Cinnamon Roll Cookies – Sweet, Swirled & Irresistible

Adam

Cinnamon Roll Cookies – Sweet, Swirled & Irresistible

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.

Print Recipe Pin Recipe

Prep Time 25

bake time 10

Total Time 35

Servings: 24 cookies

Ingredients Equipment Method Notes

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

Equipment

Mixing bowls
Hand or stand mixer
Rolling Pin
Measuring cups & spoons
Parchment paper
Baking sheets
Wire cooling rack

Method

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

Roll chilled dough into a 10x14-inch rectangle on floured surface.
Brush with melted butter.
Sprinkle evenly with brown sugar and cinnamon.

Step 3 – Shape the Cookies

Roll dough tightly into a log.
Wrap in plastic wrap and refrigerate for 1–2 hours until firm.

Step 4 – Slice & Bake

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.

Step 5 – Glaze

Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over cooled cookies.

Notes

🧊 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.