slice into about 2 cm thick pieces and place them spaced apart on a baking sheet lined with parchment paper.
- 8
Bake at 175 °C (347 °F) for about 10–13 minutes until the edges are slightly golden and the center still looks soft.
- 9
Let the cookies cool briefly on the baking sheet. For the glaze, mix cream cheese and powdered sugar and gradually add milk until a thick consistency is achieved. Stir in vanilla and drizzle the glaze over the cooled cookies.
💡 Pro Tips
- ✓Cool melted butter to 45-50°C before mixing with sugars because butter above 60°C will partially cook the egg, causing it to scramble and creating a grainy emulsion that reduces volume by up to 15%.technique45-50°C butter temperature
- ✓Use the 6g cornstarch in dough (not just filling) because it reduces gluten development and increases cookie spread by 20-25%, creating the chewy center characteristic of cinnamon roll cookies.ingredient6g cornstarch in dough
- ✓Freeze dough for minimum 30 minutes, then rest at room temperature for exactly 10-15 minutes (not 30) before rolling—this softens the dough just enough for shaping while keeping it cold enough that the cinnamon filling won't bleed into the dough during baking.timing30 min freeze + 10-15 min room temp
- ✓Chill the rolled log for at least 1 hour at 4°C to allow the filling to set and dough to firm up, preventing the filling from flowing out during slicing and baking—aim for dough reaching below 10°C to maintain spiral definition.timing1 hour minimum chill time, below 10°C dough temp
- ✓Bake at 175°C for exactly 10-13 minutes with 2cm spacing—the cookies continue cooking 2-3 minutes after removal due to carryover heat, allowing centers to set to soft-chewy texture while edges reach 160°C for that golden color.timing175°C for 10-13 minutes, 2cm spacing
Share this recipe
Prep
45
min
Cook
13
min
Serves
14
people
Level
intermediate
Share this recipe
Cinnamon Roll Cookies
Fall in love with these delightful Cinnamon Roll Cookies that bring all the cozy vibes of autumn right to your kitchen! Bursting with warm cinnamon and sweet vanilla, these soft and chewy treats are like a cinnamon roll in cookie form, making every bite a flavorful hug. With simple ingredients like brown sugar and creamy butter, you’ll whip up a batch that’s perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 14🥛Dairy & Eggs(6)
- 170 g Butter, geschmolzen (11.9 tbsp)
- 100 g weiche Butter (7 tbsp)
- 40 g Frischkäse (1.41 oz)
- 1 Ei
- 1 Eigelb
- 10–15 g Milch (0.35 oz)
🫙Pantry Staples(11)
- 2 g Backpulver (0.07 oz)
- ½ g Natron (0.02 oz)
- 6 g Speisestärke (0.21 oz)
- 1 TL Speisestärke (5 ml)
- 290 g Mehl (2.32 cup)
- 80 g Puderzucker (0.4 cup)
- 75 g weißer Zucker (0.38 cup)
- 120 g brauner Zucker (0.6 cup)
- 85 g brauner Zucker (0.42 cup)
- 1 TL Vanilleextrakt (5 ml)
- ½ TL Vanilleextrakt (2.5 ml)
🧂Spices & Seasonings(2)
- 3 TL Zimt (15 ml)
- 1 Prise Salz
Nutrition (per serving)
Calories
304
Protein
3g
Carbs
37g
Fat
17g
👨🍳 Instructions
- 1
Let the melted butter cool slightly and then mix with white and brown sugar and vanilla. Add the egg and egg yolk and mix well.
- 2
Add flour, cornstarch, baking powder, baking soda, and salt and stir until a soft dough forms. Cover the dough and place it in the freezer for at least 30 minutes.
- 3
In the meantime, mix the softened butter with brown sugar, cinnamon, and cornstarch until smooth.
- 4
Let the chilled dough sit at room temperature for about 10–30 minutes until it can be rolled out easily.
- 5
Roll the dough between two sheets of parchment paper into a rectangle, remove the top parchment paper, and spread the cinnamon filling evenly on top.
- 6
Using the bottom parchment paper, roll the dough tightly from the long side and then chill the roll for at least 1 hour.
- 7
Slice into about 2 cm thick pieces and place them spaced apart on a baking sheet lined with parchment paper.
- 8
Bake at 175 °C (347 °F) for about 10–13 minutes until the edges are slightly golden and the center still looks soft.
- 9
Let the cookies cool briefly on the baking sheet. For the glaze, mix cream cheese and powdered sugar and gradually add milk until a thick consistency is achieved. Stir in vanilla and drizzle the glaze over the cooled cookies.
💡 Pro Tips
- ✓Cool melted butter to 45-50°C before mixing with sugars because butter above 60°C will partially cook the egg, causing it to scramble and creating a grainy emulsion that reduces volume by up to 15%.technique45-50°C butter temperature
- ✓Use the 6g cornstarch in dough (not just filling) because it reduces gluten development and increases cookie spread by 20-25%, creating the chewy center characteristic of cinnamon roll cookies.ingredient6g cornstarch in dough
- ✓Freeze dough for minimum 30 minutes, then rest at room temperature for exactly 10-15 minutes (not 30) before rolling—this softens the dough just enough for shaping while keeping it cold enough that the cinnamon filling won't bleed into the dough during baking.timing30 min freeze + 10-15 min room temp
- ✓Chill the rolled log for at least 1 hour at 4°C to allow the filling to set and dough to firm up, preventing the filling from flowing out during slicing and baking—aim for dough reaching below 10°C to maintain spiral definition.timing1 hour minimum chill time, below 10°C dough temp
- ✓Bake at 175°C for exactly 10-13 minutes with 2cm spacing—the cookies continue cooking 2-3 minutes after removal due to carryover heat, allowing centers to set to soft-chewy texture while edges reach 160°C for that golden color.timing175°C for 10-13 minutes, 2cm spacing