Name: Cinnamon Roll Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 cup unsalted butter (room temperature); 1/2 cup brown sugar (packed); 1 teaspoon vanilla extract; 1 egg (room temperature); 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 tablespoons unsalted butter (melted); 1/4 cup brown sugar (for sprinkling); 2 teaspoons ground cinnamon (for sprinkling); 1 tablespoon cream cheese (for glaze); 2 tablespoons milk (for glaze); 1 cup powdered sugar (for glaze); 1 teaspoon vanilla extract (for glaze); 1 pinch salt (for glaze)

That first hiss from the cooker tells you something good is happening. You spot the steam pushing against the sealing ring and your heart kinda skips a beat. That valve hiss means your cinnamon roll cookies are about to get that tender, moist spin only a pressure cooker can do.

Freshly baked cinnamon roll cookies releasing steam inside pressure cooker — Steam rising as cinnamon roll cookies bake perfectly in the pressure cooker.

You remember the broth depth you set just right for this one. Not too much water messin with your cookie dough, but enough to keep things steamy. It2s those steam cues that give you the nudge that you2re on countdown to yum.

Sometimes you gotta remind yourself to just chill and let the natural release finish the job. It2s the perfect way to keep those cookies soft and full of cinnamon goodness. When you finally lift the lid you2re gonna smell that buttery-sugar-cinnamon goodness fill your space and maybe sneak a little taste.

Why This Recipe Works Every Single Time

You control the broth depth carefully so cookies don2t get soggy but stay nice and tender.
The sealing ring keeps the pressure locked in, letting steam build and work its wonders.
Using brown sugar packed into the dough ups the moisture and rich flavor.
The cinnamon gets double layered2inside the dough and on top prior to rolling2so every bite is cinnamony.
Natural release prevents cookie drying by gently letting the steam out, preserving softness.

Your Simple Ingredient Checklist

½ cup unsalted butter, room temperature 2 makes dough soft and creamy
½ cup brown sugar, packed 2 adds that sweet molasses flavor you want
1 teaspoon vanilla extract 2 gives warmth and depth
1 egg, room temperature 2 helps bind everything together
1 ¼ cups all-purpose flour 2 the base that holds it all
1 teaspoon baking powder 2 for a slight fluffiness
¼ teaspoon salt 2 brings out the sweetness
½ teaspoon ground cinnamon 2 the star spice that makes these special
2 tablespoons unsalted butter, melted 2 for brushing and extra buttery taste

Cinnamon roll cookie dough rolled and brushed with butter with cinnamon sugar topping — Rolling and brushing the dough with melted butter to get that rich cinnamon sugar topping.

¼ cup brown sugar plus 2 teaspoons ground cinnamon 2 to sprinkle before rolling
For the glaze: 1 tablespoon cream cheese, 2 tablespoons milk, 1 cup powdered sugar, 1 teaspoon vanilla extract, pinch of salt 2 sweet and creamy finish to drizzle

How It All Comes Together Step by Step

Step 1: In a large bowl, you cream ½ cup butter and ½ cup brown sugar till it2s light and fluffy. Don2t rush it or you2ll miss that perfect texture.

Step 2: Beat in the egg and vanilla extract until they2re fully blended into your butter-sugar mix.

Step 3: In another bowl, whisk together flour, baking powder, salt, and ½ teaspoon cinnamon. This makes sure everything is evenly distributed.

Step 4: Slowly add dry to wet ingredients till the dough forms soft and a little sticky. That2s just right.

Step 5: Wrap the dough in plastic wrap and toss it in the fridge for about 30 minutes. This cool down helps you roll it easier.

Step 6: Roll out the dough on a lightly floured surface into a rectangle about ¼ inch thick. Brush the melted butter on top and sprinkle that cinnamon and brown sugar mix evenly.

Step 7: Roll the dough tight like you2re making a cinnamon roll log. Slice into ½-inch thick cookies and place 2em on parchment paper on your baking tray.

Step 8: Bake in a 3506F oven for 10 to 12 minutes till edges get light golden. Let 2em cool a bit on the sheet before shifting to wire racks so they finish setting without breaking apart.

Valve Hacks You Need to Know

Make sure your sealing ring sits snug. If it2s loose you lose all that pressure steam you need for the perfect cook.
Keep broth depth at least an inch so you get steady steam but not drowning your cookies in the pot.
Listen for the valve hiss to know when pressure2s reached and timer2s about to start ticking.
Try natural release instead of quick release to keep cookies soft and prevent drying.
Don2t open the cooker 2til steam has quieted down. That hiss going silent means it2s safe and your cookies are ready to be revealed.

When You Finally Get to Eat

You peel back that lid and whoosh, that sweet cinnamon-sugar smell hits you like a warm hug. The cookies look golden at the edges but still soft in the middle, just like you dreamed.

Each bite melts tender. The cinnamon2s gentle heat dances with the buttery sweetness, reminding you of cozy mornings and comforting treats.

The glaze you drizzled is that creamy cool contrast to the crumbly cookie body. It2s just right, not too overpowering, letting cinnamon shine through.

You find yourself reaching for more, no shame here. These cookies got your back when you need a quick sweet fix or wanna impress folks without fuss.

Keeping Leftovers Fresh and Ready

Wrap the leftover cookies tightly in plastic wrap so air doesn2t steal the moisture.

Storing them in an airtight container works great too. Put a slice of bread in the box to keep cookies softer longer.

If you plan on eating them days later, pop cookies in the fridge but bring them back to room temp before diving in.

For longer stash, freeze fully cooled cookies in a sealed bag. Thaw overnight on the counter and they2ll taste nearly fresh again.

Common Questions and Real Answers

Q1: Can I skip the fridge step? You really wanna chill the dough first. It stops the cookies from flattening out and makes rolling easier.

Q2: What about substitute flours? All-purpose is best here. Other flours might change texture or how the cinnamon flavor spreads.

Q3: Can I use quick release instead of natural release? You could but quick release might dry out the cookies, so natural is way better.

Q4: How do I know when sealing ring needs replacing? If it feels cracked, misshapen, or your cooker won2t pressurize right, time for a new ring.

Q5: Can I add nuts in the dough? Yep, just fold in chopped walnuts or pecans right before rolling the dough out.

Q6: Are these cookies gonna be soft or crunchy? They come out soft with slightly crisp edges, perfect for dunking in milk or coffee.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don2t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

When You Finally Get to Eat

Golden baked cinnamon roll cookies served on a plate ready to enjoy — Delicious golden cinnamon roll cookies ready to serve and enjoy.

You peel back that lid and whoosh, that sweet cinnamon-sugar smell hits you like a warm hug. The cookies look golden at the edges but still soft in the middle, just like you dreamed.

Each bite melts tender. The cinnamon2s gentle heat dances with the buttery sweetness, reminding you of cozy mornings and comforting treats.

The glaze you drizzled is that creamy cool contrast to the crumbly cookie body. It2s just right, not too overpowering, letting cinnamon shine through.

You find yourself reaching for more, no shame here. These cookies got your back when you need a quick sweet fix or wanna impress folks without fuss.