Description
These Cinnamon Roll Cookies combine the rich, nutty flavor of browned butter with bursts of cinnamon sugar filling, mimicking the delightful taste of classic cinnamon rolls in a soft, chewy cookie form. Finished with a sweet vanilla glaze, these cookies are perfect for a comforting treat or festive sharing.
Ingredients
Cinnamon Filling Balls
- 2½ tablespoons softened butter
- ¼ cup brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons flour
- Pinch of salt
Cookie Dough
- ½ cup salted butter (browned and cooled)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg (room temperature)
- 1½ teaspoons vanilla bean paste
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla bean paste
Instructions
- Brown the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat, stirring constantly. Continue cooking past the boiling and foaming stages until the butter turns golden brown and emits a nutty aroma. Watch carefully to prevent burning. Remove from heat and pour into a bowl to cool completely, optionally speeding cooling by placing in the freezer for about 15 minutes.
- Make Cinnamon Roll Filling Balls: In a medium bowl, cream together 2½ tablespoons softened butter, ¼ cup brown sugar, 1½ teaspoons cinnamon, 1½ tablespoons flour, and a pinch of salt until combined. Scoop into very small balls about ½ teaspoon each, place on parchment or wax paper, and freeze for about 15 minutes while preparing the cookie dough.
- Preheat Oven and Prepare Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the browned butter, ½ cup granulated sugar, and ¼ cup brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and mix on low speed until smooth, about 30 seconds, then beat in 1½ teaspoons vanilla bean paste.
- Add Dry Ingredients: Slowly add 1½ cups all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix just until combined; avoid overmixing to keep cookies tender.
- Incorporate Cinnamon Bits: Remove cinnamon filling balls from the freezer and gently fold them into the dough, reserving about 10 to place on top of the cookies before baking.
- Form Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Press one frozen cinnamon filling ball into the top of each cookie dough ball.
- Bake: Arrange 5-6 cookie dough balls spaced on the prepared baking sheet. Bake for 10-13 minutes until the edges are lightly golden. Cookies may spread irregularly due to the cinnamon filling; if needed, gently reshape cookies with a spatula immediately after removing from oven.
- Prepare Glaze: Whisk together ½ cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla bean paste until smooth.
- Glaze Cookies: Once cookies have cooled, drizzle or brush the glaze over the tops and allow it to harden before serving.
Notes
- Watch browned butter carefully as it can burn quickly after foaming.
- Freezing the cinnamon filling balls prevents them from melting completely into the dough and retains texture.
- Room temperature egg ensures better incorporation and texture.
- Do not overmix dough after adding flour to avoid dense cookies.
- If cookies spread too much, chill dough balls before baking next time.
- Use parchment paper on baking sheet for easy cleanup and to prevent sticking.
- Glaze can be adjusted in thickness by adding more powdered sugar or milk.
