Chunky Cinnamon Bun Cookies – A Sweet Twist on a Classic

Ingredients (makes approximately 18 cookies)

For the cookie dough:

• 2 ½ cups (315 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon corn-flour

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 1 cup (226 g) salted butter

• 1/4 cup (50g) granulated sugar

• ½ cup (110g) brown sugar

• 2 large eggs

• 1 ½ teaspoon vanilla extract

For the filling:

• 4 tablespoons (56g) unsalted or salted butter softened

• 1/3 cup (70g) brown sugar, packed

• 3 teaspoons ground cinnamon

• 3 tablespoons flour

For the glaze:

• 1 cup (120 g) powdered sugar

• 2 tablespoons (30 ml) milk (plus more if needed)

• ½ teaspoon (2.5 ml) vanilla extract

Step-by-Step Instructions

Step 1: make the cinnamon filling bites

Cream together all the ingredients for the cinnamon filling and form into small balls. Place them in a plate with parchment paper and freeze for about 15-20 minutes, until the cookie dough is prepared.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty and caramelly.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones. After this, the cinnamon filling bites can be removed from the freezer.

Step 8: Scoop and Bake

Scoop 1 ½ tablespoon of dough, flatten between your palms, and place one of the cinnamon filling balls. Wrap another 1 ½ tablespoon of dough and mold it around the cinnamon ball until it is compete covered. Place the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown and the centres look just set. They may appear slightly underbaked, but they’ll firm up as they cool.

Step 9: Make the glaze while the cookies are cooling and enjoy

whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies for that signature cinnamon bun look.

Tips & Variations

• Add finely chopped pecans or walnuts (about 40 g) to the cinnamon sugar filling for a nutty crunch.

• Swap the glaze for a cream cheese drizzle if you want a richer, tangier flavour.

• For the best and chewiest cookies, chill the dough overnight or for at least three hours.

Final Thoughts

These Cinnamon Bun Cookies are the perfect blend of comfort and convenience — all the cozy flavours of a classic cinnamon roll, but in a quick, slice-and-bake cookie form. They’re beautiful to serve, fun to bake, and guaranteed to fill your kitchen with that irresistible cinnamon-sugar aroma. Whether you enjoy them fresh out of the oven with a warm cup of tea, tuck them into a lunchbox, or share them on a holiday cookie platter, they’re bound to bring smiles. Sometimes the smallest treats bring the biggest comfort — and these cookies are proof.

Happy baking!