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Cinnamon Roll Cookies

Brown butter cookies filled with buttery cinnamon roll filling and topped with sweet vanilla glaze - all the flavor of a cinnamon roll in cookie form
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 tablespoons butter softened, for filling
  • 0.25 cup brown sugar for filling
  • 1.5 teaspoons cinnamon for filling
  • 1.5 tablespoons all-purpose flour for filling
  • 1 pinch salt for filling
  • 0.5 cup salted butter browned and cooled
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar for dough
  • 1 large egg room temperature
  • 1.5 teaspoons vanilla paste or vanilla extract
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.125 teaspoon nutmeg
  • 0.5 cup powdered sugar for glaze
  • 1 tablespoon milk for glaze
  • 1 splash vanilla for glaze

Equipment

  • medium saucepan
  • Stand mixer with paddle attachment
  • Cookie scoop (3 tablespoon)
  • baking sheet
  • parchment paper

Method
 

  1. Brown the butter in a medium saucepan over medium heat, stirring constantly until golden brown with a nutty aroma (about 5-7 minutes). Pour into a bowl and freeze for 15 minutes to cool completely.
  2. Make cinnamon filling by creaming together 2 1/2 tablespoons softened butter, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1 1/2 tablespoons flour, and pinch of salt. Roll into 1/2 teaspoon-sized balls and freeze on parchment paper for 15 minutes.
  3. Preheat oven to 350°F and line a baking sheet with parchment paper.
  4. Beat cooled brown butter with granulated sugar and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add egg and vanilla, mixing until smooth.
  5. Mix in flour, baking powder, baking soda, salt, and nutmeg until just combined, being careful not to overmix.
  6. Fold in frozen cinnamon bits gently, reserving 10 for topping the cookies.
  7. Scoop dough into 3-tablespoon portions and press one cinnamon ball into the top of each dough ball.
  8. Place 5-6 cookie dough balls on prepared baking sheet and bake for 10-13 minutes until edges are lightly golden. If cookies spread unevenly, run a spatula around them immediately after removing from oven.
  9. Mix together powdered sugar, milk, and vanilla for glaze. Drizzle over completely cooled cookies (10-15 minutes) and allow glaze to harden before serving.

Notes

Can use 1:1 gluten-free flour blend. Nutmeg is optional but adds warmth. Use kitchen scale for most accurate measurements. Store in airtight container at room temperature for 3-4 days or freeze for 2-3 months. Can freeze unbaked dough balls and bake from frozen at 325°F.