Cinnamon Roll Cookies Recipe: Buttery, Swirled, and Packed with Cozy Flavor
Cinnamon Roll Cookies bring the warm, sweet comfort of classic cinnamon rolls into a delightful cookie form. With a soft, buttery sugar cookie dough rolled up with a brown sugar-cinnamon filling, every bite delivers that signature swirl of sweet spice and melt-in-your-mouth texture. Finished with a drizzle of vanilla glaze, these cookies look just as beautiful as they taste. They’re ideal for holidays, brunches, bake sales, or cozy evenings with a warm drink. These cookies combine the best elements of cinnamon rolls—sweetness, spice, and glaze—in a fraction of the time it takes to make traditional yeasted rolls. If you’re looking for a fun twist on a classic treat, these Cinnamon Roll Cookies are the perfect bake.
What Makes This Recipe Special?
Cinnamon Roll Cookies are visually stunning and full of comforting flavor. The spiraled layers of cinnamon sugar create a beautiful pinwheel effect, while the buttery cookie dough keeps everything soft and chewy. The vanilla glaze adds the perfect finishing touch, giving them a bakery-style look and taste. These cookies have all the nostalgic appeal of cinnamon rolls but are much quicker and easier to make.
Cooking Time
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Bake Time: 10–12 minutes
- Total Time: 1 hour 40 minutes
- Servings: About 24 cookies
Ingredients
For the Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Filling
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Make the Cookie Dough
In a large bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
2. Roll and Fill the Dough
Divide the dough in half. Roll one portion between two sheets of parchment paper into a rectangle about ¼ inch thick. Brush with melted butter, then sprinkle evenly with the brown sugar and cinnamon mixture. Roll the dough tightly into a log, wrap in plastic wrap, and chill for at least 1 hour. Repeat with the second half of dough.
3. Slice and Bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough logs into ¼ to ½ inch thick rounds and place them 2 inches apart on the sheets. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
4. Glaze the Cookies
While cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over cooled cookies and allow it to set before serving.
Variations
- Cream Cheese Glaze: Swap the milk glaze for a tangy cream cheese version.
- Raisin Cinnamon Swirl: Add finely chopped raisins to the filling for an old-fashioned twist.
- Nuts About Cinnamon: Sprinkle chopped pecans or walnuts over the filling before rolling.
- Pumpkin Spice Version: Replace cinnamon with pumpkin pie spice for fall flavor.
- Chocolate Drizzle: Add a chocolate glaze instead of vanilla for a different take.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Knife or dough cutter
- Baking sheets
- Cooling rack
- Whisk or fork (for glaze)
Nutritional Information (Per Cookie)
- Calories: ~160
- Carbs: 20g
- Fat: 8g
- Protein: 1g
- Sugar: 12g
Note: Nutritional values are estimates and will vary depending on ingredients used.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: Freeze the unbaked dough logs, then slice and bake straight from frozen (add 1–2 minutes to bake time).
- Freezing Baked Cookies: Cool completely, then freeze glazed or unglazed cookies in an airtight container for up to 2 months.
My Cooking Experience
With over 4 years of baking experience, I’ve played with many cookie recipes, and Cinnamon Roll Cookies remain one of my favorites. They’re fun to make, beautiful to look at, and always a crowd-pleaser. The key is to roll the dough tightly and chill it thoroughly to get those perfect spirals. Whether it’s for the holidays or a weekend treat, these cookies bring a warm, homey feel to any table.
Conclusion
Cinnamon Roll Cookies are a cozy, crowd-pleasing dessert that combines the best of two worlds: cinnamon rolls and sugar cookies. With buttery dough, sweet cinnamon filling, and a simple glaze, these cookies deliver flavor, comfort, and charm in every bite. Whether you’re a seasoned baker or trying something new, this recipe is approachable and rewarding from start to finish. Enjoy them fresh, gift them to friends, or stash some away for later—you’ll be glad you made them.
Cinnamon Roll Cookies
Ingredients
Method
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Divide the dough in half. Roll one portion between two sheets of parchment paper into a rectangle about ¼ inch thick. Brush with melted butter, then sprinkle evenly with the brown sugar and cinnamon mixture. Roll the dough tightly into a log, wrap in plastic wrap, and chill for at least 1 hour. Repeat with the second half of dough.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough logs into ¼ to ½ inch thick rounds and place them 2 inches apart on the sheets. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
- While cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over cooled cookies and allow it to set before serving.
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: Freeze the unbaked dough logs, then slice and bake straight from frozen (add 1–2 minutes to bake time).
