Cinnamon Roll Cookies

Cinnamon Roll Cookies are deliciously soft cookies swirled with cinnamon flavor and drizzled with white chocolate to look and taste just like a cinnamon roll! This recipe is quite simple, yet looks and tastes gourmet!

4.86 from 14 votes

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Prep Time: 20

Cook Time: 11

Servings: small cookies

Calories: 158kcal

Ingredients

1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened
1 1/4 cup (288g) granulated sugar
1 egg
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Cinnamon Filling

1/4 cup (56g) butter, partially melted
1/2 cup (123g) brown sugar
1 1/2 tsp ground cinnamon
1 1/2 tbsp all-purpose flour

Toppings

1/4 cup (50g) white chocolate chips

Instructions

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
In a small bowl, combine the ingredients in the ‘cinnamon filling’, mixing until smooth.
1/4 cup (56g) butter, partially melted, 1/2 cup (123g) brown sugar, 1 1/2 tsp ground cinnamon, 1 1/2 tbsp all-purpose flour
Spread the mixture onto one of your prepared baking sheets until about 1/4 inch thick.
Place the pan in the freezer until needed.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture.
1/2 cup (111g) salted butter, softened, 1/2 cup (111g) margarine, softened, 1 1/4 cup (288g) granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until well combined.
1 egg, 2 tbsp light corn syrup, 1 tsp vanilla extract
Add the flour, baking soda and salt. Mix until a soft dough forms.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Remove the cinnamon filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen cinnamon filling to the mixer and pulse the mixer just a few times to distribute the cinnamon filling pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of cinnamon.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 tbsp of dough (#40 scoop) for large cookies, use 3 tbsp of dough (#24 scoop).
Bake at 350° F until the cookies spread, flatten and are no longer glossy on top. approx 7-9 minutes for small cookies and 9-11 minutes for larger cookies.
Remove from the oven, and allow the cookies to cool on then pan.
Once the cookies have cooled, melt your white chocolate chips in the microwave. Microwave for 30 seconds and then stir. Repeat until melted.
1/4 cup (50g) white chocolate chips
Transfer the melted chocolate chips to a zip top bag, snip the corner and drizzle the white chocolate onto the cookies.
Enjoy!

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