🌀 Soft Cinnamon Roll Cookies 🌀
Ingredients
For the cookie dough:
¾ cup (150g) granulated sugar
2 tbsp unsalted butter, softened
2 tbsp butter-flavored shortening
1 large egg, room temperature
¼ cup (60ml) buttermilk, room temperature
¼ tsp pure vanilla extract
1¾ cups (220g) all-purpose flour
½ tsp baking powder
½ tsp baking soda
â…› tsp fine sea salt
For the cinnamon swirl:
½ cup (100g) packed light brown sugar
1½ tsp ground cinnamon
2 tbsp unsalted butter, melted
For the cream cheese glaze:
2 oz (57g) full-fat cream cheese, softened
2 tbsp unsalted butter, softened
½ cup + 2 tbsp (75g) powdered sugar, sifted
2–3 tsp milk (as needed for consistency)
¼ tsp pure vanilla extract
Instructions
Make the dough: In a large bowl, beat granulated sugar, softened butter, and shortening until smooth and creamy. Add the egg, buttermilk, and vanilla; mix until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until a soft, slightly sticky dough forms.
Chill thoroughly: Flatten the dough into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour—or preferably overnight. This step is essential for workability.
Prepare cinnamon filling: Mix brown sugar and cinnamon in a small bowl. Set aside.
Roll out the dough: On a lightly floured surface (use a blend of 1 tbsp flour + 1 tbsp powdered sugar to prevent sticking), roll the chilled dough into a 12×9-inch rectangle, about ¼ inch thick. Work quickly to keep the dough cold.
Add filling: Brush the entire surface with melted butter, then evenly sprinkle the cinnamon-sugar mixture over the top. Gently press it into the dough.
Roll into a log: Starting from the long side, tightly roll the dough into a spiral log. Wrap in plastic and place on a tray. Freeze for 30 minutes, or until firm enough to slice cleanly without squishing.
Slice and shape: Using a serrated knife, cut 1-inch-thick rounds. Discard or reshape the uneven ends. Place cookies 2 inches apart on parchment-lined baking sheets. Gently press each coil to seal the seam and compact the layers—this prevents unraveling during baking.
Bake: Preheat oven to 350°F (175°C). Bake chilled cookies for 10–12 minutes, until just set and lightly golden. They should look slightly underdone in the center—that’s perfect.
Glaze while warm: Let cookies cool on the sheet for 2 minutes. Meanwhile, beat cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Brush or drizzle the warm glaze over the hot cookies so it melts into the swirls.
Cool completely: Transfer to a wire rack and allow the glaze to set before storing.
Prep Time: 30 minutes (+ 1+ hours chilling) | Bake Time: 12 minutes | Total Time: ~2 hours
Servings: 18–20 cookies | Calories per serving: ~140 kcal
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