Cinnamon Roll Cookies: Pressure Cooker Style
These cinnamon roll cookies are soft, chewy and full of rich cinnamon flavor from a buttery filling and a sweet vanilla glaze. Made with browned butter and baked to golden perfection, this pressure cooker-inspired treat is irresistible for dessert lovers.
Equipment
- 1 Mixing bowl Large
Ingredients
Cinnamon Roll Filling
- 2½ tablespoons softened butter
- ¼ cup brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons flour
- 1 pinch salt
Cookie Dough
- ½ cup salted butter browned and cooled
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla or vanilla paste
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla
Instructions
Instructions
- Brown the butter, pour into a bowl and cool in freezer for 15 minutes.
- In a medium bowl, cream softened butter, brown sugar, cinnamon, flour, and salt to make filling bits. Freeze for 15 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixer, beat browned butter, granulated sugar and brown sugar until fluffy. Add egg and vanilla and mix until smooth.
- Slowly mix in flour, baking powder, baking soda, salt, and nutmeg. Do not overmix.
- Fold in chilled cinnamon bits. Reserve a few to place on top before baking.
- Scoop dough into large balls (about 3 tbsp). Push one cinnamon bit into top of each ball.
- Bake 5–6 cookie dough balls per tray for 10–13 minutes until lightly golden at edges. Cool 5 minutes.
- If cookies spread due to filling, reshape gently using a spoon after removing from oven.
- Mix powdered sugar, milk, and vanilla. Drizzle glaze over cooled cookies.
- Let the glaze harden before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.