Cinnamon Roll Cookies
Why You’ll Love These Cinnamon Roll Cookies
I still remember the first time I made these cinnamon roll cookies my kitchen smelled like a cozy bakery, with buttery dough, warm cinnamon, and just a hint of vanilla drifting through the air. The swirls looked like tiny cinnamon rolls, but they were ready in a fraction of the time. No yeast, no long rise, just pure cinnamon-sugar magic baked into soft, sweet cookies.
If you love the comfort of a cinnamon roll but want the convenience of a cookie, this recipe is your dream come true. They’re perfect for holiday cookie swaps, Sunday baking, or a sweet snack with coffee. Plus, the dough is easy to roll, the filling is rich and fragrant, and the glaze adds that irresistible bakery-style finish.
Cinnamon Roll Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until creamy, about 2 minutes. Add egg and vanilla; beat to combine.
- Gradually mix dry ingredients into wet until soft dough forms. Add 1 tbsp flour if dough is sticky.
- Divide dough into 2. Roll each into a 9×7-inch rectangle on floured parchment.
- Brush each with 1 tbsp melted butter. Mix cinnamon and sugar, then sprinkle evenly over both rectangles.
- Roll tightly into 9-inch logs. Smooth cracks. Chill at least 2 hours or freeze up to 3 months.
- Preheat oven to 350°F (177°C). Slice chilled logs into ½-inch rounds. Bake 10–11 minutes until edges are golden.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
- Whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Nutrition
Notes
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Let us know how it was!Table of Contents
Table of Contents
Ingredients You’ll Need (and Easy Swaps)
| Ingredient | Measurement | Substitution Tip |
|---|---|---|
| All-purpose flour | 2 ¼ cups (281g) | Gluten-free baking blend |
| Baking powder | ½ tsp | Same measure |
| Salt | ¼ tsp | Skip if using salted butter |
| Unsalted butter (softened) | ¾ cup (170g) | Salted butter (omit salt) |
| Granulated sugar | ¾ cup (150g) | Coconut sugar for a deeper note |
| Large egg (room temp) | 1 | Flax egg for vegan version |
| Vanilla extract | 2 tsp | Almond extract for variation |
Filling
- Butter (melted, slightly cooled) – 2 Tbsp (28g)
- Granulated sugar – ¼ cup (50g)
- Ground cinnamon – 1 Tbsp
Icing
- Confectioners’ sugar – 1 cup (120g)
- Milk – 3 Tbsp (45ml)
- Vanilla extract – ½ tsp
How to Make Cinnamon Roll Cookies Step-by-Step
- Prepare the dough – Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and granulated sugar on high until creamy (about 2 minutes). Add egg and vanilla, beat until combined. Gradually mix in dry ingredients on low until a soft dough forms. If sticky, add 1 more Tbsp flour.
- Shape and fill – Divide dough into 2 equal parts. Roll each into a 9×7-inch rectangle on a floured silicone mat or parchment. Brush each with 1 Tbsp melted butter. Combine sugar and cinnamon; sprinkle evenly over both.
- Roll and chill – Roll each rectangle tightly into a 9-inch log. Smooth any cracks. Chill logs for at least 2 hours (or freeze up to 3 months).
- Slice and bake – Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Slice logs into ½-inch rounds, spacing 2 inches apart. Bake 10–11 minutes until edges are lightly golden. Cool 5 minutes on sheet, then transfer to wire rack.
- Glaze – Whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
How to Serve Cinnamon Roll Cookies
- Holiday treat plate – Pair with gingerbread, sugar cookies, and chocolate crinkles.
- Brunch dessert – Serve alongside fruit salad and coffee cake.
- Gift idea – Stack in cellophane bags with ribbon for festive homemade gifts.
- Seasonal twist – Add orange zest to the glaze for a winter holiday vibe.
Pro Tips for the Best Cinnamon Roll Cookies
- Chill the logs – Prevents spreading and keeps the swirl defined.
- Use fresh cinnamon – Stronger flavor and aroma.
- Even rolling – Ensures uniform baking and picture-perfect spirals.
- Thin glaze drizzle – Adds sweetness without overpowering the cinnamon flavor.
Common Mistakes to Avoid
- Skipping chill time – Dough will spread too much in the oven.
- Overbaking – They should be just lightly golden; they’ll firm as they cool.
- Too much flour – Leads to dense, dry cookies measure carefully.
Storage and Make-Ahead Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room temp | 5 days | Keep in airtight container |
| Fridge | 1 week | Slightly firmer texture |
| Freezer (baked) | 3 months | Thaw overnight in fridge |
| Freezer (logs) | 3 months | Slice and bake from frozen, add 2 mins bake time |
Make Ahead: Chill dough up to 2 days before baking, or freeze logs for quick cookies anytime.
Frequently Asked Questions
Can I freeze them after baking?
Yes, up to 3 months. Thaw overnight at room temp.
Can I make them without eggs?
Yes, replace with a flax egg for a vegan-friendly version.
Can I double the recipe?
Absolutely, just work in batches to keep dough easy to roll.
Conclusion
These cinnamon roll cookies deliver all the cozy comfort of a cinnamon roll in a quick, slice-and-bake form. Soft, buttery, and full of cinnamon-sugar swirls, they’re a showstopper for cookie platters and a guaranteed crowd-pleaser. Save this recipe to your Pinterest boards and bring bakery magic to your kitchen no yeast required.
