Description
All the gooey sweetness of a cinnamon roll in a hand-held cookie! These Soft Swirled Cinnamon Roll Cookies feature a tender vanilla dough piped with a melty cinnamon-sugar ribbon, then baked to golden perfection and finished with a simple cream-cheese glaze.
Ingredients
For the Vanilla Cookie Dough
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tsp vanilla extract
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2½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
For the Cinnamon Swirl
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½ cup brown sugar, packed
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1½ tbsp ground cinnamon
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2 tbsp unsalted butter, melted
For the Cream-Cheese Glaze
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4 oz cream cheese, softened
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1 cup powdered sugar, sifted
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1 tsp vanilla extract
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2–3 tbsp milk
Instructions
1️⃣ Make the dough:
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until combined.
2️⃣ Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the butter mixture, mixing on low until just combined. Do not overmix.
3️⃣ Prepare the cinnamon swirl:
In a small bowl, stir together brown sugar, ground cinnamon, and melted butter until evenly moistened.
4️⃣ Fill a piping bag:
Fit a large piping bag (or gallon-size zip-top bag with the corner snipped off) with a large round tip or use the plain corner. Spoon the cookie dough into the bag, then layer the cinnamon mixture alongside the dough—trying to keep them side by side without mixing.
5️⃣ Pipe the cookies:
Line two baking sheets with parchment paper. Pipe 1½-inch swirled rounds about 2 inches apart: as you squeeze, the cinnamon mixture will swirl into the dough.
6️⃣ Chill before baking:
Refrigerate the piped cookies on the sheets for 15 minutes to help maintain their shape.
7️⃣ Bake:
Preheat the oven to 350 °F (175 °C). Bake one sheet at a time for 10–12 minutes, until the edges are just set and the centers look slightly puffed. The cookies will remain soft.
8️⃣ Cool:
Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
9️⃣ Prepare the glaze:
In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then beat until thick. Gradually add milk, 1 tbsp at a time, until the glaze reaches a drizzle-able consistency.
🔟 Glaze & serve:
Drizzle the cream-cheese glaze over cooled cookies. Let the glaze set for 10 minutes before serving.
Notes
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Piping alternative: For best swirls, use two piping bags—one for dough, one for swirl—and pipe together through a coupler.
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Shape tip: If you don’t have a piping bag, spread half the dough in a thin rectangle, sprinkle with cinnamon mix, roll jelly-roll style, then slice into rounds.
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Storage: Store cooled cookies in an airtight container at room temperature up to 3 days. Re-drizzle glaze if needed before serving.
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Flavor variation: Swap half the vanilla extract for almond extract, or add a pinch of nutmeg to the cinnamon swirl.
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Make-ahead: Dough and swirl mix can be prepared 1 day ahead; keep refrigerated, then fill and pipe just before baking.
- Prep Time: 20 min
- Cook Time: 12 min