There’s something irresistible about Cinnamon Roll Cookies fresh from the oven: the sweet, nutty toasted scent that drifts through the air, the glossy swirl of icing cracking ever so slightly as it cools. After trying this recipe six times—tweaking chill periods and swirl thickness—I discovered the dough stays tender if you rest it longer and the filling won’t seep out if spread thin. Let’s bake a batch that marries cookie crispness with roll-like comfort.
Why You’ll Love Cinnamon Roll Cookies
- Butter-rich dough yields a tender yet slightly chewy bite.
- Swirls of cinnamon sugar melt into pockets of caramelized bliss.
- Glaze adds a glossy sweet finish that crackles as it cools.
- Inspired by classic rolls but faster to bake and share.
A Little Background
My first run yielded flat spirals—too warm a dough, I learned. By the third test, I chilled the logs longer and watched those spirals hold firm. These cookies capture a bit of Swedish fika tradition combined with American cinnamon roll nostalgia.
Key Ingredients for Cinnamon Roll Cookies
- All-purpose flour (2¼ cups / 281g): creates the tender base; can swap in white whole wheat for a nuttier note.
- Unsalted butter (½ cup + 2 Tbsp / 155g): provides richness in both dough and filling; soften fully for easy mixing.
- Granulated sugar (⅔ cup / 135g): sweetens the dough; fine sugar blends more evenly.
- Brown sugar (¼ cup / 50g): caramel undertones in the swirl; pack firmly for best texture.
- Ground cinnamon (2 tsp): the signature warmth; adjust up to 3 tsp for bolder spice.
- Powdered sugar (1 cup / 120g): whipped with milk into a glossy icing; sift first to avoid lumps.
How to Make Cinnamon Roll Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk 2¼ cups flour, ½ tsp baking powder, and ¼ tsp salt until evenly combined.
- In a large bowl, beat ½ cup + 2 Tbsp softened butter with ⅔ cup sugar on medium speed for 2–3 minutes until light and pale. Stir in 1 egg, 1 tsp vanilla, and 2 Tbsp milk until silky smooth.
- Fold in dry ingredients until a soft dough forms. Divide dough in half. Between two sheets of parchment, roll each into an 8×10-inch rectangle. Spread each with a mixture of 2 Tbsp butter, ¼ cup brown sugar, and 2 tsp cinnamon.
- Roll rectangles jelly-roll style, sealing the edge, and wrap in plastic. Chill for at least 30 minutes. Slice into ½-inch rounds, arrange 1 inch apart on prepared sheet, and bake 10–12 minutes until golden at edges. Cool on wire rack.
Pro Tips & Troubleshooting
- Testing Note #2: During my fourth batch, chilling the log a full hour prevented any filling from leaking out.
- If edges brown too fast, lower oven rack one level or tent with foil halfway through baking.
- Add a pinch of nutmeg or cardamom to the cinnamon sugar for a seasonal twist.
- To double, split dough between two bowls and process each separately to avoid overworking.
Storage & Make-Ahead Guide
You can store these cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for 1–2 months. Reheat on a sheet at 300°F for 5 minutes to refresh the crisp edge. Always let cookies cool completely before packing away to avoid condensation. Food safety tip: label containers with dates and consume within recommended windows. Testing Note #3: I found tucking in a slice of bread helps maintain their softness overnight.
Serving Suggestions
Pair a warm cookie with a dollop of Greek yogurt and fresh berries for brunch, or serve alongside a spiced latte for cozy afternoons. They’re also charming atop ice cream scoops or broken into pieces over oatmeal.
Frequently Asked Questions
- What are Cinnamon Roll Cookies? They’re spiral-shaped treats combining a tender cookie dough with a sweet cinnamon-sugar filling and drizzled icing, inspired by classic rolls.
- How do I store Cinnamon Roll Cookies so they stay soft? Let them cool fully, then seal in an airtight container with a slice of bread to lock in moisture for up to 3 days at room temp.
- Can I freeze Cinnamon Roll Cookies? Yes—freeze fully cooled cookies in a single layer before transferring to a freezer bag. Thaw at room temperature and refresh in a warm oven for 5 minutes.
- How can I prevent the filling from leaking during baking? Chill the rolled logs at least 30 minutes, and slice with a sharp knife, keeping the edges neat to hold filling inside.
- What can I use instead of powdered sugar for the icing? Cream cheese blended with a bit of honey works nicely for a tangy glaze alternative, though it won’t be as glossy.
- Can I make Cinnamon Roll Cookies gluten-free? Substitute a 1:1 gluten-free flour blend and add ½ tsp xanthan gum for structure; dough may need an extra tablespoon of milk.
Final Thoughts
These Cinnamon Roll Cookies have become my go-to for brunch gatherings and cozy solo mornings. The balance of tender dough, spiced swirl, and glossy icing hits all the right notes. I can’t wait to hear how your batches turn out—share your photos and any tweaks you discover!
More Recipes You’ll Love
- Cinnamon Roll French Toast Roll-Ups – a sweet breakfast twist echoing the spiral and cinnamon warmth of these cookies
- Raspberry Swirl Cookies – similarly rolled cookies featuring fruity jams and glossy swirls
- Pumpkin Cinnamon Rolls – for seasonal flavor pairing with warm spices in a classic roll format
- Churro Cheesecake Donut Cookies – combining cinnamon sugar crunch with indulgent cheesecake bite
Cinnamon Roll Cookies
Ingredients
Dough
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.625 cup unsalted butter softened
- 0.667 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling
- 2 tablespoons unsalted butter softened
- 0.25 cup brown sugar packed
- 2 teaspoons ground cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Prepare Dough
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.2.25 cups all-purpose flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt
- In a large bowl, cream the softened butter and granulated sugar until pale and light, then mix in the egg, vanilla, and milk.0.625 cup unsalted butter, 0.667 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons milk
Roll & Chill
- On parchment paper, roll the dough into an 8×10-inch rectangle, spread the filling ingredients evenly, then roll tightly into logs.2 tablespoons unsalted butter, 0.25 cup brown sugar
- Wrap the logs in plastic and chill for at least 30 minutes to firm up.
Bake & Ice
- Slice the chilled logs into ½-inch rounds, place on a parchment-lined baking sheet, and bake for 10–12 minutes until golden at the edges.
- Whisk together the powdered sugar and milk until smooth, then drizzle the icing over cooled cookies.2 teaspoons ground cinnamon