Soft, cozy cinnamon roll cookies with a warm center of melted cinnamon and brown sugar. They taste like home.
The dough is soft and easy to work with. The filling gives every bite a caramel-like sweetness, and the cinnamon fills the whole house.
They spread in the oven, so they come out soft inside and set on the outside. A sweet glaze on top balances everything.
They look really impressive, but they’re simple to make.
My tip: oil your hands before shaping. The dough is very soft.
Perfect with coffee, for guests, or whenever you want a comforting dessert you can smell from the next room.
These cinnamon roll cookies are made from a soft butter and sugar dough wrapped around a filling of brown sugar, cinnamon, melted butter, and vanilla. Shape 50 g balls, bake at 350°F (180°C) for 12–14 minutes until the edges just start to color, then spread with a powdered sugar, cinnamon, and cream glaze.
Cinnamon Sugar Stuffed Cookies with Cinnamon Glaze
Ingredients
Method
- In a small bowl, mix all the filling ingredients until even. Set aside.
- In a stand mixer, beat the softened butter with the white sugar for about 3 minutes, until pale and fluffy.
- Add the vanilla, eggs, and milk, and mix until smooth.
- Gradually add the flour, cornstarch, baking powder, and salt. Mix only until the dough comes together. Don’t overmix.
- Weigh 50 g (about 1¾ oz) of dough for each cookie and flatten it in your hands. Oiling your hands helps, because the dough is very soft.
- Put a spoonful of filling in the center, close the dough over it, and pinch it shut well. Roll into a ball and place on a parchment-lined baking sheet.
- Space them out. Only 3–4 cookies per sheet, about 2 inches (5 cm) apart, because they spread while baking.
- Preheat the oven to 350°F (180°C). Bake 12–14 minutes, until the edges are set and just starting to turn golden. The cookies stay fairly pale. Don’t wait for a deep golden color or they’ll dry out.
- Take them out of the oven, cool 5 minutes on the sheet, then move to a cooling rack.
- For the glaze, stir together the powdered sugar, vanilla, cinnamon, and cream until thick but pourable. Add more cream a little at a time if needed.
- Spread the glaze over each cookie. It sets in about 10 minutes.
Notes
- Oil your hands before shaping. The dough is soft and sticky.
- Seal the filling in well so it doesn’t leak in the oven.
- Give them room. They spread a lot.
- Take them out while they’re still pale. Overbaking dries them out.
- Coarse salt → ¼ teaspoon fine table salt (fine salt is saltier by volume).
- Heavy cream in the glaze → whole milk, added a little at a time.
- Light brown sugar → dark brown sugar, for a deeper molasses flavor.
Frequently asked questions
They’re meant to spread, which is why you bake only 3–4 per sheet. Very warm, melty butter can make them spread even more, so use softened, not melted, butter in the dough.
Use a modest spoonful, close the dough completely over it, and pinch the seam well before rolling into a ball.
The edges should be set and just starting to turn golden while the tops stay pale. They finish firming up as they cool.
Unglazed baked cookies usually freeze well in an airtight container. Thaw at room temperature and glaze before serving.
Once the glaze has set, keep them in an airtight container at room temperature for a few days.
