Meet your new favorite cookie mash-up: Cinnamon Roll Cookies that deliver everything you love about a bakery bun in a buttery sugar cookie package. Think soft centers, lightly crisp edges, and a silky vanilla glaze, all without yeast or rising time. These swirled beauties layer cinnamon sugar inside tender dough, so every bite tastes like a cozy morning treat. Grab simple pantry staples and a rolling pin, and you’ll have cinnamon swirl cookies cooling on the rack in under an afternoon.
Why You’ll Love These Cinnamon Roll Cookies
- Quick and easy Cinnamon Roll Cookies come together in about an hour of hands-on time.
- No yeast or waiting for dough to rise, just mix, roll, chill, and bake.
- Crowd-pleasing for holidays, bake sales, lunchboxes, or coffee dates.
- Uses simple pantry ingredients you probably have right now.
- Make-ahead and freezer-friendly so dessert is always within reach.
Ingredients
Here’s what you need for Cinnamon Roll Cookies.
- For the Cookies:
- 2 and 1/4 cups (281 g) all-purpose flour, plus extra for rolling
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (12 Tbsp; 170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- For the Filling:
- 2 Tbsp (28 g) unsalted butter, melted and cooled
- 1/4 cup (50 g) granulated sugar
- 1 Tbsp ground cinnamon
- For the Icing:
- 1 cup (120 g) confectioners’ sugar
- 3 Tbsp (45 ml) milk
- 1/2 tsp pure vanilla extract
Notes & Substitutions
- Flour fix: add 1 Tbsp flour if dough feels sticky.
- Use brown sugar in the filling for a deeper caramel note.
- Boost dough flavor with extra vanilla or swap in almond extract.
- Vegan butter works for Cinnamon Roll Cookies; choose stick style for best structure.
- Icing twists: make maple, brown butter, or cream cheese glaze.
- For cinnamon bun cookies with extra spice, add a pinch of nutmeg.
According to Healthline, ground cinnamon offers various health benefits in addition to its warm flavor.
Equipment
- Electric mixer, stand or handheld
- Mixing bowls and a whisk
- Measuring cups and spoons
- Rolling pin for shaping the Cinnamon Roll Cookies
- Silicone baking mat or parchment paper
- Baking sheets
- Wire cooling rack
Instructions
- Prepare the Cookie Dough:
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar on high until smooth and creamy, about 2 minutes.
- Add egg and vanilla; beat on high for 1 minute, scraping the bowl as needed.
- Add dry ingredients to wet; mix on low until combined. Dough will be soft. If sticky, mix in 1 more tablespoon flour.
- Shape and Fill:
- Divide dough into two equal portions.
- Roll each portion into a 9 by 7 inch rectangle, about 1/4 inch thick, on a lightly floured silicone mat or parchment.
- Brush 1 tablespoon melted butter over each rectangle.
- Stir cinnamon and sugar; sprinkle evenly over both rectangles.
- Roll each rectangle tightly into a 9 inch log. Smooth any small cracks with your fingers.
- Wrap logs and chill for at least 2 hours, or freeze up to 3 months.
- Bake:
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Remove dough logs from the fridge. Slice into 1/2 inch rounds.
- Arrange on sheets 2 inches apart.
- Bake 10 to 11 minutes, until edges look lightly browned. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- Make the Icing:
- Whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled Cinnamon Roll Cookies.
- Let the glaze set before storing.
Pro Tips for Perfect Cinnamon Roll Cookies
- Use room temperature butter and egg for a silky, cohesive dough.
- Spoon and level flour to avoid dry, crumbly results.
- Chill logs at least 2 hours so spirals keep their shape.
- Roll slowly and tightly to create neat cinnamon swirl cookies.
- Bake 9 minutes for softer centers, 11 minutes for crisper edges.
- Adjust icing with milk to thin or powdered sugar to thicken.
- Roll on a silicone mat for easy lifting and cleanup.
For a safe and enjoyable baking experience, the Home Baking Association provides essential food safety tips for baking.
Serving, Storage, & Variations
- Serving: Enjoy warm or at room temperature with coffee, tea, or a cold glass of milk. Serve Cinnamon Roll Cookies alongside fruit for a sweet brunch board.
- Storage:
- Keep airtight at room temp up to 5 days.
- Freeze baked cookies, iced or un-iced, up to 3 months.
- Freeze unbaked logs up to 3 months and slice from chilled or slightly thawed.
- Thaw overnight in the fridge for best texture.
- Variations:
- Add a pinch of nutmeg or cardamom to the filling.
- Swap extracts: almond in the dough, maple in the glaze.
- Finish with chopped pecans or walnuts for crunch.
Nutrition Information
Baking at home means you can tailor your treats, and these cinnamon spiral cookies are no exception. The estimates below are based on about 36 cookies from the batch, with a drizzle of vanilla icing. Your totals will vary with slice thickness and how much glaze you add.
- Per cookie (1 of 36): about 105 to 115 calories; 4 to 5 g fat; 2.5 to 3 g saturated fat; 15 to 16 g carbs; 9 to 10 g sugar; 1 g protein; 0.3 to 0.5 g fiber; 55 to 70 mg sodium.
- Percent Daily Values: roughly 6% fat, 13% saturated fat, 5% carbs, and 3% sodium on a 2,000 calorie diet.
- To reduce sugar, lighten the drizzle or use a thinner glaze.
- To lower saturated fat, use part plant-based butter in the dough and a milk-only glaze.
- For a higher-protein spin, enjoy Cinnamon Roll Cookies with Greek yogurt or a milk-based latte.
- If you prefer larger cookies, slice 3/4 inch rounds and add 1 to 2 minutes of bake time, noting that calories per cookie will rise.
These numbers are estimates using standard nutrition databases. For the most accurate values, plug your exact ingredients and yields into a nutrition calculator.
FAQ
- Can I make the cookie dough ahead of time?
- Yes. Chill up to 2 days or freeze logs up to 3 months.
- Why is my dough cracking when I roll it?
- It may be too cold or too floured. Let it rest 5 minutes and re-roll gently.
- How can I make the icing thicker or thinner?
- Add more confectioners’ sugar to thicken or more milk to thin.
- Can I use a different sugar for the filling?
- Yes. Brown sugar adds moisture and caramel flavor.
- Do Cinnamon Roll Cookies taste exactly like cinnamon rolls?
- They capture the essence in a chewy, swirled cookie format.
Conclusion
With cozy spice, buttery layers, and a pretty glaze, these Cinnamon Roll Cookies deliver bakery-level flavor the simple way. No yeast, no rise time, just reliable steps and pantry ingredients you can trust. Bake a batch to share with neighbors, pack in lunchboxes, or pair with weekend coffee. When you try this easy favorite, tag us and tell Emily what you think so our community can celebrate your cinnamon bun cookie success together.
Cinnamon Roll Cookies
These Cinnamon Roll Cookies deliver the cozy comfort of traditional cinnamon rolls in a soft and buttery cookie form, topped with a silky vanilla glaze.
Ingredients
Method
Preparation
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar on high until smooth and creamy, about 2 minutes.
- Add egg and vanilla; beat on high for 1 minute, scraping the bowl as needed.
- Add dry ingredients to wet; mix on low until combined. Dough will be soft. If sticky, mix in 1 more tablespoon flour.
Shape and Fill
- Divide dough into two equal portions.
- Roll each portion into a 9 by 7 inch rectangle, about 1/4 inch thick, on a lightly floured silicone mat or parchment.
- Brush 1 tablespoon melted butter over each rectangle.
- Stir cinnamon and sugar; sprinkle evenly over both rectangles.
- Roll each rectangle tightly into a 9 inch log. Smooth any small cracks with your fingers.
- Wrap logs and chill for at least 2 hours, or freeze up to 3 months.
Bake
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Remove dough logs from the fridge. Slice into 1/2 inch rounds.
- Arrange on sheets 2 inches apart.
- Bake 10 to 11 minutes, until edges look lightly browned. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Make the Icing
- Whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled Cinnamon Roll Cookies.
- Let the glaze set before storing.
Nutrition
Notes
These cookies are make-ahead and freezer-friendly. Enjoy warm or at room temperature with coffee, tea, or milk.
