If you love the warm, comforting flavor of cinnamon rolls but want a quicker, handheld treat, these cinnamon roll cookies are exactly what you need. You’ll enjoy soft, tender cookies with a swirl of cinnamon sugar that melts in your mouth. This recipe brings the best of cinnamon rolls in cookie form, perfect for sharing or keeping all to yourself.
Making cinnamon roll cookies from scratch is easier than you might think. With simple ingredients and straightforward steps, you’ll soon have a batch of irresistible treats that fill your kitchen with the cozy scent of cinnamon and brown sugar. Let’s dive into the best cinnamon roll cookies recipe that will become your new favorite dessert.
Why You'll Love This Recipe
- Soft, chewy texture with gooey cinnamon swirls in every bite.
- Quick and easy to make—no yeast or rising time required.
- Perfect for cookie swaps, parties, or an afternoon snack.
- Uses simple pantry staples you probably already have.
- Customizable glaze adds a sweet finishing touch.
Ingredients
Gather these ingredients to make soft cinnamon roll cookies with a rich cinnamon sugar filling and optional glaze.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted (for cinnamon filling)
- 1 cup powdered sugar (for glaze, optional)
- 2 tablespoons milk (for glaze, optional)
- 1/2 teaspoon vanilla extract (for glaze, optional)
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approx. 140 per cookie
How to Make The Best Cinnamon Roll Cookies from The Food Charlatan
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until combined.
- Slowly add the dry ingredients to the wet, mixing until a soft dough forms. Divide the dough in half for easier rolling.
- On a floured surface, roll one half of the dough into a 10x8-inch rectangle. Brush with melted butter, then evenly sprinkle with the brown sugar and cinnamon mixture.
- Starting from the long edge, carefully roll the dough into a tight log. Slice into 12 equal 1-inch thick rounds and place them cut side up on the prepared baking sheets, spacing about 2 inches apart.
- Repeat rolling and slicing with the second half of the dough and cinnamon filling.
- Bake the cookies for 10-12 minutes until the edges are lightly golden but centers remain soft. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- If desired, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over cooled cookies for an extra sweet finish.
Tips for the Best Results
- Use softened butter, not melted, for the dough to keep cookies tender.
- Don’t overbake; remove cookies when edges are just golden to retain softness.
- Roll dough evenly to ensure uniform cinnamon swirl thickness in each cookie.
- Chill dough slightly if too sticky to handle before rolling out.
- Add a pinch of nutmeg to the cinnamon sugar for a warm flavor twist.
Storage and Reheating
Store your cinnamon roll cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, place them in the freezer inside a sealed bag for up to 2 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. This will revive their soft, gooey texture and make them taste freshly baked.
Frequently Asked Questions
Can I make these cinnamon roll cookies vegan?
Yes! Substitute the butter with a plant-based margarine and use a flax egg or commercial egg replacer instead of a chicken egg. The texture will remain soft and flavorful.
Do these cookies need to be refrigerated?
No refrigeration is necessary if you plan to eat them within a few days. Store them in an airtight container at room temperature to maintain softness.
Can I freeze the cookie dough before baking?
Absolutely! After rolling and slicing the dough, freeze the cookies on a baking sheet until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
What if I don’t want to make the glaze?
The cookies are delicious without glaze, especially if you like a lightly sweet treat. The glaze adds extra sweetness and visual appeal but is completely optional.