Cinnamon Roll Cookie Recipe

Ever wished you could enjoy the sweet, gooey magic of a cinnamon roll in the form of a soft, chewy cookie?
If so, you’re not alone! Cinnamon rolls are delicious, but they take time, yeast, and patience. What if you could enjoy all the cozy cinnamon-sugar flavor in a fraction of the time? That’s where these Cinnamon Roll Cookies come in—a perfect mash-up of soft sugar cookies swirled with buttery cinnamon goodness, topped with a creamy glaze.

Let’s dive into how to make this sweet treat that looks like a cinnamon roll but eats like a cookie!

Why You’ll Love This Cinnamon Roll Cookie Recipe

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These cookies are everything you love about cinnamon rolls but quicker, easier, and way more portable. Here’s why this recipe will become your new favorite:

• Time-Friendly: No need to wait for dough to rise. From start to finish, they’re ready in under an hour.
• Beginner-Friendly: No fancy tools or baking expertise required.
• Versatile: Add-ins and glaze options let you customize them however you like.

Perfect for bake sales, weekend baking with the kids, or adding a special touch to a holiday cookie tray!

Essential Ingredients

Here’s what you’ll need to make these soft, cinnamon-swirled cookies. Simple pantry staples come together to form something magical.

For the cookie dough:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the cinnamon filling:

• ⅓ cup unsalted butter, melted
• ½ cup brown sugar
• 2 teaspoons cinnamon

For the glaze (optional but highly recommended):

• 1 cup powdered sugar
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Ingredient Substitutions and Variations:

• Butter: Use plant-based butter for a dairy-free option.
• Brown Sugar: Dark brown sugar gives a deeper flavor, but light brown works too.
• Glaze: Try a maple glaze by swapping milk with maple syrup.
• Add-ins: Add chopped pecans, mini chocolate chips, or a sprinkle of nutmeg for variation.

Step-by-Step Instructions

Step 1: Prepare the dough
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add in the egg and vanilla extract and beat until smooth.

Gradually add in the dry ingredients and mix just until the dough forms. Divide the dough in half, wrap each piece in plastic wrap, and chill for 20–30 minutes to make it easier to roll.

Step 2: Make the cinnamon filling
In a small bowl, combine melted butter, brown sugar, and cinnamon until it forms a smooth paste. This will be spread onto the rolled-out cookie dough.

Step 3: Roll and fill the dough
Roll out one portion of chilled dough on a lightly floured surface into a rectangle (about ¼ inch thick). Spread half the cinnamon mixture evenly over the dough.

Starting from the long edge, gently roll the dough into a log. Repeat with the second half of the dough. Wrap both logs in plastic wrap and freeze for 15–20 minutes to firm up (makes slicing easier).

Step 4: Slice and bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Slice the chilled dough into ½-inch thick rounds. Place on the baking sheet about 2 inches apart. Bake for 10–12 minutes or until edges are just lightly golden.

Step 5: Glaze (optional)
While cookies cool on the tray, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled cookies using a spoon or piping bag.

How to Assemble Cinnamon Roll Cookies for the Best Results

• Roll dough evenly to avoid uneven baking.
• Don’t overfill with cinnamon paste—too much can cause leaking during baking.
• Slice carefully using a sharp knife or dental floss for neat rounds.
• Chill before slicing to keep the swirl tight and pretty.

Presentation tip: Arrange cookies in a spiral on a round plate and drizzle glaze in a zigzag for a bakery-style finish!

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 4 days.
• Freezer-Friendly: You can freeze the dough logs for up to 2 months. Thaw slightly before slicing.
• Make-Ahead Tip: Prepare the dough and cinnamon filling up to 2 days in advance and store in the fridge until ready to assemble and bake.

To reheat cookies, place them in the microwave for 8–10 seconds to restore softness.

Creative Variations

Want to put your own twist on these cookies? Try one of these fun ideas:

• Pumpkin Spice Roll Cookies: Add pumpkin pie spice to the filling for fall vibes.
• Churro Cookies: Roll baked cookies in cinnamon sugar instead of glazing them.
• Orange Glazed: Add orange zest to the dough and glaze for a citrus twist.
• Mini Cinnamon Roll Bites: Make smaller cookies for a bite-sized treat.

Conclusion

These Cinnamon Roll Cookies are the perfect mix of fun and flavor. They’re buttery, soft, and full of warm cinnamon sweetness—ideal for any occasion. Whether you’re a cinnamon roll fan looking for something easier, or a cookie lover wanting something new, this recipe is a must-try.

So grab your apron, preheat the oven, and get ready to fill your kitchen with the sweet scent of homemade goodness. Try your own twists, share them with friends, and enjoy the cozy comfort of a classic cinnamon roll—in cookie form!

Frequently Asked Questions

Q: Can I make these without a mixer?
Yes! Just use a sturdy spoon or spatula and mix thoroughly by hand.

Q: Can I use store-bought sugar cookie dough?
Yes, but the result will be slightly different in texture. Make sure to chill the dough before rolling.

Q: Are these cookies soft or crunchy?
They’re soft in the center with lightly crisped edges—just like the center of a cinnamon roll.

Q: Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. Make sure your other ingredients are also certified gluten-free.

Q: Are these cookies healthy?
While they are a sweet treat, you can reduce sugar, use whole wheat flour, or sub coconut sugar for a slightly healthier version.

Q: How long do these cookies stay fresh?
About 4 days at room temperature or up to 2 months frozen.