Delicious cinnamon roll cookies are the perfect Christmas treat with their their buttery cinnamon swirl and iconic icing drizzle.
servings
makes 24
total time
50 mins + chilling
great for
Gifting
suitable for
Vegetarian
servings
Makes 24
total time
50 mins + chilling
great for
Gifting
suitable for
Vegetarian
Packed full of festive flavour, our Cinnamon Roll Cookies are the perfect Christmas afternoon treat.
With their buttery, cinnamon-swirl filling, they look just like their pastry counterpart. But these ones are designed to enjoy with your afternoon tea as opposed to your morning coffee. Not that we’re judging –they are moreish enough to be devoured at any time of day.
Ideal for gifting, they have even made it into our 2023 Christmas Biscuit Box. Plus, most of the prep time is in the chilling between stages so making these cookies can easily be combined with activities on your holiday to-do list or simply watching a Christmas movie.
Trust us, give these swirly treats a whirl –you won’t regret it!
Cinnamon Roll Cookies Recipe
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Cinnamon Roll Cookies Recipe
Cinnamon Roll Cookies
Ingredients
Cookies
- 115 g unsalted butter softened
- 110 g light brown sugar
- 250 g plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 egg
- 1 tsp vanilla extract
Filling
- 30 g unsalted butter melted
- 50 g light brown sugar
- 2 tsp ground cinnamon
Icing
- 70 g icing sugar
- 1 tsp vanilla extract
- 2-3 tsp milk
Instructions
Make The Dough
- In a medium sized bowl combine the flour, cinnamon, and salt; set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy (2-3 minutes).
- Add the egg to the butter and sugar mixture; mix to combine. Repeat with the vanilla extract.
- Gradually add the flour mixture until fully incorporated into a dough.
- Tip your dough onto a clean countertop and mould into a rough rectangle shape approximately 1” (2.5 cm) thick. Wrap in cling film and place in the fridge for at least an hour.
Make The Cookie Dough Log
- When you’re ready to remove your dough from the fridge, make the filling by combining the melted butter with sugar and cinnamon until it resembles a wet sand consistency; set aside.
- Roll your dough into an 8”x10” (20x25 cm) rectangle with the long side facing you. You want the rectangle to be about 1/8” (3-5 mm) thick.
- Spread the filling over the rectangle, ensuring it is spread evenly and all the way to the edges.
- Starting with the edge closest to you, gently roll your dough away from you to create a long spiral-filled log of dough. Place the dough log into the fridge for another hour.
Bake The Cookies
- When you’re ready to bake, preheat the oven to 180C and line a baking tray with greaseproof paper.
- Remove the dough log from the fridge and carefully cut into ½” (1 cm) slices.
- Place the slices on the baking tray and bake for 10-12 mins or until golden brown; allow to cool fully before icing.
Ice The Cookies
- To make the icing, combine the icing sugar with vanilla and milk until you get a pouring consistency.
- Carefully drizzle the icing over the cooled cookies; we like using a diagonal design so it reflects a cinnamon roll. Enjoy!
A little note: Our recipes are based on our own experiences and shared for inspiration and enjoyment. Results may vary. Please check ingredients and allergens, follow appropriate food safety guidance and use your own judgement when preparing them. For more information, please see our Disclaimer.
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