🎉 Introduction
Imagine the cozy flavors of a cinnamon roll baked into a handheld cookie. That’s exactly what you get with these Cinnamon Roll Cookies — tender sugar-cookie-style dough rolled with a rich cinnamon-sugar swirl, sliced, baked, and drizzled with icing.
They’re perfect for holidays, bake sales, or coffee dates. These cookies not only taste incredible but also have that eye-catching swirl that makes them a showstopper on any cookie platter.
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Rolling pin
- Measuring cups & spoons
- Parchment paper
- Baking sheets
- Wire cooling rack
🛒 Ingredients
🌾 Cookie Dough:
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
🌿 Filling:
- 3 tbsp unsalted butter, melted
- ½ cup brown sugar, packed
- 1 ½ tbsp ground cinnamon
🍬 Icing:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩🍳 Directions
Step 1 – Make the Dough
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients, forming a soft dough.
- Wrap dough in plastic and chill for at least 1 hour.
Step 2 – Roll & Fill
6. Roll chilled dough into a 10×14-inch rectangle on floured surface.
7. Brush with melted butter.
8. Sprinkle evenly with brown sugar and cinnamon.
Step 3 – Shape the Cookies
9. Roll dough tightly into a log.
10. Wrap in plastic wrap and refrigerate for 1–2 hours until firm.
Step 4 – Slice & Bake
11. Preheat oven to 350°F (175°C).
12. Slice log into ¼-inch thick rounds.
13. Place on parchment-lined baking sheets.
14. Bake 10–12 minutes, until edges are lightly golden.
15. Cool completely on wire rack.
Step 5 – Glaze
16. Whisk powdered sugar, milk, and vanilla until smooth.
17. Drizzle glaze over cooled cookies.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 25 minutes (plus chill time)
- Bake Time: 12 minutes
- Total Time: ~2 hours (with chilling)
🧊 Storage & Reheating
- Store in airtight container at room temp up to 5 days.
- Freeze baked cookies up to 2 months (glaze after thawing).
- Warm slightly in microwave for that fresh “cinnamon roll” feel.
🥄 Variations
- Cream Cheese Icing: Replace glaze with cream cheese frosting.
- Nutty Swirl: Add chopped pecans or walnuts to filling.
- Pumpkin Spice Twist: Replace cinnamon with pumpkin pie spice.
- Holiday Version: Use red & green sprinkles in the filling.
❓ 10 FAQs
- Do I have to chill the dough?
Yes, it keeps the cookies from spreading too much. - Can I make the dough ahead of time?
Yes, refrigerate up to 2 days or freeze up to 1 month. - What’s the best way to slice the log?
Use a sharp serrated knife or dental floss for clean cuts. - Can I use store-bought sugar cookie dough?
Yes, but homemade gives the best flavor. - Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. - Do they taste like real cinnamon rolls?
Yes, they’re like a chewy cookie version of them. - Can I double the recipe?
Absolutely — these freeze well, so make extra! - Can I reduce the sugar?
You can cut the filling sugar slightly, but don’t reduce dough sugar much. - Can I skip the glaze?
Yes, but it adds that signature cinnamon roll sweetness. - Can I bake them thicker?
Yes, slice ½-inch thick for softer, doughier cookies.
🏁 Conclusion
These Cinnamon Roll Cookies combine the best of two worlds: the swirled, spiced sweetness of cinnamon rolls and the chewy goodness of cookies. With a buttery base, gooey cinnamon-sugar filling, and sweet glaze drizzle, they’re perfect for holidays, parties, or everyday baking.
Cinnamon Roll Cookies – Sweet, Swirled & Irresistible
Ingredients
Equipment
Method
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients, forming a soft dough.
- Wrap dough in plastic and chill for at least 1 hour.
- Roll chilled dough into a 10×14-inch rectangle on floured surface.
- Brush with melted butter.
- Sprinkle evenly with brown sugar and cinnamon.
- Roll dough tightly into a log.
- Wrap in plastic wrap and refrigerate for 1–2 hours until firm.
- Preheat oven to 350°F (175°C).
- Slice log into ¼-inch thick rounds.
- Place on parchment-lined baking sheets.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool completely on wire rack.
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled cookies.
Notes
Yes, it keeps the cookies from spreading too much. Can I make the dough ahead of time?
Yes, refrigerate up to 2 days or freeze up to 1 month. What’s the best way to slice the log?
Use a sharp serrated knife or dental floss for clean cuts. Can I use store-bought sugar cookie dough?
Yes, but homemade gives the best flavor. Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. Do they taste like real cinnamon rolls?
Yes, they’re like a chewy cookie version of them. Can I double the recipe?
Absolutely — these freeze well, so make extra! Can I reduce the sugar?
You can cut the filling sugar slightly, but don’t reduce dough sugar much. Can I skip the glaze?
Yes, but it adds that signature cinnamon roll sweetness. Can I bake them thicker?
Yes, slice ½-inch thick for softer, doughier cookies. 🏁 Conclusion
These Cinnamon Roll Cookies combine the best of two worlds: the swirled, spiced sweetness of cinnamon rolls and the chewy goodness of cookies. With a buttery base, gooey cinnamon-sugar filling, and sweet glaze drizzle, they’re perfect for holidays, parties, or everyday baking.
