Cinnamon Roll Cookies

If you love the flavors of a cinnamon roll but want something a little easier to make, these homemade cinnamon roll cookies are about to become your new favorite treat. They’re basically the cookie version of cinnamon rolls, combining a buttery sugar cookie base with a sweet cinnamon filling and topped with a simple vanilla glaze. Trust me, once you bake cinnamon roll cookies for the first time, you’ll be making them again and again.

These buttery cinnamon roll cookies have everything you love about your favorite breakfast treat but in cookie form. The slightly crisp edges give way to soft cookies in the middle, all swirled with that irresistible cinnamon flavor and finished with sweet icing. Whether you’re looking for a fun twist on classic cookie recipes or just want something delicious to share, this cinnamon roll cookie recipe is it.

Why You’ll Love This Recipe

These buttery cookies are seriously addictive. The texture of the cookie is perfect, with chewy sugar cookie goodness and those crisp edges that everyone fights over. The buttery cinnamon sugar filling spirals through every bite, giving you that classic cinnamon roll experience without all the work of making homemade cinnamon rolls.

They’re also way easier than you’d think. No yeast, no waiting for dough to rise, just mix, roll, slice, and bake cookies. The cinnamon roll cookie dough comes together quickly, and you can even make it ahead and keep it in the fridge until you’re ready to bake. Plus, you can top them with cream cheese frosting, cream cheese icing, vanilla icing, or a sweet vanilla glaze depending on what you’re in the mood for.

Ingredient Notes

Dough

• Butter: Use softened, unsalted butter for a smooth, creamy dough.
• Granulated sugar: Adds sweetness and helps create a tender texture.
• Large egg: Binds the ingredients and adds moisture.
• Vanilla extract: Enhances the overall flavor.
• All-purpose flour: Provides structure to the cookies.
• Baking powder: Helps the cookies rise slightly and stay soft.
• Salt: Balances the sweetness and enhances the flavors.

Cinnamon Filling

• Butter: Use softened butter for easy spreading.
• Brown sugar: Adds rich sweetness and a subtle caramel flavor.
• Ground cinnamon: Gives the cookies their classic cinnamon-roll flavor.

Glaze

• Confectioners’ sugar: Creates a smooth, sweet glaze.
• Milk: Thins the glaze to the perfect drizzling consistency.
• Vanilla extract: Adds extra warmth and flavor.

Kitchen Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Rolling pin
• Parchment paper
• Baking sheet
• Sharp knife or bench scraper
• Wire cooling rack
• Small bowl for the glaze
• Whisk or fork
• Piping bag or spoon for drizzling the glaze

How to Make Cinnamon Roll Cookies

1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
2. Add the egg and vanilla, then mix until everything is well combined.
3. Stir in the flour, baking powder, and salt until a soft dough forms.
4. Divide the dough in half, then roll each portion into a 10×12-inch rectangle on a lightly floured surface.
5. In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and well combined.
6. Spread the cinnamon filling evenly over each rectangle of dough, making sure to reach the edges.
7. Starting from one long side, tightly roll each rectangle into a log.
8. Wrap both logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
9. When you’re ready to bake, preheat the oven to 350°F and line your baking sheets with parchment paper.
10. Slice the chilled dough logs into ¼-inch rounds and arrange them about 2 inches apart on the prepared baking sheets.
11. Bake for 10–12 minutes, or until the edges are just starting to turn golden.
12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
13. For the glaze, whisk the confectioner’s sugar, milk, and vanilla together in a small bowl until smooth.
14. Once the cookies have cooled, drizzle them with the glaze and enjoy!

Variations & Substitutions

Flour Options:
This recipe calls for all-purpose flour, but you can substitute up to half with whole wheat flour for a heartier cookie. Just don’t add too much flour or your cookies will be dry. Always use the spoon and level method when measuring flour so that you don’t add too much.

Sugar Swaps:
You can use regular granulated sugar instead of brown sugar in the cookie dough, but the brown sugar gives these buttery cinnamon sugar cookies a richer flavor. For the cinnamon sugar mixture, stick with granulated sugar for the best texture.

Butter Alternatives:
Always use room temperature butter for the dough, and softened butter works best for easy mixing. In a pinch, you can use melted butter for the filling, but it may spread a little bit more during baking.

Frosting Choices:
While a simple vanilla glaze is classic, you can absolutely use cream cheese frosting or cream cheese icing for a tangier finish. Some people prefer vanilla icing, and honestly, all versions are delicious. Next time you make these, try a different topping and see which one you like best.

Add-Ins:
Fold in some chopped pecans or walnuts to the cinnamon filling for extra crunch. A little bit of orange zest in the vanilla extract adds a fun twist too. Be careful not to overload with add-ins, as this can make it hard for the roll of the cookie to stay together.

Storage

Room Temperature:
Store your cooled cookies in an airtight container at room temperature for up to 5 days. Make sure they’re in a single layer or separated by parchment paper so the icing doesn’t stick.

Refrigerating:
If you use cream cheese frosting or cream cheese glaze, keep the cookies in an airtight container in the fridge for up to a week. Let them come to room temperature before serving for the best flavor.

Freezing the Dough:
You can freeze the cookie dough log wrapped tightly in plastic wrap for up to 3 months. When you’re ready to bake, let the cold dough thaw in the fridge overnight, then slice and bake as directed in the full recipe.

Freezing Baked Cookies:
These freeze beautifully! Layer the baked cookies without frosting between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw and add your sweet vanilla glaze or cream cheese icing right before serving.

Expert Tips

Get the Right Dough Consistency:
Your sugar cookie dough should be soft but not sticky. If it feels too wet, add a tablespoon of flour at a time until the dough forms properly. Too much flour will make them dry, so add carefully.

Chill the Dough:
This is an important step! Cold dough is much easier to slice and holds its shape better during baking. Wrap your cookie dough log tightly in plastic wrap and chill for at least 1 hour.

Roll Evenly:
When spreading your cinnamon filling, leave about half an inch along the long edges so it doesn’t squeeze out when you roll. Roll tightly from one of the long sides in a circular motion to create that perfect swirl.

Sharp Cuts:
Use a sharp knife and wipe it clean between cuts to get clean, thick slices. Aim for slices about 1/4 to 1/2 inch thick for the best texture.

Watch the Bake Time:
These bake quickly! Pull them when the edges of the cookie are just turning golden brown, but the centers still look slightly underdone. They’ll continue cooking on the hot pan, and you’ll end up with perfectly soft cookies with slightly crisp edges.

Cool Completely:
Let cookies cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. Wait until they’re completely cool before adding any glaze or frosting, or it will melt right off.

Mix Properly:
When using a stand mixer, use the paddle attachment and scrape down the sides of the bowl frequently. Mix wet ingredients and dry ingredients separately before combining for the most even distribution.

FAQ’s

Why are my cookies spreading too much?

This usually happens when the dough is too warm. Make sure you chill your cookie dough log thoroughly before slicing. Also, check that your butter was softened but not melted when you mixed the dough.

My cinnamon filling leaked out. What did I do wrong?

You may have overfilled or not left enough space at the edges when rolling. Next time, use a little bit less filling and make sure to seal the edges well. Also, slicing with a sharp knife in one clean motion helps prevent squishing the roll.

How thick should I roll the dough?

Roll it into a rectangle about 1/4 inch thick on a floured surface. This gives you the right ratio of cookie to filling and creates a nice 9-inch log when rolled up.

My cookies turned out too hard. What happened?

You likely baked them too long or added too much flour. These should be soft cookies with just slightly crisp edges. Watch them carefully and pull them when they’re just barely golden.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this fall cookie recipe, you’re going to love these other fall cookies, too. Please click each link below to find the easy, printable recipe!

More Great Cinnamon Roll Inspired Recipes

Cinnamon Roll Cheesecake

Cinnamon Roll Pancakes

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