Cinnamon Roll Cookies are the perfect little treat that combines the best of both worlds—soft, chewy cookie goodness with all the warm, sweet flavors of a cinnamon roll. These cookies are swirled with cinnamon and sugar, just like your favorite breakfast pastry, but baked into a portable, easy-to-share cookie shape.
I love making these cookies when I want something that tastes like a cozy morning but without the fuss of dough rolling and waiting on a big cinnamon roll. They come together quickly, and the cinnamon sugar swirl always makes me smile when I see it baked into the cookie. Plus, the hint of vanilla and a drizzle of mild icing on top just make them feel extra special.
My favorite way to enjoy Cinnamon Roll Cookies is with a warm cup of coffee or tea, especially on a chilly afternoon. They’re great for sharing with friends or packing into lunchboxes as a little surprise treat. Honestly, these cookies have become my go-to when I want a sweet bite that feels like a hug in cookie form.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookie dough. You can swap with gluten-free flour blends if needed, just be sure they’re meant for baking.
Cinnamon: The star of this recipe! Fresh, good-quality cinnamon makes all the difference. If you want a milder spice, reduce the amount slightly.
Butter: Unsalted butter gives the best texture and flavor. You can try margarine or coconut oil, but the cookie might be less rich.
Sugar: Granulated sugar in the dough and brown sugar in the filling create a nice balance of sweetness and moisture. Brown sugar can be packed firmly to boost softness.
Vanilla extract: Adds warmth and depth. Don’t skip this; if you don’t have it, a small pinch of vanilla powder works too.
Milk (for icing): Any milk works here, even plant-based milks like almond or oat for a dairy-free option.
How Do You Create the Perfect Cinnamon Sugar Swirl in Cookies?
Getting that cinnamon swirl effect needs care when spreading and rolling the dough layers. Here’s how I do it:
- Roll each dough portion evenly to about 1/4 inch thick so the swirl layers aren’t too thick or thin.
- Brush the melted cinnamon butter evenly on one rectangle, covering every corner for a uniform flavor.
- Layer the other rectangle on top gently, pressing lightly but evenly to stick them together without smushing out the filling.
- Roll carefully and tightly into a log so the swirl shows clearly in each cookie slice.
- Chill the log to firm it up — this helps maintain the shape when slicing and baking.
This method helps keep the layers distinct and tasty, giving you cookies that truly feel like mini cinnamon rolls.
Equipment You’ll Need
- Mixing bowls – I use them to combine the dry ingredients and cream the butter and sugar easily.
- Whisk or electric mixer – makes creaming butter and sugar quicker and smoother.
- Rolling pin – helps to roll out the dough evenly for the layered effect.
- Sharp knife or dough scraper – useful for slicing the chilled dough into neat rounds.
- Baking sheets with parchment paper – prevents sticking and makes cleanup easy.
- Small bowl – for mixing the cinnamon sugar filling and icing ingredients.
- Cooling rack – for letting cookies cool before drizzling icing.
Flavor Variations & Add-Ins
- Swirl in chopped nuts like pecans or walnuts for crunch and extra flavor.
- Add a splash of maple syrup or caramel bits into the filling for richer sweetness.
- Mix in cream cheese into the icing for a tangy, creamy contrast.
- Use almond or nutmeg instead of cinnamon to change up the spice profile.
Cinnamon Roll Cookie
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Filling:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Icing Drizzle:
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, 10 to 12 minutes for baking, plus 30 minutes chilling time for the dough log. Overall, you can expect around 1 hour from start to finish, including cooling and icing.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt to create your dry mix.
2. Make Your Cookie Dough:
In a large bowl, cream the softened butter and granulated sugar together with a mixer or by hand until light and fluffy—this usually takes about 2-3 minutes. Then, beat in the egg and vanilla extract until everything is well combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing to keep your cookies tender.
4. Prepare the Cinnamon Sugar Filling:
In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon to make the flavorful filling that will give your cookies their signature swirl.
5. Roll and Layer the Dough:
Divide your cookie dough into two equal parts. On a lightly floured surface, roll each portion into a rough rectangle about 1/4 inch thick. Brush one rectangle evenly with the cinnamon sugar filling, making sure to reach the edges. Then, carefully place the second rectangle on top, gently pressing down to stick them together.
6. Shape and Chill:
Roll the layered dough into a tight log, similar to shaping a cinnamon roll, and wrap it in plastic wrap. Chill it in the refrigerator for about 30 minutes to firm up—this will make slicing easier and keep the cookies’ shape while baking.
7. Slice and Bake Your Cookies:
Remove the chill dough log from the fridge and slice it into rounds about 1/4 to 1/2 inch thick. Place each slice on the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are just set and the cookies turn a light golden color but remain soft.
8. Prepare the Icing:
While the cookies bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until the icing is smooth and pourable.
9. Drizzle and Serve:
Once cookies have cooled slightly but are still warm, drizzle the icing generously over the tops. Let the icing set for a few minutes before enjoying.
These Cinnamon Roll Cookies are perfect served warm or at room temperature and make a delightful treat for anytime cravings!
Can I Use Frozen Dough for Cinnamon Roll Cookies?
Yes! You can freeze the rolled dough log wrapped tightly in plastic wrap and foil for up to 2 months. When ready to bake, thaw it in the refrigerator overnight before slicing and baking as usual.
Can I Substitute Butter in the Recipe?
You can use margarine or a plant-based butter substitute, but keep in mind it may slightly affect the flavor and texture. Avoid using oil as it will change the cookie’s consistency.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for longer storage; thaw at room temperature before serving.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare and roll the dough up to the chilling step, then refrigerate overnight. Slice and bake fresh the next day for the best texture and flavor.
