I absolutely love this Cinnamon Roll Cookies Recipe because it perfectly captures all the cozy flavors of a classic cinnamon roll but in a fun, bite-sized cookie form. When I first tried making these cookies, I was amazed by how simple the process was and how deeply satisfying the cinnamon-sugar swirl tastes with just a drizzle of vanilla icing on top.
You’ll find that these cookies are a fantastic treat for brunches, afternoon tea, or a sweet snack anytime you want that warm cinnamon goodness without the fuss of rolling yeast dough. They come together easily, store well, and are a surefire crowd-pleaser, especially for family gatherings or holiday cookie swaps.
Why You’ll Love This Recipe
- Classic Flavor in Cookie Form: All the soft cinnamon roll vibes without waiting for dough to rise.
- Easy to Make: Uses simple ingredients and straightforward steps anyone can follow.
- Make-Ahead Friendly: Dough logs can chill or freeze, making planning ahead a breeze.
- Perfect Texture: Soft in the center with just enough crisp around the edges for that delightful chew.
Ingredients You’ll Need
The ingredients for this Cinnamon Roll Cookies Recipe come together beautifully to create that iconic cinnamon swirl flavor while keeping the dough tender and manageable. You’ll want fresh vanilla extract and good-quality cinnamon for the best aroma and taste.
- All-purpose flour: Use spooned and leveled flour to avoid a dense dough; it’s the base that holds everything together.
- Baking powder: Adds a gentle lift, keeping the cookies tender without being cakey.
- Salt: Balances sweetness and enhances cinnamon’s warm notes.
- Unsalted butter: Softened to room temperature for easy creaming with sugar and rich flavor.
- Granulated sugar: Sweetens the dough and the cinnamon filling for that signature sweetness.
- Egg: Helps bind ingredients and add moisture.
- Vanilla extract: Gives depth and rounds out the flavor.
- Butter (for filling): Melted for easy spreading—this coats the dough so the cinnamon sugar sticks.
- Cinnamon: The star of the filling — I recommend a good quality, fresh ground for maximum flavor.
- Confectioners’ sugar: Used to make a simple but luscious icing to finish off the cookies.
- Milk: Smooths out the icing for perfect drizzling consistency.
Variations
I love experimenting with this Cinnamon Roll Cookies Recipe to make it my own or to cater to different tastes. You can easily tweak the filling or add mix-ins to keep things exciting, and it’s a great base for making these cookies fit special diets or occasions.
- Brown Sugar Filling: Swapping granulated sugar for brown sugar in the filling adds a deeper, molasses-like flavor that I personally adore for a more “caramelly” touch.
- Nut Add-Ins: Chopped pecans or walnuts mixed into the cinnamon sugar swirl add crunch and a nutty dimension.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend to make these cookies approachable for gluten-sensitive friends and family.
- Vegan Adaptation: Substituting vegan butter and a flax egg works really well—I tried it once for a friend, and nobody guessed it wasn’t the classic recipe.
How to Make Cinnamon Roll Cookies Recipe
Step 1: Mix and Cream Your Ingredients
Start by whisking the flour, baking powder, and salt in a medium bowl—this keeps the dry ingredients evenly distributed. Then, in a separate large bowl, cream your softened butter with sugar until you get a smooth, creamy texture, which takes about two minutes on high speed with a mixer. I love how this step creates a soft dough that’s not too dense. Beat in the egg and vanilla, scraping down the bowl as needed to make sure everything’s incorporated evenly.
Step 2: Roll Out and Fill the Dough
Divide your dough in half and roll each piece into a 9 by 7-inch rectangle about 1/4 inch thick on a floured surface or silicone mat to prevent sticking. Spread melted butter over each rectangle, then sprinkle your cinnamon and sugar mixture evenly. When rolling the dough into logs, go slow and try to keep it tight—if you notice cracks, gently smooth them out with your fingers. I learned the hard way that chilling the dough logs for at least 2 hours really helps with clean cuts and better shape retention when baking.
Step 3: Slice and Bake
Preheat your oven to 350°F (177°C) and line baking sheets with parchment for easy cleanup. Remove the chilled dough logs and slice into half-inch thick cookies, laying them about 2 inches apart because they’ll spread slightly while baking. Bake them for 10 to 11 minutes, watching for a slight golden brown at the edges. Letting them cool for a few minutes on the sheet before transferring to a rack really helps keep them intact and soft.
Step 4: Whip Up the Icing
While your cookies cool, whisk together confectioners’ sugar, milk, and vanilla until smooth. Drizzle this icing over the cooled cookies with a spoon or small piping bag. This little finishing touch is what takes this Cinnamon Roll Cookies Recipe to the next level. Don’t skip the icing—I promise it’s worth it!
Pro Tips for Making Cinnamon Roll Cookies Recipe
- Room Temperature Butter: I always make sure my butter is nicely softened but not melted; it makes creaming easier and gives a tender crumb.
- Chill Those Dough Logs: Patience here pays off—cold dough slices hold shape and don’t spread too much in the oven.
- Roll Tight but Gentle: Rolling firmly ensures a defined swirl, but don’t push so hard you crack the dough beyond repair.
- Slice Cleanly: Use a sharp knife and wipe it off between cuts to keep your cinnamon layers neat and pretty.
How to Serve Cinnamon Roll Cookies Recipe
Garnishes
I like to keep it classic with just the vanilla icing drizzle, but sometimes I sprinkle extra cinnamon or a little coarse sugar on top right before baking for a subtle sparkle and added texture. For a festive touch, a light dusting of powdered sugar after icing looks beautiful too.
Side Dishes
These cookies pair wonderfully with a cozy cup of coffee or chai tea. For brunch, I’ll serve them alongside fresh fruit or a creamy yogurt parfait to balance the sweetness. They’re also great with a glass of cold milk—total classic combo!
Creative Ways to Present
For special occasions, I’ve rolled individual dough logs into smaller sizes and used festive cookie cutters for fun shapes before baking. Packaging them in pretty tins with ribbon makes such a sweet homemade gift. You can even stack them with parchment layers for a charming cookie tower at parties.
Make Ahead and Storage
Storing Leftovers
Once iced and fully cooled, I store leftover Cinnamon Roll Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 5 days. I recommend placing parchment paper between layers to prevent sticking and keep that pretty icing intact.
Freezing
I often freeze the unbaked dough logs wrapped tightly in plastic wrap and then in a freezer bag—this works amazingly well and saves so much time when I want fresh cookies fast. You can freeze them for up to 3 months and slice & bake straight from frozen, just add a couple minutes to the baking time.
Reheating
If you want to enjoy these cookies warm again, I pop them in a 300°F oven for about 3-5 minutes or microwave for 10-15 seconds. This revives the soft, gooey texture beautifully without melting the icing too much.
FAQs
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Can I use self-rising flour instead of all-purpose flour in this Cinnamon Roll Cookies Recipe?
It’s best to stick with all-purpose flour and add baking powder as directed to control the leavening. Self-rising flour contains salt and baking powder already, which might throw off the dough’s texture and flavor in this recipe.
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How do I prevent my cinnamon roll cookies from spreading too much in the oven?
Chilling the dough logs for at least 2 hours helps them hold their shape. Also, make sure your dough isn’t too soft—adding a little extra flour during mixing if needed can prevent excessive spreading.
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Can I make these cookies dairy-free?
Yes! Substitute the butter with a plant-based vegan butter alternative, and use a plant-based milk for the icing. I’ve done this several times and the cookies turn out just as delicious.
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How long do the cookies keep fresh after baking?
Stored properly in an airtight container at room temperature, the cookies stay soft and tasty for up to 5 days. After that, the texture might start to firm up or dry out a bit.
Final Thoughts
This Cinnamon Roll Cookies Recipe has become one of my go-to favorites whenever I want that comforting cinnamon roll flavor in a quicker, easier form. It’s totally adaptable, reliable, and just plain fun to make. If you’re looking for a crowd-pleasing, warm, and soft cookie with a bit of cinnamon magic, I highly recommend giving this recipe a try—you’ll be so happy you did!
Print
Cinnamon Roll Cookies Recipe
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Cookies capture the delightful flavors of classic cinnamon rolls in a bite-sized cookie form. Soft, tender dough is enriched with a buttery cinnamon-sugar filling, rolled into logs, sliced, baked to perfection, and finished with a sweet vanilla icing drizzle. Perfect for breakfast treats, snacks, or dessert, these cookies combine ease with irresistible taste.
Ingredients
Dough
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Filling
- 2 Tablespoons (28g) butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the Dough: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed for about 2 minutes until completely smooth and creamy. Add the room temperature egg and pure vanilla extract, then beat again on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl, and beat again if necessary to fully incorporate.
- Combine Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be a bit soft; if it feels too sticky for rolling, gradually add 1 more tablespoon of flour until manageable.
- Shape and Fill: Divide the dough evenly into two portions. Roll each portion out into a rectangle approximately 9 by 7 inches on a floured silicone baking mat or floured parchment paper to about 1/4 inch thickness. Spread 1 tablespoon of melted butter evenly over each rectangle. In a small bowl, mix granulated sugar and ground cinnamon together, then sprinkle evenly over each buttered dough rectangle.
- Roll and Chill: Slowly and tightly roll each rectangle into a 9-inch log. If cracks appear along the edges, gently smooth them out with your fingers—some cracking is normal. Transfer the logs to a cutting board or plate and cover loosely with plastic wrap. Chill the dough logs in the refrigerator for at least 2 hours, or freeze for up to 3 months for future use.
- Preheat and Prepare Baking Sheet: Set your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Slice and Bake: Remove the chilled dough logs from the refrigerator and slice into 1/2 inch thick slices. Arrange the slices spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 11 minutes, until the cookies are lightly browned on the sides.
- Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely before applying icing.
- Make and Drizzle Icing: Whisk together the confectioners’ sugar, milk, and pure vanilla extract until smooth. Drizzle the icing over the cooled cookies evenly.
- Store: Once iced, store the cookies covered at room temperature for up to 5 days to maintain freshness.
Notes
- If your dough is too sticky for rolling, add flour a tablespoon at a time until manageable but avoid making the dough too dry.
- Ensure the butter for the filling is melted and slightly cooled to avoid melting the dough during spreading.
- Chilling the dough logs for at least 2 hours is important to maintain shape when slicing and baking.
- You can freeze the rolled dough logs wrapped tightly for up to 3 months for convenient baking anytime.
- If cracks appear while rolling, gently smooth them out with your fingers; slight cracks will not affect the final cookie.
- Allow cookies to cool fully before icing to prevent the frosting from melting and becoming too runny.
- Store cookies in an airtight container at room temperature to maintain softness and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.7g
- Protein: 1.5g
- Cholesterol: 25mg
