Cinnamon Roll Cookies recipe

Cinnamon Roll Cookies Recipe — Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. One evening, while scrolling through recipe reels, a swirl of golden dough and glossy cinnamon glaze stopped me in my tracks. I could almost smell the warm spice through the screen. I saved it instantly, knowing I had to try it. The next morning, I made my own version with a little family twist—extra vanilla in the glaze and a sprinkle of love. The first bite was pure comfort, sweet and buttery with that nostalgic cinnamon warmth. If you try it, tag me — I’d love to see your version of this cozy recipe.

Why You’ll Love This Cinnamon Roll Cookies Recipe

You’ll fall for these cookies instantly. They’re buttery, soft in the center, lightly crisp at the edges, and swirled with that signature cinnamon-sugar goodness. The simple glaze gives them that nostalgic “fresh cinnamon roll” finish, but in a fun, hand-held form.

They’re also wonderfully adaptable — bake them a little less for melt-in-your-mouth softness or let them brown a touch longer for a crispier bite. Add a sprinkle of nuts, a pinch of cardamom, or a cream cheese drizzle if you’d like to make them your own. They’re perfect for gifting, sharing, or keeping all to yourself on a quiet fall afternoon with a cup of coffee.

Ingredients

For the cookie dough

• 2 ½ cups all-purpose flour — gives the cookies their soft, tender base
• ½ tsp baking powder — adds a gentle lift
• ¼ tsp salt — balances the sweetness
• ¾ cup unsalted butter, softened — buttery richness in every bite
• ¾ cup granulated sugar — for sweetness and structure
• 1 large egg — binds everything together
• 1 tsp vanilla extract — adds that cozy, warm flavor note

For the cinnamon-sugar filling

• 2 tbsp unsalted butter, melted — helps the filling stick and adds richness
• ½ cup brown sugar, packed — caramel sweetness for the swirl
• 1 ½ tbsp ground cinnamon — the heart of that cinnamon roll flavor

For the glaze

• 1 cup powdered sugar — creates a smooth, sweet finish
• 2–3 tbsp milk (or heavy cream) — thins the glaze to drizzle consistency
• ½ tsp vanilla extract — adds warmth and aroma

Directions (Step-by-Step Cooking Guide)

Step 1: Prepare the dough. In a mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy — this gives the cookies their soft texture. Beat in the egg and vanilla until smooth. Gradually add the dry ingredients until a soft dough forms. Chill for about 30 minutes to make it easier to roll.

Step 2: Roll and fill. On a floured surface, roll the dough into a rectangle, about ¼-inch thick. Brush the surface with melted butter and sprinkle evenly with the brown sugar and cinnamon mixture. The kitchen will start to smell heavenly at this point.

Step 3: Shape the cookies. Roll the dough tightly from one long edge to form a log. Wrap it in plastic wrap and chill for 1 hour — this helps keep those beautiful spirals intact when slicing.

Step 4: Slice and bake. Once firm, slice the log into ¼-inch rounds using a sharp knife or dental floss. Arrange them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden. Let them cool completely on a wire rack.

Step 5: Glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies in slow, pretty ribbons. Let the glaze set before stacking or storing.

Each cookie will look like a mini cinnamon roll — sweet, buttery, and full of that nostalgic flavor we all love.

Cultural or Technique Note

These cinnamon roll cookies borrow inspiration from classic American comfort baking — where butter, sugar, and spice create something simple yet memorable. Like cinnamon rolls, they’re all about the swirl and the balance of softness and sweetness, but made easy for everyday baking.

Serving Suggestions

• With a mug of hot cocoa or coffee
• On a dessert platter for holidays or parties
• As a sweet lunchbox treat
• Crumbled over vanilla ice cream for extra indulgence

Pro Tips for Success

• Chill the dough twice — once after mixing, and again after rolling — for perfect swirls.
• Use parchment paper when rolling to prevent sticking.
• Slice with dental floss or a sharp knife for neat rounds.
• Don’t glaze until cookies are fully cooled.
• For softer cookies, bake on the lower end of the time range; for crispier edges, add a minute or two.

Common Mistakes to Avoid

Skipping the chill: Never skip chilling the dough. When the dough is warm, it spreads too quickly in the oven and loses that beautiful cinnamon-sugar swirl. Chilling keeps the layers tight and the cookies picture-perfect.

Overbaking: This is one of the most common cookie mistakes — it leads to dryness and takes away that soft, buttery texture. Watch closely and remove the cookies as soon as the edges turn golden; they’ll continue to set as they cool.

Glazing too soon: If you drizzle the glaze while the cookies are still warm, it’ll melt right off and soak in unevenly. Let the cookies cool completely before glazing for that smooth, glossy finish.

Rolling unevenly: Uneven rolling can create cookies that bake inconsistently — some crisp, some soft. Take a minute to roll the dough evenly so each slice looks and bakes the same.

Using cold butter: Cold butter doesn’t cream well with sugar, leaving your dough heavy and dense. Always start with softened butter so you get a light, fluffy texture and a perfectly tender cookie.

Storage & Reheating

Fridge: Store your cinnamon roll cookies in an airtight container in the refrigerator for 3–4 days to keep them fresh and soft.
Freezer: For longer storage, freeze them (with or without glaze) in a sealed, airtight container for up to 2 months. Stack with parchment paper between layers to prevent sticking.
Reheat: When you’re ready to enjoy them again, warm gently in the microwave for 10–15 seconds or in a 300°F oven for a few minutes. This revives their buttery aroma and soft texture — almost like they just came out of the oven.

Frequently Asked Questions

Q1: Can I make the dough ahead?
Yes! Prepare the dough log, wrap it tightly in plastic wrap, and refrigerate for up to 2 days or freeze for up to 2 months. When ready to bake, simply slice and bake as directed — no need to thaw completely.

Q2: Do I need to glaze them?
The glaze adds that signature cinnamon roll sweetness and shine, but these cookies are delicious even without it. If you prefer less sweetness, you can skip it or dust them lightly with powdered sugar instead.

Q3: Can I use whole wheat flour?
You can replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier texture. Just note that the cookies will be slightly denser and darker in color — still delicious, just a bit more rustic.

Q4: What if I don’t have brown sugar?
No problem! Mix white sugar with 1 teaspoon of molasses to create a quick brown sugar substitute, or use plain white sugar for a lighter, more delicate flavor. The cinnamon will still shine beautifully.

Closing Paragraph

These Cinnamon Roll Cookies bring pure joy to any table — buttery dough, a cozy swirl of cinnamon-sugar, and a soft drizzle of glaze that ties it all together. They’re simple enough for beginners but elegant enough to impress, perfect for cozy baking days or sharing with loved ones. Each cookie feels like a little taste of home, sweet and warm and just right for fall.

Final Thoughts

There’s something so comforting about the smell of cinnamon baking in the oven — it feels like love in cookie form. These Cinnamon Roll Cookies are the kind of treat that makes any day feel special, whether you’re baking for your family or just because. I hope you enjoy every swirl and crumb as much as I do. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.