Cinnamon Roll Cookies Made Easy in Your Pressure Cooker
Soft and chewy cinnamon roll cookies with a swirl of buttery cinnamon sugar and a drizzle of sweet glaze—perfectly tender and baked to impress, these treats are as cozy as a warm hug on a plate.
Equipment
- 1 Mixing bowl medium size
- 1 Electric mixer hand or stand
- 1 Rolling pin
- 1 Plastic wrap
- 1 Baking sheet
- 1 Wire rack
Ingredients
Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled, plus more for rolling
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temp
- 2 teaspoons pure vanilla extract
- 6 Tablespoons unsalted butter melted (for filling)
- ¼ cup granulated sugar for filling
- 1 Tablespoon ground cinnamon for filling
- 1 cup confectioners’ sugar for glaze
- 3 Tablespoons milk for glaze
- ½ teaspoon vanilla extract for glaze
Instructions
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar with a mixer on high speed for about 2 minutes until creamy.
- Mix in the egg and vanilla on medium speed until combined. Scrape down the bowl as needed.
- Add the dry ingredients gradually to the wet on low speed. Mix until dough forms and is soft but not sticky.
- Divide the dough in half and roll each into a rectangle about ¼ inch thick on a floured surface.
- Brush each dough rectangle with melted butter. Mix cinnamon and sugar, then sprinkle evenly over dough.
- Roll each dough piece tightly into a log. Wrap in plastic and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F (177°C). Line baking sheet with parchment.
- Slice chilled dough into ½-inch thick cookies. Arrange on baking sheet about 2 inches apart.
- Bake 10–12 minutes or until edges are lightly golden. Cool for 5 minutes then transfer to wire rack to cool completely.
- Whisk together confectioners’ sugar, milk, and vanilla for the glaze until smooth.
- Drizzle glaze over cooled cookies. Let set before storing.
Notes
Store cookies in an airtight container at room temp for a few days or refrigerate for up to a week. They freeze well too!