How to Make Glazed Cinnamon Roll Cookies - A Step-by-Step Guide

When it comes to comfort foods, few things can beat the warm, comforting aroma of freshly baked cinnamon rolls. They are a beloved treat for breakfast, brunch, or just as a sweet snack with a cup of coffee. But what if you could enjoy the delicious flavor of cinnamon rolls in cookie form? That's where these glazed cinnamon roll cookies come into play!

These cookies are a delightful twist on the classic cinnamon roll, combining all the flavors you love in a soft, chewy cookie. The comb...

Read more

Ingredients

  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup finely chopped pecans
  • ¾ cup unsalted butter
  • 1 tablespoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon milk, or more to taste
  • ¼ teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 8 hrs 15 mins
  • Total Time: 9 hrs 5 mins
  • Servings: 48
  • Yield: 48 cookies

  • Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
  • While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
  • Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
  • Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  • Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.
  • Nutrition

    197 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 30mg
    • Sodium: 83mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 2g
    • Calcium: 17mg
    • Iron: 1mg
    • Potassium: 41mg