Cinnamon Roll Cookies

Best Cinnamon Roll Cookie Recipe You’ll Ever Make

I’ve made this recipe more times than I can count, mostly because my family requests them every December. The one-hour chill is the sweet spot I landed on after testing longer and shorter times. Shorter and the log won’t hold its shape; longer and you don’t gain anything extra.

The swirl stays clean and defined when you slice cold and bake straight from the fridge. I love how the brown sugar caramelizes just slightly at the edges during baking. That little bit of crunch around a soft center is what keeps everyone reaching for another one.

If cinnamon is your thing, I’ve got more to love on this site. My Air Fryer Cinnamon Rolls are ready in under 30 minutes with no oven needed. Check out Cinnamon Roll Apple Pie Cups and Cinnamon Sugar Donut Holes for more cinnamon-spiced treats.

Cinnamon Rolls Cookies Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Unsalted Butter (softened) – Forms the tender, rich base of the cookie dough. Make sure it is fully softened so it creams properly with the sugar.
• Granulated Sugar – Sweetens the dough and helps the edges of the cookies turn lightly golden during baking.
• Egg – Binds the dough together and gives the cookies structure so they hold their shape.
• Vanilla Extract – Rounds out the flavor in both the dough and the glaze. Pure vanilla gives the best result.
• All-Purpose Flour – Provides the structure for the dough. Spoon and level when measuring to avoid a dry cookie.
• Baking Powder – Gives the cookies a slight lift so they bake up tender rather than flat and dense.
• Brown Sugar – Mixed with cinnamon for the filling. It caramelizes slightly as the cookies bake, giving the swirl a deep flavor.
• Ground Cinnamon – The star of the filling; it adds warm flavor.
• Powdered Sugar – The base of the vanilla glaze. Sift it first for a smooth, lump-free drizzle.
• Milk – Thins the glaze to a drizzleable consistency. Add it one tablespoon at a time until you reach the right texture.

Substitutions and Variations

• Brown sugar: Light brown sugar works best, but dark brown sugar gives you a deeper molasses flavor.
• All-purpose flour: A 1:1 gluten-free flour blend works here if you need it. The dough holds together well either way.
• Milk in the glaze: Heavy cream makes the glaze richer. A dairy-free milk like oat or almond milk works just as well.
• Vanilla extract: Swap for a tiny pinch of cardamom or maple extract for a different flavor.
• Add-ins: Stir in finely chopped pecans or walnuts for extra texture.

How to Make Cinnamon Roll Cookies (Step-by-Step)

STEP 1: Cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla extract until smooth. A stand mixer makes this easy, but a hand mixer works just as well.

STEP 2: Add the flour, baking powder, and salt to the butter mixture. Mix until a soft dough comes together. Do not overmix once the flour is incorporated.

STEP 3: Divide the dough in half and roll each piece into a 10×12-inch rectangle on a lightly floured surface. Work quickly so the dough stays cool and easy to handle. A lightly floured rolling pin prevents sticking.

STEP 4: Mix the softened butter, brown sugar, and cinnamon until combined. Spread half of the filling evenly over each rectangle, leaving a small border at the edges. An offset spatula gives you an even layer.

STEP 5: Starting from the long side, roll each rectangle tightly into a log. Wrap both logs in plastic wrap and refrigerate for at least one hour. Chilling is what keeps the slices from spreading in the oven.

STEP 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. Slice the chilled logs into ¼-inch rounds and place them 2 inches apart on the prepared sheets. Keep the remaining log in the fridge while the first batch bakes.

STEP 7: Bake for 10 to 12 minutes, until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They will firm up as they cool.

STEP 8: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Wait for the glaze to set before stacking or packaging.

Tips For This Cinnamon Roll Cookie Recipe

• Slice the log ¼ inch thick. Thinner slices give you crispier edges and a more dramatic swirl pattern in every cookie.
• Keep the dough cold. If it starts to feel soft while you’re slicing, pop the log back in the fridge for 10 minutes. Cold dough holds its shape.
• Use a sharp knife. A dull blade drags and squishes the log instead of cutting cleanly.
• Line your baking sheets with parchment. The brown sugar filling can leak slightly during baking, and parchment makes cleanup easy.
• Cool completely before glazing. Adding glaze to warm cookies makes it run off instead of setting on top.

Common Mistakes to Avoid When Making This Recipe For Cinnamon Rolls Cookies

• Rolling too loosely. A loose roll means gaps in your swirl and cookies that don’t hold together when you slice them. Roll firmly, but not so tight that the filling squeezes out.
• Skipping the chill. Unrefrigerated dough spreads too much in the oven, and you lose the swirl. Chill for at least one hour, or overnight.
• Overbaking. These cookies should look slightly underdone when you pull them out. They firm up on the pan as they cool. Edges just turning golden is the cue to stop.
• Too much cinnamon filling. Piling on the filling looks tempting but causes it to spill out during baking. A thin, even layer works better.
• Glazing warm cookies. The glaze slides right off a warm cookie. Let them cool fully on a wire rack before you drizzle.

How to Store and Reheat Cinnamon Rolls Cookies

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days. If they’re glazed, layer them with parchment paper.
• Freezing: Freeze baked cookies in a single layer, then transfer to a zip-top bag for up to 3 months. You can also freeze the unsliced log and bake directly from frozen. Just add an additional 2-3 minutes to the baking time.
• Reheating: Let frozen cookies thaw at room temperature for about 30 minutes. A quick 5 minutes in a 300°F oven refreshes them if you prefer them warm.

Serving Suggestions

These cinnamon cookies make a sweet finish to any holiday dinner. I love serving them after Easy Chicken and Stuffing Casserole to end the meal on a high note. They also look beautiful on a table that includes Sauteed Broccoli Rabe and Slow Cooker Glazed Carrots.

FAQs

More Cookie Recipes to Try

• My Hawaiian Shortbread Cookies are buttery and melt-in-your-mouth tender with a subtle tropical flavor.
• Chocolate Chip and Peanut Butter Chip Cookies pack two kinds of chips into one thick, chewy cookie.
• Lemon Blueberry Cookies are bright and fruity with a soft, pillowy center.
• Carrot Cake Mix Cookies come together fast using a box of cake mix as the base.
• Strawberry Crunch Cookies have that strawberry shortcake crunch coating in every bite.

Final Thoughts

Cinnamon roll cookies are one of those recipes I come back to every single holiday season. They look impressive, ship well in gift boxes, and taste like a cinnamon roll in every bite. Drop a comment below and let me know how yours turned out.