Description
These Cinnamon Roll Cookies combine the warm, comforting flavors of a classic cinnamon roll with the convenience of a cookie. Featuring a rich browned butter dough swirled with cinnamon sugar bits and topped with a vanilla glaze, these cookies are soft, buttery, and perfect for any occasion.
Ingredients
Cinnamon Filling Bits
- 2½ tablespoons softened butter
- ¼ cup brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons flour
- pinch of salt
Cookie Dough
- ½ cup salted butter (browned and cooled)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg (room temperature)
- 1½ teaspoons vanilla (vanilla paste recommended)
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- splash of vanilla
Instructions
- Brown Butter: Melt ½ cup of butter in a medium saucepan over medium heat. Continue cooking past boiling until the butter foams and then turns a golden brown color with a nutty aroma, stirring constantly to prevent burning. Once browned, pour into a bowl and allow to cool completely, using the freezer for about 15 minutes to speed cooling.
- Make Cinnamon Filling Bits: In a medium bowl, cream together 2½ tablespoons softened butter, ¼ cup brown sugar, 1½ teaspoons cinnamon, 1½ tablespoons flour, and a pinch of salt. Scoop into very small balls (about ½ teaspoon size), place on wax or parchment paper, and freeze for about 15 minutes while preparing the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Cookie Dough: In a stand mixer fitted with a paddle attachment, beat the browned butter, ½ cup granulated sugar, and ¼ cup brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Add Dry Ingredients: Gradually add the 1½ cups flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ⅛ teaspoon nutmeg to the wet ingredients, mixing slowly to avoid overmixing.
- Incorporate Cinnamon Bits: Remove the cinnamon bits from the freezer and gently fold them into the dough, keeping about 10 bits aside to press on top of each cookie before baking.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion dough into large balls. Press one cinnamon bit into the top of each dough ball.
- Bake: Place 5-6 cookie dough balls on the lined baking sheet. Bake for 10-13 minutes, until edges are lightly golden. If the cookies spread unevenly, use a spatula or spoon to gently reshape them immediately after removing from the oven.
- Prepare Glaze: Mix together ½ cup powdered sugar, 1 tablespoon milk, and a splash of vanilla until smooth.
- Glaze Cookies: Once cookies have cooled, drizzle or brush the glaze over them and allow it to harden before serving.
Notes
- Watch the butter carefully while browning to avoid burning as it can go from brown to burnt quickly.
- Freezing the cinnamon bits helps them hold shape during baking and creates pockets of cinnamon flavor.
- Using a cookie scoop ensures uniform cookie size and even baking.
- If cookies spread too much, reshaping with a spatula right out of the oven helps maintain their appearance.
- Vanilla paste adds an extra depth of flavor in the dough, but pure vanilla extract works well too.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
