Cinnamon Roll Cookies bring the beloved flavors of a classic cinnamon roll into a portable cookie form. With a soft, buttery dough swirled with cinnamon sugar and finished with a sweet glaze, these cookies are a perfect treat for breakfast, snack, or dessert. They capture the aromatic warmth and sweet-spicy goodness of cinnamon rolls in every bite.
You will love how easy this recipe is to work with and how beautifully the cinnamon sugar swirl stands out in each cookie. The glaze adds a smooth, sweet finish for that authentic cinnamon roll taste.
Ingredients
Dough
- 2¼ cups (281g) all-purpose flour (plus extra for rolling)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Filling
- 2 tablespoons (28g) butter, melted and slightly cooled
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Icing
- 1 cup (120g) confectioners sugar
- 3 tablespoons (45ml) milk
- ½ teaspoon pure vanilla extract
How to Create Your Cinnamon Roll Cookies
Step 1: Prepare the Dough
Whisk flour, baking powder, and salt together in a medium bowl. In a large bowl or stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until creamy and smooth, about 2 minutes. Add egg and vanilla and beat for another minute. Scrape down bowl as needed.
Add dry ingredients gradually on low speed until just combined. The dough will be soft but manageable. Add an extra tablespoon flour if too sticky.
Step 2: Roll and Fill
Divide the dough in two equal parts. On a floured surface or silicone mat, roll each portion into a rectangle about 9×7 inches and ¼ inch thick. Brush melted butter over the rectangles.
Mix the granulated sugar and cinnamon and sprinkle evenly over the buttered dough.
Step 3: Form the Rolls and Chill
Starting from one long side, carefully roll each rectangle into a tight 9-inch log. If cracks appear, smooth gently with your fingers. Wrap each roll in plastic wrap and chill for at least 2 hours or freeze up to 3 months.
Step 4: Slice and Bake
Preheat oven to 350°F (177°C). Line baking sheets with parchment. Unwrap dough logs and trim to an even 12 inches. Slice into about 24 cookies, each about ½ inch thick. Arrange cookies 2 inches apart on baking sheets.
Bake cookies one sheet at a time for 10–11 minutes, until edges are lightly golden and tops look dry.
Step 5: Cool and Ice
Cool cookies on the baking sheet for 5 minutes, then transfer to wire racks. Whisk together the icing ingredients and drizzle over cooled cookies.
My Best Tips for Cinnamon Roll Cookies
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Roll dough thin but even for consistent shaping.
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Use softened butter and room temperature eggs for smooth batter.
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Chill the rolled logs well for cleaner slices and less spreading.
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Use an offset spatula to drizzle icing neatly.
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Store cookies in an airtight container for up to 5 days.
Delicious Variations to Try
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Add a sprinkle of chopped nuts like pecans or walnuts to the filling.
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Incorporate cream cheese frosting for a luscious touch.
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Mix ground nutmeg or cardamom into the cinnamon sugar for depth.
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Drizzle melted chocolate or caramel over iced cookies.
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Make mini versions for bite-sized treats.
Frequently Asked Questions
Can I freeze cinnamon roll cookie dough?
Yes, freeze dough logs for up to 3 months; thaw before slicing and baking.
How to prevent cookies from spreading?
Chill dough logs well and slice thick enough to maintain shape.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend suitable for baking.
Is it necessary to ice the cookies?
No, but icing adds classic sweetness and moisture.
How long do cookies stay fresh?
Stored airtight, they remain fresh for 4-5 days.
Can I add other spices to the filling?
Yes, spices like nutmeg and allspice complement cinnamon well.
Print
Cinnamon Roll Cookies
- Total Time: 156
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, aromatic cookies capturing the sweet, spiced comfort of cinnamon rolls with cinnamon sugar swirls and a vanilla glaze finish. Perfect for holiday trays or breakfast treats.
Ingredients
Dough
2 1/4 cups (281 g) all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
Filling
2 tbsp (28 g) melted butter, slightly cooled
1/4 cup (50 g) granulated sugar
1 tbsp ground cinnamon
Icing
1 cup (120 g) confectioners’ sugar
3 tbsp (45 ml) milk
1/2 tsp vanilla extract
Instructions
Make dough: Whisk flour, baking powder, and salt. Beat butter and sugar until creamy, add egg and vanilla. Gradually add flour mix. Add extra flour if sticky.
Roll & fill: Divide dough in two, roll each to 9×7 inch (1/4 inch thick). Brush with butter, sprinkle cinnamon sugar.
Form rolls & chill: Roll tightly into logs, wrap, chill 2+ hours or freeze.
Slice & bake: Preheat to 350°F (177°C). Slice 1/2 inch rounds, space 2 inches apart. Bake 10-11 mins till edges golden.
Cool & ice: Cool 5 mins, then drizzle icing made by whisking sugar, milk, and vanilla.
Notes
Chill dough for clean swirls and minimal spreading.
Roll evenly for uniform cookies.
Use softened ingredients.
Avoid overbaking.
Store iced cookies airtight up to 5 days.
- Prep Time: 25
- Cook Time: 11
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 155
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Carbohydrates: 21 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: cinnamon roll cookies, slice and bake cookies, cinnamon sugar swirl cookies, holiday breakfast cookies, easy cinnamon dessert
