Welcome to the ultimate treat: Cinnamon Roll Cookies! Imagine soft, chewy centers with lightly crisp edges, swirled with buttery cinnamon sugar and topped with a sweet vanilla glaze. These delightful cookies capture all the cozy flavors of classic cinnamon rolls without the yeast, rising time, or extensive effort. They are the perfect, quicker alternative for satisfying your sweet cravings.
Table of Contents
Why You’ll Love These Cinnamon Roll Cookies
- Taste just like classic cinnamon rolls: Experience the rich, warm spice and sweet pastry flavor in every bite. These cinnamon roll cookies truly deliver on that beloved taste.
- Chewy yet tender texture: Enjoy a delightful contrast of soft dough and a slightly crisp exterior. Each cookie offers a satisfying chewiness that melts in your mouth.
- Easier and quicker than traditional rolls: Skip the lengthy proofing process and enjoy fresh-baked goodness in a fraction of the time. This recipe simplifies your baking journey.
- Fun to make and visually appealing: The distinct swirl pattern makes these cookies a joy to prepare and showcase. They are sure to impress family and friends.
- Perfect for any occasion: From breakfast pastries to dessert after dinner, these versatile cinnamon roll cookies are always a welcome addition.
Ingredients
To create these irresistible Cinnamon Roll Cookies, gather these essential items. They ensure your cookies are perfectly tender and full of flavor.
For the Cookie Dough:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Filling:
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
For the Vanilla Icing:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Notes & Substitutions
Accurate ingredient preparation is key for perfect cinnamon roll cookies. Always spoon and level your flour rather than scooping, which can add too much and make dough dry. Ensure your unsalted butter is genuinely softened to room temperature; it creams better with sugar, creating a light, airy dough. For the filling, consider using brown sugar for a deeper molasses note, enhancing the classic cinnamon flavor.
You can also add a pinch of cardamom or nutmeg to the cinnamon sugar mixture for an extra layer of warmth. For the icing, a dash of almond extract offers a unique flavor twist. If you need a vegan option, use a high-quality plant-based butter alternative, but note that texture might vary slightly. Beyond its delightful taste, ground cinnamon also offers various potential health benefits according to Healthline.
Equipment
Gathering your equipment beforehand makes the baking process smooth and enjoyable. You’ll need a few common kitchen tools to make these delightful Cinnamon Roll Cookies. A large mixing bowl provides ample space for your dough, and an electric mixer (either a stand mixer with a paddle attachment or a handheld mixer) ensures your butter and sugar are perfectly creamed.
A rolling pin is essential for flattening the dough, and an adjustable one helps achieve even thickness. Silicone baking mats or parchment paper are great for preventing sticking and easy cleanup. Baking sheets are, of course, for baking, and a wire cooling rack allows your cookies to cool evenly. Finally, a small bowl and whisk are perfect for preparing the vanilla icing.
How To Make Cinnamon Roll Cookies
Creating these delicious Cinnamon Roll Cookies is straightforward with our step-by-step guide. Follow along carefully to achieve perfectly swirled, tender treats every time.
Prepare the Dough
- In a medium bowl, whisk the flour, baking powder, and salt together. Set this dry mixture aside for later. This step ensures an RPT distribution of leavening and seasoning.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed. Continue beating for about 2 minutes until the mixture is completely smooth and creamy.
- Add the room temperature egg and vanilla extract to the creamed butter and sugar. Beat on high speed for about 1 minute until everything is well combined. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully incorporated.
- Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed until just combined. The dough will be slightly soft. If it feels too sticky for rolling, add 1 more tablespoon of flour.
Shape and Fill the Cookies
- Divide the prepared dough into two equal parts. On a lightly floured silicone baking mat or floured parchment paper, roll out each portion into a rectangle approximately 9×7 inches and about 1/4-inch thick.
- Spread 1 tablespoon of melted and slightly cooled butter evenly over each dough rectangle.
- In a small bowl, mix the granulated sugar and ground cinnamon together. Sprinkle this cinnamon sugar mixture evenly over both buttered rectangles. This creates the signature cinnamon roll cookies flavor.
- Working slowly and carefully, tightly roll up each rectangle from a long side into a 9-inch log. If you notice any cracks forming in the dough, gently use your fingers to smooth them out as you roll. A few minor cracks are perfectly fine.
- Carefully transfer the dough logs to a cutting board or plate and cover them loosely with plastic wrap. Chill the logs of dough in the refrigerator for at least 2 hours. Chilling is crucial as it firms up the dough, making it much easier to slice and helping the cookies maintain their beautiful swirled shape during baking. You can also freeze the logs for up to 3 months for future baking.
Bake the Cookies
- Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Remove the chilled dough logs from the refrigerator. Using a sharp knife, cut each log into 1/2-inch thick slices. You will see the beautiful cinnamon swirls.
- Place the sliced cinnamon roll cookies onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
- Bake for 10-11 minutes, or until the edges are lightly golden brown. The centers should still look soft. Do not overbake, as this can make the cookies dry.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before icing.
Make and Drizzle the Icing
- While the cookies cool, prepare the vanilla icing. In a small bowl, whisk together the confectioners’ sugar, milk, and pure vanilla extract until the mixture is completely smooth and free of lumps. Adjust milk quantity for desired consistency.
- Once the cinnamon roll cookies are completely cool, drizzle the prepared vanilla icing generously over each cookie.
- Cover and store the finished cookies at room temperature for up to 5 days to maintain their freshness. Enjoy your homemade cinnamon treats!
Pro Tips & Troubleshooting
Achieving perfect cinnamon roll cookies is simple with a few smart techniques. Use a silicone baking mat when rolling out the dough; it prevents sticking and makes transfer easier. If your dough cracks during rolling, gently smooth it with your fingers to maintain a tight log. Always chill the dough logs for the recommended two hours; this firming step is crucial for clean slices and beautiful swirls that hold their shape.
Ensure your butter is truly at room temperature for a smooth, homogenous dough texture. Measure your flour accurately by spooning it into the measuring cup and leveling it off, preventing dry, crumbly cookies. Adjust baking time based on your oven and cookie thickness; look for lightly golden edges. Finally, adjust the icing consistency with small additions of milk or confectioners’ sugar until it drizzZRP perfectly. For more information on the precise science of baking, including how ingredients interact, consider exploring resources from culinary science institutions like the Culinary Institute of America.
Serving, Storage, and Variations
These delightful cinnamon roll cookies are incredibly versatile, perfect for various occasions and easy to store.
Serving Suggestions:
- Enjoy them warm from the oven for a comforting treat.
- Serve them at room temperature with a cup of coffee or tea.
- They make a fantastic addition to a brunch spread or a dessert platter.
Storage:
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper if stacking.
Make-Ahead & Freezing:
- Freeze baked cookies: Once completely cooled (iced or un-iced), freeze them in an airtight container for up to 3 months. Thaw at room temperature.
- Chill dough logs: You can chill the dough logs for up to 2 days before slicing and baking.
- Freeze unrolled dough: Wrap dough disks tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling.
- Freeze pre-sliced dough logs: Slice chilled logs, then arrange on a baking sheet and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a couple of minutes to the bake time.
Icing Variations:
- Cream Cheese Icing: Combine softened cream cheese, butter, confectioners’ sugar, and vanilla for a richer glaze.
- Maple Icing: Substitute some of the milk with maple syrup for a cozy, autumnal twist.
- Brown Butter Icing: Brown butter before whisking with confectioners’ sugar and milk for a nutty depth of flavor.
Flavor Variations:
- Add finely chopped pecans or walnuts to the cinnamon sugar filling for a nutty crunch.
- Sprinkle mini chocolate chips into the filling before rolling for a delightful chocolatey surprise in your cinnamon roll cookies.
Nutrition Information
Enjoying these homemade Cinnamon Roll Cookies is a wonderful treat. While exact nutritional values can vary based on specific ingredients and serving sizes, here’s an estimated breakdown to help you understand what’s in each delicious cookie. This information is provided for general guidance only.
| Nutrient | Per Cookie (Estimated) |
|---|---|
| Calories | 210 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 65mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Total Sugars | 18g |
| Protein | 2g |
Please note: These are estimated values and may vary depending on exact ingredient brands and preparation. This information is not intended to be medical or dietary advice.
Frequently Asked Questions (FAQ)
Can I substitute oil for butter in the cookie dough?
Using oil will change the texture significantly, making the cookies less tender and flavorful. We strongly recommend sticking with butter for the best results in these Cinnamon Roll Cookies.
How long do the cookies last?
When stored in an airtight container at room temperature, these cookies stay fresh for up to 5 days.
Can I freeze the cookie dough?
Absolutely! You can freeze the shaped dough logs for up to 3 months. Thaw them slightly in the refrigerator before slicing and baking.
Why is my dough cracking when I roll it?
Dough can crack if it’s too cold or a bit dry. Let it warm slightly at room temperature, or gently smooth out cracks with your fingers as you roll.
Will the icing harden for stacking?
The vanilla icing will set slightly, but it remains a bit soft. For best results when stacking, let the icing dry for at least an hour or place parchment paper between layers.
Final Thoughts
You’ve now mastered the art of making incredibly delicious Cinnamon Roll Cookies! These treats offer all the beloved flavors and comfort of classic cinnamon rolls, but in a fraction of the time and effort. With their soft, tender centers, crisp edges, and luscious vanilla glaze, they are guaranteed to become a new favorite in your home. Go ahead, bake a batch and share the joy! We love hearing from you, so leave a comment below and share your baking success with us.
Irresistible Cinnamon Roll Cookies
Ingredients
Equipment
Method
- Whisk together the flour, baking powder, and salt in a medium bowl, then set this dry mixture aside.
- In a large bowl, use a mixer to beat the softened butter and granulated sugar until smooth and creamy for about two minutes. Incorporate the egg and vanilla extract, beating for one minute until combined, scraping the bowl as necessary.
- Add the reserved dry ingredients to the wet mixture and mix on low speed until just combined; if the dough is too soft, mix in one more tablespoon of flour.
- Divide the dough into two equal portions, rolling each into a 9×7-inch rectangle about 1/4-inch thick on a floured silicone mat or parchment paper. Spread one tablespoon of melted butter onto each rectangle, then evenly sprinkle a mixture of granulated sugar and cinnamon over both.
- Slowly and tightly roll each rectangle into a 9-inch log, smoothing any cracks, then transfer the logs to a cutting board or plate and chill, loosely covered with plastic wrap, for at least 2 hours or up to 3 months in the freezer.
- Preheat your oven to 350°F (177°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- Remove the chilled dough logs from the refrigerator and cut them into 1/2-inch thick slices, arranging the slices about 2 inches apart on the prepared baking sheets.
- Bake for 10-11 minutes, or until the sides are lightly browned, then let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk together all the vanilla glaze ingredients until smooth, then drizzle the prepared icing over the cooled cookies.
- Store the covered cinnamon roll cookies at room temperature for up to 5 days.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
