Golden Cinnamon Roll Swirl Cookies
These Golden Cinnamon Roll Swirl Cookies capture the cozy cinnamon roll flavors in a quick, soft, and buttery cookie with a sweet glaze.
Servings: 24 servings
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- 1/4 cup brown sugar packed
- 1 tablespoon ground cinnamon extra for a bolder swirl
- 1/4 cup chopped nuts optional, such as walnuts or pecans
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
Prep Your Dry Ingredients
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt to evenly distribute spices and leavening.
Cream Butter and Sugar
- Using a mixer or whisk, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes.
Add Egg and Vanilla
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and smooth.
Combine Wet and Dry
- Gradually add the dry flour mixture to the butter mixture. Mix on low speed or fold gently with a spatula until just combined; do not overmix.
Make the Cinnamon Filling
- In a small bowl, stir together 1/4 cup packed brown sugar, 1 tablespoon ground cinnamon (extra for bolder swirl), and 1/4 cup chopped nuts if using.
Roll Out the Dough
- Lightly flour your work surface and roll the dough into a rough rectangle about 10 by 12 inches; the dough will be soft but manageable.
Spread the Filling
- Evenly sprinkle the cinnamon sugar mixture over the dough, pressing lightly so it sticks.
Create the Swirl
- Starting from one of the long edges, carefully roll the dough up tightly like a cinnamon roll. Use a sharp knife or pizza cutter to slice into 1/2-inch thick cookies.
Bake
- Place cookies cut side up on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes or until edges are golden and centers set.
Glaze and Cool
- While cookies cool on a rack, whisk together 1/2 cup powdered sugar with 2 tablespoons milk until smooth. Drizzle glaze over cooled cookies for that irresistible golden finish.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Rolling Pin
- Baking Sheet
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Cooling Rack
Notes
- Ensure butter is softened, not melted, for perfect creaming and cookie texture.
- Do not over-roll the dough; keep it slightly thick so the swirl stays visible and cookies remain tender.
- Press the cinnamon sugar filling firmly to avoid it spilling out during baking.
- Cookies can be frozen both before and after baking for convenient make-ahead treats.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.