Cinnamon Roll Cookie Recipe: If you’ve ever wished you could take all the gooey goodness of a cinnamon roll and pack it into a bite-sized cookie, you’re in the right place. Cinnamon roll cookies are the ultimate dessert hybrid – soft, chewy, swirled with cinnamon-sugar magic, and topped with a drizzle of sweet glaze. This recipe walks you through everything from prepping ingredients to baking and icing these irresistible treats. So grab your apron – let’s get baking!
Introduction
Cinnamon roll cookies combine the best parts of two beloved baked goods: the rich, gooey filling of a cinnamon roll and the crisp, buttery texture of a sugar cookie. Whether you’re baking for a holiday party, a family get-together, or just to satisfy a sweet craving, these cookies never fail to impress.
What sets cinnamon roll cookies apart is their stunning spiral shape and the explosion of flavor in every bite. You get the warmth of cinnamon, the sweetness of brown sugar, and the softness of rolled dough, all topped off with a creamy vanilla glaze.
They’re easier than full-size cinnamon rolls but just as delicious. Even if you’re not a pro in the kitchen, this guide makes it simple to recreate bakery-quality cookies at home. Plus, they store beautifully and even freeze well, making them a great make-ahead treat.
Ingredients You’ll Need
Making cinnamon roll cookies doesn’t require fancy or hard-to-find ingredients. Everything you need is likely already in your pantry or fridge. Here’s a detailed list, broken down by section:
For the Dough
- 2 ¾ cups all-purpose flour – Spoon and level for accurate measurement.
- ½ tsp baking powder – Helps give the dough just a little lift.
- ¼ tsp salt – Balances the sweetness.
- ¾ cup unsalted butter (softened) – Room temperature for easy mixing.
- ¾ cup granulated sugar – Sweetens the base of the cookie.
- 1 large egg – Acts as a binder.
- 1 tsp vanilla extract – Adds warmth and depth to the dough.
For the Filling
- ¼ cup unsalted butter (softened) – Makes the filling rich and helps it spread.
- ½ cup brown sugar (light or dark) – The molasses flavor makes the filling.
- 1 ½ tbsp ground cinnamon – The star of the show!
For the Glaze
- 1 cup powdered sugar – For that smooth, sweet finish.
- 2–3 tbsp milk – Adjust for consistency.
- ½ tsp vanilla extract – Optional but enhances flavor.
Optional add-ins:
- A pinch of nutmeg for added spice
- Chopped pecans or walnuts for texture
- Mini chocolate chips for extra sweetness
These ingredients are simple but come together to make something truly special. The beauty of cinnamon roll cookies is how customizable they are – and we’ll talk more about variations later.
Kitchen Tools Required
Before you start mixing and rolling, make sure you’ve got the right tools at your side. While you don’t need anything fancy, a few essentials make the process smoother:
Must-Have Tools
- Mixing bowls – At least two: one for dry, one for wet ingredients.
- Hand or stand mixer – For creaming butter and sugar.
- Measuring cups and spoons – Accurate measuring is key in baking.
- Rolling pin – To roll out the dough evenly.
- Plastic wrap – For chilling the dough.
- Sharp knife or dental floss – For clean, even slices.
- Baking sheet – Preferably with parchment paper or a silicone mat.
- Cooling rack – To prevent soggy bottoms after baking.
Nice-to-Have Extras
- Pastry mat or floured surface – Helps prevent sticking while rolling.
- Offset spatula – Makes spreading the filling a breeze.
- Cookie scoop – Keeps portions uniform if you go with a scoop-and-roll method.
Preparation is everything. Having all your tools ready and within reach before you start makes for a stress-free and enjoyable baking session.
Prep Work Before Baking
If you want bakery-style results, don’t skip the prep work! A little effort upfront makes a huge difference in the final product.
1. Soften Your Butter Correctly
Cold butter is hard to cream, and melted butter can throw off the dough texture. You want it soft but still slightly cool to the touch—about 65°F (18°C). The easiest way? Cut the butter into cubes and let it sit out for 30–45 minutes.
2. Measure Ingredients Accurately
Baking is chemistry. Using too much flour or sugar can totally change your cookie texture. Use the spoon-and-level method for flour: spoon it into the measuring cup and level with a knife. Don’t scoop directly from the bag.
3. Preheat the Oven
Always preheat your oven before you start baking. For these cookies, preheat to 350°F (175°C). That way, the cookies start baking at the correct temp right away, ensuring even rise and golden edges.
4. Line Your Baking Sheets
Using parchment paper or a silicone baking mat helps prevent sticking and makes cleanup easier. If you’re using a dark or non-stick sheet, watch the baking time—they can brown a bit faster.
5. Chill Your Tools if Needed
If your kitchen is warm, chilling your rolling pin or mixing bowl for 10–15 minutes can help keep the butter from melting prematurely during dough prep.
Step-by-Step Guide to Making Cinnamon Roll Cookies
This is where the magic happens. Follow this process carefully, and you’ll be rewarded with a tray of sweet, swirly, cinnamon-packed cookies that look as amazing as they taste. Let’s dive in!
Step 1 – Making the Dough
Start by combining your dry ingredients: in a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 2–3 minutes with a hand mixer or stand mixer on medium speed. Don’t rush this step—proper creaming ensures the cookies bake up tender and soft.
Next, add the egg and vanilla extract to the creamed butter and sugar. Mix until everything is well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients. Do this in batches, mixing on low speed to avoid a flour explosion. The dough should come together into a soft, pliable ball that doesn’t stick to your fingers. If it’s too sticky, add a tablespoon of flour at a time until it’s workable.
Once the dough is ready, divide it in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill in the fridge for at least 30–45 minutes. This prevents the dough from becoming too soft to roll and helps the cookies maintain their shape in the oven.
Pro tip: If you’re short on time, chill the dough in the freezer for 15–20 minutes. Just make sure it doesn’t get rock hard, or it’ll crack when you try to roll it out.
Step 2 – Preparing the Cinnamon Filling
While the dough is chilling, prepare the filling—the heart and soul of your cinnamon roll cookies.
In a small bowl, mix together softened butter, brown sugar, and cinnamon. Use a fork or small spatula to mash and mix until you get a smooth, spreadable paste. The consistency should be thick but easy to spread with a spatula. If the butter is too cold, warm it slightly in the microwave (no more than 5–10 seconds) to make mixing easier.
Want to elevate your cookies even more? Consider adding a pinch of nutmeg, a splash of maple extract, or a handful of finely chopped nuts to the filling. These extras can give your cookies a unique flavor twist that’ll make them stand out.
Once your filling is ready, cover it and set it aside at room temperature until you’re ready to use it. If your kitchen is particularly warm, you can refrigerate it briefly, but you’ll want to bring it back to spreadable consistency before applying it to the dough.
This filling is sticky and sweet—just like the inside of a classic cinnamon roll. When it bakes inside the cookie dough, it melts into gooey swirls that are absolutely irresistible.
Step 3 – Rolling Out the Dough
After the dough has chilled, it’s time to roll it out and bring those swirls to life.
Take one of your dough discs and place it between two sheets of parchment paper or on a lightly floured surface. Using a rolling pin, roll it out into a rectangle about ¼-inch thick. Aim for roughly 9×12 inches in size—similar to a sheet of paper. The exact dimensions aren’t critical, but keeping the thickness even is important so the cookies bake uniformly.
Once rolled out, gently spread half of your cinnamon filling across the surface of the dough using an offset spatula or the back of a spoon. Be careful not to tear the dough—work gently and don’t overdo it.
Start at one long edge of the rectangle and carefully roll the dough into a tight log, just like you would for cinnamon rolls. Use the parchment paper to help guide the dough as you roll.
Once you’ve got a nice log, wrap it in plastic wrap and chill it in the fridge for another 30 minutes. This firms it up and makes slicing easier. Repeat the same process with the second disc of dough and remaining filling.
You should now have two cinnamon-swirled cookie logs chilling and ready to slice.
Step 4 – Adding the Filling and Rolling
This step is often where beginners feel nervous—but don’t be! It’s simpler than it sounds.
Take the chilled dough log out of the fridge. Using a sharp knife or unflavored dental floss, slice the log into cookies about ½-inch thick. Be gentle but decisive. If the dough starts to flatten or lose shape, return it to the fridge for 10–15 minutes before slicing.
Place the cookies on a parchment-lined baking sheet, leaving about 2 inches between each one. They’ll spread slightly while baking, so give them room.
If you notice the swirl isn’t super visible, don’t worry—it will become more pronounced as the cookies bake and the sugar caramelizes. You can also slightly reshape the cookies with your fingers if needed before baking.
For an optional touch, sprinkle a tiny bit of coarse sugar or cinnamon on top of each cookie before baking. It adds a nice sparkle and extra flavor.
Step 5 – Slicing and Baking the Cookies
Preheat your oven to 350°F (175°C) if you haven’t already.
Place the cookie tray in the center of the oven and bake for 10–12 minutes, or until the edges are just barely golden. Don’t overbake! These cookies are best when they’re soft and slightly chewy in the middle.
Keep an eye on the first batch—every oven bakes a little differently. You may need to adjust the time slightly.
Once done, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps set the structure and ensures the bottoms don’t get soggy.
At this stage, your kitchen should smell like a bakery, and the cookies will already look amazing even before the glaze. You’re almost done—but that final touch makes all the difference.
Making the Glaze
What’s a cinnamon roll cookie without that luscious, sweet drizzle on top? The glaze not only adds a gorgeous finish but also brings everything together with a creamy vanilla kiss. It’s simple to make and completely customizable to suit your taste and texture preference.
Mixing to the Right Consistency
Start with 1 cup of powdered sugar in a bowl. Add 2 tablespoons of milk (whole milk works best, but you can use almond or oat milk for a dairy-free version) and ½ teaspoon of vanilla extract. Stir everything together until smooth. The consistency should be thick but pourable—think a little thicker than maple syrup.
If the glaze is too thick, add an extra splash of milk—just a few drops at a time. If it’s too thin, stir in a bit more powdered sugar. You want it to glide off a spoon slowly and hold its shape for a second or two before settling.
You can also customize the flavor by swapping out the vanilla extract for almond extract, maple flavoring, or even a splash of lemon juice for a tangy twist. A pinch of cinnamon in the glaze can also echo the flavors inside the cookie.
When and How to Apply the Glaze
Let your cookies cool completely before glazing. If the cookies are too warm, the glaze will melt and slide right off, giving you a mess instead of those beautiful ribbons.
Use a spoon, piping bag, or even a ziplock bag with the corner snipped off to drizzle the glaze over the cookies. You can go zigzag-style, make perfect circles, or just let it fall naturally—there’s no wrong way to drizzle.
Let the glaze set for at least 20–30 minutes before stacking or storing the cookies. Once set, it hardens just enough to stay in place but still melts in your mouth.
This glaze is the finishing touch that takes your cinnamon roll cookies from “yum” to “WOW.” It’s sweet, smooth, and balances the warmth of the cinnamon filling perfectly.
Cooling and Serving
Patience is a virtue—especially when it comes to cooling your cookies. Fresh out of the oven, cinnamon roll cookies are fragile and very soft. If you try to move or ice them too early, you risk them falling apart or getting soggy.
Cooling Tips for the Perfect Texture
As soon as the cookies come out of the oven, allow them to rest on the baking sheet for 5–7 minutes. This gives them time to firm up slightly so they can be safely moved without tearing. Then, use a spatula to transfer them to a wire cooling rack.
Cooling on a rack allows air to circulate under the cookies, preventing the bottoms from becoming soggy or overcooked due to residual heat.
Avoid stacking the cookies until they’ve completely cooled and the glaze has set. If you’re in a hurry, you can pop the tray into the fridge for a few minutes to speed up the process—but don’t skip it entirely.
Best Ways to Serve Cinnamon Roll Cookies
Once they’re cooled and glazed, these cookies are ready to shine. Here are some fun and tasty ways to serve them:
- At Brunch: Serve with coffee, tea, or mimosas for a cozy, elegant touch.
- As a Dessert Platter: Pair them with chocolate chip cookies, brownies, or lemon bars for variety.
- For Gifting: Stack a few cookies in a cellophane bag, tie with ribbon, and share with friends or neighbors.
- Warm with Ice Cream: Slightly reheat a cookie and serve with a scoop of vanilla or cinnamon ice cream for an indulgent treat.
However you serve them, these cookies are guaranteed to impress. Soft, sweet, and just the right amount of gooey—no one can eat just one!
Storage Tips
Baked a big batch or saving some for later? Cinnamon roll cookies store beautifully—and they’re freezer-friendly too!
Short-Term Storage
To keep your cookies soft and fresh, store them in an airtight container at room temperature. Layer them with parchment paper between each row to prevent the glaze from smudging. They’ll stay good for up to 5 days.
Want to keep them extra moist? Toss a slice of bread into the container (seriously!). The bread helps maintain moisture and keeps cookies from drying out. Just don’t eat the bread afterward—it’ll be hard and stale.
Long-Term Storage & Freezing Instructions
For longer storage, cinnamon roll cookies freeze like a dream. Here’s how:
- To Freeze Baked Cookies: Let them cool completely. Skip the glaze if possible and freeze them in a single layer on a tray. Once frozen solid, transfer to a freezer-safe bag or container and store for up to 2 months. Add glaze after thawing for best results.
- To Freeze Dough Logs: Prepare the dough and filling, roll into logs, and wrap tightly in plastic wrap. Store in a zip-top freezer bag for up to 3 months. When ready to bake, thaw in the fridge overnight, then slice and bake as usual.
When defrosting baked cookies, let them come to room temperature on the counter, then glaze and enjoy. If you’re reheating, use a low oven (around 300°F) for 5–7 minutes to revive the fresh-baked texture.
Recipe Variations
The classic version of cinnamon roll cookies is amazing—but why stop there? This recipe is super flexible, and with a few small tweaks, you can cater to different dietary needs or simply switch things up for fun.
1. Gluten-Free Version
Swap the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that includes xanthan gum for structure. The texture might be slightly different, but the flavor will still shine. Chill the dough a bit longer if it’s sticky.
2. Vegan Cinnamon Roll Cookies
Going plant-based? No problem.
- Replace butter with vegan butter or coconut oil
- Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) instead of a regular egg
- Use non-dairy milk (like almond or oat milk) in the glaze
These cookies will still turn out tender, sweet, and full of cinnamon goodness.
3. Chocolate Twist
Mix mini chocolate chips into the filling or sprinkle on top before baking. Chocolate and cinnamon are a surprisingly delicious combo—perfect for satisfying that chocolate craving.
4. Nutty Delight
Add chopped pecans or walnuts to the cinnamon filling for crunch and depth. They toast slightly while baking and pair beautifully with the gooey swirl.
5. Maple Pecan Glaze
Swap the vanilla in the glaze for maple extract, and stir in finely chopped toasted pecans. It’ll take your cookies into holiday dessert territory—rich, fragrant, and totally irresistible.
These variations prove that one dough can do it all. Once you’ve nailed the basics, don’t be afraid to experiment and create your own signature cinnamon roll cookie recipe!
Pro Tips for Perfect Cinnamon Roll Cookies
Even a straightforward recipe can benefit from a few pro-level tricks. These tips will help ensure your cinnamon roll cookies come out bakery-quality every time—soft, swirled, and oh-so-delicious.
1. Chill at Every Step
Don’t rush the chilling process. Chilling the dough after mixing, after rolling, and even after slicing ensures clean edges, well-defined spirals, and cookies that don’t overspread in the oven. This is especially important in warm climates where butter can melt fast.
2. Use Dental Floss for Perfect Slices
A sharp knife can squish your dough roll and distort the swirl. Instead, grab a piece of unflavored dental floss, slide it under the roll, and cross the ends over the top to cleanly slice through without compressing the log. This trick gives you flawless, round cookies every time.
3. Don’t Overbake
These cookies can go from perfectly soft to crunchy in a flash. Pull them out when the edges just start to turn golden. They’ll continue to cook slightly as they cool on the baking sheet. Overbaking leads to dry, hard cookies—so when in doubt, take them out.
4. Glaze Only When Cool
Applying glaze while the cookies are warm will result in a runny mess. Let them cool completely on a wire rack before drizzling for the best appearance and texture.
5. Test One Cookie First
If you’re unsure how your oven runs or want to tweak baking time, bake a single test cookie. This helps you find the perfect temperature and time combo without risking a whole tray.
6. Use Quality Ingredients
Because this recipe relies on simple flavors, ingredient quality matters. Use real vanilla extract, good butter, and fresh spices. The difference is noticeable in the final result.
Following these tips will help you avoid the most common baking pitfalls and give you consistently gorgeous, tasty cinnamon roll cookies every time.
Pairing Ideas
Cinnamon roll cookies are versatile—they can be a morning pick-me-up, an afternoon snack, or a sweet end to any meal. Here’s how to make the most of them with perfectly paired accompaniments.
1. Coffee and Espresso
Nothing complements the warm spice of cinnamon like a strong, aromatic cup of coffee. Pair your cookies with:
- A shot of espresso
- A cinnamon latte
- A classic black coffee
The bitterness balances the sweetness beautifully.
2. Tea Time Favorite
If you’re more of a tea drinker, these cookies go wonderfully with:
- Chai tea – spices mirror the cinnamon flavor
- Earl Grey – the citrusy notes contrast nicely
- Rooibos or herbal tea – for a caffeine-free option
3. Cold Milk (Classic Combo)
A tall glass of cold milk is a classic for a reason. It cuts through the richness of the filling and glaze, leaving you refreshed and ready for another bite.
4. Dessert Wine or Liquor
For grown-up gatherings, try serving these cookies with:
- A small glass of port wine or amaretto
- Baileys Irish Cream over ice
- A touch of rumchata
They’re indulgent but balanced, especially during the holidays.
5. Ice Cream Sandwiches
Here’s a fun twist: take two cinnamon roll cookies and sandwich a scoop of vanilla, cinnamon, or butter pecan ice cream between them. Press gently, drizzle with glaze, and you’ve got the ultimate homemade ice cream sandwich.
With the right pairing, cinnamon roll cookies become more than just a snack—they become an experience.
Nutritional Information
While these cookies are a treat, it’s always good to know what you’re indulging in—especially if you’re sharing with others who have dietary considerations.
Estimated Per Cookie (Based on 24 cookies from one batch):
| Nutrient | Amount |
|---|---|
| Calories | 150–180 kcal |
| Total Fat | 8–10g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 50mg |
| Total Carbohydrates | 20–22g |
| Sugars | 10–12g |
| Protein | 1–2g |
Please note: these values are estimates and can vary depending on the specific ingredients and brands you use. Optional add-ins like chocolate or nuts will also change the nutritional profile.
To lighten things up, consider:
- Reducing the amount of glaze
- Using a sugar substitute like erythritol
- Swapping butter with applesauce or coconut oil (though this will change texture slightly)
But hey, sometimes a sweet indulgence is exactly what we need. Everything in moderation, right?
FAQs about Cinnamon Roll Cookie Recipe
1. Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator. Just let it sit at room temperature for 10–15 minutes before rolling to soften slightly.
2. Why is my dough too sticky or dry?
Sticky dough usually means too much moisture or not enough chilling. Add a bit more flour or chill longer. Dry dough may need a tablespoon or two of milk or butter added to bring it together.
3. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture. Avoid overbaking, and consider freezing them fresh if you want to preserve that just-baked softness.
4. Can I skip the glaze?
Yes! These cookies are delicious even without glaze. If you want to skip it, you might consider sprinkling a bit of sugar on top before baking for some sparkle and sweetness.
5. Can I double the recipe for a party?
Definitely. This recipe doubles well. You can make two logs of dough and keep one in the freezer for later or bake them all at once. Just use multiple trays and rotate them halfway through for even baking.
Conclusion
Cinnamon roll cookies are the best of both worlds—sweet like a cinnamon bun, portable like a cookie, and packed with warm, gooey flavor in every bite. Whether you’re baking for a crowd or just craving something cozy and homemade, this recipe is easy to follow and endlessly rewarding.
With their tender dough, swirled cinnamon-sugar filling, and glossy glaze, they look impressive but are surprisingly simple to make. And with all the variations, tips, and tricks we’ve shared, you’re set up for cookie success no matter your experience level.
So preheat your oven, grab your rolling pin, and treat yourself to these irresistible little bites of happiness. Once you make them once, you’ll find yourself baking them again and again—they’re just that good.
