Cinnamon Roll Cookies Recipe

There’s something so comforting about the smell of cinnamon wafting through the house, isn’t there? These Cinnamon Roll Cookies capture that magical, cozy aroma and turn it into a perfectly portable treat. Imagine all the deliciousness of a classic cinnamon roll but in cookie form. I’m not saying these are life-changing, but they’re pretty darn close.

When I first made these cookies, it was one of those spur-of-the-moment baking experiments. You know, the kind where you’re craving something sweet but don’t want to commit to hours in the kitchen. They turned out so amazing that now they’ve become a staple in my dessert rotation. And let’s be real—any recipe that makes my kitchen smell like a bakery is a win in my book. Let me walk you through how to make them and why you’ll love them as much as I do.

Why You’ll Love Cinnamon Roll Cookies

• Simple Ingredients: You probably have most of these in your pantry already. No need for a last-minute grocery run.
• Quick to Make: Unlike traditional cinnamon rolls, these cookies don’t require proofing or waiting for dough to rise. You can whip them up in under an hour.
• Perfect for Sharing: Whether it’s a potluck, a family gathering, or just treating yourself, these cookies are always a hit.
• Fun Twist on a Classic: They’re like mini cinnamon rolls that fit in your hand—what’s not to love? Plus, they’re way easier to eat on the go.
• Kid-Friendly: Little hands love helping with the rolling and sprinkling. It’s a fun way to get kids involved in the kitchen.

Ingredients You’ll Need

For the cookie dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the cinnamon filling:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk (or more, for desired consistency)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Making the Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until fluffy. This step is crucial for those soft, melt-in-your-mouth cookies. It’s worth taking your time here.
3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated. The vanilla adds that cozy, comforting flavor we all love.
4. Blend Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix—we’re making cookies, not bricks.

Rolling and Filling

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Try to keep the edges as straight as possible, but don’t stress—it’s homemade, after all.
2. Spread the Filling: Brush the melted butter over the dough, then sprinkle with the brown sugar and cinnamon mixture. Don’t skimp on the filling; it’s what makes these cookies irresistible.
3. Roll It Up: Starting from one long edge, tightly roll the dough into a log. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes. This makes slicing so much easier and prevents the cookies from spreading too much during baking.

Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. The parchment paper makes cleanup a breeze.
2. Slice and Bake: Use a sharp knife to slice the dough log into 1/4-inch rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
3. Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Adding the Glaze

1. Mix the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a splash more milk; if it’s too thin, a little extra powdered sugar will do the trick.
2. Drizzle: Use a spoon to drizzle the glaze over the cooled cookies. Or go wild and dunk them if you’re feeling fancy. Either way, you’re in for a treat.

Tips for Perfect Cinnamon Roll Cookies

• Chill the Dough: Don’t skip the chilling step. It helps the dough firm up, making it easier to slice and bake.
• Don’t Overbake: These cookies are best when they’re slightly underbaked in the center. They’ll continue to firm up as they cool, giving you that soft, gooey texture.
• Customizable Glaze: Add a dash of maple extract, a sprinkle of cinnamon, or even a hint of orange zest to the glaze for extra flavor.
• Make Ahead: The dough can be prepared a day in advance and kept in the fridge. Perfect for when you want to bake fresh cookies without all the prep.

Why These Cookies Are Perfect for Any Occasion

I love making these cookies for just about any reason—holiday cookie exchanges, a sweet weekend treat, or even as a “just because” gift. They’re so easy to dress up with a little extra glaze or even a sprinkle of festive sugar if you’re feeling seasonal.

One time, I made these for a family gathering, and they disappeared faster than I could put them out. My niece even asked if they were store-bought because she couldn’t believe I made them myself. That’s how good they are. They’ve also become a requested dessert at my book club meetings. Who needs store-bought pastries when you can have homemade cookies that taste this amazing?

Another fun thing about these cookies is how easily they adapt to the occasion. For Christmas, I’ve added a little red and green sugar on top. For fall gatherings, I’ve swapped the vanilla in the glaze for maple extract and added a pinch of nutmeg to the filling. The possibilities are endless, and each little tweak makes them feel new and exciting.

Storing and Freezing

• Storing: Keep these cookies in an airtight container at room temperature for up to 5 days. Good luck making them last that long, though. They’re usually gone in a day or two in my house.
• Freezing: You can freeze the dough log for up to 3 months. Just slice and bake straight from the freezer—add a minute or two to the baking time. This is a lifesaver for unexpected guests or last-minute dessert cravings.

A Personal Touch

There’s something special about baking that connects us to memories and traditions. These Cinnamon Roll Cookies remind me of the cinnamon rolls my mom used to make on Sunday mornings. While those required waking up early and dealing with yeast, this cookie version gives me all the nostalgia with none of the hassle.

Last weekend, I baked a batch with my kids. They loved helping sprinkle the filling and roll up the dough. It was messy, sure, but so much fun. The best part was seeing their excitement as we pulled the cookies out of the oven, their little faces lighting up as they saw the swirls of cinnamon and sugar.

Final Thoughts

If you’ve ever thought, “Why don’t cinnamon rolls come in cookie form?” then this recipe is for you. These Cinnamon Roll Cookies combine everything you love about the classic breakfast treat with the ease of a cookie. Trust me, they’re amazing.

So, what are you waiting for? Grab your apron, preheat your oven, and get ready to fill your home with the most incredible cinnamon-sugar aroma. Your taste buds will thank you—and so will anyone lucky enough to share these with you. And if you’re anything like me, you might want to set a couple aside for yourself before they’re all gone. Happy baking!

Bonus: Creative Serving Ideas

If you’re serving these at a party, try arranging them on a tiered dessert stand for a bakery-style display. Pair them with a cup of hot cocoa, coffee, or even a glass of milk for the ultimate comfort treat. And if you really want to wow your guests, offer a little bowl of extra glaze on the side for dipping. Trust me, it’s a game-changer!