Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies Recipe tastes like a soft sugar cookie hugged by gooey cinnamon-sugar swirls with a sweet vanilla glaze on top. It suits holiday cookie trays, bake sales, or any cinnamon roll lover who wants all the flavor in about 1 hour start to finish. I tested this version on my own family of cinnamon fanatics, and they now request it more than actual cinnamon rolls.

Why Cinnamon Roll Cookies Recipe Is Worth It

This Cinnamon Roll Cookies Recipe gives you all the cozy bakery flavor without the long yeast proofing or sticky pans. You mix, chill briefly, roll, slice, and bake, then drizzle a simple glaze that sets just enough for stacking.

The cookies taste soft in the center with slightly crisp edges and plenty of cinnamon in every bite. The spiral pattern also looks impressive on a cookie platter, even if your rolling skills feel a little “rustic.”

“These cinnamon roll cookies taste like mini bakery rolls in cookie form, and they disappear faster than I can bake them. ★★★★★”

Ingredients You Need

You probably have most ingredients for this Cinnamon Roll Cookies Recipe in your pantry already, which keeps things easy on busy days. I list my preferred brands, but use what you have and adjust as needed.

For the cookie dough

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened to cool room temperature
  • I like Kerrygold or any high-fat European style butter for richer flavor.
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon milk (whole or 2 percent works best)

For the cinnamon sugar filling

• 3 tablespoons unsalted butter, very soft
• 1/2 cup light brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cinnamon extra, if you love a stronger swirl
• Pinch of fine sea salt

For the vanilla glaze

• 1 1/4 cups powdered sugar, sifted
• 2 to 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• Tiny pinch of salt, to balance sweetness

Pantry shortcuts and substitutions

• Use pre-mixed cinnamon sugar if you keep it on hand, then add extra cinnamon to taste.
• Swap half the all purpose flour with white whole wheat flour for a slightly heartier cookie.
• Use plant-based butter sticks for dairy free, but pick a brand that lists at least 75 percent fat.
• Use oat milk or almond milk in the glaze if you avoid dairy.

Equipment list

• Stand mixer with paddle or hand mixer and large bowl
• Medium bowl for dry ingredients
• Small bowl for filling
• Measuring cups and spoons
• Rubber spatula
• Rolling pin
• Parchment paper or silicone baking mats
• Sharp knife or bench scraper for slicing the cookie log
• Baking sheets
• Wire cooling rack

Quick Tips & substitutions

• Chill the dough 20 to 30 minutes so it rolls easily and holds a clear spiral.
• Roll the dough between two sheets of parchment to prevent sticking and extra flour.
• Spread the cinnamon filling gently so you avoid tearing the dough.
• Roll the dough into a tight log so the cookies keep a neat swirl.
• Slice with a sharp knife in a gentle sawing motion so the log does not squish.
• If the log softens, chill it 10 to 15 minutes before slicing.
• Swap brown sugar in the dough for half the white sugar if you want a deeper, caramel-like flavor.
• Use gluten free 1 to 1 baking flour in place of all purpose flour if you bake gluten free.
• Replace egg with a flax egg or commercial egg replacer for a vegan version.
• Skip the glaze and sprinkle coarse sugar on top before baking for a less sweet cookie.

How to Make Cinnamon Roll Cookies Recipe

Mix the dry ingredients

Add flour, baking powder, and salt to a medium bowl. Whisk until the mixture looks even and no streaks of baking powder remain. Set the bowl aside.

Cream butter and sugar

Add softened butter and granulated sugar to a large mixing bowl. Beat on medium speed for 2 to 3 minutes until the mixture looks light and fluffy and slightly lighter in color. Scrape the bowl so everything mixes evenly.

Add egg, vanilla, and milk

Beat in the egg until it fully blends and the mixture looks smooth. Add vanilla and milk and mix again until combined. Scrape down the sides and bottom of the bowl.

Combine wet and dry

Add the dry ingredients to the wet mixture in two additions. Mix on low speed until the dough comes together and no dry flour shows. Stop mixing as soon as it forms a soft, slightly sticky dough so the cookies stay tender.

Chill the dough

Divide the dough into two equal portions. Shape each portion into a rough rectangle, wrap in parchment or plastic, and chill 20 to 30 minutes. This short chill helps the dough roll cleanly and prevents spreading.

Make the cinnamon filling

Stir the softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl. Mix until the filling looks like a thick, spreadable paste. If it feels too stiff, add 1 teaspoon of melted butter or milk.

Roll out the dough

Place one dough rectangle between two sheets of parchment. Roll into a rectangle about 9 by 12 inches and about 1/4 inch thick. Peel off the top piece of parchment.

Spread the filling

Spread half the cinnamon filling over the rolled dough in a thin, even layer. Leave a small 1/2 inch border on one long edge so the log seals. Use an offset spatula or the back of a spoon to smooth the filling.

Roll into a log

Start at the long edge opposite the clean border and roll the dough into a tight log. Use the parchment to help lift and roll while you keep the log snug. Pinch the seam along the clean edge to seal.

Chill and repeat

Wrap the log in parchment and place it in the fridge. Repeat the rolling and filling steps with the second piece of dough and the remaining filling. Chill both logs at least 30 minutes so they slice neatly.

Slice the cookies

Preheat the oven to 350°F and line baking sheets with parchment or silicone mats. Use a sharp knife to slice each log into 1/4 to 1/3 inch thick rounds. Place the cookies on the baking sheets with about 2 inches between them.

Bake

Bake one sheet at a time for 10 to 12 minutes until the edges look set and just start to turn light golden. The centers should still look slightly soft. Pull the sheet from the oven and let the cookies sit 5 minutes, then move them to a wire rack.

Mix the glaze

Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt in a small bowl. Add the remaining milk a little at a time until the glaze flows in a thick ribbon from the whisk. You want a texture that drizzles but does not run off the cookies completely.

Glaze the cookies

Place cooled cookies on a rack over parchment for easy cleanup. Drizzle the glaze over the tops in zigzags or small spirals to echo the cinnamon roll shape. Let the glaze set 20 to 30 minutes before stacking or storing.

Recipe Variations

• Gluten free: Use a 1 to 1 gluten free baking flour and chill the dough slightly longer to help it roll.
• Vegan: Use plant-based butter sticks, a flax egg, and non dairy milk in both dough and glaze.
• Low carb: Use a low carb baking sweetener blend and almond flour based baking mix, and expect a slightly more crumbly texture.
• Extra spice: Add nutmeg or cardamom with the cinnamon for a bakery style twist.
• Maple glaze: Swap half the milk in the glaze with pure maple syrup.
• Nutty swirl: Sprinkle finely chopped pecans or walnuts over the cinnamon filling before rolling.
• Cream cheese glaze: Mix softened cream cheese into the glaze and thin with milk for a tangy topping.

Ways to Serve Cinnamon Roll Cookies Recipe

• Serve warm from the oven with a glass of cold milk.
• Pack a few in lunch boxes as a sweet surprise.
• Add them to a holiday cookie platter with chocolate chip and sugar cookies.
• Pair with hot coffee or tea for a cozy afternoon snack.
• Crumble over vanilla ice cream for a quick dessert.
• Wrap a stack in a cellophane bag with ribbon as a homemade gift.

Storage Success

Store cooled Cinnamon Roll Cookies Recipe in an airtight container at room temperature for up to 4 days. Place parchment between layers so the glaze does not stick. Freeze baked cookies in a freezer bag up to 2 months and thaw at room temperature. Freeze unbaked sliced cookies on a sheet, then bag them and bake from frozen with 1 to 2 extra minutes when a craving hits.

Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies taste like a soft sugar cookie hugged by gooey cinnamon-sugar swirls with a sweet vanilla glaze on top, giving you all the cozy bakery flavor in about 1 hour without yeast.

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Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Servings: 36

Course: Dessert

Cuisine: American

Ingredients

  

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened to cool room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon milk (whole or 2 percent)

• 3 tablespoons unsalted butter, very soft
• 1/2 cup light brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cinnamon, extra (optional for stronger flavor)
• 1 pinch fine sea salt

• 1 1/4 cups powdered sugar, sifted
• 2–3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 pinch salt

Instructions

 

1. In a medium bowl, whisk together the flour, baking powder, and fine sea salt until evenly combined. Set aside.
2. In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until light, fluffy, and slightly lighter in color, scraping down the bowl as needed.
3. Beat in the egg until fully blended and smooth, then mix in the vanilla extract and milk until combined, scraping the sides and bottom of the bowl.
4. Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until a soft, slightly sticky dough forms and no dry flour remains.
5. Divide the dough into two equal portions, shape each into a rough rectangle, wrap in parchment or plastic, and chill for 20 to 30 minutes to firm slightly for rolling.

1. In a small bowl, stir together the very soft butter, packed light brown sugar, ground cinnamon, optional extra cinnamon, and a pinch of fine sea salt until it forms a thick, spreadable paste.

1. Place one portion of chilled dough between two sheets of parchment paper. Roll into a rectangle about 9 by 12 inches and roughly 1/4 inch thick, then carefully peel off the top sheet of parchment.
2. Spread half of the cinnamon filling over the dough in a thin, even layer, leaving about a 1/2 inch clean border along one long edge so the log can seal.
3. Starting from the long edge opposite the clean border, roll the dough into a tight log, using the parchment to help lift and roll while keeping the spiral snug. Pinch along the clean edge to seal the seam.
4. Wrap the log in parchment and place it in the fridge. Repeat rolling, filling, and rolling with the second dough portion and remaining filling, then chill both logs for at least 30 minutes so they slice neatly.

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Using a sharp knife, slice each chilled log into rounds about 1/4 to 1/3 inch thick, using a gentle sawing motion so the log does not squish. Arrange cookies on prepared baking sheets about 2 inches apart.
3. Bake one sheet at a time for 10 to 12 minutes, until the edges look set and just begin to turn light golden while the centers remain slightly soft.
4. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Add the remaining milk a little at a time until the glaze flows in a thick ribbon that drizzles but does not run off the cookies completely.
2. Place the cooled cookies on a rack set over parchment for easy cleanup. Drizzle the glaze over the tops in zigzags or small spirals to echo the cinnamon roll shape, and let the glaze set for 20 to 30 minutes before stacking or storing.

Notes

Nutrition Information
Approximate per 1 cookie (about 1/36 of recipe): 140 calories; fat 7 g; saturated fat 4 g; carbohydrates 19 g; fiber 0 g; sugars 11 g; protein 2 g; sodium 80 mg. Values will vary based on exact ingredients, brands, and cookie size.

Storage: Store cooled glazed cookies in an airtight container at room temperature for up to 4 days with parchment between layers. Freeze baked cookies up to 2 months, or freeze unbaked sliced cookies and bake from frozen, adding 1 to 2 minutes to the bake time.