Cinnamon Roll Cookies are like little sweet treats that bring all the best parts of a cinnamon roll into a bite-sized cookie. You’ll notice the warm cinnamon flavor mixed with a soft, chewy texture and a swirl that looks just like the classic roll. Plus, there’s a simple glaze on top that adds the perfect touch of sweetness.
I love making these cookies when I want something special but don’t want to wait for cinnamon rolls to rise and bake. They bake quickly and still have that cozy, comforting flavor that reminds me of slow weekend mornings with fresh-baked goodies. They’re a great way to enjoy the taste of cinnamon rolls without all the extra work.
My favorite way to enjoy these cookies is with a cup of hot coffee or tea, especially while wrapped in a cozy blanket. They’re perfect for sharing, but honestly, sometimes I find it hard to stop at just one. Whenever I make them, they’re always a hit with family and friends who love the classic cinnamon and sugar combo in a fun, easy cookie form.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you need a dairy-free option, try vegan butter or coconut oil, but expect a slight change in flavor and texture.
Cinnamon: Ground cinnamon is the star of these cookies. For extra warmth, you can add a pinch of nutmeg or cardamom. If fresh cinnamon isn’t handy, use cinnamon sugar as a substitute.
Sugars: Brown sugar adds moisture and a mild caramel flavor, but you can swap it for coconut sugar if you want a less sweet, earthier taste. Granulated sugar keeps the cookies crisp on the edges.
Flour: All-purpose flour is standard here. For gluten-free cookies, use a 1:1 gluten-free baking flour blend. Just watch the texture as it might turn out slightly different.
Icing: The glaze is simple with powdered sugar, milk, and vanilla. You can use plant-based milk like almond or oat milk for a dairy-free glaze. Adjust the milk quantity to get your desired thickness.
How Do You Create That Perfect Cinnamon Swirl Inside the Cookie?
Getting the cinnamon swirl effect is the fun part! Here’s how to do it:
- Mix the cinnamon sugar filling separately to make it flavorful and easy to spread.
- Flatten each cookie dough portion slightly in your palm before sprinkling the cinnamon sugar on top.
- Carefully roll or fold the dough over itself to trap the cinnamon sugar inside.
- This swirling locks in that signature cinnamon flavor and gives each bite a nice texture contrast.
- Make sure not to press the dough flattened too much or the cookies may lose their soft, chewy texture.
Taking your time here pays off with cookies that truly remind you of cinnamon rolls!
Equipment You’ll Need
- Mixing bowls – I use them to mix the dough and the icing ingredients easily.
- Hand or stand mixer – helps cream the butter and sugars smoothly for soft cookies.
- Measuring cups and spoons – keep the ingredients precise, especially for the cinnamon filling.
- Baking sheets – sturdy pans that give the cookies room to spread evenly.
- Parchment paper – makes cleanup easier and prevents sticking.
- Rolling pin (optional) – helpful if you prefer to roll out dough evenly for a smooth swirl effect.
- Wire rack – to cool the cookies and stop them from overbaking.
Flavor Variations & Add-Ins
- Wrap in pecans or walnuts for a crunchier cookie with added flavor. Nutty takes are always a hit.
- Mix in cream cheese or add a swirl of caramel sauce into the icing for an indulgent twist.
- Use vanilla extract or almond extract instead of plain vanilla to enhance the flavor profile.
- Sprinkle mini chocolate chips into the cinnamon sugar filling for a sweet, chocolatey surprise.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar (for cinnamon filling)
- 1 tablespoon ground cinnamon (for cinnamon filling)
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus about 10 minutes to cool and add icing. In total, expect roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is mixed well before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mix into the wet ingredients, mixing just until combined to avoid overworking the dough.
3. Add the Cinnamon Swirl:
In a small bowl, combine the cinnamon filling sugars: ¼ cup granulated sugar and 1 tablespoon cinnamon. Take about ¼ cup of dough and flatten it gently in your hand. Sprinkle a little of the cinnamon sugar mixture onto this flattened dough, then roll or fold it carefully to create a swirl effect inside the cookie dough ball.
4. Bake the Cookies:
Place the dough balls on the prepared baking sheets roughly 2 inches apart to give them room to spread. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
5. Cool and Add Icing:
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the icing by stirring together powdered sugar, milk, and vanilla extract until smooth and slightly thick but pourable.
Drizzle the icing on top of the cooled cookies in a spiral or zigzag pattern, mimicking the classic cinnamon roll look. Let the icing set for a few minutes before serving.
Enjoy your soft, chewy cinnamon roll cookies warm or at room temperature for the best flavor and texture!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for this recipe to ensure the sugars cream properly and the dough has the right texture. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, roll it with the cinnamon sugar swirl, and refrigerate it for up to 24 hours before baking. Just bring the dough to room temperature slightly before baking for even cooking.
How Should I Store Leftover Cinnamon Roll Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container—the cookies will absorb moisture and stay fresh longer.
Can I Substitute the Milk in the Icing?
Absolutely! You can swap regular milk for almond, oat, or soy milk if you prefer a dairy-free option. Just adjust the amount to get the right icing consistency.