Picture this: all the warm, gooey goodness of a fresh cinnamon roll, but in a perfectly bite-sized cookie form. That’s exactly what these cinnamon roll cookies deliver — and honestly, they might just become your new obsession. They’re soft in the centers with those delightfully crisp edges, swirled with buttery cinnamon sugar, and topped with a dreamy vanilla icing that’ll make you close your eyes and sigh with satisfaction.
What makes these cookies so special isn’t just their adorable spiral shape (though let’s be real, they’re Instagram-worthy). It’s how they capture that nostalgic cinnamon roll flavor without all the waiting around for dough to rise. No yeast drama, no hours of patience required — just pure, sweet satisfaction in cookie form.
Why Are Cinnamon Roll Cookies So Popular?
There’s something magical about combining two beloved treats into one irresistible package. These cookies have taken the baking world by storm because they offer the best of both worlds — the familiar comfort of cinnamon rolls meets the convenience and portability of cookies. They’re perfect for sharing at parties, tucking into lunch boxes, or sneaking one (or three) with your morning coffee.
The beauty lies in their simplicity. While traditional cinnamon rolls require time, patience, and a bit of yeast-whispering skills, these cookies use a straightforward sugar cookie base. You roll, you fill, you slice, you bake. It’s that wonderfully satisfying process that makes you feel like a proper baker, even if you’re still in your pajamas.
Ingredients Needed for the Recipe
Let’s talk about what goes into these little gems. The ingredient list might look long, but most of these are probably sitting in your pantry right now, just waiting for their moment to shine.
For the Cookie Dough:
- 2¼ cups all-purpose flour (spooned and leveled, plus extra for rolling)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Filling:
- 2 tablespoons butter, melted and slightly cooled
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Vanilla Icing:
- 1 cup confectioners’ sugar
- 3 tablespoons milk
- ½ teaspoon pure vanilla extract
Each ingredient plays its part in creating that perfect texture and flavor. The butter needs to be properly softened — not melted, not cold — just that perfect room temperature squishiness that creams beautifully with sugar. And please, don’t skip the vanilla in the icing. That’s what transforms it from basic sugar glaze to something truly special.
How to make Cinnamon Roll Cookies?
Make the Cookie Dough
Start by whisking together your dry ingredients — flour, baking powder, and salt — in a medium bowl. Set this aside for now. In a larger bowl, grab your handheld or stand mixer and beat that softened butter with the sugar until it’s completely smooth and creamy. This should take about 2 minutes, and don’t rush it. This creaming process is what gives your cookies their tender texture.
Add the egg and vanilla, beating on high speed until everything’s well combined — about another minute should do it. Scrape down those bowl sides like your baking success depends on it (because it kind of does). Now comes the flour mixture, and here’s where you switch to low speed. Mix just until combined. Your dough might seem a bit soft, and that’s perfectly normal.
Shape and Roll the Dough
Here’s where the magic starts happening. Divide your dough into two equal portions — eyeballing it is fine, we’re not doing surgery here. Roll each portion into a rectangle about 9×7 inches on a floured surface. I always use a silicone baking mat because cleanup is so much easier, but floured parchment paper works too.
The thickness should be about ¼ inch. Don’t stress if your rectangles aren’t perfect — rustic is charming, and these cookies are forgiving. If the dough feels too sticky to handle, just work in an extra tablespoon of flour.
Add the Cinnamon Sugar Filling
Brush each rectangle with 1 tablespoon of that melted butter. Mix your granulated sugar and cinnamon together in a small bowl, then sprinkle this heavenly mixture evenly over each buttered rectangle. Don’t be shy — you want every bite to have that warm cinnamon flavor.
Roll Into Logs
Now for the fun part that always makes me feel like a proper baker. Working slowly and carefully, tightly roll each rectangle into a 9-inch log. Start from one of the long sides and roll toward the other. If the dough cracks a little, don’t panic — just use your fingers to smooth it out. Some minor cracks are totally okay and won’t affect the final result.
The key word here is “tightly.” A loose roll means your spiral won’t be as defined, and we want those beautiful cinnamon swirls to show off.
Chill the Dough Logs
This step is crucial, so don’t skip it even if you’re feeling impatient. Wrap your logs in plastic wrap and refrigerate for at least 2 hours. This chilling time prevents the cookies from spreading too much during baking and helps them maintain that adorable cinnamon roll shape we’re going for.
Pro tip: I like to transfer the logs to a cutting board or plate before wrapping them. It makes the whole process easier and prevents any awkward log-wrestling in your fridge.
Slice and Prepare for Baking
Preheat your oven to 350°F and line a large baking sheet with parchment paper. Remove those chilled logs from the refrigerator and, using a sharp knife, cut them into ½-inch slices. You should get about 36 cookies total — 18 from each log.
Place the slices on your prepared baking sheet about 2 inches apart. They’ll spread a little during baking, so give them some room to do their thing.
Bake to Perfection
Into the oven they go for 10-11 minutes, until they’re lightly browned on the sides. The centers might still look slightly soft, and that’s exactly what we want. Don’t overbake — these cookies continue cooking a bit on the hot pan even after you remove them from the oven.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief rest helps them set up properly without breaking apart.
Make and Apply the Icing
While your cookies are cooling completely, whisk together all the icing ingredients until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle nicely. If it’s too thick, add a tiny bit more milk. Too thin? Add more confectioners’ sugar.
Once the cookies are completely cool, drizzle that gorgeous vanilla icing over the top. Watch it settle into those beautiful spiral grooves — it’s oddly satisfying.
What’s the Best Time to Serve These Delicious Treats?
Honestly, is there ever a bad time for cinnamon roll cookies? They’re phenomenal with morning coffee, perfect for afternoon tea, and absolutely divine as an after-dinner treat. I’ve served them at brunches where they disappeared faster than I could refill the coffee pot.
They’re particularly magical during fall and winter months when that cinnamon warmth feels extra cozy. But don’t let seasons limit you — these cookies bring their own sunshine any time of year. Fresh from the oven is obviously ideal, but they’re delicious at room temperature too.
For special occasions, try serving them slightly warm with a glass of cold milk or a cup of hot cocoa. The contrast is absolutely heavenly.
Tips
Let me share some hard-earned wisdom from my own cinnamon roll cookie adventures. First, that silicone baking mat I mentioned? It’s genuinely a game-changer. Rolling out cookie dough becomes so much easier, and cleanup is practically nonexistent.
When you’re rolling the dough into logs, work slowly. I know it’s tempting to rush, especially when you can already taste those cookies, but patience here pays off with more attractive results. If the dough starts cracking, your fingers are the best tools for smoothing things out.
The chilling step really cannot be emphasized enough. I’ve seen the sad results of skipping this crucial waiting period — cookies that spread too much and lose their distinctive shape. Trust the process, even when your kitchen smells amazing and waiting feels impossible.
For the cleanest slices, use a sharp knife and wipe it clean between cuts. This prevents the filling from dragging and keeps those spirals looking sharp and defined.
If your icing seems too thick or thin, adjust gradually. A little milk goes a long way, and powdered sugar is your friend for thickening.
How Should You Store and Reheat These Cookies?
Storage is wonderfully straightforward with these cookies. Keep them covered at room temperature for up to 5 days. If you’ve applied the icing, make sure it’s completely set before storing to avoid any sticky situations.
For longer storage, these cookies freeze beautifully for up to 3 months. I recommend freezing them before icing, then adding the glaze once they’re thawed and ready to serve. Wrap them individually or place them in airtight containers with parchment paper between layers.
Reheating is simple if you want to recapture that fresh-baked warmth. A quick 10-15 seconds in the microwave works for individual cookies. For multiple cookies, try warming them in a 300°F oven for just a few minutes. If they have icing, be gentle with the heat — you don’t want it melting everywhere.
The cookie dough logs can also be made ahead and stored in the refrigerator for up to 2 days before slicing and baking. This makes them perfect for planned entertaining or when you want fresh cookies without all the prep work.
What Are Some Creative Ingredient Substitutions?
While this recipe is pretty perfect as written, there’s always room for creativity in the kitchen. For the cinnamon sugar filling, you can experiment with different spice blends. Try adding a pinch of cardamom for something exotic, or a tiny bit of nutmeg for extra warmth.
Brown sugar can replace some of the granulated sugar in the filling for a deeper, more molasses-like flavor. The texture will be slightly different, but many people prefer this richer taste.
If you’re out of vanilla extract, vanilla paste works beautifully and adds those lovely little specks throughout the icing. For the adventurous, try **almond extract** instead — but use it sparingly as it’s much stronger than vanilla.
The butter in the filling can be replaced with cream cheese for a tangier flavor profile, though this will change the texture slightly. Some bakers love this variation because it mimics the cream cheese frosting often found on traditional cinnamon rolls.
For dietary restrictions, these cookies can be made egg-free by substituting the egg with a flax egg or applesauce, though the texture will be slightly different. The results are still delicious, just a bit more tender.
Cover and store these delightful cookies at room temperature, and they’ll stay fresh and tempting for up to 5 days. Though honestly, in my experience, they rarely last that long. There’s something about that perfect combination of soft cookie, warm cinnamon, and sweet icing that makes them absolutely irresistible.
Cinnamon Roll Cookies Recipe
Description
These adorable Cinnamon Roll Cookies are a delightful mashup of soft sugar cookies and gooey cinnamon rolls! Made with a classic sugar cookie base, swirled with a buttery cinnamon-sugar filling, and finished with a sweet vanilla icing drizzle, they're soft in the center with slightly crisp edges. They're quick to make, require no yeast, and bake up in just 10 minutes—perfect for satisfying that cinnamon roll craving without the wait.
Ingredients
Cookie Dough
Cinnamon Filling
Vanilla Icing
Instructions
-
Make the Dough
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
In a large bowl using a handheld or stand mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy (about 2 minutes). Add the egg and vanilla extract; beat for 1 more minute. Scrape down the bowl as needed.
-
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft. If too sticky, add 1 more tablespoon of flour.
-
Shape and Fill
Divide the dough into two equal portions. On a floured surface (preferably a silicone baking mat or parchment), roll each portion into a 9×7-inch rectangle about 1/4-inch thick. -
Brush 1 tablespoon of melted butter over each rectangle. In a small bowl, mix sugar and cinnamon, then sprinkle evenly over the buttered dough.
-
Starting from one long edge, tightly roll each rectangle into a 9-inch log. Smooth any cracks with your fingers. Wrap each log in plastic wrap and chill for at least 2 hours (or up to 3 months in the freezer).
-
Preheat and Slice
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. -
Remove chilled logs and slice into 1/2-inch thick rounds. Place cookies 2 inches apart on the baking sheet.
-
Bake
Bake for 10–11 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. -
Make the Icing
Whisk confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.Add more milk for a thinner glaze or more sugar for a thicker one.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 3.5g18%
- Trans Fat 0.1g
- Cholesterol 15mg5%
- Sodium 65mg3%
- Potassium 25mg1%
- Total Carbohydrate 17g6%
- Sugars 11g
- Protein 1g2%
- Calcium 10 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chilling is key: Don’t skip the 2-hour chill! It ensures the cookies hold their swirl shape and don’t spread too much.
- No silicone mat? Use parchment paper or a lightly floured counter, but a mat makes rolling and cleanup easier.
- Cookie size: Keep slices at 1/2 inch thick for the perfect balance of soft center and crisp edge.
- Icing variations: Try cream cheese icing, maple glaze, or brown butter icing for different flavor twists.
- Make ahead: Dough logs freeze well for up to 3 months. Slice and bake straight from frozen, adding 1–2 minutes to bake time.
- Storage: Store in an airtight container at room temperature for up to 5 days.
