These cinnamon roll cookies deliver all the warm, buttery nostalgia of classic cinnamon rolls wrapped in the ease of soft sugar cookie dough. Perfect for holidays, gifting, or anytime baking, this recipe features a sweet cinnamon-swirl filling and a simple drizzle icing for an irresistible treat. A reliable, crowd-pleasing cookie with beautiful spiral presentation.
Where This Cinnamon Roll Cookies Came From
I've been making cinnamon swirl cookies for years now, but it wasn't until last December that I realized they were basically Cinnamon Roll Cookies in disguise. My daughter Amelia was seven at the time, and she had this habit of "helping" in the kitchen by sneaking bites of raw cookie dough when she thought I wasn't looking.
I was rolling out the dough on our counter, brushing melted butter across the surface, when she leaned over my shoulder and said, "Mama, that smells like the Cinnamon Roll Cookies buns we get at the bakery."
She wasn't wrong. I glanced down at the rectangle of dough covered in cinnamon sugar, ready to be rolled into a tight log, and it hit me. These really were just handheld Cinnamon Roll Cookies. Easier to share, less messy to eat, and honestly just as comforting.
That same afternoon, Amelia insisted on helping me slice the chilled dough. She pressed down too hard on the first one and it squished a little, but we just smoothed it back into shape with our fingers. When they came out of the oven with their golden edges and perfect spirals, she took one bite and said, "These are better than the bakery ones."
I'm not sure that's true, but I'll take it.
Jump to:
- Where This Cinnamon Roll Cookies Came From
- Cinnamon Roll Cookies Ingredients
- How to Make Cinnamon Roll Cookies
- Substitutions and Swaps
- Equipment For Cinnamon Roll Cookies
- How to Store These Cinnamon Roll Cookies
- Serving Ideas
- Top Tip
- What Makes These Cinnamon Roll Cookies So Good
- FAQ
- One More Thing
- Related
- Pairing
- Cinnamon Roll Cookies
Cinnamon Roll Cookies Ingredients
See recipe card below this post for ingredient quantities
For the Cookie Dough:
- 2 and ¼ cups (281g) all-purpose flour (spooned and leveled), plus more for rolling
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For the Filling:
- 2 Tablespoons (28g) butter, melted and slightly cooled
- ¼ cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
For the Icing:
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons (45ml) milk
- ½ teaspoon pure vanilla extract
How to Make Cinnamon Roll Cookies
This is a rolled cookie dough recipe, which means there's a little bit of shaping involved. But it's really not complicated, and the end result is so worth it.
1: Make the Dough
Start by whisking together your flour, baking powder, and salt in a medium bowl. Set that aside for now.
In a large mixing bowl, use a handheld or stand mixer to beat the softened butter and sugar together on high speed. You want it smooth and creamy, which takes about two minutes. Then add your egg and vanilla, and beat everything on high for another minute until it's fully combined. Scrape down the sides of the bowl if you need to.
Add your dry ingredients to the wet ingredients and mix on low speed until everything comes together. The dough will be soft. If it feels too sticky to roll out, add one extra tablespoon of flour.
2: Shape and Fill
Divide your dough into two equal portions. On a lightly floured surface or silicone mat, roll each portion into a 9x7-inch rectangle, about ¼-inch thick.
Brush 1 tablespoon of melted butter over each rectangle. Then mix your sugar and cinnamon together in a small bowl and sprinkle it evenly over both pieces of dough.
Now comes the fun part. Starting from one of the shorter ends, roll the dough up tightly into a 9-inch log. If you see any cracks forming, just smooth them out gently with your fingers.
Wrap each log in plastic wrap and chill them in the fridge for at least 2 hours. You can also freeze them for up to 3 months if you want to bake them later.
3: Slice and Bake
Preheat your oven to 350°F (177°C) and line a couple of baking sheets with parchment paper or silicone mats.
Take your chilled dough logs out of the fridge and slice them into ½-inch rounds using a sharp knife. Place the cookies about 2 inches apart on your prepared baking sheets.
Bake for 11 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
If you're looking for more holiday baking cookies, my Best Mixed Berry Crisp With Frozen Berries Recipe is another crowd favorite.
Step 4: Add the Icing
Once your cookies are completely cool, whisk together the confectioners' sugar, milk, and vanilla in a small bowl until smooth. Drizzle the icing over each cookie using a spoon or a piping bag.
Let the icing set for a few minutes, and you're done.
Substitutions and Swaps
You can definitely make a few tweaks here if you need to.
Butter: If you want to try a dairy-free version, use vegan butter in both the dough and the filling. Just make sure it's softened properly so it creams well with the sugar.
Flour: I haven't tested this with gluten-free flour, but a good 1-to-1 baking blend might work. The texture might be slightly different, but it's worth a try if you need it.
Icing: Swap the milk for almond milk, oat milk, or even a splash of cream. You could also use a simple cream cheese glaze instead if you want something a little tangier. Just beat together 2 ounces of softened cream cheese, ½ cup powdered sugar, and a splash of milk.
Equipment For Cinnamon Roll Cookies
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Baking sheets
- Silicone baking mat or parchment paper
- Rolling pin (or adjustable rolling pin)
- Wire cooling rack
- Measuring cups and spoons
- Sharp knife for slicing dough logs
How to Store These Cinnamon Roll Cookies
These keep really well, which is great if you're making them ahead for a party or holiday gathering.
Store your finished cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a piece of parchment or wax paper between each layer so the icing doesn't stick.
You can also freeze the baked cookies (without icing) for up to 2 months. Just let them thaw at room temperature, then add the icing right before serving.
And like I mentioned earlier, the dough logs freeze beautifully. Wrap them tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When you're ready to bake, slice them straight from the freezer and add an extra minute or two to the bake time.
Serving Ideas
These Cinnamon Roll Cookies-inspired cookies are perfect on their own, but here are a few ways I like to serve them:
- With coffee or tea: They're the ideal mid-morning treat. The warm cinnamon pairs so well with a hot cup of coffee or chai tea.
- On a holiday cookie platter: They look beautiful next to other festive treats and always disappear first.
- With a glass of cold milk: Classic for a reason. The icing gets a little melty, and it's just comforting.
- For brunch: These work surprisingly well as part of a dessert for brunch spread. They're sweet but not too heavy.
If you're building a holiday dessert table, my The Best Peppermint Swirl Cookies Recipe would pair beautifully with these.
Top Tip
Here's something I learned the hard way: don't skip the chilling step. I know it's tempting when you just want to get the cookies in the oven, but if you try to slice the dough when it's too soft, the swirls will smoosh and lose their shape.
The good news? You can chill the dough overnight if that's easier for your schedule. I actually do this pretty often. I'll make the dough and roll it up in the evening, then slice and bake fresh cookies the next morning. The house smells amazing, and it feels like way less work.
Also, if you're making these for a gift, wrap a few in a clear cellophane bag tied with a ribbon. They look so pretty, and people always assume they came from a bakery.
What Makes These Cinnamon Roll Cookies So Good
These aren't your average sugar cookies. They're soft and chewy, with a tender crumb that practically melts on your tongue. The dough itself is buttery and lightly sweet, which means the Cinnamon Roll Cookies filling really gets to shine.
And that filling? It's simple. Just melted butter, sugar, and ground cinnamon. But when it bakes, it creates these sweet, slightly gooey pockets that remind you exactly why Cinnamon Roll Cookies are so beloved in the first place.
The vanilla icing on top is optional, but it's also not really optional. It adds a sweet glaze that pulls the whole thing together and makes them look bakery-perfect. Plus, it's just three ingredients and takes about two minutes to whisk together.
If you love easy homemade cookie recipes, you might also want to try my Healthy Sweet Potato Pecan Pie Recipe for another cozy dessert idea.
FAQ
What are cinnamon rolls called in the UK?
In the UK, they're often called Cinnamon Roll Cookies buns or cinnamon swirls. The concept is the same, just a slightly different name. These cookies would fit right in at a British tea time.
What are Cinnamon Roll Cookies made of?
Traditional cinnamon rolls are made from a yeast dough that's rolled out, filled with butter, cinnamon, and sugar, then rolled up, sliced, and baked. These cookies skip the yeast and use a simple butter and sugar dough instead, which makes them way faster to put together.
What is a dirty Cinnamon Roll Cookies?
A "dirty" cinnamon roll usually refers to one that's extra indulgent, often topped with something like chocolate, caramel, or extra icing. It's not a formal baking term, just a fun way to describe an over-the-top version. You could make a "dirty" version of these cookies by adding a chocolate drizzle on top of the vanilla icing.
What is the secret to soft and moist Cinnamon Roll Cookies?
For traditional Cinnamon Roll Cookies, the secret is usually not overbaking them and keeping them covered while they cool so they stay soft. For these cookies, the key is using softened butter (not melted), measuring your flour correctly, and pulling them out of the oven when the edges are just barely golden. They'll finish setting as they cool and stay nice and tender.
One More Thing
I hope you love these as much as we do. They've become one of those recipes I turn to again and again, especially during the colder months when I want something cozy and comforting without spending hours in the kitchen.
They're forgiving, they're flexible, and they make your whole house smell like a bakery. And honestly? That's more than enough reason to bake them.
Happy baking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cinnamon Roll Cookies
Cinnamon Roll Cookies
Equipment
- 1 Electric mixer (handheld or stand mixer) Used for creaming butter, sugar, and mixing dough
- 2 Mixing bowls For separating dry and wet ingredient preparation
- 2 Baking sheets For baking the cookies
- 1 Silicone baking mat or parchment paper Prevents sticking and ensures even baking
- 1 Rolling Pin Used to roll out cookie dough evenly
- 1 Wire cooling rack Allows cookies to cool completely
- 1 Measuring cups and spoons Ensures precise ingredient measurements
- 1 Sharp knife For slicing chilled dough logs into rounds
Ingredients
- 2 ½ cups all-purpose flour for structure and easy rolling
- ½ teaspoon baking powder adds light lift
- ¼ teaspoon salt balances sweetness
- ¾ cup unsalted butter softened (creates a tender crumb)
- ¾ cup granulated sugar sweetens and helps cookies spread
- 1 large egg room temperature (binds the dough)
- 2 teaspoons vanilla extract adds warm flavor
Filling
- 2 ½ tablespoons melted butter helps sugar adhere
- ¼ cup plus 1 tablespoon granulated sugar sweet cinnamon swirl
- 1 tablespoon ground cinnamon classic spice note
Icing
- 1 cup confectioners’ sugar smooth frosting texture
- 3 tablespoons milk thins icing
- ½ teaspoon vanilla extract adds flavor
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Cream the softened butter and sugar on high speed until fluffy, then blend in the egg and vanilla until smooth.
- Scrape the bowl, then mix in the dry ingredients on low speed until a soft dough forms, adding a small amount of flour only if needed for easier rolling.
- Divide the dough into two portions, rolling each into a 9×7-inch rectangle on a lightly floured mat. Spread melted butter over each sheet, then coat evenly with the cinnamon-sugar mixture.
- Roll each rectangle tightly into a log, smoothing any small cracks, then chill the logs for at least 2 hours.
- Heat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Slice the chilled logs into ½-inch rounds and arrange them on the baking sheets with space between each.
- Bake for 10–11 minutes until edges are lightly golden, then cool briefly on the sheet before transferring to a rack.
- Whisk the icing ingredients together, then drizzle over the cooled cookies.
Leave a Reply