If you like cookies as well as cinnamon rolls you are in the right spot! The best of two worlds combined in one ;P Today I will show you how to make absolutely delicious Easy Cinnamon Roll Cookies. The perfect treat if you are craving something sweet – also great if you want to decorate a cake, for example. Versatile little fellas I’d say ;P

As many of you might know I am a huge cookie monster. Well not monster, but a huge fan. That’s why I am serving a batch of fresh cookies every Friday for »Cookie Friday«. Over 350 cookie recipes so far and no end in sight I guess ;P If you are looking for cookies you are in the right place. I love cookies! Well… and cinnamon rolls. Close second ;P Or let’s say »top 10« of my favorite bakes. Not baking cinnamon rolls that often actually – they take a lot of time to prepare. If I could make them as quickly as cookies I would make them constantly I guess…
Well… you can’t always have what you want, right? Yeast dough needs love and time. I normally only have one of these two… that’s why I love these Cinnamon Roll Cookies. They are super easy to prepare. Of course, they are not as airy and fluffy as cinnamon rolls but the flavors are there. Buttery, sugary, cinnamon-y – everything you could expect from real cinnamon rolls ;)

As easy as »Slice ‘n’ Bake Cookies«
These Cinnamon Roll Cookies here are more or less classic »slice ‘n’ bake cookies«. Cookie dough is shaped into a log, chilled, and then cut into slices before going to the oven. One of my favorite recipes for Christmas cookies is a great example for that type of cookies. Most »slice ‘n’ bake cookies« are made with a simple cookie dough that will firm up nicely when placed in the fridge for some time. This allows you to cut off the cookies easily. Also, great if you want to have some cookie dough ready all the time. Just freeze the cookie dough log and cut off some cookies whenever you are in the mood for baking ;)

These Cinnamon Roll Cookies work pretty much the same way. Instead of some plain cookie dough you just need to create a log with a cinnamon-sugar swirl inside by rolling out the dough first, topping it with cinnamon and sugar and then rolling it up to create the log. Super easy. Barely an inconvenience ;P Then cut, cut, cut, bake, glaze, and enjoy ;))
No-Bake Cinnamon Roll Cheesecake

INGREDIENTS / ZUTATEN
(about 35 cookies)
For the dough:
2/3 cup (150g) butter, at room temperature
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 1/4 cups (290g) spelt flour
1/2 tsp. baking powder
1/4 tsp. cardamom
1/4 tsp. salt
For the filling:
0.7 oz. (20g) butter, melted
1/4 cup (50g) brown sugar
1 tbsp. ground cinnamon
For the icing:
3.5 oz. (100g) confectioners’ sugar
1/2 tsp. vanilla extract
2-3 tbsp. heavy cream
(etwa 35 Kekse)
Für den Teig:
150g weiche Butter
100g Zucker
1 Ei (M)
1 TL Vanille Extrakt
290g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/4 TL Kardamom
1/4 TL Salz
Für die Füllung:
20g Butter, geschmolzen
50g brauner Zucker
1 EL Zimt
Für die Glasur:
100g Puderzucker
1/2 TL Vanille Extrakt
2-3 EL Sahne

DIRECTIONS / ZUBEREITUNG
1. For the dough add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, cardamom, and salt and add to the bowl – mix until just combined. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
2. For the filling melt the butter and mix it with the brown sugar and ground cinnamon. Set aside. The mix will get harder after a while – to make it spreadable again just place it in the microwave for several seconds, and it will get soft again.
3. Take the dough out of the fridge and divide it into two equal portions. Roll out each portion into a rectangle of about 9×7 inches (22x18cm). Spread half of the sugar-cinnamon mixture evenly on each rectangle (works best with a small offset spatula*) and roll up from the longer side to create two logs. If the dough cracks, you can smooth out the cracks with your fingers. Wrap the two logs in plastic wrap and place them in the fridge for at least 2-3 hours.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take the first log out of the fridge and cut it into (not too) thin slices with a very sharp (or serrated) knife. If the slices get squeezed, try to give them a round shape again before placing them on the baking sheet. Bake for about 10-11 minutes – the cookies should get slightly browned, but not a lot. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the rest of the dough.
5. For the icing mix confectioners’ sugar, vanilla extract, and some of the heavy cream to get a thick and only slightly runny texture. Add more heavy cream if needed. Place the cookies on a piece of paper and drizzle the cookies with the glaze. Let dry completely, then store in a tin box in a cool place. The cookies should be good to eat for at least a week.
1. Butter und Zucker für den Teig in eine große Schüssel geben und hell und luftig aufschlagen. Ei und Vanille Extrakt dazugeben und gut unterrühren. Mehl, Backpulver, Kardamom und Salz mischen und zur Schüssel dazugeben – nur kurz verrühren. Den Teig in Klarsichtfolie wickeln und für etwa 1 Stunde in den Kühlschrank stellen.
2. Für die Füllung die Butter schmelzen und mit Zucker und Zimt vermischen. Zur Seite stellen. Die Mischung wird nach einer Weile andicken – um sie wieder streichfähig zu bekommen, einfach für einige Sekunden in der Mikrowelle erwärmen.
3. Den Teig aus dem Kühlschrank holen, in zwei Portionen aufteilen und jeweils zu einem Rechteck von etwa 22x18cm ausrollen. Die Zucker-Zimt-Mischung gleichmäßig auf den beiden Teig-Rechtecken verteilen (funktioniert mit einem kleinen Offset-Spatel* am besten) und dann jeweils von der längeren Seite her aufrollen. Sollte der Teig irgendwo einreißen, einfach etwas zusammendrücken. Die entstandenen Teigrollen in Klarsichtfolie wickeln und dann für mindestens 2-3 Stunden in den Kühlschrank legen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die erste Teigrolle aus dem Kühlschrank holen und mit einem (sehr) scharfen Messer oder Brotmesser in (nicht zu) dünne Scheiben schneiden. Sollte der Teig beim Schneiden etwas zusammengedrückt werden, mit den Händen einfach wieder in eine runde Form pressen. Die Cookies auf das vorbereitete Blech legen und dann für etwa 10-11 Minuten backen. Die Kekse dürfen an den Rändern ein wenig Farbe bekommen, sollten aber nicht komplett braun werden. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
5. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren – die Konsistenz sollte recht dickflüssig sein. Zum Verdünnen einfach noch etwas mehr Sahne unterrühren. Die abgekühlten Cookies auf ein Stück Backpapier setzen und mit der Glasur dekorieren. Komplett trocknen lassen und dann z.B. in einer Blechdose an einem kühlen Ort aufbewahren. Die Cookies sollten richtig gelagert gut eine Woche durchhalten.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Cinnamon Roll Cookies
- Prep Time: 00:20
- Cook Time: 00:11
- Total Time: 04:30
- Yield: 35 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
If you are into cinnamon rolls you might like these cookies as well – small, cinnamon-y, and delicious! All you want from cookies ;)
Ingredients
For the dough:
2/3 cup (150g) butter, at room temperature
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 1/4 cups (290g) spelt flour
1/2 tsp. baking powder
1/4 tsp. cardamom
1/4 tsp. salt
For the filling:
0.7 oz. (20g) butter, melted
1/4 cup (50g) brown sugar
1 tbsp. ground cinnamon
For the icing:
3.5 oz. (100g) confectioners’ sugar
1/2 tsp. vanilla extract
2–3 tbsp. heavy cream
Instructions
1. For the dough add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, cardamom, and salt and add to the bowl – mix until just combined. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
2. For the filling melt the butter and mix it with the brown sugar and ground cinnamon. Set aside. The mix will get harder after a while – to make it spreadable again just place it in the microwave for several seconds, and it will get soft again.
3. Take the dough out of the fridge and divide it into two equal portions. Roll out each portion into a rectangle of about 9×7 inches (22x18cm). Spread half of the sugar-cinnamon mixture evenly on each rectangle (works best with a small offset spatula*) and roll up from the longer side to create two logs. If the dough cracks, you can smooth out the cracks with your fingers. Wrap the two logs in plastic wrap and place them in the fridge for at least 2-3 hours.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take the first log out of the fridge and cut it into (not too) thin slices with a very sharp (or serrated) knife. If the slices get squeezed, try to give them a round shape again before placing them on the baking sheet. Bake for about 10-11 minutes – the cookies should get slightly browned, but not a lot. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the rest of the dough.
5. For the icing mix confectioners’ sugar, vanilla extract, and some of the heavy cream to get a thick and only slightly runny texture. Add more heavy cream if needed. Place the cookies on a piece of paper and drizzle the cookies with the glaze. Let dry completely, then store in a tin box in a cool place. The cookies should be good to eat for at least a week.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.