Cinnamon Roll Cookies
Prep time
Cook time
Total time
A perfect sugar cookie spiraled around butter and cinnamon sugar and drizzled with a decadent maple glaze.
Serves: 3 dozen
Grocery List
  • Cookie dough:
  • ¾ c. unsalted butter
  • ¾ c. sugar
  • 1 egg
  • 2 tsp. vanilla
  • 2¼ c. flour
  • ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • Filling:
  • 2 T. melted butter
  • ½ c. sugar
  • 2 T. cinnamon
  • Drizzle:
  • 1 c. powdered sugar
  • 2 T. pure maple syrup
  • 1-2 T. milk
Here's how...
  1. For the cookie dough:
  2. Use a mixer to beat the butter and sugar until fluffy.
  3. Add in the egg and vanilla.
  4. In a small bowl, combine the flour, baking powder, and salt.
  5. Add to the butter/sugar mixture and beat to combine.
  6. Divide the dough in half.
  7. To make the filling, melt 2 T. butter.
  8. Mix ½ c. sugar with 2 T. cinnamon.
  9. On a lightly floured silicone mat, or lightly floured cutting board, roll one half of the dough into a rectangle about 9" x 11" and ¼" thick.
  10. Use a silicone brush to spread 1 T. butter on the first rectangle. Sprinkle with half of the cinnamon sugar. Roll the dough just like you would cinnamon roll dough into a tight 11" log using your fingers to fix any cracks as you go.
  11. Do the second half of the dough the same way.
  12. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
  13. When the dough is fully chilled, preheat your oven to 350 degrees.
  14. Use a knife to slice them into ¼-1/2" slices. I sliced them thinner at ¼" than the original recipe states to get more cookies and have them be a bit crisper, so just be prepared to adjust your bake time a bit based on the thickness you prefer.
  15. Place them on parchment paper or a greased cookie sheet several inches apart.
  16. Bake at 350 degrees for 10-15 minutes (depending on thickness) taking them out when the bottom of the cookies are just barely golden brown.
  17. Remove them from the oven and let them cool for a few minutes before removing them to a wire rack to finish cooling, leaving the parchment paper on the baking sheet.
  18. When the cookies have completely cooled, set the WHOLE wire rack right back over the parchment-lined cookie sheet for drizzle time (to collect the spillage).
  19. For the drizzle:
  20. In a small bowl, combine 1 c. sifted powdered sugar with 2 T. pure maple syrup and drizzle in milk (1-2 T.) while whisking until the mixture is drizzle-able. You can use 1 tsp. vanilla if you'd prefer a vanilla drizzle.
  21. Put the frosting into a plastic bag and cut off a tiny bit of the corner and used that to drizzle the cookies.
  22. Sprinkle with additional cinnamon sugar for some extra sparkle.
Recipe by That Which Nourishes at