Cinnamon Roll Cookies Recipe

I’ve got to tell you, this Cinnamon Roll Cookies Recipe is one of those delightful treats that make your kitchen smell like heaven and your guests ask for seconds. The cozy swirls of cinnamon sugar wrapped in soft, buttery cookie dough feel just like a cinnamon roll in cookie form—without all the fuss of rolling dough for hours. It’s perfect for when you want a sweet, comforting snack that’s easy to share and quick to bake.

When I first tried this recipe, I was amazed at how the cookies somehow capture the essence of a classic cinnamon roll but with the convenience of a cookie. You’ll find that these are great for holiday gifts, coffee breaks, or just a little weekend baking project with the kids. Trust me; once you make them, your cookie jar will never be empty again!

Ingredients You’ll Need

To whip up this Cinnamon Roll Cookies Recipe, you’ll just need a handful of pantry staples that work beautifully together to create this soft, spiced treat. I find it’s best to use real vanilla extract and softened butter at room temperature for that perfect dough consistency.

• All-purpose flour: Spooned and leveled for accurate measurement—this keeps your dough from getting too dry or sticky.
• Baking powder: Just a touch to help with a light, tender crumb.
• Salt: Balances the sweetness and enhances the flavors.
• Unsalted butter: Softened to room temperature so it creams perfectly with the sugar, giving a smooth dough.
• Granulated sugar: Used in both the dough and filling for that sweet, cinnamon-sugar swirl.
• Egg: At room temperature to help bind everything together evenly.
• Vanilla extract: Pure for the best flavor kick.
• Butter (for filling): Melted and slightly cooled, it helps the cinnamon-sugar mixture stick without melting the dough.
• Ground cinnamon: Freshly ground if possible — it really makes the filling pop.
• Confectioners’ sugar: For the icing that adds a sweet, smooth finish to those cookies.
• Milk: To thin out the icing just right so it drizzles beautifully.

Variations

I love making this Cinnamon Roll Cookies Recipe my own by tweaking the filling or adding a special twist to the icing. You can easily customize the flavors to suit your cravings or dietary needs—there’s lots of room for creativity here!

• Nutty Twist: I sometimes sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling it up—adds a lovely crunch!
• Gluten-Free Version: Swap the all-purpose flour for a gluten-free baking blend and add a little xanthan gum for structure; works great for gluten-sensitive family members.
• Spiced Up: Adding a pinch of nutmeg or cardamom to the cinnamon filling gives a more complex flavor I adore during fall.
• Vegan Adaptation: Use dairy-free margarine and a flax egg instead of regular butter and egg to make these vegan-friendly.

How to Make Cinnamon Roll Cookies Recipe

Step 1: Whisk Together Dry Ingredients

Start by mixing your all-purpose flour, baking powder, and salt in a medium bowl. This ensures even distribution of leavening and seasoning upfront, so your dough bakes consistently. Set this aside while you prepare the wet ingredients—that way you stay organized and efficient.

Step 2: Cream Butter and Sugar

Using a mixer fitted with the paddle attachment or a handheld mixer, beat softened butter with granulated sugar on high speed for about 2 minutes until it’s creamy and smooth. This step is key because it traps air, giving your cookies a tender texture. Then beat in the egg and vanilla extract until everything is well combined. Scraping down the bowl helps avoid any streaks of unincorporated ingredients.

Step 3: Combine Dry and Wet Ingredients

Add the flour mixture to the wet ingredients and mix on low speed just until combined. The dough will be soft, maybe a bit sticky. If you find it too sticky to roll out, add a tablespoon more of flour, but don’t overdo it or the cookies may turn out dry. Trust me—I’ve learned this the hard way!

Step 4: Roll Out and Add the Cinnamon Filling

Divide the dough into two equal parts and roll each into a rough 9×7 inch rectangle on a floured silicone mat or parchment paper—this keeps things from sticking. Brush each rectangle with a tablespoon of melted, slightly cooled butter. Then evenly sprinkle the cinnamon and sugar mixture all over. Taking your time here means each bite is packed with that classic cinnamon roll taste.

Step 5: Roll Up the Dough and Chill

Roll each rectangle tightly into a 9-inch log, being gentle to avoid cracks. If you notice any small cracks, I use my fingers to smooth them out—it helps keep the cinnamon sugar from leaking during baking. Cover loosely with plastic wrap and chill for at least 2 hours or freeze up to 3 months. Chilling solidifies the butter, making the dough easier to slice cleanly.

Step 6: Slice and Bake

Once chilled, preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Slice the logs into 1/2 inch thick rounds, and place them about 2 inches apart on the trays. Bake for 10-11 minutes until the edges start turning golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack—this rest prevents breakage and helps the cookies set perfectly.

Step 7: Drizzle the Icing

While the cookies cool, whisk confectioners’ sugar, milk, and vanilla extract together for the icing. Drizzle it generously over the cookies for that perfect sweet finish. The icing dries slightly to a soft glaze, just like the one you get on a fresh baked cinnamon roll.

How to Serve Cinnamon Roll Cookies Recipe

Garnishes

I usually keep the garnish simple with just that sweet vanilla glaze drizzle because I love how it balances the cinnamon flavor without overpowering it. But if I’m feeling festive, I sometimes add a sprinkle of chopped pecans or a dusting of additional cinnamon on top. It adds a lovely touch of texture and aroma.

Side Dishes

These cookies are a perfect pairing for a hot cup of coffee or chai tea. I often serve them with fresh fruit or a dollop of whipped cream when I want a slightly more indulgent treat. They’re also fantastic alongside a creamy latte for a cozy breakfast or brunch setup.

Creative Ways to Present

For brunch or parties, I love arranging these Cinnamon Roll Cookies on a tiered cake stand with some whole cinnamon sticks and fresh flowers around—it always feels like a fancy, intentional spread. Another fun idea I tried was serving them warm in a bread basket with miniature jars of jam and honey for dipping, which everyone found delightful and unexpected.

Make Ahead and Storage

Storing Leftovers

I keep leftover cinnamon roll cookies in an airtight container at room temperature, and they stay nicely fresh for up to 5 days. If you want to keep them soft and tender like fresh-baked, adding a slice of bread inside the container helps maintain moisture beautifully.

Freezing

One of the things I really appreciate about this Cinnamon Roll Cookies Recipe is how well it freezes. I usually make the logs ahead, tightly wrap them in plastic, and freeze for up to 3 months. When I want cookies, I just thaw the logs in the fridge overnight and slice & bake fresh. I’ve also frozen baked and iced cookies in a sealed container—they thaw quickly and almost taste freshly made.

Reheating

To bring the cookies back to life, I pop them in a preheated 300°F oven for about 5 minutes—just enough to warm them through and refresh that soft, buttery texture without drying them out. Alternatively, the microwave works in a pinch but watch closely so they don’t get too soft or soggy.

FAQs

Final Thoughts

I absolutely love how this Cinnamon Roll Cookies Recipe brings the irresistible flavor of cinnamon rolls into a quick, approachable cookie form. Every time I make these, the warm cinnamon aroma fills my kitchen and my family happily gathers around the cookie jar. If you want an easy, crowd-pleasing treat that feels homemade in every bite, I can’t recommend these enough. Give them a try—you’ll love how simple and satisfying these cookies are!

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