To ensure a distinct cinnamon swirl, I built my best tricks right into the recipe. First, rather than brush the dough with melted butter and sprinkle on the cinnamon sugar mixture, the butter and sugar are combined into a wet sand-like mixture that is spread over the dough. It might take a little bit of finessing, but it’s well-worth it, as this mixture works like “glue” to keep the dough from unraveling or collapsing while baking.
Second, a bit of flour in the butter mixture binds everything together to make a sort of gooey paste that doesn’t immediately melt and seep out while baking. Lastly, bake the cookies until just set, as over-baking will result in the butter mixture beginning to drip out and may leave gaps between the layers of dough.
Why You’ll Love Them
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They’re easy to make, and just as delicious. These soft and buttery cookies capture all the flavor of a classic cinnamon roll without having to make a yeasted dough.
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They’re not too sweet. The cookies strike the perfect balance of sweet and warm without being cloying.
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Key Ingredients in Cinnamon Roll Cookies
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Light brown sugar: Keeps the cookies moist and soft and makes for a gooey filling.
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Powdered sugar: Helps prevent the dough from spreading too much.
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Cinnamon: Gives the cookies their cinnamon roll-like flavor.
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All-purpose flour: A little in the filling helps bind it and keeps the butter and sugar filling from immediately melting out. It also helps to make for a gooey cinnamon swirl.
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Kosher salt: A little in each component keeps the cookies balanced and from becoming overly sweet.
Storage and Make-ahead Tips
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The dough can be made and refrigerated up to one day ahead of rolling out and filling.
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The filled log of dough can be refrigerated for up to one day before slicing and baking.
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Store leftover cookies in an airtight container at room temperature for up to four days.
