Cinnamon Roll Short Bread Cookies Recipe

Prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1/2 cup granulated sugar on medium speed until light and creamy, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 teaspoon vanilla extract and beat just until combined.

With the mixer on low, gradually add 2 cups all-purpose flour and 1/4 teaspoon salt. Mix until the dough comes together and there are no large streaks of flour; avoid overmixing. The dough will be soft but slightly crumbly.

Turn the dough onto a lightly floured surface and knead gently just until it forms a smooth disk. Divide the dough into two equal portions. Roll each portion between two sheets of parchment to a rectangle about 1/8 to 1/4 inch (3–6 mm) thick. Keep the dough chilled in the refrigerator for 10 minutes if it gets too soft.

Stir together 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon in a small bowl. Stir in 2 tablespoons melted butter until mixture is crumbly and spreadable.

Remove one rolled dough rectangle from between the parchment. Spread half of the cinnamon-sugar mixture evenly over the dough, leaving a 1/4-inch border on the long edges to help seal.

Starting from a long edge, roll the dough tightly into a log (like a jelly roll), using the parchment to help roll evenly. Press the seam lightly to seal. Repeat with the second dough rectangle and remaining filling.

Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm enough to slice cleanly (up to 2 hours). Chilling helps preserve the cinnamon-roll swirl shape when slicing.

When ready, unwrap the logs and place on a cutting board. Using a sharp serrated or chef's knife, slice the logs into 1/4- to 3/8-inch (6–9 mm) thick rounds. Wipe the knife between cuts for neater edges if needed. Arrange the rounds on the prepared baking sheets about 1 inch apart — these are shortbread-style so they won't spread much.

Bake the cookies in the preheated 350°F (175°C) oven for 10–13 minutes, until the edges are set and the bottoms are lightly golden. Rotate the baking sheets halfway through baking for even coloring.

Remove the cookies to a wire rack and let cool for 5 minutes on the sheet, then transfer to the rack to cool completely.

Optional cinnamon glaze

To make the glaze, whisk together 3/4 cup powdered sugar, 1 1/2 tablespoons milk, 1/4 teaspoon ground cinnamon and 1/4 teaspoon vanilla extract until smooth. If too thick, add milk 1/4 teaspoon at a time until desired consistency. Drizzle or brush the glaze over cooled cookies and let set for 15–20 minutes.

Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies in a sealed container for up to 1 month.