If you love cinnamon rolls but want a quicker, bite-sized treat, these Cinnamon Roll Cookies are for you! With a soft, buttery dough swirled with cinnamon-sugar goodness and drizzled with a sweet glaze, they taste just like classic cinnamon rolls—but in cookie form. Perfect for holiday baking, gift-giving, or just indulging in a cozy treat with a cup of coffee!
Why You’ll Love These Cinnamon Roll Cookies
- Soft & Buttery – A tender, melt-in-your-mouth texture.
- Swirled with Cinnamon Sugar – Just like your favorite cinnamon rolls.
- Drizzled with Sweet Glaze – Adds the perfect finishing touch.
- Easy to Make – No yeast, no rising time, just roll, slice, and bake!
Ingredients for Cinnamon Roll Cookies
For the Cookie Dough:
- 2 ½ cups all-purpose flour – The base for soft yet sturdy cookies.
- ½ teaspoon baking powder – Helps create a light texture.
- ¼ teaspoon salt – Enhances all the flavors.
- ¾ cup unsalted butter, softened – For a rich, buttery flavor.
- ¾ cup granulated sugar – Adds sweetness and tenderness.
- 1 large egg – Helps bind the dough together.
- 2 teaspoons vanilla extract – Enhances the warm flavors.
For the Cinnamon Filling:
- ¼ cup unsalted butter, melted – Helps the cinnamon-sugar stick.
- ⅓ cup brown sugar – For a rich, caramel-like sweetness.
- 1 tablespoon ground cinnamon – The star of the show!
For the Vanilla Glaze:
- 1 cup powdered sugar – Creates a smooth, sweet drizzle.
- 2 tablespoons milk – Adjust for desired consistency.
- ½ teaspoon vanilla extract – For extra flavor.
Tools You’ll Need
- Mixing bowls – For preparing the dough and filling.
- Hand mixer or stand mixer – For creaming the butter and sugar.
- Rolling pin – To roll out the dough evenly.
- Baking sheet – For baking the cookies.
- Parchment paper – Prevents sticking and makes cleanup easier.
How to Make Cinnamon Roll Cookies
Step 1: Make the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
Step 2: Roll Out the Dough
- Place the dough on a lightly floured surface and roll it into a 10×12-inch rectangle.
Step 3: Add the Cinnamon Filling
- Brush the rolled-out dough with melted butter.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the dough.
Step 4: Roll & Slice the Cookies
- Carefully roll the dough into a tight log, starting from the longer side.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes (this helps with slicing).
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ½-inch thick rounds and place them on the baking sheet.
Step 5: Bake the Cookies
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Step 6: Make the Glaze & Drizzle
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled cookies and let set before serving.
Serving Suggestions
- Enjoy with a hot cup of coffee or tea.
- Serve with a glass of warm milk for a cozy treat.
- Pair with vanilla ice cream for an extra indulgence.
Tips for the Best Cinnamon Roll Cookies
- Chill the Dough – Makes slicing easier and helps the cookies hold their shape.
- Don’t Overbake – The cookies should be soft with slightly golden edges.
- Even Cinnamon Filling – Spread the cinnamon-sugar evenly for a perfect swirl in every bite.
- Use a Serrated Knife – If the dough is too firm to cut, let it sit for a few minutes before slicing.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerate: If you prefer a firmer texture, store in the fridge for up to 1 week.
- Freeze: Wrap the cookie log tightly in plastic wrap and freeze for up to 2 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
Frequently Asked Questions (FAQ)
Q1: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 2 days before rolling and baking.
Q2: Can I use store-bought sugar cookie dough?
A: Absolutely! Roll it out, add the cinnamon filling, and follow the same steps.
Q3: Can I make these gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend for a gluten-free version.
Conclusion: A Sweet Treat You’ll Love!
These Cinnamon Roll Cookies are soft, buttery, and packed with warm cinnamon goodness. Whether you make them for a holiday gathering, a weekend baking project, or just to satisfy a sweet craving, they’re sure to become a favorite!
Did you make this recipe? Share your photos and tag us on social media!
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Baking Time: 12 minutes
Cuisine: American
Nutritional Information (Per Cookie)
- Calories: 150
- Protein: 2g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 1g
Enjoy every warm, cinnamon-filled bite!
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Cinnamon Roll Cookies
- Total Time: 0 hours
Description
If you love cinnamon rolls but want a quicker, bite-sized treat, these Cinnamon Roll Cookies are for you! With a soft, buttery dough swirled with cinnamon-sugar goodness and drizzled with a sweet glaze, they taste just like classic cinnamon rolls—but in cookie form. Perfect for holiday baking, gift-giving, or just indulging in a cozy treat with a cup of coffee!
Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups all-purpose flour – The base for soft yet sturdy cookies.
- ½ teaspoon baking powder – Helps create a light texture.
- ¼ teaspoon salt – Enhances all the flavors.
- ¾ cup unsalted butter, softened – For a rich, buttery flavor.
- ¾ cup granulated sugar – Adds sweetness and tenderness.
- 1 large egg – Helps bind the dough together.
- 2 teaspoons vanilla extract – Enhances the warm flavors.
For the Cinnamon Filling:
- ¼ cup unsalted butter, melted – Helps the cinnamon-sugar stick.
- ⅓ cup brown sugar – For a rich, caramel-like sweetness.
- 1 tablespoon ground cinnamon – The star of the show!
For the Vanilla Glaze:
- 1 cup powdered sugar – Creates a smooth, sweet drizzle.
- 2 tablespoons milk – Adjust for desired consistency.
- ½ teaspoon vanilla extract – For extra flavor.
Instructions
Step 1: Make the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
Step 2: Roll Out the Dough
- Place the dough on a lightly floured surface and roll it into a 10×12-inch rectangle.
Step 3: Add the Cinnamon Filling
- Brush the rolled-out dough with melted butter.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the dough.
Step 4: Roll & Slice the Cookies
- Carefully roll the dough into a tight log, starting from the longer side.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes (this helps with slicing).
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ½-inch thick rounds and place them on the baking sheet.
Step 5: Bake the Cookies
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Step 6: Make the Glaze & Drizzle
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled cookies and let set before serving.
Notes
- Chill the Dough – Makes slicing easier and helps the cookies hold their shape.
- Don’t Overbake – The cookies should be soft with slightly golden edges.
- Even Cinnamon Filling – Spread the cinnamon-sugar evenly for a perfect swirl in every bite.
- Use a Serrated Knife – If the dough is too firm to cut, let it sit for a few minutes before slicing.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes – Baking Time
- Cuisine: American
